Mango/aam 🥭🥭 - Health benefits, application, chemical constituents, side effects and many more

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Mango🥭 - The King Of Fruits

Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. It has a delicious taste (delightfully blended sweetness and acidity) and aroma, and high nutritional value.

It has different names in different languages such as Hindi name(Aam, amba,vamra),  English name(Mango),  Marathi name(aamba, am, amba),  Kannada name(maavinahannu),  Tamil name(maambalam, maankai),  Telugu name(amramu, cutamu, maamidi, maavidi),  Malayalam name(amram, manga, mao, mava),  Urdu name(abanj, amba)

It shows Antioxidant, antibacterial, anti fungal, anthelmintic, anti parasitic, anti tumor, anti HIV, antibone resorption, antispasmodic, antipyretic, antidiarrhoeal, antiallergic, immunomodulation, hypolipidemic, anti microbial, hepatoprotective, gastroprotective Properties

                     Click here for more information about Antioxidants and Free radicals


Properties and Benefits

Unripe Mango :

  • Katu – pungent
  • Kashaya – Astringent
  • Amla – Sour taste
  • Rooksha – dry
  • Ruchya – improves taste, useful in anorexia
  • Vatasrakrut – vitiates Vata Dosha and blood tissue
  • Pittakrut – Increases Pitta Dosha

Sour mango uses :

  • May cause or 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

Sweet mango : 

  • 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
  • Indicated in:
  • Trushna – Excessive thirst
  • Shrama – tiredness


Mango Bark :


Mango root, shoot qualities

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 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
  • Indicated in –
  • Atisara – diarrhea, dysentery
  • Prameha – Urinary tract disorders, diabetes
  • Dushta Shonita – vitiated blood


Mango seed uses:

  • Kashaya – Astringent
  • Slightly sour and sweet.
  • Indicated in
  • Chardi – vomiting
  • Atisara – diarrhea, dysentery
  • Hrudayadaha – burning sensation in chest
  • Seed kernel
  • Kashaya – astringent
  • Madhura – sweet
  • Grahi – absorbent, useful in diarrhea, IBS
  • Twak dahahara – relieves burning sensation


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
  • The peel and the root of mango is astringent in taste, cold in potency and has good fragrance, it helps to improve taste perception and checks diarrhoea, The flower imparts taste and stimulates digestive fire, treats diarrhoea, prameha, vitiation of pitta and kapha dosha. The mango which is peeled off and properly dried under sunlight is sour, sweet and astringent in taste, loosens the stool and alleviates kapha and vata dosha.



Uses, Remedies, Benefits and Application

1) In India, the whole mango tree, including the stem, bark, leaves, flowers, and fruit, has been widely used as an ancient traditional medicine to treat various diseases and discomforts. 


2) Mango seed oil is rich in oleic and stearic acids, and contains different phytochemicals. Mango seed has been used in the production of mango butter and seed flour, which are used in functional foods. 


3) The dry mango powder added with different food stuff improves taste perception and alleviates vata dosha. 


4) 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.


5) Fumes from the burning leaves are inhaled for relief from hiccups and affections of the throat.


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


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


8) Mango peel has a higher polyphenol content than mango pulp at all growth stages of the fruit.

                - The polyphenol content in the peel ranges from 55–110 mg/gm dry weight, and higher levels are found in the ripe than in the unripe peel. Two more important phytochemicals, quercetin 3-O-galactoside and mangiferin, are also present in the peel.


9) The ripe mangoes fruits are sweetish in both their taste and vipaka and hence nourishes the dhatus / tissues by means of its nutritive Properties.


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


11) Gum of mango is traditionally applied over the wound for quick healing.


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


13) 10 fresh soft leaves of mango is added with 1-2  black pepper seeds and made into a paste with water and consumed.

                     Click here to explore more about Black pepper


14) Raw 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 and water are added and mixed well. Further to this, edible camphor cumin seed powder, neem flower, rock salt, cardamom and pepper is added and mixed thoroughly.

                  Click here to explore more about Rock salt.                     

                 Click here to explore more about Cardamom

                 Click here to explore more about Jaggery


15) There is another one famous recipe of aam panna which is done on Gudi padwa occasion. In this raw mango pieces, Jaggery and water is mixed together along with neem flower and in this little amount of Edible camphor, Cardamom, Rock & Black salt is added.

                     Click here to explore more about Black salt 

                     Click here to explore more about Neem


16) 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.

                 Click here to explore more about Turmeric

                  Click here to explore more about Jamun

17) Mango contains vitamin C, which gives your skin its elasticity and prevents agging and wrinkling. The vitamin is essential for making collagen- a protein that gives structure to your skin and hair.


18) Green, unripe mango is also used in Indian cooking. Several varieties are especially cultivated for using raw. Green mango could be picked long before ripening while it is still hard. The fruit is grated and added to dhals and vegetables, or made into chutneys and pickles. The ayurvedic qualities of green mango are sour, astringent and cooling. They should not be eaten alone or in large quantities because they can aggravate the doshas, especially Pitta dosha. However, prepared ayurvedically, in combination with spices (for example, in a chutney), they help digestion and improve the flavor of food.


19) A summer drink called aam panna is made with mangoes. 


20) Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle.


21) Mango tea : 10- 12 turned yellow mango leaves 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 sugar and Milk in sufficient quantity and drink it as usual tea. This is beneficial in energizing the body. It acts as a good stimulant.


22) Green mango could be picked long before ripening while it is still hard. The fruit is grated and added to dhals and vegetables, or made into chutneys and pickles. 


23) Raw mango is an amazing natural remedy to treat gastrointestinal issues that are on the rise during summer. It stimulates the secretions of digestive juice and promotes the health of the digestive tract.


24) Aam panna - Take a boiled(first pelled and then boiled) raw mango along with jaggery and neem flowers along with little salt, cinnamon, cumin & coriander seed powder and cardamom. After this should be put in mud pot for 3-5 hours.

                Click here to explore more about Cumin seeds.  

                Click here to explore more about Cinnamon




Vitamin and Mineral content

  • Vitamins : A, C, E, K, B1, B2, B3, B5, B6, B9
  • Minerals : iron, Copper, calcium, Magnesium Phosphorus, Manganese, potassium, Selenium, zinc
  • The mango peel contains significantly higher levels than pulp of the following minerals: Ca > K > Mg > Na > Fe > Mn > Zn > Cu 
  •              - The presence of vitamin E (205–509 µg/g) in mango peel led to its use in the preparation of skin care products. The concentration of vitamin E is also higher in ripened mango peel than in raw mango peel
  • Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. 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.
  •                    - 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. 
  • Carotenoids present in the mango belong to two main groups: hydrocarbon carotenoids or carotenes (α-, β-, and γ-carotene) and xanthophylls or oxygenated derivatives (auraxanthin, antheraxanthin, neoxanthin, lutein, violaxanthin, cryptoxanthin and zeaxanthin). There are 25 different carotenoids that have been identified in the pulp and peel of mango. Among them, all-trans-β-carotene is the most abundant (around 60% of the total carotenoid content) followed by the all-trans and 9-cis-violaxanthin
  • Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. 
  • The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction
  • Mango contains a blend of sugar (16–18% w/v) and acids and high amounts of antioxidants (ascorbic acid) and polyphenols (carotene, as vitamin A).
  • The pulp is also a good source of micronutrients, including trace elements such as calcium, phosphorus, iron, and vitamins (vitamins C and A). Consumption of mango pulp provides high energy: 60–190 Kcal from 100 g of fresh pulp. Along with the above essential nutritional elements, mango pulp contains 75–85% water 
  • Starch is the principal carbohydrate in green mango; during maturation, it converts to reducing sugars (sucrose, glucose, and fructose). Along with these carbohydrates, small quantities of cellulose, hemicellulose, and pectin are present in ripe mango. Unripe mango tastes sour because of the presence of different acids, such as citric acid, malic acid, oxalic acid, succinic, ascorbic acid, tartaric acid and other organic acids, whereas the sweet taste of the ripened fruit is due to the blending of reducing sugar and the main acid source, malic acid.
  • 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
  • The bioactive compounds found in the three parts (pulp, peel and seed) of M. indica, such as mangiferin, gallic acid, catechin, quercetin, β-carotene, shikimic acid, and kaempferol, have been reported to have antioxidant effects
  • The bark is reported to contain protocatechic acid, catechin, mangiferin, 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.
  • The essential oil from MLs also possesses bacteriostatic properties and contains several antimicrobial constituents such as gurjunene, trans-caryophyllene, humulene, selinene, and camphor.
  • 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.
  • Leaves : Amino acids include alanine, glycine, valine, tyrosine, leucine, and γ-aminobutyric acid. Polyphenols and phenolic acids include protocatechuic acid, gallic acid, hyperin, catechin, quercetin, mangiferin, kainic acid, ethyl digallate, ellagic acid, and shikimic acid. Alcohols include methylic, ethyl, and isobutyl alcohols. Terpenes include α-pinene, β-pinene, δ-elemene, taraxerol, β-elemene, α–cubebene, camphene, γ–cadinene, lupeol, friedelin, linalool, β-bulnesene, α-guaiene, humulene, α-farnesene, myrcene, car-3-ene, limonene, β-ocimene, γ–terpinene, and α-terpinolene. Phenylpropenes include estragole, methyleugenol and elemicin. Sterols include α, β, and γ-sitosterol
  • Seed and kernal : Long-chain hydrocarbons and fatty acids include stearic acid, eicosanoic acid, linoleic, linolenic, oleic acid, arachidonic acid, and palmitic acid. Sterols include stigmasterol, sitosterol, and campesterol. Triterpenes and triterpenoids include α-pinene, β-pinene, myrcene, and limonene. Polyphenols and phenolic acids include ascorbic acid, mangiferin, quercetin, and gallic acid.
  • Amino acids include threonine, valine, alanine, and tryptophan. Polyphenols and phenolic acids include gallic acid, mangiferin, quercetin, and ellagic acid. Triterpenes and triterpenoids include β-pinene, nerol, limonene, α-phellandrene, and α-pinene 



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Reference :

  1. Bhavaprakasha nighantu
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Comments

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