Affiliation:
1. Department of Genetics and Plant Breeding, Lovely Professional University, Phagwara (Punjab), 144411, India
Abstract
Background:
The mango (Mangifera indica L.) is now widely recognised as one of
the best available fruits and “the king of fruits”. It has been cultivated in the Indian subcontinent
for well over 4000 years now. It has been recognized for its mesmerizing taste and captivating
flavour. It is not only known for sensory qualities but also for enriching nutritive value. The ripening
process brings about remarkable changes in mango's nutritional and phytochemical composition.
These changes make ripe mango preferable over its unripe form.
Conclusion:
Mango fruit has been cultivated for its nutritional value for years, and it is now included
in the human diet as a source of carbohydrates, vitamins (especially vitamin A and vitamin
C), β-carotene, and minerals. In recent years, researchers have been more interested in mango
phytochemicals. New bioactive compounds with anti-inflammatory characteristics have been
discovered. Physiological and metabolic changes occur during mango ripening. An overview of
the nutritional and phytochemical properties of mangoes will be provided.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Cited by
3 articles.
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