According to a comprehensive review of the available scientific literature published in Food & Function, mangos and their individual components have anti-inflammatory and anti-oxidative properties, which may help to reduce risk for chronic disease.
In addition to being associated with better nutrient intake and diet quality, research suggests eating mangos may be important for glycemic control, the microbiome, as well as vascular, brain, skin, and intestinal health.
Mangos contribute a number of valuable nutrients, including vitamin C, vitamin A, and fiber for only 100 calories per one cup serving. Mangos are also a source of phytochemicals – including phenolic acids, mangiferin, carotenoids, and gallotannins – which are associated with a number of health promoting activities including anti-inflammation, antioxidant, anti-diabetic, anti-obesity, and anti-cancer.
“Not only are mangos one of the popular fruits in the world, they contain a variety of essential nutrients and distinctive bioactive components that may play a role in supporting key metabolic functions including anti-inflammatory activity,” says Britt M. Burton-Freeman, PhD, MS of the Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, and lead author of the research.