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Health-Promoting Effects of Mango Fruit: History Edit
Subjects: Nutrition & Dietetics

Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. 

  • tropical fruit
  • nutraceutical composition
  • mango byproducts
  • health benefits

1. Introduction

Mango has been cultivated in India for more than 4000 years. Among the other tropical fruits, mango is the most popular dessert worldwide. Mango belongs to the Anacardiaceae family, which includes a number of deadly poisonous plants. It has a delicious taste (delightfully blended sweetness and acidity) and aroma, and high nutritional value. The production of mango continues to rank it as the predominant tropical fruit in the 21st century [1]. The global mango production reached 51 million tons in 2019. Most of the mango crop is produced in Asia, especially India, where production has reached 22 million tons per year, remaining the top exporter in the world [1][2]. Due to the optimal geographical and climatic conditions, the state of Andhra Pradesh is ideal for fruit and vegetable cultivation. Mango, banana, papaya, coconut, pomegranate, sweet orange, grape, and cashew are the principal fruit crops cultivated in Andhra Pradesh. Mango is cultivated on about 0.37 million hectares in Andhra Pradesh, with a production of 4.69 million tons, which is the highest level of production in the entire country (a 20% share). Due to the rising international popularity of fresh and processed mango products, in 2015–2016, India shipped about 36,000 tons of mangoes and 129,000 tons of pulp overseas [3]. Mango is cultivated in 85 countries worldwide; Asian countries, including India, China, Thailand, and Indonesia provide for 80% of the total world production (Figure 1a).

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Figure 1. (a) Production share (%) of the top ten mango-producing countries in 2019–2020. (b) Area (thousand ha) covered under mango crop in India (2019–2020). Sources: National Mango Database 2020 [1]; APEDA 2020 [3].

Mango is economically important, being the third-largest agricultural product in India. The cultivation of mango in India covers around 2.26 million acres, which is 40% of the total area used for Indian fruit production (Figure 1b). Over 30 varieties of mangoes are commercially available in India. The huge diversity in Indian mango cultivation is due to the large number of cultivars (the country is home to approximately 1000 varieties, only a few of which are commercially cultivated) and wild varieties. Apart from Mangifera indica, many other species such as M. khasiana, M. andamanica, M. camptosperma and M. sylvatica have been reported in India [4].

Fruit plays an important role in the world’s economy and food security from various perspectives [5]. However, economic success or failure of commercial mango production primarily relies on local weather and climate changes. A recent study indicated that the frequency and severity of extreme weather events have affected mango production in Central Queensland, Australia [6]. Although mango trees are adapted to dry weather, weather factors like floods, rainfall, humidity, and temperature can influence tree growth, flowering, fruit growth, the color and size of fruit, and farmer income [6][7][8]. Temperature has a dominant influence on the appearance, quality, and taste of mango fruit. The increasing temperatures are offering opportunities for mango production in new areas. The mangoes grown in the northern states of India and Thailand require longer to mature than those in the central and southern states [7]. High temperature has positive effects on mango fruit growth and maturation. The estimated duration of mango fruit development decreased by 12–16 days in Australia due to the rise in winter temperature (1.5 °C) over the last 45 years [9]. In addition, high-temperature-induced stress can trigger the synthesis of secondary metabolites, which are popular due to their nutritional and medicinal values [10].

Mango contains a blend of sugar (16–18% w/v) and acids and high amounts of antioxidants (ascorbic acid) and polyphenols (carotene, as vitamin A). The principal carbohydrates that are used are different in green unripe and matured ripe mango [4]. Starch is the principal carbohydrate in green mango; during maturation, it converts to reducing sugars (sucrose, glucose, and fructose). Along with these carbohydrates, small quantities of cellulose, hemicellulose, and pectin are present in ripe mango [4]. Unripe mango tastes sour because of the presence of different acids, such as citric acid, malic acid, oxalic acid, succinic, and other organic acids, whereas the sweet taste of the ripened fruit is due to the blending of reducing sugar and the main acid source, malic acid [11]. High concentrations of β-carotene and other phytochemicals in mangoes can prevent leukemia and progression of prostate, breast, and colon cancers [12][13][14][15][16]. Mangoes can be differentiated in to three parts: pulp (mesocarp), peel (epicarp), and seed kernel (endocarp), as presented in Figure 2.

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Figure 2. Major parts of mango fruit.

2. Therapeutic and Health-Promoting Effects of Mango Fruit

In India, the whole mango tree, including the stem, bark, leaves, flowers, and fruit, has been widely used as an ancient traditional medicine to treat various diseases and discomforts. All parts of the mango tree contain essential bioactive compounds, such as mangiferin, quercetin, catechins, and kaempferol. In recent years, many researchers have explored the ethnopharmacological and pharmacological efficacies of the various bioactive constituents of mango fruit. This evidence emphasizes the importance of mango byproducts in the treatment of various chronic diseases, including diabetes, cancer, asthma, hypertension, and hemorrhage in the lungs and intestine, having higher efficiency and fewer side effects [17]. Different parts of the mango offer different benefits, such as anti-inflammatory, antioxidant, anticancer, anti-diabetic, antimicrobial, anti-hyperlipemic, and immunomodulatory activities (Figure 3) [17][18][19].

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Figure 3. Potential health benefits of bioactive compounds in mango fruit.

So far, about 500 research articles have been published on the presence, structure, chemical synthesis, and therapeutic properties of mangiferin. The majority of these studies are from India and Bangladesh. Countries like Brazil, Nigeria, and Iran also contributed significantly to reporting the therapeutic effects of mango contents. Mangiferin has been shown to restore the learning and memory impairments and to decrease hippocampal injury in a mouse model [20]. A recent study demonstrated that mangiferin potently inhibits the progression of human epithelial ovarian cancer [14]. A human study revealed that supplementation with mangiferin combined with luteolin enhances the exercise spring performance and brain oxygenation during sprint exercise in physically active men [21]. Mango intake (200–400 g of pulp for 8 weeks) has been shown to decrease inflammatory biomarkers and improve the intestinal microbiota in patients with inflammatory bowel disease [22]. Another report documented that the intake of 85 g of mangos (16 weeks) reduced facial wrinkles in fair-skinned postmenopausal women [23]. In addition to these, other health-benefiting properties of the mango pulp, peel, and kernel are listed in Table 1.

Table 1. Biological activities of phytochemicals isolated from M. indica.

Biochemical Property and Name of Part Used Name of the Compound Reference
1. Antioxidant Activity
Peel 3,4-Dihydroxybenzoic acid (protocatechuic acid) [24]
Fruit pulp Kaempferol [25][26]
Fruit pulp Linalool [27]
Fruit pulp Mangiferin [28]
Fruit pulp Quercetin [29][30][31]
Fruit pulp β-Carotene [32]
Peel β-Carotene [33]
2. Anti-Inflammatory Activity
Peel 5-(11Z-Heptadecenyl)-resorcinol and [34]
5-(8,Z,11,Z-Heptadecadienyl)-resorcinol
Fruit pulp Kaempferol [35][25][26]
Fruit pulp Mangiferin [28][36][37]
Fruit pulp Shikimic acid [38]
3. Antimicrobial Activity
Fruit pulp Kaempferol [35][25][26]
Fruit pulp Mangiferin [28][36][37]
Fruit pulp Quercetin [29][30][31]
Peel 3,4-Dihydroxybenzoic acid [24]
(protocatechuic acid)
4. Anti-Diabetic and Anti-Obesity Activity
Fruit pulp Kaempferol [35][25][26]
Peel 3,4-Dihydroxybenzoic acid
(protocatechuic acid)		 [24]
Fruit pulp Mangiferin [28][36][37]
Fruit pulp β-Carotene [32]
Fruit pulp Quercetin [29][30][31]
5. Cytotoxic and Apoptotic Activity
Fruit pulp Kaempferol [35][25][26]
Fruit pulp Linalool [27]
Fruit pulp Mangiferin [28][36][37]
Fruit pulp Quercetin [29][30][31]
Fruit pulp β-Carotene [32]
Peel 3,4-Dihydroxybenzoic acid [24]
(protocatechuic acid)
Seed Mangiferin [15]
Seed Gallic acid [39]
6. Neuroprotective Activity
Fruit pulp Linalool [40]
Fruit pulp Mangiferin [28][36][37]
7. Cardio-Protective
Fruit pulp Mangiferin [28][36][37]
8. Anticoagulant/Antithrombotic
Fruit pulp Shikimic acid [41]
9. Blood-Pressure-Lowering Activity
Fruit pulp Quercetin [29][30][31]
10. Gastro-Protective
Seed Mangiferin [39]
 

This entry is adapted from the peer-reviewed paper 10.3390/ijerph18020741

References

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  3. APEDA-Agricultural and Processed Food Products Export Development Authority. Products-Fresh Fruits and Vegetable: Mango; Ministry of Commerce and Industry, Government of India: New Delhi, India, 2020; Volume 2020.
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