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Antioxidants are the body’s built-in defense system and protect it from the damaging effects of free radicals.  A free radical is a toxic substance produced during a cells normal function. 

Free radicals also result from environmental pollution, exposure to sunlight, cigarette smoking, consuming alcohol and many other sources.

Free radicals are responsible for the onset and progression of many chronic diseases, such as heart disease, diabetes, cancer and lung disease. 

In fact, scientists have shown that higher levels of free radical activity correlate with shorter life expectancy.  Consequently, having adequate antioxidant protection is integral for maintaining good health.

Study Shows Aloe Vera Has More Antioxidant Activity than Vitamin E

Typically, Aloe vera is not thought of for its antioxidant properties. However, several recent research studies demonstrate the powerful antioxidant properties of Aloe vera.

For example, a study published in December 2003 and conducted at Nanjing Agricultural University in China, tested for the antioxidant activity in two, three and four year old Aloe vera leaves (1).  This activity was compared to Vitamin E, known to be one of the most powerful antioxidants our bodies use to combat free radicals.  The “mature” Aloe plants were shown to have more antioxidant activity than Vitamin E!

Study Shows Aloe Vera Helps Fight Free Radical Activity

Aloe vera has been shown to fight free radical activity

Also in December 2003, a study conducted by The National Center for Radiation Research and Technology in Egypt was published (2).  The objective of this study was to evaluate the role of Aloe vera on the antioxidant status in tissue exposed to radiation. 

After exposure to radiation, the tissue treated with Aloe vera exhibited significantly less free radical activity and more antioxidant protection than the untreated group.

 The authors of the study concluded that the “synergistic relationship between the elements found in the leaf of Aloe vera could be a useful adjunct for maintaining the integrity of antioxidant status.”

Aloe Vera as an Antioxidant Protectant

Aloe vera is a powerful antioxidant

Aloe vera’s capability as a antioxidant protectant and preservative was demonstrated by scientists in Spain (3), who believe Aloe can be used as a natural preservative for fresh fruits and vegetables.

The study was conducted by Daniel Valero, Ph.D., of the University of Miguel Hernández in Alicante, Spain and several of his associates.  The result of their work appears in the October  5, 2005 issue of the American Chemical Society's Journal of Agricultural and Food Chemistry.

Dr. Valero used red seedless table grapes to conduct his experiment.  Grapes were used because they are highly perishable.  If the aloe gel is able to preserve grapes, then it is very likely it would work on other produce as well.

The researchers dipped one group of the red grapes in an Aloe gel that had been specially processed to maintain stability of the key compounds (Note: I expect this that this involved a cold processing technique similar to the patented process used to make NatureCity™’s  TrueAloe™ products) .  Another group of grapes was untreated.

The untreated grapes appeared to deteriorate rapidly in about seven days.  However, the Aloe gel coated grapes were well-preserved for up to 35 days under the same experimental conditions. The Aloe gel treated grapes were firmer, had less weight loss and less color change than the untreated grapes, measures which correspond to higher freshness and preservation.

The next question the scientists tried to address was taste.  They had shown that the aloe gel would preserve the grapes, but would it be at the expense of losing flavor?  A sensory panel of 10 volunteers was brought to taste the grapes.

  They concluded that the Aloe gel treated groups were superior in taste to the untreated grapes and did not appear to lose any flavor over the five week test period.

The results of this study are exciting for several reasons.  One, using Aloe vera as a preservative, not only helps protect food from spoilage, but provides the added benefit of enhancing food safety due to Aloe vera’s antifungal properties.

  The gel also offers potential environmental benefits. It could provide a greener alternative to sulphur dioxide and other synthetic food preservatives that are commonly used on produce and increasingly the target of health concerns.

1. Hu Y, Xu, J, Hu Q. “Evaluation of antioxidant potential of Aloe vera (Aloe barbandensis miller) extracts”, J Agric Food Chem. 2003 Dec 17; 51(26): 7788-91.
2. Saaada, HN, Ussama, ZS, Mahdy AM. “Effectiveness of Aloe vera on the antioxidant status of different tissues in irradiated rats”, Pharmazie 2003 Dec; 58 (12):929-31.
3. Valverde JM, Valero D, Martinez-Romero D, Guillen F, Castillo S, Serrano M. “Novel edible coating based on aloe vera gel to maintain table grape quality and safety”. J Agric Food Chem. 2005 Oct 5; 53(20):7807-13. 

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