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There are more than 300 species of Aloe Vera but it has been scientifically proven that only four types of them have the best medicinal properties and one of this types is Aloe Barbadensis Miller, which is the most frequently used in curative medicine. Aloe juice is basically composed of 18 of the 20 amino acids that are in our organism, seven of which are essential. Besides, Aloe juice has polysaccharides, vitamins, carbohydrates, proteins, minerals, oligo elements, acids, organic salts enzymes and as many as 200 different substances that improve our body daily performance.

The power of Aloe and the secret of this curative power is the strong effect that its main active ingredients cause when they interact, which provide it with multiple beneficial properties for human health in general and for the skin in particular

The most remarkable benefits for health are:



-Antiviral, antibacterial, antimicrobial.

-Wound healing


-Stomach protector and anti-ulcer

-Hypoglycaemia (glucose) regulator

-Hypolipemiant and hypocholesteroemic: it reduces the level of cholesterol and triglycerides

-Pain inhibitor

-Immunomodulatory: immunoestimulatory and immunosuppressive


-Cellular regenerator

The most remarkable beneficial properties for skin are: 1, 2, 3, 4, 5.

  1. Relief of insect bites and stings, scratches, cuts and rash
  2. Anti-allergic
  3. Anti-wrinkle
  4. Antibacterial y antimicrobial
  5. Anti-ageing
  6. Antioxidant
  7. Astringent
  8. Wound, weal, fistula and eczema healing
  9. Disinfectant
  10. Emollient
  11. Moisturising and healing
  12. Cellular regenerator, etc.

It is difficult to find in nature an element that has as many beneficial properties as this millenary plant which different civilizations has well named “the plant of immortality” “the quiet healing”, “the harmonic remedy”.




(1) Dominguez R.N., Arzate I., Chanona J.J., Welti J.S., Alvarado J.S., Calderón G., Garibay V. y Gutiérrez G.F. (2011). El gel de aloe vera: estructura, composición química, procesamiento, actividad biológica e importancia en la industria farmacéutica y alimentaria. Revista Mexicana de Ingeniería Química. Vol.11, No.1 (2012) 23-43.

(2) Vega A.,  Ampuero N., Díaz L., Lemus M. (2005).  El aloe vera (aloe barbadensis Miller) como componente de alimentos funcionales. Revista chilena de nutrición. Vol. 32, No 3, diciembre 2005. Fuente: versión online: ISSN 0717-7518.

(3) Vila, R. Guinea, M (2001). Gel de Aloe. Revista de Fitoterapia, 1 (4): 245-256.

(4) Aloe y Salud.