Mango: Properties and Benefits

The mango tree is native to where it seems to have been already cultivated 4,000 years ago; today the mango is cultivated in almost all tropical countries and is available throughout the year; oval and elongated mango can weigh up to one kilogram. The skin may be red, yellow, green or a color that embraces them all three colors, the flesh is yellow orange.

The largest producer of mango is Asia, India in particular holds the distinction of largest producer. The best known varieties of mango are: Haden, Keitt, Kent and Tommy Atkins, but there are many, and it seems that in India they have been cataloged about 400 species.
Mango: Properties and benefits
The mango is made for about 81 % water, 0.5 % protein, 17 % carbohydrates, dietary fiber, minerals and sugars to 15 %; between minerals there are calcium, sodium, phosphorus, iron, magnesium, the potassium, copper and zinc. Peak the presence of vitamins, especially A vitamin which daily requirement of our organism would be satisfied by the consumption of a mango whole.

In addition to vitamin A includes almost all of the B vitamins, vitamin C, D, E, K and J. Although the amino acids are well represented, among the most important we include arginine, lysine, aspartic acid, leucine and serine.


Benefits and Curative Properties of Mango

Recent scientific studies have shown that the mango is holding anticancer properties, thanks to the presence of an antioxidant called "lupeol," whose beneficial effect seems to be effective in respect of the pancreas.

Thanks to its high content of oligomineral substances the mango is a fruit with a slightly laxative and diuretic properties; therefore it represents a very suitable food for those who suffer from constipation and water retention.

With mango you can treat coughs and colds making its peel boil in water for drinking, once lukewarm, three times a day for a week. Also, thanks to the properties of the substances contained, the mango is also an excellent tonic in cases of convalescence or periods of great physical stress.
Mango Curiosity
Mango has no contraindications and can be consumed by anyone, except the people who suffer from kidney disease and diabetes because of its high sugar content.

It also seems that the mango is an excellent remedy for insomnia; some sources claim that consume mango before bedtime facilitate sleep, almost like a sleeping pill.

When we buy a mango it's better to choose one without spots or bruises; instead the color is not able to tell whether the fruit is ripe or not, as there are many varieties of mango with different colors. To choose a ripe feel better and push lightly with your fingers, if the pulp is soft and sags slightly then the fruit is ripe. Even a possible fruity scent coming from the petiole testifies that the mango is ripe.

The leaves of mango have anti-inflammatory properties: simply heat them and apply them on the interested area to confirm that they immediately benefits.

Even in case of cystitis the pulp of tropical fruits can provide significant benefits.



Studies on Anticancer Properties of Mango
According to recent studies conducted on behalf of the Texas AgriLife Research Food have been studied the effects of the extracts of mango polyphenols on some cancer cells in vitro; cells considered were tumors on the lungs, prostate, colon, breast, and leukemia. All the diseased cells have proved sensitive to mango extracts, particularly the cancer cells about the colon and breast.

If the experiments will continue to give positive results could open new frontiers in the fight against cancer.
Mango: Properties and benefits
Chemical Composition
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Mango: properties and benefits
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Conservation
If you want to keep a mango for a long time you should buy it a little immature and store it in the refrigerator, so that it can be preserved for several weeks; for it to mature it is sufficient to store it in a room temperature for 5-6 days.

If you purchased a fruit already ripe this can be stored in the fridge for 2-3 days, not more.

Recall that, if possible, it is always better not to keep it in the refrigerator, because, by doing so, it loses some of its organoleptic properties.



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