<p class="first" id="d1522740e59"> The mango is a rich source of various polyphenolic
compounds. The major polyphenols
in the mango in terms of antioxidative capacity and/or quantity are: mangiferin, catechins,
quercetin, kaempferol, rhamnetin, anthocyanins, gallic and ellagic acids, propyl and
methyl gallate, benzoic acid, and protocatechuic acid. The nutraceutical and pharmaceutical
significance of mangiferin, which is a special polyphenol in the mango has been extensively
demonstrated and continues to attract much attention especially in its potential to
combat degenerative diseases like heart diseases and cancer. The amounts of the different
polyphenolic compounds in the mango vary from part to part (pulp, peel, seed, bark,
leaf, and flower) with most polyphenols being found in all the parts. Mango polyphenols,
like other polyphenolic compounds, work mainly as antioxidants, a property that enables
them to protect human cells against damage due to oxidative stress leading to lipid
peroxidation, DNA damage, and many degenerative diseases. Use of pure isolated compounds
has been found to be less effective than the use of crude mixtures from the particular
mango part suggesting that synergism of the various mango polyphenols is important
for maximum antioxidative activity. In this article, we review the major mango polyphenols,
looking at their proposed antioxidative activity, estimated amounts in the different
parts, their structures, suggested modes of action, and related significance to human
health, with great emphasis on mangiferin.
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