Mango - Health benefits application chemical constituents side effects and many more

                 

              Mango/Aam/Amba

Mangifera indica L. (mango) is known as “The king of fruits” because it is the most popular fruit in tropical regions. It is the national fruit of India and the Philippines, and the national tree of Bangladesh. The mango belongs to genus Mangifera, which consists of numerous species of tropical fruits in the family of Anacardiaceae. Mangifera indica L. is native to India and Southeast Asia, where it has been cultivated for over 4000 years for the good qualities of the fruits. 

It shows anti-oxidant, anti-viral, cardiotonic, hypotensive, anti-inflammatory properties. Various effects like antibacterial, antifungal, anthelmintic, antiparasitic, antitumor, antibone resorption, antispasmodic, antipyretic, antidiarrhoeal, antidiabetic, antiallergic, immunomodulation, hypolipidemic, anti microbial, hepatoprotective, gastroprotective properties.

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It has different names in different languages such as Hindi name(Aam, amb, amba, amra),  Marathi name(aamba, am, amba),  English name(Mango),  Tamil name(maambalam, maankai),  Telugu name(amramu, cutamu, maamidi, maavidi),  Gujarati name(Ambo, Keri; Marvo (unripe)),  Malayalam name(amram, manga, mao, mava),  Kannada name(maavinahannu),  Urdu name(banj, amba),   Persian name(amba, ambeh),  Arab name(abanj, abnig, shajratul-anbaj)

Progression in taste of Mango as per it's ripening

Mango fruit is astringent at first, gradually it turns sour, and then to sweet taste.

Vitamin and mineral content

Vitamin : A, C, E, K, B1, B2, B3, B5, B6, B9, Choline

Minerals : Calcium, Copper, Magnesium, Manganese, Iron, Phosphorus, Potassium, Sodium, Selenium, Zinc

• Mango is one of the most popular of all tropical fruits. Mangiferin, being a polyphenolic antioxidant and a glucosyl xanthone, it has strong antioxidant, anti lipid peroxidation, immunomodulation, cardiotonic, hypotensive, wound healing, antidegenerative and antidiabetic activities.

• The different chemical constituents of the plant, especially the polyphenolics, flavonoids, triterpenoids. Isomangiferin, tannins & gallic acid derivatives. The bark is reported to contain protocatechic acid, catechin, mangiferine alanine, glycine, γ-aminobutyric acid, kinic acid, shikimic acid and the tetracyclic triterpenoids cycloart-24-en-3β,26diol, 3-ketodammar-24 (E)-en-20S,26-diol, C-24 epimers of cycloart-25 en 3β,24,27-triol and cycloartan-3β,24,27-triol.

• Indicoside A and B, manghopanal, mangoleanone, friedelin, cycloartan-3β-30-diol and derivatives, mangsterol, manglupenone, mangocoumarin, n-tetacosane, n-heneicosane, n-triacontane and mangiferolic acid methyl ester and others isolated from stem bark of Mango.

• Mangostin, 29-hydroxy mangiferonic acid and mangiferin have been isolated from the stem bark together with common flavonoids.

• The flower yielded alkyl gallates such as gallic acid, ethyl gallate, methyl gallate, n-propyl gallate, n-pentyl gallate, n-octyl gallate, 4-phenyl gallate, 6-phenyl-n-hexyl gallate and dihydrogallic acid.

• Root of mango contains the chromones, 3-hydroxy-2-(4’-methylbenzoyl)-chromone and 3-methoxy-2-(4’-methyl benzoyl)-chromone. 

• The leaf and flower yield an essential oil containing humulene, elemene, ocimene, linalool, nerol and many others.

• The fruit pulp contains vitamins A and C, β-carotene and xanthophylls. An unusual fatty acid, cis-9, cis-15-octadecadienoic acid was isolated from the pulp lipids of mango.

• Mango seed kernels contain tannin, gallic acid, coumarin, caffeic acid, vanillin, mangiferin, ferulic acid, and cinnamic acid. 

• Polyphenols identified in mango mesocarp include mangiferin, gallic acid, gallotannins, quercetin, isoquercetin, ellagic acid, and β-glucogallin, with gallic acid being the most represented phenol compound in this fraction. Furthermore, up to 25 diverse carotenoids have been identified in the mesocarp fraction.

• Polyphenols present in mango exocarp include mangiferin, quercetin, rhamnentin, ellagic acid, and kaempferol

• The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine.

            - The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. 

            - The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. 

            - The most important organic acids include malic and citric acids, and they confer the fruit acidity. 

            - The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.

Properties and benefits

> Raw mango

• Taste – sweet, slightly sour and astringent

• Properties – heavy (nourishing), unctuous

• Potency – cold

• Taste conversation after digestion – sweet

• Effect on Doshas : Vata balancing; Pitta neutral; Kapha increasing

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Benefits -

• May worsen raktapitta –Bleeding disorders such as nasal bleeding, heavy periods, etc

• Asrakrut – vitiates blood

• Kaphaprada – increases Kapha

• Hrudya – acts as cardiac tonic, congenial for heart

• Varnakara – Improves skin tone and complexion

• Ruchya – improves taste, relieves anorexia.

• Kantamayaghna – useful in throat disorders

• Raktamamsabalaprada – improves blood tissue, muscle tissue, strength and immunity.

> Ripe Mango(on tree)

• Madhura – sweet

• Amla – sour

• Guru – heavy

• Vatahara – Balances Vata, useful in neurological disorders such as paralysis, hemiplegia, neuropathy etc

• Kinchit Pitta Prakopana – slightly increases Pitta.

> Artificially ripened mango

Almost no sourness and is very sweet

• Laghu – light to digest

• Sheetala – coolant

• Sheeghrapaki – undergoes quick digestion

• Pittanashana – balances Pitta Dosha

        - Balances Vata and Pitta Dosha

• Sara – laxative, promotes movement of liquids in channels

• Ruchya – improves taste, useful in anorexia

• Balakara – improves strength and immunity

• Veeryakara – improves immunity and potency

Benefits - 

• Kashayanurasa – has subtle astringent taste

• Vataghna – useful in treating disorders of Vata Dosha imbalance such as neuralgia, paralysis, constipation, bloating, etc

• Brumhana – nourishing, nutritious

• Guru (heaviness)

• Pittavarodhi – Does not increase Pitta

• Shukravivardhana – improves sperm and semen quantity and quality

• Balya – improves strength and immunity

• Visthabhya, Ajeernakrut – excess intake may cause constipation and indigestion in a few

• Tarpana – Nourishing, calming

• Kantikari – improves skin quality

> Mango flower

Balances Kapha and Pitta

• Asrug Dushtihara – detoxifies blood

• Sheeta – cold

• Ruchikrut – improves taste, appetizer, useful in anorexia

• Grahi – absorbent, bowel binding, useful in IBS, diarrhea

• Vatala – Increases Vata Dosha

Benefits in –

• Atisara – diarrhea, dysentery

• Prameha – Urinary tract disorders, diabetes

• Dushta Shonita – vitiated blood

> Mango oil

• Kashaya – astringent

• Swadu – sweet

• Tikta – bitter

• Mukharogahara – useful in oral disorders, oral ulcer, bad breath

• Rooksha – dry

• Sugandhi – has good smell

• Pacifies Kapha and Vata

> Seed kernel

• Kashaya – astringent

• Madhura – sweet

• Grahi – absorbent, useful in diarrhea, IBS

• Twak dahahara – relieves burning sensation

Used / indicated in

• Chardi – vomiting

• Atisara – diarrhea, dysentery

• Hrudayadaha – burning sensation in chest

> Amchur powder(Dried raw mango powder)

Amchur is prepared by removing the skin of unripe mango and sun-drying.

• Amla – sour

• Swadu – sweet

• Kashaya – astringent

• Bhedana – useful in constipation

• Kaphavatajit – Balances Kapha and Vata Dosha.

> Mango root

• Grahi – absorbent, bowel binding, useful in IBS, diarrhoea

• Kashaya – astringent

• Balances Kapha and Pitta Dosha.

> Mango young leaf shoots

• Ruchya – improves taste, useful in anorexia

• Grahi – absorbent, bowel binding, useful in IBS, diarrhea

• Kashaya – astringent

• Balances Kapha and Pitta Dosha.

> Mango Bark

• Grahi – absorbent, bowel binding, useful in IBS, diarrhea

• Kashaya – astringent

• Balances Kapha and Pitta Dosha.

Uses, benefits and application

1) In traditional medicine the different parts of the mango tree (fruit pulp, extracts of fruit kernel, leaves, and stem bark) are used for their health properties.

               - Ripe mango fruit is considered to be invigorating and freshening. The juice is restorative tonic and used in heat stroke. The seeds are used in asthma and as an astringent. Fumes from the burning leaves are inhaled for relief from hiccups and affections of the throat. The bark is astringent, it is used in diphtheria and rheumatism, and it is believed to possess a tonic action on mucus membrane. The gum is used in dressings for cracked feet and for scabies. It is also considered anti-syphilitic. The kernels are converted into flour after soaking in water and eliminating the astringent principles. Most parts of the tree are used medicinally and the bark also contains tannins, which are used for the purpose of dyeing.

          - Extracts of unripe fruit, bark and leaves are used for their antibiotic activity 

2) Aam panna : Tender/unripe mango is taken and it is cooked well in steam. On cooling its outer skin is removed and is macerated well and the pulp is collected. To this, jaggery/gud, salt/rock salt(according to taste) and water are added and mixed well. Further cumin and pepper powder is added and mixed well. This one of the best cooling and nutritive drink in summer.

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3) The aphrodisiac property of the ripened mango increases the virility of the person and enhances the performance ability.

4) Stomach pain, diarrhea and vomiting - 10 fresh soft leaves of mango is added with 1-2  black pepper seeds and made into a paste with water and consumed.

5) Skin disorders, eczema, etc - 10 gram of mango flowers and 10 gram of sugar are added to 100 ml of water and boiled.  This mango recipe helps in many skin conditions like eczema.

6) Wound - Gum of mango is traditionally applied over the wound for quick healing.

            - The gum is used in dressings for cracked feet and for scabies. 

7) The ripe mangoes alleviates the aggravated tridosha and nourishes the malnourished physique. Further, it provides sustaining strength to all the five sense organs.Due to its pleasant taste, it is wholesome and beneficial in patients suffering from parched tongue, thirst and with loss of taste.

8) Skin discolouration : a paste of tender leaves of jamun tree (Eugenia jambolana) and mango leaves, with two turmeric pieces, along with fresh jaggery, macerated with water of curds imparts natural color to the discoloured area.

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9) During excessive bleeding, injury and wounds : bark, flower, leaves and seed kernel dry powders are applied externally. Due to astringent properties, they stop bleeding and heal wounds quickly.

10) Diarrhea – two tea-spoon full of the kernel of mango seed is cooked with one glass of water and the mixture is made into a semisolid paste form. This is given along with curd, thrice a day.

11) The unripe fruits of mangoes having both sweet and sour tastes, though vitiates the tridosha and the rakta, promotes bone healing in fractures.

       • The ripe mangoes fruits are sweetish in both their taste and vipaka(Taste conversation after digestion) and hence nourishes the dhatus / tissues by means of its nutritive properties.

12) The mango is considered as the king of all fruits due to their easy availability and their nutritive values.

13) Mango tea - 10 mango leaves that have turned yellow are taken, added to half a liter of water along with 1-2 cardamom. Boil it till the water is reduced to half. Then add jaggery and Milk in sufficient quantity and drink it as usual tea. This is beneficial in energizing the body. It acts as a good stimulant.

14) Hair loss – Oil prepared from mango seed is applied over the scalp to treat hair loss and excessive hair fall.

15) The dry mango powder added with different food stuff improves taste perception and alleviates vata dosha. It is heavy and hence thereby weakens the digestive fire, aggravates pitta and kapha.

16) Mango(ripened and sweet) along with milk improves strength and immunity, aphrodisiac, Balances Vata and Pitta Dosha,  improves taste, useful in anorexia, improves nourishment, heavy to digest, coolant, improves skin complexion.

     - While consuming mango along with milk sweetness is compalsary, because mango(sourness) is incompatible with milk.

17) Sweet mango is great aphrodisiac and improves immunity and strength.

18) Acne : Take 2-3 teaspoons of Mango pulp. Mash it properly and apply on the face.. Keep it for 4-5 minutes. Wash thoroughly with tap water. Use this remedy 2 times a week to control open pores, blackheads, and acne.

19) Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, pickles, dhals and other side dishes in Bengali cuisine, or may be eaten raw with salt, chili, or soy sauce.

20) For people suffering from restlessness due to anxiety, the mango leaves can be a good home remedy. Add few crushed mango leaves to your bath water. This helps in relaxing and refreshing your body.

21) A teaspoon of juice extracted from mango leaves works as an effective ear drop and pain killer. Heat the juice slightly before using it.

22) The simplest remedy for healing painful burns is to apply mango leaf ashes to the wounded area. This soothes the skin and brings relief.

23) Burn a few mango leaves and inhale the smoke. This helps to cure hiccups and throat problems.

24) Add some crushed leaves in water put this overnight, and take this in the morning after filtering on empty stomach. The regular intake of this infusion acts as a good stomach tonic, flushes out toxins from your body and keeps your stomach clean.

25) The enzymes in mangoes help in breaking down protein content in the body. Enriched with fibre, mangoes aid good digestion and prevents many stomach related diseases. Prevents heat stroke.

26) Persons suffering from diabetes can eat this fruit in limited quantities as it is high in glycemic index. One suitable option for diabetic patients to enjoy mangoes is to reduce portion of carbohydrates (rice, wheat, ragi , jowar) in diet and add mango in its place. Keep checking blood sugar level daily when you consume mango.

         - Diabetic person also drink mango leaves decoction.

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27) Add or sprinkle a pinch of dry ginger powder or 1 tea spoon of ginger juice to a glass of mango smoothie or mango fruit slices. This nullifies the imbalances which happen during digestion of mango.

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28) Mango juice is mixed with fragrant substances like cinnamon, cardamom, to quench the thirst in the afternoon, as part of healthy spring regimen.

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29) Decoction prepared from Amra (Mango) and Jambu (Syzygium cumini) mixed with honey – used for both drinking purpose and for Gandusha. When using it for Gandusha(Kavala / Gargling), it should be made cold.

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           Click here for more information about Honey  

Side effects :

Excess consumption of sour mango fruit causes:

Mandanala – weak digestion strength

Vishamajwara – recurrent, chronic fever

Raktamaya – blood vitiation disorders like skin diseases, bleeding disorders etc.

Baddhagudodara – constipation and bloating

Nayanamaya – eye disorders

> To counter the side effects, Ginger water is advised or cumin seeds with sochal salt (Sauvarchala Lavana) is advised.

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