The most well-known nutritional advantage of mango is that it is rich in β-carotene. Fu Jinru, honorary chairman of the Tianjin Nutrition Society, pointed out that this nutrient is not only good for the skin, but also good for the eyes. Two recent studies published at the American Association of Experimental Biology in Boston, USA, show that mango’s health benefits far exceed what is expected. The rich polyphenols in mango help to lower blood sugar and fight inflammation.
Researchers at the University of Oklahoma in the United States selected 20 adults with obesity and asked them to add 10 grams of dried mango to their daily diet for 12 weeks. At the end of the trial, although the average distribution of fat in these participants did not change significantly, their blood glucose levels were significantly reduced. In another study, researchers at Texas A&M University found that the polyphenols contained in mangoes inhibited the inflammatory response of breast cancer cells cultured in the laboratory. Tannin, another compound in mango, also promotes the death of colon cancer cells without causing any damage to the function of normal cells.
However, experts reminded that people with poor gastrointestinal function, children, and people with qi deficiency and spleen should eat less mango. Some people who eat mangoes will have erythema and vomiting, diarrhea and other allergies, so it is best to cut the mango meat into small pieces and eat it directly. After eating the mango, you should rinse your mouth and wash your face to avoid residual juice.