Many studies have proved that bioactive components of Aloe vera have an anti-inflammatory effect and support lipid and carbohydrate metabolism, helping to maintain normal sugar and cholesterol levels in blood and normal body weight. When aloe is applied externally, it accelerates the regeneration of the damaged skin. Aloe contains antioxidants, which may increase the shelf-life and nutritional value of food; therefore, it is widely used in cosmetic, pharmaceutical and food industry. An antioxidant activity was shown for leaf’s skin, flowers and gel of aloe. In this work the future of A. vera as effective antioxidants is primarily discussed and expected trends are summarised. Furthermore, the bioactive components and the health-promoting effects of A. vera are investigated.

This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross-links, flavor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affinity, and the accessibility of reactive groups affect the intensity of these interactions