ALOE VERA

Aloe, native to Africa, is also known as “lily of the desert”, the plant of immortality”, and the “medicine plant”. The name was derived from the Arabic alloeh meaning “bitter” because of the bitter liquid found in the lives.  In leaves. In 1500 B.C Egyptians recorded use of the herbal plant in treating burns, infections and parasites.
There are over 500 species of aloe growing in climates worldwide.

Ancient Greeks, Arabs and Spaniards have used the plant throughout the millennia.
Commonly known as Aloe Vera, the plant can be separated into two basic products: gel and latex. Aloe vera gel is the leaf pulp or mucilage, a thin clear jelly-like substance obtained from the parenchymal tissue that makes up the inner portion of the leaves. The gel contains carbohydrate polymers, such as glucomannas or pectic acid, plus various other organic and inorganic compounds. Aloe latex, commonly referred to as “aloe juice”, is a bitter yellow exudates from the pericyclic tubules just beneaththe outer skin of the leaves.

The plant is about 96% water. The rest of it contains active ingredients including essential oil, amino acids, minerals, vitamins, enzymes and glycoproteins.

Aloe vera is a nutritional storehouse containing vitamins B1, B2, B6, C, niacinamide, choline and 18 amino acids, in addition to many other nutritional substances.

The gel contains a number of active ingredients, including substances known to helprelieve pain, reduce swelling, quell itching, and increase blood flow to an injured area. Some research even indicates that the gel has antifugal, antibacterial, and antiviral properties.
Aloe vera gel has been used for topical treatment of wounds, minor burns, and skin irritations. American consumers are most familiar with aloe’s use in skin-care products, but aloe can also be used as a beverage. Aloe products for internal use have been promoted for constipation, coughs, wounds, ulcers, diabetes, cancer, headaches, arthritis, immune-system deficiencies, and many other conditions.