Mango: The King of Fruits

Some love to eat them. Some are allergic to them. But did you know that mangoes have some impressive pharmacological properties, too?

Aug 10, 2023

In this post, I delve into a delicious member of the poison ivy family. Yes, you read that right! Notorious plants such as poison ivy, poison oak, and poison sumac are relatives of the delicious mango! Historically, mangoes have been cultivated across tropical regions including India, Africa, Asia, and Central America. Native to tropical Asia, this tree has been a staple in the Indian subcontinent for over 4,000 years and holds significant importance in Ayurvedic medicine.

Botanical Origins

The mango, scientifically known as Mangifera indica, belongs to the Anacardiaceae family. This evergreen tree is fast-growing and long-lived, boasting perennial, dark green, pointed, and glossy leaves. The mango tree produces inflorescences in panicles, each containing around 3,000 flowers that vary in color from whitish-red to yellowish-green. In tropical regions, these trees can soar to heights of 30–40 meters. However, in subtropical areas, their growth is notably stunted.

Mangoes are cultivated over an expanse of roughly 3.7 million hectares globally. Among tropical fruits, the mango holds second place in terms of production and land use, surpassed only by bananas. In 2021, the global production of mangoes was estimated at 57million metric tons!

Varieties

There are more than 500 hundred mango varieties worldwide, with at least 350 in commercial production. These varieties differ in size and weight, with the smallest mature fruits weighing around 150 grams and the largest reaching up to 750 grams.

The mango fruit's outer skin, termed the exocarp, is smooth. In unripe mangoes, it's green, but as the fruit matures, the exocarp can turn golden yellow, crimson red, orange, or even orange-red, depending on the specific variety. Inside the skin is the endocarp, a large ovoid-oblong core housing a single seed. The mesocarp, the edible part of the fruit, exhibits an orange-yellow hue.

Processing Mangoes

Mango flavor can vary with the cultivar, but it usually offers a rich, sweet to slightly tart taste. Apart from being consumed fresh, mangoes are processed into chutneys, pickles, curries, dried forms, purees, juices, or canned, dried, or frozen slices.

Processing leads to waste, such as mango peels. But are these peels merely waste? No! Mango peels are quite beneficial. They contain polyphenols, vitamins, carotenoids, dietary fiber, cellulose, hemicellulose, lipids, proteins, enzymes, and pectin. Mango peel powder has even found its way into foods like bread, biscuits, noodles, and other baked items.

Beyond its delicious taste and superfruit status due to its phytochemical content, mangoes pack nutritional value. Mango fruit pulp has about 60 calories per 100 grams and is a good source of potassium, fiber, and vitamins.

Medicinal History

In traditional medicine, various parts of the mango tree, including the fruit pulp, seeds, leaves, and stem bark, are valued for their health benefits. For instance, decoctions made by boiling mango seeds in water are used to treat bleeding hemorrhoids, diarrhea, and as a vermifuge to expel intestinal worms. Additionally, a tea brewed from the stem bark is employed to alleviate diarrhea, fever, stomachaches, and ulcers.

Pharmacology

Mangoes are a rich source of polyphenols, health-enhancing micronutrients. Compounds such as gallic acid, mangiferin, gallotannins, quercetin, isoquercetin, ellagic acid, and β-glucogallin are present in the fruit's mesocarp, the edible pulp. This pulp also houses carotenoids, which give the fruit its orange-yellow hue and bring a range of health benefits. When I think of carotenoids, I'm reminded of carrots, linking them to plant color. Notable carotenoids in mangoes include provitamin A, lutein, α-carotene, and β-carotene.

Mangiferin, one of the polyphenols, is especially intriguing. It's not only found in the fruit but also in the bark, leaves, and roots of the mango tree. Mangiferin stands out as a potent antioxidant. It's water-soluble, making it prominent in traditional mango-based medicinal teas or decoctions. Beyond its antioxidant properties, mangiferin exhibits potential in inhibiting carcinogenesis and cancer cell growth through apoptosis induction, as observed in both in vitro and animal studies. Moreover, extracts from various parts of the mango tree show antimicrobial effects. The cosmetic industry also values mangiferin for its antioxidant and UV-protective qualities.

Beyond mangiferin, mango extracts, with their diverse compounds, are believed to have antidiabetic, antidiarrheal, antioxidant, antimicrobial, cardiotonic, hypotensive, and anti-inflammatory properties.

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Allergic Reactions

While rare, mangoes can trigger allergic reactions in certain individuals. Most commonly, these manifest as skin rashes on areas that come into contact with the mango peel. However, in severe cases, some might experience anaphylaxis, and such individuals should abstain from mango consumption.

Contact Dermatitis

The milder yet distressing skin reaction is usually contact dermatitis. Typically, this allergic reaction appears on the lips and around the mouth, but it can also affect any area that the mango skin touches, like hands and fingers. The severity of this reaction often correlates with the duration of skin contact with the mango. The skin, more so than the pulp, contains the allergenic substance urushiol. Individuals with a mild reaction might still consume mangoes if they avoid direct contact with the fruit's skin.

Urushiol is not a singular compound but a mix of structurally similar compounds. Apart from mango skin, this oleoresin is present in the sap, stem, and leaves of the mango tree. Therefore, rashes are frequently reported among mango pickers due to their exposure to various plant parts. Urushiol is also the allergen in other Anacardiaceae family members like poison ivy, poison sumac, and poison oak.

Symptoms of mango-induced contact dermatitis encompass redness, itchiness, swelling, and skin flaking. Some might develop blisters akin to those from poison ivy. Sometimes, the rash might appear after two days or even later, termed a delayed type IV hypersensitivity reaction. Quick washing with soap and water can remove urushiol, but this is effective only if done within 10 minutes of exposure. Post-absorption into the skin, water can't remove it. Those with rashes might benefit from low-dose topical steroids or might need oral treatment. It's advised to consult a dermatologist in such scenarios.

Apart from skin reactions, severe allergic reactions can present with a sore throat, swelling, blood pressure fluctuations, and breathing difficulties. Such anaphylactic reactions demand immediate medical attention.

The Takeaway

Who would've thought that a member of such a poisonous family could be so delectable and healthy (barring those with mango allergies)?

Besides eating them fresh or using them in a tropical salsa to accompany fish or with tortilla chips, I love making pies using fresh mangoes. I peel and slice the fruit, mix it with sugar, ground cinnamon, nutmeg, lemon zest, a hint of salt, and a splash of dark rum. This mixture goes into a pie crust, topped with a lattice crust layer. After brushing with an egg wash, it's ready for the oven. And don't forget the vanilla bean ice cream on the side! Absolutely delightful!

Yours in health, Dr. Quave