Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults

Maribel Robles-Sánchez*, H. Astiazarán-García Humberto, Olga Martín-Belloso, Shela Gorinstein, Emilio Alvarez-Parrilla, Laura A. de la Rosa, Gloria Yepiz-Plascencia, Gustavo A. González-Aguilar

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

44 Scopus citations

Abstract

The content of antioxidant compounds and antioxidant capacity of whole and fresh-cut mango, stored for 10 days at 12. °C and 5. °C, respectively and their influence on serum antioxidant capacity and lipid profile of normolipidemic humans were studied. Whole mango (WM) had a higher content of flavonoids, β-carotene and antioxidant capacity, determined by oxygen radical scavenging capacity, (ORAC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays, than the fresh-cut fruit (FCM). FCM presented higher amounts of total phenols. Thirty normolipidemic volunteers, ages 20-50 years, were randomly divided into two groups (WM and FCM) 15 persons each. During 30 consecutive days volunteers from groups 1 and 2, received daily 200 g of WM or FCM, respectively. Lipid levels and antioxidant capacity in plasma were determined at 0, 15 and 30 days of the experiment. Serum triglycerides were significantly reduced after 30 days of supplementation with WM and FCM (37 and 38% respectively); VLDL levels were reduced in a similar proportion. No significant changes in other plasma lipid levels were observed. Both treatments increased plasma antioxidant capacity measured by ORAC and TEAC methods. According to the results obtained in this study, we suggest that addition of mango fruit to generally accepted healthy diets could have a beneficial effect preventing hypertryglyceridemia, and that fresh-cut processing does not affect the beneficial properties of mango.

Original languageEnglish
Pages (from-to)1386-1391
Number of pages6
JournalFood Research International
Volume44
Issue number5
DOIs
StatePublished - Jun 2011

Bibliographical note

Funding Information:
The authors are grateful to Mónica Villegas, Reynaldo Cruz, Carlos Valenzuela, Bertha Pacheco, Cristina Gallegos and Laura Saenz Mora for their technical assistance in the in vitro and in vivo study. M. Robles-Sánchez received a fellowship from the Mexican Council of Science and Technology (CONACYT). We are also grateful to SAGARPA for financial support (grant 12510 ).

Keywords

  • Antioxidant capacity
  • Antioxidant compounds
  • Fresh-cut fruits
  • Mangifera indica L.
  • Mango
  • Supplementation

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