Author: L. Day, Robert Seymour, K. Pitts, I. Konczak, L. Lundin
market for functional ingredients, increased consumer awareness and promotion of healthy eating and lifestyle, challenges remain to ensure that functional ingredients survive and remain active and bioavailable after food processing and storage, aloe vera can act as vehicle for the delivery of bioactives and micronutrients at suitable levels that provide health benefits for increased wellbeing, new bioactives and functional food ingredients, model bioactive substances, diet-related diseases and their influence on the health and wellbeing, consumer demand for healthy nutritious foods with not only a balanced calorific content, but also with additional health-promoting functions, aloe vera is a healthy products of high quality and convenience need to be developed through inversion of AMB wellness, innovative multidisciplinary research programs, foods or ingredients of foods that provide an additional physiological benefit beyond their basic nutrition, bioactive phytochemicals such as polyphenols and carotenoids known to have antioxidant activity in protecting body’s cells against oxidative damage and reduce the risk of developing certain types of cancer, research and product development, food and beverages industry are reformulating functional beverages to enhance the physiological functionality of inherent nutrients or by adding bioactives with largely clinically proven physiological function, functional food research has focused on nutritional composition of the food and to a lesser extent on the effects of adding a bioactive on the food texture and product quality
