Exploring the anti-diabetic potential of Aloe vera: isolation and characterization of bioactive compounds

We investigated the anti-diabetic effects of the ethyl acetate fraction of Aloe vera and its isolated compounds using both in vitro and in vivo study models. In vitro tests showed that the ethyl acetate part of A. vera and its separate compounds had better activity blocking α-glucosidase, α-amylase, and α-lipase. The ethyl acetate fraction and its active constituents, barbaloin and gallic acid, significantly (p < 0.01) normalised blood glucose levels and serum biochemical parameters compared to those of STZ-induced controls. Both barbaloin and gallic acid exhibited maximum glucose-lowering effects in diabetic rats. Ethyl acetate fraction, barbaloin, and gallic acid also showed a significant increase in serum insulin and restoration of the biochemical and antioxidant status of STZ-induced diabetic rats. Therefore, the ethyl acetate fraction of A. vera, barbaloin, and gallic acid demonstrated remarkable anti-diabetic activity in STZ-induced diabetic rats.