Wellness Foods - February 2008 - (Page 19)

Aloe Nutrition Beyond the Trends Aloe’s Resurrection By Mark Anthony, Ph.D., Technical Editor loe’s history as a folk remedy goes back to ancient Egypt, where it was used for treating wounds, aiding digestion and reducing in ammation. Although that reputation has continued to this day, aloe’s popularity as a food or beverage ingredient never connected to the mainstream. That’s beginning to change. Originating in Africa, the plant’s ability to adapt to hot climates allows it to be cultivated in many parts of the world. “Most people think of aloe as a cactus,” says Ken Jones, chief science of cer of Austin, Texas-based AloeCorp (www. aloecorp.com). “It’s actually a vegetable in the same family as asparagus and onions.” Aloecorp developed a “green” technology designed to retain the solubility and stability of the active aloe components without the need for preservatives, refrigeration or freezing. Such technology will help aloe break out of its image as a topical application and into foods and beverages. The necessity for plants to self-heal due to stresses within the natural environment led to the protective phytochemicals we derive from plants — the natural antioxidants and anti-in ammatory agents weren’t put there for us. They evolved as part of a complex chemical-defense mechanism that protects plants from an oxygen-rich atmosphere and exposure to ultraviolet light. Aloe vera gel is a clear substance obtained from the leaf pulp and contains carbohydrate polymers, such as glucomannans and pectic acid, among other compounds. Aloe latex, commonly called “aloe juice,” is a bitter yellow exudate from beneath the outer skin of the leaves. It’s rich in anthroquinone glycosides. The terms “gel” and “juice” are seldom clearly de ned and often misused. A November 2005 article in Phytomedicine showed aloe leaf and gel can enhance the absorption of vitamins C and E. This is likely related its ability to slow food passage through the small intestine, consistent with aloe mucilaginous polysaccharides. In the March 2006 Clinical and Experimental A Pharmacology & Physiology journal, researchers reported that extract from the aloe leaf lowers both plasma triglycerides and cholesterol in diabetic rats, while signi cantly improving plasma insulin. Other studies indicate aloe might help diabetics, both by lowering blood glucose and by reducing oxidative stress. Reduction of oxidative stress may happen via two mechanisms: rst by supplying antioxidants inherent in the aloe itself, and second by stimulating the increase of endogenous antioxidants. In an earlier (February 2006) article in Clinical and Experimental Pharmacology & Physiology, a randomized, double-blind, controlled study of aloe vera gel was even more intriguing. Aloe was given for four weeks to patients with moderate ulcerative colitis. Nearly a third of aloe-treated patients went into remission versus 7 percent of controls. The Clinical Colitis Activity Index and histological scores decreased signi cantly during treatment with aloe vera, but not with the placebo. The future of aloe as a healthful and even therapeutic food and beverage ingredient will depend upon follow-up research to many such interesting ndings and anecdotal reports. It’s time for aloe to grow beyond its folksy reputation and demonstrate it deserves a new reputation, that of a helpful and preventative food. PHOTO: ALOECORP Aloe has been a important part of our pharmocopoeia for thousands of years. Now it’s going into foods and beverages. Mark Anthony, Ph.D., contributing editor, is an adjunct associate professor of science at St. Edwards University, Georgetown, Texas, and the director of Leap Forward Nutrition Communications, Austin, Texas (www.dietsmissinglink.com). Food Processing’s Wellness Foods™ www.wellnessfoodsonline.com February 2008 | 19 http://www.aloecorp.com http://www.aloecorp.com http://www.dietsmissinglink.com http://www.wellnessfoodsonline.com

Table of Contents Feed for the Digital Edition of Wellness Foods - February 2008

Wellness Foods - February 2008 Well Noted Healthbites New Ingredient Profiles Cover Story: Women Take Heart Going Gluten Free Not Your Momma's OJ Aloe - Nutrition Beyond the Trends On the Shelf Expert Opinion - Soy Update

Wellness Foods - February 2008

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