Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Wednesday, November 13, 2019

Carotenoid in mango

A mango’s rich, yellow-orange flesh color contributes more than just a beautiful hue to the tropical fruit. Colour pigments, termed Carotenoids, are responsible for the characteristic colour of mango.

Carotenoids have very diverse roles in biological functions of animals and plants including provitamin A activity, antioxidant activity, cell communication, immune function enhancement, UV skin protection, accessory pigments for light harvesting, and protection against photo-oxidative damage.

Carotenoids, which impart yellow, orange, and/or red colors to many fruits, have antioxidant health properties which it can help in preventing the free radical damage. Thus, carotenoids have been noted as being the most abundant micronutrients found in cancer-preventative foods. Antioxidants help to repair damage to the body caused by free radicals, which can contribute to a range of health problems including cancer, diabetes and heart disease.

The action of carotenoids against diseases has been attributed to antioxidant properties, especially their ability to quench singlet oxygen and interact with free radicals which take part in modulation of carcinogen metabolism, inhibition of cell proliferation, enhancement of cell differentiation, stimulation of cell to cell communication.

Carotenoids comprise the colorful pigments of many fruits. Some of these, such as beta carotene, alpha carotene, and beta cryptoxanthin, are precursors of vitamin A. Vitamin A is needed for eyesight and nerve health.
Carotenoid in mango

Popular Posts

FOOD SCIENCE AND HUMAN NUTRITION