Mango contains a unique xanthonoid called mangiferin. Mango leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid. Mangiferin present in significant levels in different parts of the mango fruit, such as the peel, stalks, leaves, barks, kernel, and stone.
Mangiferin is a significant bioactive constituent of mango containing xanthone-C-glycoside, which has many pharmacological properties and is very important as phytochemical.
Mangiferin (2-β-D-glucopyranosyl-1,3,6,7-tetrahydroxy-9H-xanthen-9-one) possesses several health endorsing properties such as antioxidant, antimicrobial, antidiabetic, antiallergic, anticancer, hypocholesterolemic, and immunomodulatory. It suppresses the activation of peroxisome proliferator activated receptor isoforms by changing the transcription process.
It can promote endothelial cell migration during the angiogenesis and may therefore have promising prevention and therapeutic potentials on vascular diseases. It bears a catechol moiety, which is important for its diverse biological activity.
Previously, mangiferin was extracted by conventional methods such as Sohlex, heat reflux and maceration extraction. With the recent development of novel extraction methods, such as microwave-assisted extraction, ultrasonic extraction, and subcritical fluid, several studies have reported the effectiveness of mangiferin extraction from various sources.
Mangiferin in mango fruit
