Fiber in mango

Mango is not only delicious but also rich in prebiotic dietary fiber, vitamins, minerals and polyphenolic flavonoid antioxidant compounds.

Dietary fiber is an important functional nutrient and its concentration in different mango varieties, ranging between 16% and 28% soluble and 29% and 50% insoluble fiber. Principally, dietary fibers are carbohydrate polymers such as cellulose, hemicellulose, lignin and pectin, which provide structural rigidity to the plant cell wall. Depending on the water solubility, dietary fibers are categorized as soluble dietary fiber and insoluble dietary fiber.

Mango kernel and seed has 1.8 to 2% crude dietary fiber. Fibers from mango seed, like other vegetable fibers, are mainly constituted of cellulose.

The soluble and insoluble dietary fiber content was 19.2 and 38.9 % in mango pulp and 20.9 and 43.1 % in dried mango pulp respectively.

Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products.

Insoluble dietary fiber has direct effects on fecal bulk and gut transit times, while soluble dietary fiber has indirect effects on blood glucose and cholesterol absorption. These specific properties play an important role in the prevention and treatment of obesity, cardiovascular diseases, colorectal cancer and diabetes.

Mango peels and its fibrous pulp contains around 51% of total dietary fiber content. Due to the high fiber content, mango peel has been used in a variety of food supplements to enhance their functional properties.
Fiber in mango

Mango fruit for diabetics

Fruits can be excellent components of the diet in diabetic patients. This is for their high nutritional values and for their palatability which increases patient compliance.

Mango fruits are an important source of micronutrients, vitamins and other phytochemicals micronutrients, vitamins and other phytochemicals along with it provides energy, dietary fiber, carbohydrates, proteins, fats and phenolic compounds. Mango is one of the effective plants which is used for treatment of diabetes in different communities.

A study conducted at the Oklahoma University revealed that mango consumption helps lower insulin resistance and improves glucose tolerance in diabetics.

The American Diabetes Association also recommends mango in its list of fruits that can be eaten by diabetics.

Over 90% of the calories in mango come from sugar, which is why it may contribute to increased blood sugar in people with diabetes. Yet, this fruit also contains fiber and various antioxidants, both of which play a role in minimizing its overall blood sugar impact.

While the fiber slows the rate at which your body absorbs the sugar into the blood stream, its antioxidant content helps reduce any stress response associated with rising blood sugar levels.

One of the components of mangoes is a substance known as mangiferin—which, in addition to anti-inflammatory and anti-viral activities, also can help lower blood sugar levels. This substance also has been shown to stabilize and support blood vessels.
Mango fruit for diabetics

Chemical compound in mango peel

The peel is a very good source of some nutrients such as sugars, pectin, protein and fiber. It constitutes about 15-20% of the fresh fruit.

Mango peel also rich in phytonutrients such polyphenols. The prominent phenolic compounds identified by HPLC were protocatechuic acid, gentisic acid and gallic acid.

Gallic acid, syringic acid, mangiferin, ellagic acid, gentisyl-protocatechuic acid, quercetin were phenolic compounds identified in both raw and ripe peels, while raw peel showed the presence of glycosylated iriflophenone and maclurin derivatives.

The quantity of pectin was reported to be about 13% on a dry-weight basis. The quality of such pectin on a jelly-grade basis was comparable with that of pectin obtained from citrus waste.

Good quality pectin could be used in the manufacture of jam, jellies, marmalades and various pharmaceutical products.

Dietary fiber content ranged from 45 to 78%  of mango peel and was found at a higher level in ripe peels. Dietary fiber in mango peel has been shown as a favorable source of high quality polysaccharides, because it not only has high starch, cellulose, hemicellulose, lignin and pectin content but also has low lipid content.

A mixture of 5-(12-cis-hepta decenyl) and 5-pentadecyl resorcinol have been isolated from mango peel and it was reported that it could as act an agent against Alternaria alternate, a fungus responsible for black spot disease in mango fruit.
Chemical compound in mango peel

Mango Juice

Mango Juice
Mangoes aid poor circulation. Mango juice combined with papaya juice helps ease inflammation, digestive problems, fever and pains. In parts of Asia, mango juice is used to relive dehydration. Mangoes are one of the top fruit sources of beta carotene, in addition to having high vitamin C content. The tender flesh, which is the part eaten, also contains insoluble fiber.

Key nutrients in mangoes include vitamin C, vitamin E, potassium, fructose, glucose, sucrose, iron, fiber, calcium, magnesium, phosphorus, sodium, zinc, copper, manganese, vitamin B (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), pantothenic acid, vitamin B6, folate and small amounts of lipids and amino acids. Important phyto chemicals include beta carotene, pectin, gallic acid, limonene, myristic acid, tannin, lutein, zeaxanthin, and beta cryptoxanthin.

Select mangoes that yield slightly when gently pressed, and have a flower fragrance. The skin should be a deep or grass green, and have a ‘blush’ of either red or orange yellow. Avoid mangoes with a profusion of large black spots, or loose or shriveled skin. Their form resembles a very large California avocado.

Mangoes should be juice when ripe. Ripe mangoes should be stored in the refrigerator, where they will keep for up to one week.
Mango Juice