by Dr. med. Claudia Schmiemann
Aloe vera, scientifically known as Aloe barbadensis miller, is a succulent plant species of the genus Aloe. It is an evergreen perennial, characterized by its lance-shaped, thick, and fleshy green leaves, which contain a clear, gel-like substance. Originating in the Arabian Peninsula, aloe vera has been cultivated worldwide for its agricultural and medicinal uses. The world’s major harvest regions for aloe vera are found in the hot and dry climates, making countries like Mexico, the Dominican Republic, China, and some parts of the United States, especially Texas and Florida, the prime locations. These areas offer the ideal conditions for aloe vera cultivation, ensuring high-quality and maximum yield.
Aloe vera gel is renowned for its cooling and soothing properties. It helps in the treatment of sunburn, moisturizes skin, and can reduce acne and fight skin aging. Drinking aloe vera juice aids in digestion and has been used as a remedy for digestive disorders like constipation and irritable bowel syndrome. Aloe vera speeds up the healing process of burns, cuts, and other wounds due to its antiseptic and anti-inflammatory properties.
The plant is a powerhouse of essential amino acids, vitamins (A, C, E, and B12), and minerals like calcium, magnesium, and zinc, which contribute to overall health. Aloe vera gel contains powerful antioxidants, which belong to a large family of substances known as polyphenols. These polyphenols, in conjunction with other compounds in aloe vera, can inhibit the growth of certain bacteria that can cause infections in humans.
Some studies suggest that aloe vera juice can help lower blood sugar levels in people with type 2 diabetes.
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