The mango is a rich source of various polyphenolic compounds. The major polyphenols in the mango in terms of antioxidative capacity and/or quantity are: mangiferin, catechins, quercetin, kaempferol, rhamnetin, anthocyanins, gallic and ellagic acids, propyl and methyl gallate, benzoic acid, and protocatechuic acid.
Antioxidants are substances that can prevent or delay the oxidative damage of lipids, proteins and nucleic acids by reactive oxygen species (ROS), which include free radicals such as hydroxyl, peroxyl and non-radicals such as hydrogen peroxides.
Polyphenols are secondary metabolites of plants and are widely distributed in beverages and plant‐derived foods. It is well known that phytochemical compounds of phenolic compounds have the capacities to quench lipid peroxidation, prevent DNA oxidative damage, scavenge free radicals, and prevent inhibition of cell communication, all of which are precursors to degenerative diseases.
Phenolic compounds are associated with the health benefits deriving from consuming high levels of fruits. Mango is regarded as a valuable source of phytochemical compounds.
Mangiferin is a plant natural polyphenol of xanthone structure with C-glucosyl linkage and four aromatic hydroxyl groups that have been considered crucial for its antiradical and antioxidant effect as well as for its pharmacological activity. This polyphenolic xanthonoid is one of the most potent antioxidants known, mainly found in many Anacardiaceae and Gentianaceae plant families.
Polyphenol
and antioxidants health capacity
