Mango/aam 🥭🥭 - Health benefits, application, chemical constituents, side effects and many more

 

Mango🥭 - The King Of Fruits

Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. It has a delicious taste (delightfully blended sweetness and acidity) and aroma, and high nutritional value.

It has different names in different languages such as Hindi name(Aam, amba,vamra),  English name(Mango),  Marathi name(aamba, am, amba),  Kannada name(m...........................read more

It shows Antioxidant, antibacterial, anti fungal, anthelmintic, anti parasitic, anti tumor, anti HIV, antibone resorption, antispasmodic, antipyretic, antidiarrhoeal, antiallergic, immunomodulation, hypolipidemic, anti microbial, hepatoprotective, gastroprotective Properties

                     Click here for more information about Antioxidants and Free radicals


Properties and Benefits

Unripe Mango :

  • Katu – pungent
  • Kashaya – Astringent
  • Amla – Sour taste
  • Rooksha – dry
  • Ruchya – improves taste, useful in anorexia
  • Vatasrakrut – vitiates Vata Dosha and blood tissue
  • Pittakrut – Increases Pitta Dosha

Sour mango uses :

  • May cause or worsen raktapitta –Bleeding disorders such as nasal bleeding, heavy periods, etc
  • Asrakrut – vitiates blood
  • Kaphaprada – increases Kapha
  • Hrudya – acts as cardiac tonic, congenial for heart
  • Varnakara – Improves skin tone and complexion
  • Ruchya – improves taste, relieves anorexia.
  • Kantamayaghna – useful in throat disorders
  • Raktamamsabalaprada – improves blood tissue, muscle tissue, strength and immunity

Sweet mango : 

  • Kashayanurasa – has subtle astringent taste
  • Vataghna – useful in treating disorders of Vata Dosha imbalance such as neuralgia, paralysis, constipation, bloating, etc
  • Brumhana – nourishing, nutritious
  • Guru (heaviness)
  • Pittavarodhi – Does not increase Pitta
  • Shukravivardhana – improves sperm and semen quantity and quality
  • Balya – improves strength and immunity
  • Visthabhya, Ajeernakrut – excess intake may cause constipation and indigestion in a few
  • Tarpana – Nourishing, calming
  • Kantikari – improves skin quality
  • Indicated in:
  • Trushna – Excessive thirst
  • Shrama – tiredness


Mango Bark :


Mango root, shoot qualities

Mango root:



Uses, Remedies, Benefits and Application

1) In India, the whole mango tree, including the stem, bark, leaves, flowers, and fruit, has been widely used as an ancient traditional medicine to treat various diseases and discomforts. 


2) Mango seed oil is rich in oleic and stearic acids, and contains different phytochemicals. Mango seed has been used in the production of mango butter and seed flour, which are used in functional foods. 


3) The dry mango powder added with different food stuff improves taste perception and alleviates vata dosha. 


4) Oil prepared from mango seed is applied over the scalp to treat hair loss and excessive hair fall.


5) 10 fresh soft leaves of mango is added with 1-2  black pepper seeds and made into a paste with water and consumed.

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6) Raw mango is taken and it is cooked well in steam. On cooling its outer skin is removed and is macerated well and the pulp is collected. To this, jaggery and water are added and mixed well. Further to this, edible camphor cumin seed powder, neem flower, rock salt, cardamom and pepper is added and mixed thoroughly.

                  Click here to explore more about Rock salt.                     

                 Click here to explore more about Cardamom

                 Click here to explore more about Jaggery


7) There is another one famous recipe of aam panna which is done on Gudi padwa occasion. In this raw mango pieces, Jaggery and water is mixed together along with neem flower and in this little amount of Edible camphor, Cardamom, Rock & Black salt is added.

                     Click here to explore more about Black salt 

                     Click here to explore more about Neem


8) Green, unripe mango is also used in Indian cooking. Several varieties are especially cultivated for using raw. Green mango could be picked long before ripening while it is still hard. The fruit is grated and added to dhals and vegetables, or made into chutneys and pickles. The ayurvedic qualities of green mango are sour, astringent and cooling. They should not be eaten alone or in large quantities because they can aggravate the doshas, especially Pitta dosha. However, prepared ayurvedically, in combination with spices (for example, in a chutney), they help digestion and improve the flavor of food.


9) Paste of tender leaves of jamun tree (Eugenia jambolana) and mango leaves, with two turmeric pieces, along with fresh jaggery, macerated with water of curds imparts natural color to the discoloured area.

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                  Click here to explore more about Jamun

24) Aam panna - Take a boiled(first pelled and then boiled) raw mango along with jaggery and neem flowers along with little salt, cinnamon, cumin & coriander seed powder and cardamom. After this should be put in mud pot for 3-5 hours.

                Click here to explore more about Cumin seeds.  

                Click here to explore more about Cinnamon

Raw mango is an amazing natural remedy to treat gastrointestinal issues that are on the rise during summer. It stim...........................read more



Vitamin and Mineral content

  • Vitamins : A, C, E, K, B1, B2, B3, B5, B6, B9
  • Minerals : iron, Copper, calcium, Magnesium Phosphorus, Manganese, potassium, Selenium, zinc
  • The mango peel contains significantly higher levels than pulp of the following minerals: Ca > K > Mg > Na > Fe > Mn > Zn > Cu 
  •              - The presence of vitamin E (205–509 µg/g) in mango peel led to its use in the preparation of skin care products. The concentration of vitamin E is also higher in ripened mango peel than in raw mango peel
  • Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity.
  •                    - During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. 
  • Carotenoids present in the mango belong to two main groups: hydrocarbon carotenoids or carotenes (α-, β-, and γ-carotene) and xanthophylls or oxygenated derivatives (auraxanthin, antheraxanthin, neoxanthin, lutein, violaxanthin, cryptoxanthin and zeaxanthin). There are 25 different carotenoids that have been identified in the pulp and peel of mango. Among them, all-trans-β-carotene is the most abundant (around 60% of the total carotenoid content) followed by the all-trans and 9-cis-violaxanthin
  • Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitam...........................read more


Further read on following link

https://kbjawadwar.blogspot.com/2022/04/mangoaam-health-benefits-application.html



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Reference :

  1. Bhavaprakasha nighantu
  2. Charaka Samhita
  3. Int J Environ Res Public Health. 2021 Jan; 18(2): 741.  PMCID: PMC7830918
  4. Nutrients. 2017 May; 9(5): 525.  PMCID: PMC5452255
  5. Pharmacogn Rev. 2010 Jan-Jun; 4(7): 42–48.    PMCID: PMC3249901
  6. Front Plant Sci. 2019; 10: 1073.  PMCID: PMC6807195
  7. Antioxidants (Basel). 2021 Feb; 10(2): 299.   PMCID: PMC7920260
  8. Nutr Metab Insights. 2014; 7: 77–84.     PMCID: PMC4155986
  9. Int. J. Ayur. Pharma Research, 2016;4(11):78-83
  10. Pharmacognosy Reviews | January-June 2010 | Vol 4 | Issue 7
  11. Evid Based Complement Alternat Med. 2017; 2017: 6949835.  PMCID: PMC5804368
  12. kayyadeva nighantu
  13. Bhojana Kutuhalam
  14. Journal of Ethnic Foods
  15. Volume 2, Issue 3, September 2015, Pages 97-109

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