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| One of the aspects of Aloe that causes more confusion than any other is the subject of the polysaccharides, or mucopolysaccharides (as some people wrongly call them since plants do not contain mucopolysaccharides). They are just polysaccharides found in the mucilage layer surrounding the inner gel. The sugars found in the plant are unique to Aloe and are important to the many benefits it provides. There are several different types in the plant but they are characterised by being long chains of sugars with a large molecular weight, ranging in size from just a few hundred daltons (units of molecular weight) to several million daltons. The larger ones are responsible for immunomodulating effects whilst the smaller ones have anti-inflammatory effects. The commonest example of a long chain sugar is probably starch – a series of glucose units linked together. The most important sugar in Aloe Vera is a long chain of glucose molecules and mannose molecules linked together in the ratio of 1:3. It is called therefore a glucomannan, often referred to as acemannan because it has undergone the chemical reaction called acetylation which radically alters its properties. It is marketed in its own right in the USA as ‘Carrisyn’ and is promoted for its immunostimulant activities in the treatment of feline (cat) leukaemia which is caused by a virus (retro virus) – the same type that causes AIDS in humans, and is currently being trialled on this condition. The absorption of acemannan from the gut is also very interesting for, according to Dr Ivan Danhof of the North Texas Research Laboratory, these sugars are absorbed whole by certain specialist cells lining the small bowel, not broken up and absorbed piecemeal such as the sucrose you put in your coffee. This process is known as pinocytosis. You can find, after ingesting aloe gel on an empty stomach, that this sugar will appear in the bloodstream approximately 15 – 20 minutes later in the identical form it appeared in the gel. This is no surprise as our patented stabilisation process is the same as it was in the natural plant. This effect cannot be seen with every type of Aloe Vera because of the way these other products are processed, often using excessive heat, exposing the gel to high salt concentrations or enzymatic actions and subjecting it to extreme filtration and sometimes concentration. All these processes can damage the polysaccharides and reduce their potency. When you consider that the polysaccharide fraction makes up 25% of the total solid component of aloe and contributes to one of its most important effects – it really should not be subjected to such chemical abuse. Many people have regarded the polysaccharides in Aloe Vera to be the magic bullet of this plant but I believe it should be viewed as just a part, albeit important, of a cocktail of ingredients that work together as a team, (synergism). Apart from their immunomodulating role, science suggests that they also:
It is because the two activities most likely to destroy polysaccharides in the early part of manufacture are a) the natural Aloe enzyme cellulase and b) the activity of bacteria, ( both of which are found just below the rind) that it must be therefore be a good thing to discard the rind which is part of the FLP filleting process. Not so, of course with whole leaf aloe processing. Because these sugars are so important, any good product should contain enough acemannan and this is thought to be between 1200 – 1400 mgs/litre. Although the international Aloe Science Council standard is only 1100 mgs/litre. I am glad to say that FLP Aloe Vera Gel has tested at 1960 – 3520 mgs/litre – much more than enough. According to the IASC " It should be readily apparent that good quality aloe should have the highest possible level of polysaccharides". The caveat is of course that they should be undamaged! Report from an: Advisory Board Member. |
