Bioactive Compounds in Mango ( Mangifera indica L.)

TLDR: Despite the numerous bioactive compounds in mangoes, which may promote benefits to human health, the potential for allergenicity of the fruit has been shown, and conventional technological processing of mango into flesh-containing products does not allow complete elimination of the allergenic potency.

Abstract: Publisher Summary Mango is an important fruit for human nutrition in several parts of the world. It is a tropical fruit widely accepted by consumers throughout the world for its succulence, sweet taste, and exotic flavor, being called the “king of fruits.” It is a fruit with high nutritional value, supplying the human diet with calories, fiber, vitamins, and minerals. Flesh and agro-industrial residues of mangoes contain several bioactive compounds, comprising nutrient and non-nutrient substances with biological properties that act mainly via redox mechanisms. Compounds contained in mango flesh can act as biological antioxidants, maximizing the human antioxidant defense. Additive and synergistic effects of bioactive compounds from mangoes suggest that the fruit has great potential to improve health and reduce the risk of chronic diseases. Despite the numerous bioactive compounds in mangoes, which may promote benefits to human health, the potential for allergenicity of the fruit has been shown. Conventional technological processing of mango into flesh-containing products does not allow complete elimination of the allergenic potency. All mango varieties can supply the diet with nutrients, but considering that the contents of bioactive compounds are influenced by several factors, it was assumed that population groups with the same mango intake may be ingesting such compounds at different levels, not guaranteeing a comparable modulation potential of risk factors of diseases.