Mango (Mangifera indica L.), a 'functional fruit'?
Schieber A.
Author Affiliation: Hohenheim University, Institute of Food Science and Biotechnology D-70599 Stuttgart, Germany.
Fruit Processing 17 : 149-152
Abstract : Mango (Mangifera indica L.) is one of the most important fruit types and sometimes referred to as the 'king of fruit'. It is processed into a wide range of products, e.g. chutneys, jams, purées, nectars, bars, etc. Mangoes are a good source of ?-carotene. They contribute greatly to the provitamin A intake, especially in tropical and subtropical regions. Recent research has also pointed out that mango fruits, in particular the peels and seeds, are rich in polyphenolics like flavonols, xanthones, hydroxybenzoic acids, hydrolysable tannins and alk(en)ylresorcinols. Phenolic compounds have been associated with a number of health-promoting properties. This review summarizes the results of selected studies performed during the past seven years on the presence of polyphenolics in the mango fruit.