Although there are approximately 400 varieties of aloe plants found in dry locations around the world, only Aloe Barbadensis has been identified as being particularly useful to humans and animals. Although it appears like a cactus, this succulent is related to onions, garlic, and asparagus and is known for its natural calming, cooling, and moisturising properties.
Aloe vera is originally from the Arabian Peninsula, where it developed its succulent qualities in an arid climate. Aloe vera is one of the most popular supplements in Europe today, and with good reason; in fact, people have been documenting the plant’s benefits for millennia. Aloe vera can be found in Egyptian tombs, the Bible, and well-known ancient Greek, Roman, Chinese, and Indian herbal books. For decades, many Eastern women have utilised aloe vera as a beauty secret; Cleopatra’s beauty and power are legendary!
Aloe Vera Plant
The aloe vera plant is one of the most researched herbs in the domain of natural products. An adult aloe vera plant will reach a height of roughly 30 inches when fully mature.
The rind, sap, mucilage, and parenchyma gel are the four main components of the aloe vera plant. The rind is a fifteen-cell thick waxy outer layer that acts as a protective barrier.
A fluid called sap is found just inside the rind; it is neither sweet nor sticky, and it is really extremely bitter. Mucilage containing acemannan lies underneath the sap, and this layer is frequently filleted to disclose the underlying gel known as the parenchyma, a transparent, gel-like substance with immune-boosting effects. The gel component allows the plant to retain moisture for an extended period of time.
More than 75 active nutrients have been found in the leaf gel, and these chemicals interact together to produce relaxing and therapeutic advantages. Amino acids, enzymes, lignin, saponins, anthraquinones, minerals, vitamins, fatty acids, and salicylic acids are among these substances.
When aloe vera leaves are harvested by hand, just the outer leaves are removed from the plant, thus the plant is not harmed. Three to four leaves of an aloe plant can be harvested every two months, but the remainder must be left to ensure that the same plant can be harvested for the next eight to ten years.
After the aloe is harvested, it can be utilised to make aloe-based goods, such as skincare and drinks. Aloe juices and gels come in a variety of flavours and purity levels, depending on which section of the aloe leaf is used. Aloe vera juice is frequently prepared with the entire leaf, including the outer leaf, which contains aloin, a bitter yellow protein. Pure inner leaf gel is the ideal ingredient to seek for because it has the most benefits and tastes the nicest. By removing most of the yellowish aloin ingredient from the outer leaf, the gel becomes more pleasant, healthful, and safe to eat.