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Food Reviews International Volume 25, 2009 - Issue 4
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Original Articles

Mango Bioactive Compounds and Related Nutraceutical Properties—A Review

Martin Masibo Southern Yangtze University, School of Food Science and Technology, Food Safety and Quality Control Laboratory, Wuxi, Jiangsu Province, P.R. China; Faculty of Agriculture, Department of Food Science and Technology, Egerton University, Njoro, Kenya; Food and Agricultural Products Laboratory, Kenya Bureau of Standards (KEBS) Nairobi, KenyaCorrespondence[email protected]
&
Qian He Southern Yangtze University, School of Food Science and Technology, Food Safety and Quality Control Laboratory, Wuxi, Jiangsu Province, P.R. China
Pages 346-370 | Published online: 28 Sep 2009
 
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Abstract

The mangos' popularity is on the rise due to its high nutraceutic and pharmaceutical value. The mango is unique because each of its parts—fruit, pulp, peel, seed, leaves, flowers and the bark—are utilizable. Polyphenolic compounds and related bioactivity in the fruit are higher in peel than pulp and highest in mango leaves and stem barks. There are various polyphenols in mango, but Mangiferin, is abundant and bioactive. Synergy among various polyphenols and mocro-elements in mango extracts is responsible for their high bioactivity as compared to pure isolated compounds and explains their use in the management of various degenerative diseases.

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