Mango’s scientific name is Mangifera indica L and its genus belongs to the cashew family (Anacardiaceae). All of the mango plant has medicinal uses.
Nutritional value of mangoes
The high content of pectin and vitamin C in mango helps to reduce the level of low-density lipoprotein (LDL) cholesterol, the “bad” cholesterol in the body. The fibre in the fruit also helps to soften stool, which excretes cholesterol in the feces. People with high cholesterol often have constipation and mangoes solve that problem as well as reduce cholesterol.
Benefits people with diabetes:
Mango leaves help normalize the level of insulin in blood. According to Indian nutritionists, people with diabetes can boil five or six mango leaves in water for about 15 minutes, then leave it overnight, filter the water and drink it in the morning. This helps to regulate insulin levels. Mangoes have a low glycemic index (41-60), so eating a little more does not raise blood sugar much.
Prevents heart disease:
Mangoes provide vitamins A, E and selenium to the body and help fight heart disease. Mangoes are also rich in vitamin B6, which plays a vital role in preventing this disease by reducing homocysteine levels, an amino acid in the blood that damages blood vessels.
Reduces blood pressure:
Mangoes are high in potassium and can help regulate blood pressure. Regularly eating this fruit is a way to lower blood pressure without worrying about side effects.
Helps in digestion:
Mangoes help reduce acidity and aid digestion. Mangoes contain enzymes that help break down proteins, facilitating absorption into the body. The fibre in mangoes helps to stimulate digestion and excretion of waste in the intestine.
Benefits for the liver:
Mangoes are rich in iron, helping to keep the liver healthy and prevent liver disorders. These effects are because it speeds up the secretion of bile acids and cleanses intestinal infections.
Mango contains three times more iron than other fruits, so it is a natural solution for people with anemia, especially the iron deficiency type. The vitamin C found in mangoes enhances iron absorption. For menopausal women, eating mangoes helps increase their intake of iron and calcium at the same time. Nutritionists recommend that pregnant women and people with anemia consume mangoes regularly, helping to increase hemoglobin in the blood, the iron-containing protein.
Mangoes contain glutamine acid, a substance known to improve memory and keep brain cells active. Eating mangoes is a way to combat the age-related memory loss problem. For those who are studying for an exam, increase concentration and memory with slices of mango instead of unhealthy junk food.
Promotes eye health:
Mangoes are high in vitamin A. This powerful antioxidant enhances overall eye health and prevents age-related macular degeneration. Including mango in the diet improves eyesight, prevents dry eyes and night blindness.
Mangoes have good effects on the immune system because these tropical fruits contain lots of mineral salts, especially calcium and iron. The combination of vitamin C, vitamin A and 25 other carotenoids in mangoes keeps the immune system healthy.
Mangoes are a skin-friendly fruit with high vitamin A content, which helps stimulate blood circulation in the mucous membranes and skin. Vitamin A in mango helps reduce pore congestion, a phenomenon that causes damaged skin. A mixture of crushed mango, honey and milk used to cleanse the body will soften and smooth the skin.
Phenolic compounds found in mangoes such as quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methyl gallate have been proved to have antioxidant features and protective properties against certain types of cancer. This tasty fruit can help prevent cancers of the colon, breast, blood, and prostate. Mangoes are also high in pectin, which helps the body fight gastrointestinal cancer.
Improves sexual ability:
Mangoes are loaded with vitamin E, which helps to regulate the sexual motivation hormones, and improves sexual ability.
Some notes for using mangoes
- Do not eat mangoes when hungry or after a full meal.
- Do not consume them if you have a fever. That’s because mangoes could have as hot a nature as spicy foods such as onions, garlic, and chilies that can increase flu symptoms.
- Do not overeat unripe or ripe mangoes. A safe way to eat ripe mangoes is to chop them into small pieces, even pound them.
- Do not eat a whole slice and swallow without chewing (especially for children or the elderly with weak teeth).
- The rate of vitamin C in mangoes decreases as the fruit ripens, so do not let them over ripen.
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