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《Food and Fermentation Technology》 2012-04
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Research Progress on Extraction,Isolation and Bioactivity of Active Ingredients from Aloes

WANG Tao1,2,XIA Qi-le1,CHEN Jian-bin1,LU Sheng-min1(1.Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China; 2.College of Chemistry and Life Science,Zhejiang Normal University,Jinhua 321000,China)  
Aloe is a perennial succulent herb belonging to the genus Aloe,Liliaceae family,which has a well-documented history of use as laxative.In addition to the plethora of traditional medicinal uses,aloe has recently gained popularity as an ingredient in cosmetic formulations and food supplements.Anti-oxidant,antimicrobial,anti-inflammatory,immunomodulatory,anticancer and adjuvant therapy,etc.have been reported with the research in depth.Due to its medicinal and commercial importance it has been a popular research topic for natural product scientists who have isolated several bioactive substance such as anthraquinone,polysaccharides,lectins and dihydrocoumarin coumarin from the leaf exudates and its biological activity was evaluated.A summary of research progress on extraction,isolation and biological properties of several important bioactive compounds in aloes was reviewed in this paper and the application prospect of aloes was out-looked.
【CateGory Index】: TQ914.1
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