Mangoes are a great source of vitamin C and beta carotene which are good for healthy eyes and skin. Their antioxidant properties help to fight cancer. Lots of foods contain naturally-occurring disease-fighting compounds. The trick however, for most of these superfoods, is getting enough of these nutrients into your body to reap the benefits.
The mango is one such food. This exotic fruit exhibits antioxidant properties from numerous nutrient sources including vitamin C — a known cancer fighter — beta carotene, and several polyphenolic compounds including gallic acid, and their larger polymers gallotannins, that have been linked to anti-cancer and anti-inflammatory activities in previous in vitro and in vivo studies.
A new variety of Mango that can reduce the risk of contracting certain types of cancer has been developed by the scientists at Nare-suan University in Phitsanulok, Northern Thailand. Dr. Peerasak Chaiprasart, Lecturer of Faculty of Agriculture, Natural Resources and Environment, an Assistant Professor mentioned that the Mahachanok mango is enhanced with antioxidant anthocyanin and carotenoids.
Dr Peerasak said Mahachanok mango (Mangifera indica) - a mango hybrid Nangang Klang Wan Thai and Australia's Sunset mango - has red-purple or yellow-red skin as it matures.
Carotenoids, found in yellow, orange and red fruits and vegetables, strengthens the immune system and reduce the risk of various cancers, heart disease, cataracts and age-related macular degeneration in the retina of the eye. Anthocyanins, which produce red, purple and blue pigments, slow cell degeneration and reduce the risk of heart disease and stroke and kill pathogenic microorganisms in the gastrointestinal system.
The researchers found that inserting methyl jasmonate into pre-harvest mangoes produces vitamin C, glucose, fructose, sucrose and carotenoid levels. Methyl jasmonate plus ethephon, both safe and leaving no residue, raises carotenoid levels by up to 50 percent.