Aloe vera is a succulent plant species that is found only in cultivation (with much of the supply grown in Mexico), cited as being used as an herbal medicine for thousands of years. With a long history of use in the market—as a topical and as a popular botanical in beverages and functional foods—the ingredient lacks the science to achieve mainstream popularity. The science behind aloe focuses on the polysaccharides in the plant, in particular acemannan, said to have immune supporting properties. The ingredient is also mentioned in connection with digestive system support, though most of the support for aloe’s benefits comes from in vitro and animal studies. Furthermore, because aloe is somewhat toxic in its raw, unrefined form, confusion over its various available forms has led regulators in certain countries to ban aloe.