Phenolic Content Analysis of Aloe vera Gel and Evaluation of the Effect of Aloe Gel Supplementation on Oxidative Stress and Fibrosis in Isoprenaline-Administered Cardiac Damage in Rats

Aloe vera is a commonly used plant in both food and medicine industry. The potential toxicological side-effects of prolonged intake of Aloe extract have not been evaluated in detail. This work presents an in-depth toxicological study of the crude unprocessed A. vera gel in experimental rats. Acute and sub-chronic toxicity was evaluated in a 1 to 28-day long feeding schedule of the aqueous homogenized gel material. Hemoglobin, total protein, high density lipoprotein (HDL), low density lipoprotein (LDL), cholesterol, triglyceride, serum creatinine, serum alanine transaminase (SGPT), aspartate transaminase (SGOT) and alkaline phosphatase were examined and kidney and liver histology was performed. In the acute toxicity test, the behavioral aspects were also considered. A molecular docking assay was performed to investigate the binding affinities of pure A. vera compounds with liver and kidney toxicological marker enzymes, in order to assess the probable mode of action of selected Aloe constituents. Solubility factors for the active constituents were also studied to determine their possible miscibility with body fluids. The results from in vivo tests provided no major toxicological indications. Crude Aloe gel consumption up to 4 g/kg body weight (b.w.) showed no toxicological side effects. From the structural standpoint, Aloe-based bioactive molecules, such as Aloe-emodin, acetophenone, ?-sitosterol, cholestenol and squalene showed promising binding affinity to qualify as alternative and complementary medicines. The synergistic roles of all A. vera constituents remain to be validated in human disease models.

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Aloe vera gel protects liver from oxidative stress-induced damage in experimental rat model

Journal of Complementary and Integrative Medicine ◽

10.1515/jcim-2012-0020 ◽

2013 ◽

Vol 10 (1) ◽

Cited By ~ 2

Author(s):

Taslima Nahar ◽

Borhan Uddin ◽

Shahdat Hossain ◽

Abdul Mannan Sikder ◽

Sohel Ahmed

Keyword(s):

Oxidative Stress ◽

Rat Model ◽

Aloe Vera ◽

Aloe Vera Gel ◽

Experimental Rat Model

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Long Period Starvation in Rat: The Effect of Aloe Vera Gel Extract on Oxidative Stress Status

International Archives of Medicine ◽

10.3823/2123 ◽

2016 ◽

Author(s):

Laleh Shahraki Mojahed ◽

Mehdi Saeb ◽

Mohammad Mohsen Mohammadi ◽

Saeed Nazifi

Keyword(s):

Oxidative Stress ◽

Aloe Vera ◽

Long Period ◽

Aloe Vera Gel ◽

Oxidative Stress Status

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Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit

SEAS (Sustainable Environment Agricultural Science) ◽

10.22225/seas.4.1.1685.18-25 ◽

2020 ◽

Vol 4 (1) ◽

pp. 18-25

Author(s):

Luh Suriati ◽

Ni Made Ayu Suardani S.

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Aloe Vera ◽

Edible Coating ◽

Strawberry Fruit ◽

Application Layer ◽

Cold Temperatures ◽

Aloe Vera Gel ◽

Variable Weight ◽

Aloe Gel

The edible coating is biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature. One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. The reduction drastic invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. The aloe vera gel with warming and stored at cool temperatures until day 5 relatively stable, as seen from the variable weight shrinkage, color, pH, viscosity, and moisture content. While the gel is stored at room temperature decrease began day 2. Aloe Vera gel should be stored at cool temperatures with a sealed container. The best characteristics of Aloe Vera gel that treatment with sorbitol can extend the shelf life strawberry fruit. edible coating base on Aloe gel can be applied at post-harvest handling fruits.

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Nutritional and Antioxidant Properties of Mango Juice and Aloe Vera Gel and their Effect on Diabetic Rats

Letters in Applied NanoBioScience ◽

10.33263/lianbs94.16021614 ◽

2020 ◽

Vol 9 (4) ◽

pp. 1602-1614

Keyword(s):

Antioxidant Properties ◽

Aloe Vera ◽

Serum Levels ◽

Magnesium Content ◽

Treated Group ◽

Serum Glucose ◽

Diabetic Rats ◽

Aloe Vera Gel ◽

Mango Juice ◽

Aloe Gel

Aloe vera gel contains several vitamins and minerals, which make it rich in antioxidants and aid in managing different chronic conditions. Aloe vera, along with other fruits, is used to produce many fruit beverages. Therefore, the present work was designed to investigate effects on the sensory, nutritional, and antioxidant properties of the juice from various combinations of Aloe gel (7.5, 15, and 25 percent) with mango juice. Some biochemical parameters of streptozotocin-induced diabetic rats were also recorded for the effects of aloe gel, mango juice, and their combination. Sensory tests showed lower acceptability for juices with a content of 25 percent Aloe vera, while other scores obtained were good and deemed satisfactory. Calcium and chromium content in 25 percent aloe vera gel treatment was significantly (p<0.05) highest for mineral content, while phosphorus, potassium, and magnesium content were lower compared to other treatments. Results also showed that mango juice content of the antioxidant activity, phenols, and flavonoids increased with rising gel concentration in the blends. The administration of aloe-mango juice has resulted in a significant decrease in serum glucose and total cholesterol compared with other diabetic groups. A significant decrease in serum levels of AST, ALT, and ALP in animals receiving Aloe-mango juice relative to mango juice group was observed. Furthermore, Aloe-mango juice treatment ameliorated the oxidative stress as demonstrated by a substantial decrease in the serum MDA level in the treated group as opposed to the diabetic mango juice group. These findings of the present investigation support the use of Aloe gel for elevating the nutritional properties of the supplemented juices; it can be recommended to consume these juices as part of a healthy diet, especially for diabetic persons.

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Aloe Gel Enhances Angiogenesis in Healing of Diabetic Wound

The Indonesian Biomedical Journal ◽

10.18585/inabj.v3i3.152 ◽

2011 ◽

Vol 3 (3) ◽

pp. 204

Author(s):

Djanggan Sargowo ◽

Adeodatus Yuda Handaya ◽

Mohammad Aris Widodo ◽

Diana Lyrawati ◽

Askandar Tjokroprawiro

Keyword(s):

Nitric Oxide ◽

Wound Healing ◽

Wistar Rats ◽

Aloe Vera ◽

Diabetic Rats ◽

Diabetic Wound ◽

Aloe Vera Gel ◽

Diabetic Wound Healing ◽

Aloe Gel ◽

Oxide Synthase

BACKGROUND: Diabetic micro and macroangiophathy lead to the incident of diabetic foot ulcers characterized by an increased number of circulating endothelial cells (CECs) and decreased function of endothelial progenitor cells (EPCs). This fact is correlated with ischemia and diabetic wound healing failure. Aloe vera gel is known to be able to stimulate vascular endothelial growth factor (VEGF) expression and activity by enhancing nitric oxide (NO) production as a result of nitric oxide synthase (NOS) enzyme activity. Aloe vera is a potential target to enhancing angiogenesis in wound healing.OBJECTIVE: The objective of this study was to explore the major role of Aloe vera gel in wound healing of diabetic ulcers by increasing the level of EPCs, VEGF, and endothelial nitric oxide synthase (eNOS), as well as by reducing the level of CECs involved in angiogenesis process of diabetic ulcers healing.METHODS: The experimental groups was divided into five subgroups consisting of non diabetic wistar rats, diabetic rats without oral administration of aloe gel, and treatment subgroup (diabetic rats) with 30, 60 and 120 mg/day of aloe gel doses for 14 days. All subgroups were wounded and daily observation was done on the wounds areas. Measurement of the number of EPCs (CD34), and CECs (CD45 and CD146) was done by flowcytometry, followed by measurement of VEGF and eNOS expression on dermal tissue by immunohistochemical method on day 0 and day 14 after treatment. The quantitative data were analyzed by One-Way ANOVA and Linear Regression, with a cofidence interval 5% and significance level (p<0.05) using SPSS 16 software to compare the difference and correlation between wound diameters, number of EPCs and CECs as well as the levels of VEGF and eNOS.RESULTS: The results of this study showed that aloe gel oral treatment in diabetic wistar rats was able to accelerate the wound healing process. It was shown by significant reduction of wound diameter (0.27±0.02); the increased number of CECs (0.42±0.57), respectively (p<0.05). On the other hand, the wound diameter and eNOS indicators showed significant differences at the dose of 60 mg, while the number of EPCs and CECs and the level of VEGF showed significantly different results at a dose of 120 mg. Aloe gel oral therapy showed a positive indication of wound healing acceleration at the optimum dose range 60-120 mg a day.CONCLUSIONS: Aloe gel is potential to be a herbal therapy candidate for diabetic wound healing through enhancing EPCs homing, decreasing the CECs number, and stimulating the increase of VEGF and eNOS levels,hence proving to be a dominant factor in the angiogenesis process.KEYWORDS: aloe gel, diabetes, wound healing, angiogenesis

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Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.1190 ◽

2016 ◽

Vol 1 (1) ◽

pp. 985-994

Author(s):

Rina Marwina ◽

Raida Agustina ◽

Bambang Sukarno Putra

Keyword(s):

Weight Loss ◽

Low Temperature ◽

Vitamin C ◽

Room Temperature ◽

Storage Temperature ◽

Aloe Vera ◽

Low Temperature Storage ◽

Aloe Vera Gel ◽

Aloe Gel ◽

Temperature Storage

Abstrak.Penelitian ini bertujuan untuk melihat lama umur simpan buah tomat dengan menggunakan lapisan gel lidah buaya (Aloe vera L.) dengan berbagai variasi konsentrasi dan variasi suhu penyimpanan.Penelitian ini menggunakan tomat dengan tingkat kematangan optimum. Pada variasi konsentrasi gel lidah buaya (A) terdiri atas 4 perlakuan, yaitu tanpa gel lidah buaya (A1), konsentrasi 30% (A2), konsentrasi 50% (A3) dan konsentrasi 70% (A4), dan variasi penyimpanan yaitu suhu penyimpanan (B) terdiri atas 2 perlakuan, yaitu suhu B1 suhu ruang (28oC) dan B2 (suhu rendah 10oC ). Analisa data yang diamati meliputi susut bobot, kekerasan, vitamin C, total padatan terlarut, dan uji organoleptik (warna, tekstur, dan aroma).Dari hasil penelitian didapatkan perlakuan terbaik pada tomat dengan perlakuan konsentrasi gel lidah buaya 30% pada penyimpanan suhu rendah 10ºC masih diterima konsumen hingga hari ke 21. Penyimpanan perlakuan terbaik pada hari ke-12 untuk analisis susut bobot terdapat pada perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu 10ºC dengan nilai 15,52%, untuk analisis presentase kekerasanperlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai yaitu 1.357kg/cm2, dan analisis vitamin C perlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai 1,42 mg/50gr, sedangkan TPT perlakuan terbaik terdapat pada suhu rendah 10ºCdengan perlakuan tanpa konsetrasi gel lidah buaya nilai presentase yaitu 4,40 %Brix. Dari hasil pengujian organoleptik, panelis menolak tomat dengan perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu ruang 28oC pada hari penyimpanan ke-12, sedangkan pada penyimpanan suhu rendah 10oC panelis menolak tomatdengan konsentrasi gel lidah buaya 30%pada hari penyimpanan ke-21.Abstract. This study aimed to look at the old the shelf life of tomatoes by using the layer of gels of aloe vera (Aloe vera L.) with various concentrations and a temperature variations in of storage.This study uses the tomatoes with optimum maturity level. In a variation of concentration of aloe gel (A) composed of 4 treatment, ie without aloe vera gel (A1), the concentration of 30% (A2), the concentration of 50% (A3) and a concentration of 70% (A4), and a variety of storage ie storage temperature (B) consisting of two treatments, namely B1 temperature room temperature (28oC) and B2 (low temperature 10oC). Analysis of observed data include weight loss, violence, vitamin C, total dissolved solids, and organoleptic (color, texture, and aroma). From the results, the best treatment in tomatoes by treatment with 30% aloe vera gel at low temperature storage is still acceptable to consumers 10ºC until the 21st day storage best treatment on day 12 for analysis of weight loss treatment concentration contained in aloe vera gel 30% stored at a temperature of 10ºC with a value of 15.52%, for the analysis of the percentage of violence are the best treatment at a concentration of 30% at low temperature 10ºC value is 1,357 kg / cm2, and the analysis of vitamin C are the best treatment at a concentration of 30% at low temperature 10ºC value 1.42 mg / 50gr, while TPT best treatment there at low temperature 10ºC with treatment without concentration of aloe gel percentage value that is 4.40% Brix. From the results of organoleptic tests, the panel rejected the tomatoes by treatment with 30% aloe vera gel is stored at room temperature 28oC on the 12th day of storage, while the low temperature storage 10oC panelists refused tomatoes with aloe vera gel concentration of 30% on the day of deposit of the 21.

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Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango

SEAS (Sustainable Environment Agricultural Science) ◽

10.22225/seas.5.1.3302.58-65 ◽

2021 ◽

Vol 5 (1) ◽

pp. 58-65

Author(s):

Luh Suriati ◽

I Putu Candra ◽

I Komang Supardika

Keyword(s):

Weight Loss ◽

Vitamin C ◽

Aloe Vera ◽

Chemical Properties ◽

Cold Temperatures ◽

Randomized Design ◽

Aloe Vera Gel ◽

Physicochemical Change ◽

Fresh Cut ◽

Aloe Gel

Fresh-cut arumanis mango is current popular product, stimulated by lifestyle and community needs for quality fruit with little preparation. Stripping and cutting spur the damage of fresh-cut mangoes faster than whole mangoes. Aloe vera gel coating as an alternative to maintain the characteristics of fresh-cut mangoes and extend shelf life. This study aims to delaying the physicochemical change of fresh-cut mango with aloe vera edible coating. The design used is a completely randomized design (CDR) of two factors, namely the ratio of dilution of aloe vera gel with aquadest 1:0, 1:1 and 1:2. Factor II, duration of immersion 1, 2 and 3 minutes with observations on the 5th and 10th days stored at cold temperatures (7± 1) °C. Observation variables include physical properties, namely weight loss, color and texture. Whereas observations of chemical properties, namely pH, total solubvle solid, water content and vitamin C. The best results were obtained in a combination of 1:1 aloe vera gel with 3 minutes immersion with a weight loss value of 1.40%, color b (∆E) 63.12, texture 6.82N, pH 4.65, TSS 24.60°Brix, moisture content 83.51% and vitamin C 35.60mg/100g).

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Perbaikan Kualitas Air Menggunakan Gel Lidah Buaya (Aloe vera)

JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan ◽

10.31964/jkl.v16i2.165 ◽

2019 ◽

Vol 16 (2) ◽

pp. 783

Author(s):

Muhammad Fajar Pranata ◽

Syarifudin A. ◽

Munawar Raharja

Keyword(s):

Contact Time ◽

Aloe Vera ◽

Optimum Dose ◽

Design Data ◽

Water Quality Improvement ◽

Natural Coagulant ◽

Aloe Vera Gel ◽

Turbidity Level ◽

Aloe Gel ◽

Level Analysis

Abstract: Water Quality Improvement Using Aloe Vera Gel. Some people on the Trikora road, Sidomulyo Permai Ujung Complex, Banjarbaru City use swamp water with turbidity levels that do not meet the requirements, namely 42 NTU. Water sources that do not meet the requirements must be processed. Aloe vera as a natural coagulant contains mucilage which contains polygalluronic acid as a coagulant with the mechanism of adsorption and incorporation. This study aims to determine the effectiveness of dose and time variation of aloe vera gel contact as a natural coagulant in reducing turbidity of swamp water. This type of research is experimental, namely to determine the optimum dose and contact time of aloe gel as a natural coagulant. The design of this study uses Postest Only Design. Data analysis usingstatistical test Two Way Analysis of Variance with α = 0.05. Turbidity level analysis results decreased after treatment of variations in dose and contact time, the optimum dose of 1.2 grams in the contact time of 20 minutes was able to reduce turbidity of 41,63% with turbidity value of 10.73 NTU, pH 4.6 and temperature of 28.5oC. It can be suggested for further research there should be an addition of natural additives that are alkaline to increase the pH of the water.

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FORMULATION FACE WASH AGENT USING Aloe vera GEL AS NATURAL SURFACTANT

10.31219/osf.io/j9k7v ◽

2019 ◽

Author(s):

Nur Tsalits Fahman Mughni

Keyword(s):

Secondary Metabolites ◽

Aloe Vera ◽

National Standard ◽

Triterpenoid Saponin ◽

Facial Skin ◽

Polyphenol Compounds ◽

Natural Surfactant ◽

Aloe Vera Gel ◽

Aloe Gel ◽

Selection Of

This study aims to make facial wash gel made from Aloe vera L. as a natural surfactant. The experimental method used included the stages of analysis of Aloe vera extract samples, addition of carbomer 960 with a percentage of 0.5%, 0.7% and 2%, selection of essential oils according to facial skin requirements, testing of secondary metabolites contained in Aloe vera extract. Furthermore, making aloe gel as a facial wash by utilizing the secondary metabolites contained in Aloe vera that have characteristics in accordance with the Indonesian national standard (SNI). The results showed that Aloe vera extract used positively contained flavonoid, triterpenoid, saponin, and polyphenol compounds. It has been successfully made the best facial wash gel with formulation obtained in addition of carbomer 960 with a percentage of 0.7%. The organoleptic results of Aloe vera gel as facial wash include having an aroma in accordance with the added essence, soft texture, gel form, cloudy white color, feeling cool or cold when applied to facial skin, without foam and having a pH of 5.

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