Potential Health Benefits, Agro-Wastes and Industrial Byproducts of Mango (Mangifera Indica Linn): Health and Industrial Benefits of Mango

Afrah Jabeen; Madiha Khan Niazi

doi:10.54393/df.v5i01.114

Authors

Afrah Jabeen University of Veterinary and Animal Sciences, Lahore, Pakistan
Madiha Khan Niazi University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan

DOI:

https://doi.org/10.54393/df.v5i01.114

Keywords:

Mangifera Indica, Mangiferin, Antimicrobial, Biomass, Agro-wastes

Abstract

Mango (Mangifera indica Linn) fruit is widely consumed around the world, but mango leaves are gaining popularity due to their numerous medicinal effects. Mangoes (Mangifera indica L.) account for about half of all tropical fruits produced worldwide, and their net output is predicted to rise rapidly over the next two decades due to improved agro-industrial technologies, the marketing of new varieties, and demand from health-conscious customers. Mango production costs are far higher than those of its edible part due to the management, recycling, and disposal of agricultural wastes and food by-products; this is even before factoring in the costs related with the environment and human health. Raw mangoes are commonly used in salads and pickles. Because mango has the unique capacity to change sour food into sweet, its prospective benefits as a potent antioxidant and sweetness enhancer are encouraging. Mango fruits, fruit pulp, and leaves were used in Ayurvedic medicine for hundreds of years to treat a wide range of health problems and diseases. According to chemical research, mango and mango leaves include a variety of polyphenolic antioxidants and micronutrients. This review looks into mangiferin and parts of mango, which have multiple health advantages for human health and illness prevention

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