Regulation of the levels of health promoting compounds: lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit: a review

Abstract

There is a demand for feasible methodologies that can increase/maintain the levels of health‐promoting phytochemicals in horticultural produce, due to strong evidence that these compounds can reduce risk of chronic diseases. Mango (Mangifera indica L.), ranks fifth among the most cultivated fruit crops in the world, is naturally rich in phytochemicals such as lupeol, mangiferin and phenolic acids (e.g. gallic acid, chlorogenic acid and vanillic acid). Yet, there is still much scope for up‐regulating the levels of these compounds in mango fruit through manipulation of different preharvest and postharvest practices that affect their biosynthesis and degradation. The process of ripening, harvest maturity, physical and chemical elicitor treatments such as low temperature stress, methyl jasmonate (MeJA), salicylic acid (SA) and nitric oxide (NO) and the availability of enzyme cofactors (Mg2+, Mn2+ and Fe2+) required in terpenoid biosynthesis were identified as potential determinants of the concentration of health‐promoting compounds in mango fruit. The effectiveness of these preharvest and postharvest approaches in regulating the levels of lupeol, mangiferin and phenolic acids in the pulp and peel of mango fruit will be discussed. In general spray application of 0.2% iron(II) sulphate (FeSO4) 30 days before harvest, harvest at sprung stage, storage of mature green fruit at 5 °C for 12 days prior to ripening, fumigation of mature green fruit with 10−5 mol L−1 and/or 10−4 mol L−1 MeJA for 24 h or 20 and/or 40 µL L−1 NO for 2 h upregulate the levels of lupeol, mangiferin and phenolic acids in pulp and peel of ripe mango fruit. © 2019 Society of Chemical Industry

A Comprehensive Review of Natural Products against Liver Fibrosis: Flavonoids, Quinones, Lignans, Phenols, and Acids

“…Inhibition of NF- κ B-regulated inflammatory response, suppression of AMPK-mediated lipid/triglyceride accumulation, and enhancement of Nrf2 antioxidant defense system might contribute to the effect of chicoric acid against NASH and fibrosis [ 227 ]. Syringic acid and vanillic acid are two phenolic compounds found in fruits and vegetables, which markedly suppressed collagen accumulation and decreased the hepatic hydroxyproline content in CCl 4 -induced liver fibrosis [ 228 , 229 ]. Moreover, these compounds inhibited the activation of cultured HSCs but did not influence hepatocyte viability [ 230 ].…”

Polyphenolic Characterization, Antioxidant, and Cytotoxic Activities of Mangifera indica Cultivars from Costa Rica

“…Several studies have linked vegetable consumption, especially fruits, with a reduced risk for cardiovascular disease and cancer, thus the importance of metabolites’ characterization. Mango ( Mangifera indica L.) is a commercial fruit cultivated worldwide that holds the fifth position in total production amongst the main fruit crops, with 5.4 million hectares in approximately 100 countries, especially in areas with subtropical and tropical climates [1]. Out of the large number of cultivars reported, Keitt and Tommy Atkins are the most important commercialized mango cultivars in Costa Rica.…”

The Nutritional Potential of the Native Australian Green Plum (Buchanania obovata) Compared to Other Anacardiaceae Fruit and Nuts

“…The nutrients and phytonutrients of mango, pistachio, and cashew have been previously looked at individually in other reviews and book chapters, but not as a plant family together. These reviews include the constituents of cold pressed pistachio oil (50), the bioactive compounds and the functional effects of pistachio green hull (51), cancer preventive and anticancer therapeutic potential of mango and its phytochemicals (52), how the levels of lupeol, mangiferin, and phenolic acids can be regulated and improved in mangoes (53), the potential for the fat fraction of mango kernels to be used as a healthy food ingredients and cocoa butter alternatives (54), the ethnomedical and pharmacological activity of compounds in mango (55), the major polyphenols that are in mango and their potential health benefits (56) the efficacy of cashew nut consumption on lipid profile and blood pressure (57), the effect of cashew nut consumption on lipid profile (58), and the effect of cashew nuts on cardiovascular risk factors and blood pressure (59).…”

“…Mango contains a relative abundance levels of phytonutrients in its pulp including lupeol, mangiferin and phenolic acids (53). Mango has anti-diabetic, anti-oxidant, anti-viral and antiinflammatory properties as well as compounds with other health benefits (55).…”