Some individual fruits have been widely researched for their effects on overall health and correlations with chronic diseases. The beneficial effects of mango supplementation on metabolic diseases have been detected. However, research into mango consumption on gut health, including the microbiome, is limited to processed mango preparations or peels. Our goal was to examine the effects of fresh mango consumption on the gut microbiome, gut permeability proteins, and bowel movement habits in overweight/obese individuals. In a 12‐week crossover design study, 27 participants consumed 100 kcal/day of either mangos or low‐fat cookies with a washout period of 4 weeks. The mango intervention showed higher Shannon–Wiener and Simpson alpha diversity indices of the microbiome than the low‐fat cookie intervention in week 4. Significant differences in beta diversity of the microbiome were found between diet interventions at week 12. Mango consumption increased the abundance of Prevotella maculosa, Corynebacterium pyruviciproducens, and Mogibacterium timidum while it decreased Prevotella copri. Low‐fat cookie intake increased Cyanobacterium aponinum and Desulfovibrio butyratiphilus and reduced Alloscardovia omnicolens. There were no significant differences in circulating gut permeability protein (ZO‐1, claudin‐2, and occludin) levels. There was a slight increase in the amount of bowel movement with mango consumption, but no significant findings for frequency, consistency, strain, pain, and constipation in bowel movement between trials. Given these results, it can be concluded that consumption of mango may have positive effects on the gut health, which may yield possible health benefits for chronic disease that deserve further study.

Objectives Some individual fruits have been widely researched for their effects on overall health and correlations with chronic diseases, highlighting the benefits and importance of incorporation of fruit in the diet. Beneficial effects of mango supplementation on metabolic diseases have been detected, however, research of mango consumption on the gut microbiome is sparse. Therefore, this study examined the effect of fresh mango consumption on the diversity of the gut microbiome. Methods In a 12-week crossover design study, 27 participants (16 males and 11 females, age 26.0 ± 8.1 years, BMI 31.8 ± 4.1 kg/m2) consumed 100 kcal/day of either mangos or low fat cookies with a washout period of 4 weeks. Fecal samples were analyzed for gut microbiome analysis. Alpha diversity, beta diversity, and relative abundance analyses were conducted using R and the RStudio. Results The mango intervention resulted in higher Shannon-Wiener and Simpson alpha diversity indices of the microbiome than the cookie intervention in week 4. Significant differences in beta diversity of the microbiome were found between diet interventions at week 12. Mango consumption also increased the abundance of Prevotella maculosa, Corynebacterium pyruviciproducens, and Mogibacterium timidum while decreased Prevotella copri. Cookie intake increased Cyanobacterium aponinum and Desulfovibrio butyratiphilus and reduced Alloscardovia omnicolens. Conclusions Given these results, it can be concluded that consumption of mango may have positive effects on the gut microflora, which in turn may yield possible health benefits for chronic diseases that deserve further study. Funding Sources The National Mango Board [#6,030,204].

Objectives Mangos are a nutrient-dense fruit containing high levels of various vitamins, minerals, dietary fiber, and bioactive phytochemicals (mangiferin, flavonoids, phenolic acids, and carotenoids). Many studies have investigated the beneficial effects of mango consumption through powders and extracts; however, few studies have examined fresh mango, specifically in contrast to the dried variety. The objective of the study was to determine the effects of fresh versus dried mango consumption on satiety levels and postprandial glucose. Methods In a randomized crossover design, 34 adults (29 females/5 males, age 25.0 ± 6.0 years, BMI 23. 8 ± 4.3 kg/m2) consumed 100 Kcal of fresh mangos, dried mango or white bread (control) on three separate occasions. Satiety was measured via a VAS (visual analogue scale) questionnaire at baseline and every 15 minutes for 90 minutes after snack consumption. Blood glucose measured via finger pricks was assessed at baseline and every 30 minutes for 90 minutes post snack consumption. Results Fresh mango consumption resulted in the greatest satiety increase (more fullness, less desire to eat) in participants. When compared to the dried mango and the bread, the fresh mango also significantly reduced the participants’ level of thirst. Furthermore, fresh mango promoted greater stability in blood glucose levels by exhibiting a more efficient decrease in postprandial glucose levels than dried mango or white bread (P < 0.05). Dried mango consumption also significantly lowered postprandial glucose compared to white bread (P < 0.05). Conclusions These results suggest that fresh mango consumption may be beneficial in reducing the risk of obesity and diabetes by improving satiety responses and postprandial glucose control, reducing food intake, and preventing weight gain. Funding Sources NUTR 302L Advanced Nutrition Laboratory, San Diego State University and The National Mango Board [#603,024].