Mangiferin in mango fruit

Mango, (Mangifera indica L.), belongs to the family of Anacardiaceae, and is frequently found in tropical and sub-tropical regions.

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

Flavonoid in fruits: antioxidant activities and health benefits

Flavonoids are plant pigments that are synthesized from phenylalanine and generally display marvelous colors in the flowering parts of plants. Flavonoids comprise a large group of polyphenolic compounds that are characterized by a benzo-γ-pyrone structure.

Flavonoids are now considered as an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications.

Flavonoids are an important class of pigments, with variable phenolic structures naturally found in fruit and also in vegetables.

This class of naturally occurring polyphenolic compounds which cannot be synthesized by humans possesses a series of biological properties, acting on biological systems as antioxidants. Many flavonoids are shown to have antioxidative activity, free-radical scavenging capacity, coronary heart disease prevention, and anti-cancer activity, while some flavonoids exhibit potential for anti–human immunodeficiency virus functions.

Flavonoids also act as anti-inflammatory, and anti-tumoral agents, affecting capillary permeability and acting as exogenous antioxidants. Research on flavonoids received an added impulse with the discovery of the low cardiovascular mortality rate and also prevention of CHD.

Flavonoids capture and neutralize the oxidative agents, and quench free radicals, inhibiting several enzymes (ciclo-oxigenase, lipo- oxigenase, NADPH-oxidase, xantine-oxidase, fosfolipase) and stimulating enzymes with antioxidant activity (such as catalase and superoxide dismutase).

Flavonoid in fruits: antioxidant activities and health benefits 

Date palm fruit nutrient content and health benefits

Date palm (Phoenix dactylifera L) belongs to the family Arecaceae that includes 200 genera; genus Phoenix contains 12 of the 1500 species that belong to the date palm family.

Its major components are carbohydrates (mainly sucrose, glucose, and fructose), whoosh may constitute to about 70%. Dates are a good source of fiber and contain many important vitamins and minerals, including significant amounts of calcium, iron, fluorine, and selenium and low in sodium.

The flesh of dates contains 20% moisture, between 50 and 67% sugar, 2.5%, 2%protein and less than 2% each of fat, minerals and pectic substances.

Recent studies have shown that dates and their aqueous extracts have demonstrated the free radical scavenging activity, inhibition of free radical-mediated macromolecular damages, antimutagenic, and immuno-modulatory activities.

Sugars in dates are the most important constituents as they provide a rich source of energy to humans. Reducing sugars, such as glucose, are readily absorbed during digestion and lead to rapid elevation of blood sugars. As fructose is twice as sweet as glucose, it induces a feeling of satiety and may also reduce the total calorie intake compared to fat-rich foods.

The fiber found in dates comes in two forms, soluble and insoluble. Soluble fiber has been shown to help control diabetes by decreasing high blood sugar as well as lowering high cholesterol, specifically low density lipoprotein (LDL) cholesterol. Insoluble fiber increases the body’s ability and rate at which food is processed through the digestive system.

Selenium is a coenzyme for the antioxidant enzyme glutathione peroxidase, and therefore, has a role in the protection of body tissues against oxidative stress, maintenance of defenses against infection, and the modulation of growth and development.

Dates are usually taken as such or with Arabian coffee, milk, or yoghurt. In the processed form, they are consumed as paste, syrup, pickles, jams, jellies, and are used in many bakery or confectionary products together with chocolate, coconut, honey, vinegar, and others.

Date palm fruit nutrient content and health benefits

 

Essential nutrients in lemon

Lemon juice has proven effective in protecting blood vessels from hardening. Key nutrients in lemons include vitamin C, fiber, fructose, sucrose, calcium, iron, magnesium, phosphorus, potassium, citron, citric acid, sodium, zinc, copper, vitamin B1 (thiamine), vitamin B2, vitamin B3, panthotenic acid, vitamin B6, and small amount of lipids.

Lemons one of the best food sources of vitamin C. One small (1g/3.5 oz) contains 60-100 mg of vitamin C. Consuming one lemon a day cman provide most, of daily requirement It’s best to consume lemon freshly squeezed, as 20 percent of its vitamin C is lost eight hours at room temperature or 24 hours in a refrigerator.

Important phytochemicals include limonene, anthocyanins, psoralen, caffeic acid, ellagic acid, ferulic acid, hesperidin, monoterpenes, saponins, triterpenoids, quecertin, catechins, P-coumeric acid, sinapic acid, thymol, umbelliferone, rutin, coumarin, phenethyl isothiocyanate, phytosterols and beta-carotene.

Beta-carotene, involved in vision function, is a precursor to and plant form of vitamin A. It is considered the most important of the caoretnoids. Lemons also contain two types of fiber: cellulose, which strengthens cell walls and pectin, which binds cells together. Pectin dissolves in water in the digestive tract to form a gel. It is an antioxidant.
Essential nutrients in lemon

Nutritional value of raspberry

Raspberry grows wild in Europe and western Asia and was first introduced into cultivation almost 500 years ago in Europe.

The raw fruit is moderately high in calories: 57 kcal per 100 g for red raspberries and 73 kcal per 100 g for black raspberry. Raspberries are rich in fiber and are a fair to good source of potassium, iron, and bioflavonoids.

The fruit contains 13-38 mg vitamin C per 100 g. Frozen sweetened raspberries contain about 50% more calories and carbohydrates than the raw fresh berries.

Black raspberry seed meal contains significant amount of phenolic content: 41.2 mg of gallic acid equivalents/g of flour. A significant level of total anthocyanins was reported in black raspberry seed flour: 61.3 mg of cyanindin-3-glucpoaise equivalents/1 g of flour.
Nutritional value of raspberry

Fruit of black raspberry

Rubus occidentalis or black raspberry is native to North America, Fruit flavor is stronger and the fruit is generally smaller than that of red raspberry. Black raspberries are not as winter-hardy as red ones, but tend to tolerate more summer heat. They also are more prone to viral and fungal disease and have stiffer thorns. The berries are seedy but have a very intense flavor. They are good eaten fresh or in preserves.

Primocanes are produced from buds at the base of floricanes at the crown or from buds on roots in red raspberry. Black raspberries only produce new primocanes from buds on the crown.

They exhibit high antioxidant activities due in part, to their high levels of anthocyanins, ellagitannins and other phenols. Black raspberries have four major anthocyanins: cyanidin 3-glucoside, cyaniding 3-rutinoside, cyanidin 3-sambubioside and cyanidin 3-xylosylrutinoside.

The black raspberries have a much greater total anthocyanin concentration compared to red raspberry. Black raspberries have been investigated extensively for their ability to prevent cancer in rodents and potentially in humans.
Fruit of black raspberry

Are blueberries the world's healthiest food?

Blueberries (family, Ericaceae; genus, Vaccinium) are indigenous to North America. The Vaccinium genus consists of many species, which have edible fruits.

Like bilberry (V. myrtillus), cranberry (V. macrocarpon), lingonberry (V. oxycoccus), and huckleberry (V. ovatum and V. vaccillans), blueberries are valued fruits.

Native American enjoyed fresh blueberries and also dried them for use with other foods. They are believed to use blueberry roots and leaves as medicine.

A tea made from blueberry leaves was considered good for blood and blueberry juice was used to treat cough.

These early insights and experiences about health benefits of blueberries are now being corroborated. Experts showed that blueberry leaves have higher phenolic and antioxidants values than the fruit tissues. In laboratory studies, dried extract of blueberries having high antioxidants reversed signs of aging.

Other studies have shown that specific wild blueberry extracts may have anti-adhesion and chemopreventive properties.

Thus, the blueberries are emerging as a functional fruit for improving health and quality of life.
Are blueberries the world's healthiest food?

Minerals in citrus fruit

The most importance citrus fruits are oranges, lemons, limes and grapefruit. Citrus fruit are a good source of minerals calcium, calcium, phosphorus and potassium.

Potassium accounts for over 40% of the total mineral content of citrus fruit. Potassium functions to maintain intracellular fluid balance and as such a high intake is associated with lower of blood pressure and a reduced risk of stroke.

Potassium content tends to be lower during a heavy crop year.

Due to a favorable ratio of sodium to potassium, citrus juices are generally prescribed in diets to balance the body electrolytes in summer months.

Citrus juices taken in excess can leech calcium from the system, softening bones and teeth.

If drink more than three to four 6 ounce glasses per week, make sure to get extra exercise to burn excess acid.

In Valencia and navel oranges from California, sodium, silicon, iron, manganese and boron are found.
Minerals in citrus fruit

Guava rich minerals

Guava fruits is either eaten fresh or consumed in processed foods. It is very nutritious that is rich in vitamin C, dietary fiber, vitamin A and several minerals important for human health.

Guavas are an excellent source of essential minerals such as calcium, phosphorus, magnesium, zinc and iron. Guava is a slightly acid forming food, with a calcium (23mg/100 g) – phosphorus (42 mg/100 g) ration of 0.55 and is in this regard similar like soya milk, which is ration 0.51.

Guava is a potassium heavyweight. One little cup of guava cubes can give 688 mg of potassium, which is 63 percent more than in a medium banana. Many studies show that people who eat potassium-rich fruits have lower rates of heart disease and stroke.

It helps maintain normal fluid balance in the body. Potassium is also a key component of healthy blood pressure.

For magnesium, it is essential for strengthening bones, making new cells, activating B vitamins, relaxing nerves and muscles, clotting blood, and building DNA and protein. Guava is very good source of iron.

The iron content of the seeded guavas is only about one-fifth that of the whole showing that most of the iron is in the seeds.
Guava rich minerals

Contributions of fruit to dietary intake to vitamin

Vitamins are nutrients required for specific functions in the body. Of the vitamins are not consumed in sufficient quantities, deficiency disease develop.

Fresh fruits and vegetables contribute about 91% of vitamin C, 48% of vitamin A, 27% of vitamin B6, 17% of thiamin and 15% of niacin to the U.S diet.

Vitamin A: apricot, peach, cherry, orange, mango, papaya, persimmon, pineapple, cantaloupe, watermelon 
Vitamin A retinol helps maintain normal reproduction, visions, and immune system.

Most of provitamin A in fruit is in beta-carotene, with lesser amounts in alpha-carotene, gamma-carotene and other carotenoid pigments.

Vitamin C: strawberry, orange, grapefruit, kiwifruit, pineapple, banana apple, cantaloupe
Most fruits are excellent sources of vitamin C which improves the absorption of iron in the body.

The primary contributors to daily vitamin intake are fruit juices (21% of total), whereas all fruits together contributed nearly 45% of total vitamin C intake.

Niacin: peach, banana, orange, apricot

Riboflavin: banana, [peach, orange, apple, avocado

Thiamin: orange, banana, grapefruit, apple Vitamin B complex is made up of a collection of vitamins, including thiamin, riboflavin and niacin.

The most important Vitamin B complex are B1 (thiamin), B2 (riboflavin), B3 (niacin), B5, B6, B9 and B12. Vitamin B12, is the only one, which cannot found in ay fruit.

Thiamin, riboflavin and niacin are used as coenzymes in the body. They participate in the metabolism of fats, carbohydrates and protein.

They are important for the structure and function of the nervous system.
Contributions of fruit to dietary intake to vitamin

Fruits Beverage

Fruits Beverage
Fruit always played an important role in human nutrition.

However, before the 20th century, drinking squeezed fruit juice was the privilege of a few.

Welch was the first to reserve grape juice with heat treatment in America in 1869, followed by Muller-Thurgan in Switzerland in 1896.

Thus began the production of preserved fruit juices, which was followed by a huge development in the 20th century.

The role of vitamins and minerals in the human body was discovered at that time, which triggered substantial changes in eating habits.

Consequently, fruit consumption has become an everyday need.

Due to the revolutionary development of technical equipment, the appearance of chemicals and biological substances (enzymes, clarifying and flavoring agents), and the applications of new technological procedures, especially the aseptic technique – which enabled the production of fruit juices without preservatives – of fruit juice production became widespread.
Fruits Beverage

Banana and Health Benefits

Banana and Health Benefits
Bananas are considered cold and have a tendency to move energy inward in the body. They are sweet, being rich in carbohydrates (mostly the sugars glucose and fructose), as well as in folic acid, vitamins B6, and C, potassium, and pectin. They also contain an enzyme that aids in the production of sex hormones. As bananas are high in calories but low in fat, they are an excellent food for pregnant mothers, babies and children.

Bananas provide long term energy and improve stamina. They moisten the ‘yin’ fluid of the body, including the lungs and large intestines, and have some antiseptic activity. They support the friendly intestinal flora (helpful bacteria within our bowel) and stimulate the proliferation of cells that provide a protective coating between the stomach and harsh digestive acids. Bananas also stimulate the production of serotonin, a neurotransmitter that improve sleep and elevate mood.

Bananas have been used to treat alcoholism, arteriosclerosis, celiac disease, colitis, constipation, depression, diarrhea, dyspepsia, exhaustion, hemorrhoids, hypertension, weak muscle and ulcers. They also have been used to help treat insulin shock in diabetics. Ripe bananas are very easy to digest – even easier when mashed – and are recommended for those suffering from weak digestion, vomiting or emaciation.
Banana and Health Benefits