Aloe

Plants of the genus Aloe, family Liliaceae — aloe vera the famous species — used in foods, beverages, pharmaceuticals and cosmetics for their characteristic flavour, aroma and biological activity, attributed mainly to the aloins. Food-grade aloe ingredients must be carefully purified: the bitter latex fraction has laxative effects and is strictly limited in products meant for consumption, while the inner gel supplies the mild, functional ingredient. From soothing drinks to skin creams, aloe’s reputation rests on traditional use increasingly examined by modern toxicology.