Most Americans consider the mango an exotic fruit with the taste of a
peach and pineapple. Although it is popular in tropical areas it actually
originated in Southeast Asia or India where it has been grown more than
4,000 years. Over the years mango groves have spread to many parts of
the tropical and sub-tropical world, where the climate allows the mango to
grow best. Mango trees are evergreens that will grow to 60 feet tall. The
mango tree will fruit 4 to 6 years after planting. Mango trees require hot,
dry periods to set and produce a good crop. Most of the mangos sold in the
United States are imported from Mexico, Haiti, the Caribbean and South
America. This fruit with its tropical taste also offers the highest amount of
beta carotene of any fruit. (Wellness Encyclopedia of Food and Nutrition,
1992).
Today there more than 1,000 different varieties of mangos throughout the
world. Mangos come in different shapes, sizes and coloring depending on
the ripeness. The colors range from yellow to green to orange or red. They
weigh as little as a few ounces up to a few pounds. All varieties have a
very rich tropical flavor when ripe.
Selection
Choose firm plump mangos that give slightly when pressure is applied.
Avoid those with bruised or dry and shriveled skin. The ripeness of mangos
can be determined by either smelling or squeezing. A ripe mango will have
a full, fruity aroma emitting from the stem end. Mangos can be considered
ready to eat when slightly soft to the touch and yield to gentle pressure.
The best-flavored fruit have a yellow tinge when ripe; however, color may
be red, yellow, orange, green, or any combination.
Storage
Store mangos at room temperature and out of the sun, until ripened. The
ideal storage temperature for mangos is 55 degrees F. When stored
properly a mango should have a shelf life of 1 to 2 weeks. While the mango
will not ripen in the refrigerator, it can be kept chilled there once ripe. Store
cut mangos in a plastic bag for no more than 3 days.
Cutting Know How
With a sharp thin-bladed knife, cut off both ends of the fruit.
Place fruit on flat end and cut away peel from top to bottom along
curvature of the fruit.
Cut fruit into slices by carving lengthwise along the pit
Keep cut up mango chunks in the refrigerator to add to any fruit salad or
yogurt
Use mangos to top bagels with fat free cream cheese.
Include mango in your favorite fruit shake or smoothie for a tropical taste.
-------------------------------------------------------------------------------------------
KNOW MORE ABOUT MANGO
WHAT ARE THE HEALTH BENEFITS OF MANGO?
Mango has strong anti-oxidant activities, as it is a bomb of ascorbic acid,
carotene, quercetin, phenols. [3] Thus, mango may provide various health
benefits on various conditions.
MANGO IS A GOOD SOURCE OF PHENOLIC COMPOUNDS AND
HIGH-QUALITY PECTIN With respect to their browning potential and in
consideration of a combined recovery of pectin and phenolic compounds,
researchers analyzed the peels of 14 cultivars and the flesh of nine
cultivars of mango fruits for their contents of flavonol O- and xanthone
C-glycosides. The peels appeared to be a rich source of phenolic
compounds, only traces could be detected in the flesh.
They found that the contents and degrees of esterification of pectins
extracted from the lyophilized peels ranged from 12.2 to 21.2% and from
56.3 to 65.6%, respectively, suggesting mango peels also as a promising
source of high-quality pectin. [1]
MANGO SIDE EFFECTS
Mango appears to be safe. However, once a while, some health issues
related to mango ingestion come up:
A 22-year-old white female student presented to the Emergency
Department with a 2-day history of patchy pruritic erythema of the face,
neck, and arms with periorbital edema. The eruption began as an isolated
patch of nasal erythema, with subsequent extension to involve the entire
face. Within 2 days, fine pinpoint papules were noted on the face, anterior
chest, neck, and upper extremities. Periorbital edema was present without
intraoral abnormalities or laryngeal changes. An erythematous, mildly
lichenified plaque was noted on the ventral left wrist. Complete avoidance
of mango led to resolution of the initial eruption. The clinical relevance of
nickel and p-tertbutylphenol formaldehyde resin was thought to be
associated with the wrist lesion immediately below a glued portion of a
wristwatch strap and metal clasp. [2]
Fresh produce increasingly is recognized as an important source of
salmonellosis in the United States. In December 1999, the Centers for
Disease Control and Prevention detected a nationwide increase in
Salmonella serotype Newport (SN) infections that had occurred during the
previous month. SN isolates recovered from patients in this cluster had
indistinguishable pulsed-field gel electrophoresis (PFGE) patterns (which
identified the outbreak strain), suggesting a common source. Seventy-eight
patients from 13 states were infected with the outbreak strain. Fifteen
patients were hospitalized; 2 died. Among 28 patients enrolled in the
matched case-control study, 14 (50%) reported they ate mangoes in the
5 days before illness onset, compared with 4 (10%) of the control subjects
during the same period (matched odds ratio, 21.6; 95% confidence interval,
3.53- infinity; P=.0001). Traceback of the implicated mangoes led to a
single Brazilian farm, where we identified hot water treatment as a
possible point of contamination; this is a relatively new process to prevent
importation of an agricultural pest, the Mediterranean fruit fly. [4]
REFERENCE
[1] Berardini N et al, Screening of mango (Mangifera indica L.) cultivars for their
contents of flavonol O- and xanthone C-glycosides, anthocyanins, and pectin.J Agric
Food Chem. 2005 Mar 9;53(5):1563-70 [2] Weinstein S et al, Allergic contact
dermatitis to mango flesh.Int J Dermatol. 2004 Mar;43(3):195-6.[3] Shivashankara
KS et al, Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene
of Irwin mango fruits stored at low temperature after high electric field pretreatment.J
Agric Food Chem. 2004 Mar 10;52(5):1281-6. [4] Sivapalasingam S et al, A
multistate outbreak of Salmonella enterica Serotype Newport infection linked to
mango consumption: impact of water-dip disinfestation technology.Clin Infect Dis.
2003 Dec 15;37(12):1585-90. Epub 2003 Nov 18.
peach and pineapple. Although it is popular in tropical areas it actually
originated in Southeast Asia or India where it has been grown more than
4,000 years. Over the years mango groves have spread to many parts of
the tropical and sub-tropical world, where the climate allows the mango to
grow best. Mango trees are evergreens that will grow to 60 feet tall. The
mango tree will fruit 4 to 6 years after planting. Mango trees require hot,
dry periods to set and produce a good crop. Most of the mangos sold in the
United States are imported from Mexico, Haiti, the Caribbean and South
America. This fruit with its tropical taste also offers the highest amount of
beta carotene of any fruit. (Wellness Encyclopedia of Food and Nutrition,
1992).
Today there more than 1,000 different varieties of mangos throughout the
world. Mangos come in different shapes, sizes and coloring depending on
the ripeness. The colors range from yellow to green to orange or red. They
weigh as little as a few ounces up to a few pounds. All varieties have a
very rich tropical flavor when ripe.
Selection
Choose firm plump mangos that give slightly when pressure is applied.
Avoid those with bruised or dry and shriveled skin. The ripeness of mangos
can be determined by either smelling or squeezing. A ripe mango will have
a full, fruity aroma emitting from the stem end. Mangos can be considered
ready to eat when slightly soft to the touch and yield to gentle pressure.
The best-flavored fruit have a yellow tinge when ripe; however, color may
be red, yellow, orange, green, or any combination.
Storage
Store mangos at room temperature and out of the sun, until ripened. The
ideal storage temperature for mangos is 55 degrees F. When stored
properly a mango should have a shelf life of 1 to 2 weeks. While the mango
will not ripen in the refrigerator, it can be kept chilled there once ripe. Store
cut mangos in a plastic bag for no more than 3 days.
Cutting Know How
With a sharp thin-bladed knife, cut off both ends of the fruit.
Place fruit on flat end and cut away peel from top to bottom along
curvature of the fruit.
Cut fruit into slices by carving lengthwise along the pit
Keep cut up mango chunks in the refrigerator to add to any fruit salad or
yogurt
Use mangos to top bagels with fat free cream cheese.
Include mango in your favorite fruit shake or smoothie for a tropical taste.
-------------------------------------------------------------------------------------------
KNOW MORE ABOUT MANGO
WHAT ARE THE HEALTH BENEFITS OF MANGO?
Mango has strong anti-oxidant activities, as it is a bomb of ascorbic acid,
carotene, quercetin, phenols. [3] Thus, mango may provide various health
benefits on various conditions.
MANGO IS A GOOD SOURCE OF PHENOLIC COMPOUNDS AND
HIGH-QUALITY PECTIN With respect to their browning potential and in
consideration of a combined recovery of pectin and phenolic compounds,
researchers analyzed the peels of 14 cultivars and the flesh of nine
cultivars of mango fruits for their contents of flavonol O- and xanthone
C-glycosides. The peels appeared to be a rich source of phenolic
compounds, only traces could be detected in the flesh.
They found that the contents and degrees of esterification of pectins
extracted from the lyophilized peels ranged from 12.2 to 21.2% and from
56.3 to 65.6%, respectively, suggesting mango peels also as a promising
source of high-quality pectin. [1]
MANGO SIDE EFFECTS
Mango appears to be safe. However, once a while, some health issues
related to mango ingestion come up:
A 22-year-old white female student presented to the Emergency
Department with a 2-day history of patchy pruritic erythema of the face,
neck, and arms with periorbital edema. The eruption began as an isolated
patch of nasal erythema, with subsequent extension to involve the entire
face. Within 2 days, fine pinpoint papules were noted on the face, anterior
chest, neck, and upper extremities. Periorbital edema was present without
intraoral abnormalities or laryngeal changes. An erythematous, mildly
lichenified plaque was noted on the ventral left wrist. Complete avoidance
of mango led to resolution of the initial eruption. The clinical relevance of
nickel and p-tertbutylphenol formaldehyde resin was thought to be
associated with the wrist lesion immediately below a glued portion of a
wristwatch strap and metal clasp. [2]
Fresh produce increasingly is recognized as an important source of
salmonellosis in the United States. In December 1999, the Centers for
Disease Control and Prevention detected a nationwide increase in
Salmonella serotype Newport (SN) infections that had occurred during the
previous month. SN isolates recovered from patients in this cluster had
indistinguishable pulsed-field gel electrophoresis (PFGE) patterns (which
identified the outbreak strain), suggesting a common source. Seventy-eight
patients from 13 states were infected with the outbreak strain. Fifteen
patients were hospitalized; 2 died. Among 28 patients enrolled in the
matched case-control study, 14 (50%) reported they ate mangoes in the
5 days before illness onset, compared with 4 (10%) of the control subjects
during the same period (matched odds ratio, 21.6; 95% confidence interval,
3.53- infinity; P=.0001). Traceback of the implicated mangoes led to a
single Brazilian farm, where we identified hot water treatment as a
possible point of contamination; this is a relatively new process to prevent
importation of an agricultural pest, the Mediterranean fruit fly. [4]
REFERENCE
[1] Berardini N et al, Screening of mango (Mangifera indica L.) cultivars for their
contents of flavonol O- and xanthone C-glycosides, anthocyanins, and pectin.J Agric
Food Chem. 2005 Mar 9;53(5):1563-70 [2] Weinstein S et al, Allergic contact
dermatitis to mango flesh.Int J Dermatol. 2004 Mar;43(3):195-6.[3] Shivashankara
KS et al, Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene
of Irwin mango fruits stored at low temperature after high electric field pretreatment.J
Agric Food Chem. 2004 Mar 10;52(5):1281-6. [4] Sivapalasingam S et al, A
multistate outbreak of Salmonella enterica Serotype Newport infection linked to
mango consumption: impact of water-dip disinfestation technology.Clin Infect Dis.
2003 Dec 15;37(12):1585-90. Epub 2003 Nov 18.
Mango Benefits and Side Effects
| What are the health benefits of mango? Mango is a rich source of vitamins A (40%DV) and C (15%DV) . One serving (i.e. half of a mango) contains only about 70 calories, minimal amount (i.e. almost none) of fat, cholesterol and sodium. It has about 17g of total carbohydrate with 1 g of dietary fiber and 15 g of sugar. |
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reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.
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