¤¤¤»»More or Less««¤¤¤ Colors of spring; Leitmotiv di Marzo – 2019

Mangifera indica, commonly known as Mango plant produce fleshy fruits with an inedible skin that ranges in colour from yellow to green through to red-green, depending on the variety, whilst inside is a soft, edible yellow flesh and a hard inedible stone [1].

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Mango contains bioactive phytochemical constituents: carotenoids, vitamins (B, C and E), minerals (iron, calcium, magnesium, potassium, phosphorous, zinc), dietary fibers, polyphenols, such as mangiferin, quercetin, rhamnentin, anthocyanins, ellagic acid and kaempferol, with potent free-radical scavenging and anti-inflammatory capacities [2].

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Mango is a tropical fruit widely accepted by consumers throughout the world for its succulence, sweet taste and exotic flavor [3]. Mango flesh is consumed in varied forms in both ripe and unripe stages. It is mostly eaten fresh, because it’s refreshing and juicy, but a vast range of processed foods can be prepared, such as pickles, beverages, vinegars, chutneys and desserts [4].

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Il profumo resinoso del mango e la sua dolcezza dai sentori fruttati di pesca, ananas e arancia, crea con the natural sweetness of banana that is a mix between honey and vanilla taste with a subtle sourish flavor [5], un perfetto connubio di sapore, gusto e aroma.

Giovanna Masini

Bibliografia

[1] Meran Keshawa Ediriweera, Kamani Hemamala Tennekoon, Sameera Ranganath Samarakoon, A review on ethnopharmacological applications, pharmacological activities, and bioactive compounds of Mangifera indica (Mango), “Evidence-based Complementary and Alternative Medicine”, 2017;2017:6949835

[2] Marianna Lauricella, Sonia Emanuele, Giuseppe Calvaruso, Michela Giuliano, Antonella D’Anneo, Multifaceted health benefits of Mangifera indica L. (Mango): the inestimable value of orchards recently planted in sicilian rural areas, “nutrients”, 2017;9(5):525

[3] Kim H, Banerjee N, Ivanov I, Pfent CM, Prudhomme KR, Bisson WH, Dashwood RH, Talcott ST, Mertens-Talcott SU, Comparison of anti-inflammatory mechanism of mango (Mangifera indica L.) and pomegranate (Punica granatum L.) in a preclinical model of colitis, “Molecular nutrition and food research”, 2016;60(9):1912-23

[4] Sonia Machado Rocha Ribeiro, Andreas Schieber, Bioactive foods in promoting health, Fruits and Vegetables, Chapter 34 – Bioactive compounds in Mango (Mangifera indica L.), 2010:507-523

[5] Singh B, Singh JP, Kaur A, Singh N, Bioactive compounds in banana and their associated health benefits – a review, “Food chemistry”, 2016;206:1-11

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