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Mangos and their bioactive components: Adding variety to the fruit plate of health.

Abstract

Diet is an essential factor affecting the risk for the development and progression of modern day chronic diseases, particularly those with pathophysiological roots in inflammation and oxidative stress-induced damage. The potential impact of certain foods and their bioactive compounds to reverse or prevent destructive dysregulated processes leading to disease has attracted intense research attention. The mango (Mangifera indica Linn.) is a tropical fruit with distinctive nutritional and phytochemical composition. Notably, the mango contains several essential water- and lipid- soluble micronutrients along with the distinguishing phytochemicals gallotannins and mangiferin. In vitro and in vivo studies reveal various mechanisms through which mangos or their associated compounds reduce risk or reverse metabolic- and inflammation- associated diseases. Health benefits of isolated individual mango compounds and extracts from mango by-products are well described in the literature with less attention on the whole fruit. Here, we review and summarize the available literature assessing the health promoting potential of mango flesh, the edible portion contributing to the fruit plate of the diet, focusing specifically on modern day health issues of obesity and the risk factors and diseases it precipitates, including diabetes and cardiovascular disease. Additionally, the review explores new insights on the benefits of mango in brain, skin and intestinal health. Overall, the foundation of research is growing and supporting the potential role for mangos in reducing risk for inflammation- and metabolically- based chronic diseases.

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Publication details

The article was received on 06 Feb 2017, accepted on 02 May 2017 and first published on 02 May 2017


Article type: Review Article
DOI: 10.1039/C7FO00190H
Citation: Food Funct., 2017, Accepted Manuscript
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    Mangos and their bioactive components: Adding variety to the fruit plate of health.

    B. Burton-Freeman, A. K. Sandhu and I. Edirisinghe, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00190H

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