Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean you skin, and make the perfect snack.



Nutrition chart

One cup of mangoes (225 gms contain) contains the following percentages that apply to daily value.

105 calories

76 percent vitamin C (antioxidant and immune booster)

25 percent vitamin A (antioxidant and vision)

11 percent vitamin B6 plus other B vitamins (hormone production in brain and heart disease prevention)

9 percent healthy probiotic fibre

9 percent copper (copper is a co-factor for many vital enzymes plus production of red blood cells)

7 percent potassium (to balance out our high sodium intake)

4 percent magnesium



Antioxidants like quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat present in mango protect the body against colon, breast, leukemia and prostate cancers.

The researchers found that mango, which contains a combination of polyphenols and fiber, was more effective than an equivalent amount of fiber powder in relieving constipation -- a chronic digestive condition that affects an estimated 20 percent of Americans.

"Our findings suggest that mango offers an advantage over fiber supplements because of the bioactive polyphenols contained in mangos that helped reduce markers of inflammation and change the make-up of the microbiome, which includes trillions of bacteria and other microbes living in our digestive track," said corresponding author Susanne U. Mertens-Talcott, an associate professor in the department of nutrition and food science at Texas A & M University. "Fiber supplements and laxatives may aid in the treatment of constipation, but they may not fully address all symptoms, such as intestinal inflammation."

For the four-week study, 36 adult men and women with chronic constipation were randomly divided into two groups: the mango group ate about 300 grams of mango a day (equivalent to about 2 cups or 1 mango), while the fiber group consumed the equivalent amount of fiber powder into their daily diet (1 teaspoon or 5 grams of dietary psyllium fiber supplement).

Throughout the study, the participants' food intake was assessed by a food questionnaire to ensure that their eating habits did not change. The food intake analysis revealed that the mango and fiber groups consumed equivalent amounts of calories, carbohydrates, fiber, protein and fat.

Measures of constipation severity were taken at the beginning and end of four weeks, and both the mango and fiber groups improved over the course of the study. However, mangos were found to be more effective in reducing the symptoms of constipation in the participants than fiber alone. Mango supplementation significantly improved constipation status (stool frequency, consistency and shape) and increased short chain fatty acids levels, which indicate improvement of intestinal microbial composition. Mango consumption also helped to reduce certain biomarkers of inflammation.

The researchers conclude that more research is needed to determine the mechanism of action involved in the mango protective effect in constipation and which role mango polyphenols may play in supporting the beneficial effects of fiber.

