Antioxidant and Cytotoxicological Effects of Aloe vera Food Supplements
| Audiencia | Público en general | es_ES |
| Cobertura | México | es_ES |
| Fecha de ingreso | 2026-10-05T16:33:01Z | |
| Fecha de publicación | 2017-01-01 | |
| Resumen | Currently, food industries use supplements from Aloe vera as highly concentrated powders (starting products), which are added to the final product at a concentration of 1x, meaning 10 g/L for decolourized and spray-dried whole leaf powder (WLP) or 5 g/L for decolourized and spray-dried inner leaf powder (ILG) and also for nondecolourized and belt-dried inner leaf powder (ILF). Flavonoids, tannins, or saponins could not be detected for any starting product at this concentration and their total phenol concentration of 68-112 mu M gallate-eq. was much lower than in fresh extract; however, their antioxidant capacity of 90-123 mu M ascorbate-eq. for DPPH was similar to the fresh extract. Starting products, dissolved at 1x, had an aloin concentration of 0.04 to 0.07 ppm, a concentration much lower than the industry standard of 10 ppm for foodstuff. While decolourized starting products (i.e., treated with activated carbon) exhibited low cytotoxicity on HeLa cells (CC50 = 15 g/L ILG or 50 g/L WLP), ILF at CC50 = 1-5 g/L exhibited cytotoxic effects, that is, at concentrations even below the recommended for human consumption. Probable causes for the cytotoxicity of ILF are the exposure to high temperatures (70-85 degrees C) combined with a high fibre content. | es_ES |
| Doi | https://doi.org/10.1155/2017/7636237 | es_ES |
| URI | https://riuat.uat.edu.mx/handle/123456789/4853 | |
| Idioma | en | es_ES |
| Editorial | WILEY-HINDAWI | es_ES |
| Relación | Journal of Food Quality | es_ES |
| URL relacionado | https://doi.org/10.1155/2017/7636237 | es_ES |
| Derechos | Acceso abierto (Metadatos de producción científica) | es_ES |
| Licencia | http://purl.org/coar/access_right/c_abf2 | es_ES |
| Fuente | Journal of Food Quality | |
| Título | Antioxidant and Cytotoxicological Effects of Aloe vera Food Supplements | es_ES |
| Tipo | Artículo | es_ES |
| Arbitrado | Ha sido Arbitrado | es_ES |
| Autor | Lopez, Zaira | |
| Autor | Nunez-Jinez, Gabriela | |
| Autor | Avalos-Navarro, Guadalupe | |
| Autor | Rivera, Gildardo | |
| Autor | Salazar-Flores, Joel | |
| Autor | Ramirez, Jose A. | |
| Autor | Ayil-Gutierrez, Benjamin A. | |
| Autor | Knauth, Peter | |
| Autor | Lopez, Zaira | es_ES |
| Autor | Nunez-Jinez, Gabriela | es_ES |
| Autor | Avalos-Navarro, Guadalupe | es_ES |
| Autor | Rivera, Gildardo | es_ES |
| Autor | Salazar-Flores, Joel | es_ES |
| Autor | Ramirez, Jose A. | es_ES |
| Autor | Ayil-Gutierrez, Benjamin A. | es_ES |
| Autor | Knauth, Peter | es_ES |
| Institución | Universidad Autónoma de Tamaulipas | |
| Institución | Universidad Autónoma de Tamaulipas | es_ES |
| URL relacionada | https://doi.org/10.1155/2017/7636237 | |
| Tipo de artículo | Indexado | |
| Tipo de artículo | Indexado | es_ES |