Editing Mango (section)

== Phytochemistry ==

{{nutritional value | name=Mango
| kJ=250
| water=83.5 g
| protein=0.82 g
| fat=0.38 g
| satfat= 0.092 g
| monofat= 0.14 g
| polyfat=0.071 g
| omega3fat=0.051 g
| omega6fat=0.019 g
| carbs=15 g
| fiber=1.6 g
| sugars=13.7
| calcium_mg=11
| iron_mg=0.16
| magnesium_mg=10
| phosphorus_mg=14
| potassium_mg=168
| sodium_mg=1
| copper_mg=0.111
| selenium_ug=0.6
| zinc_mg=0.09
| manganese_mg=0.063
| vitC_mg=36.4
| thiamin_mg=0.028
| riboflavin_mg=0.038
| niacin_mg=0.669
| pantothenic_mg=0.197
| vitB6_mg=0.119
| folate_ug=43
| choline_mg=7.6
| vitA_ug=54
| betacarotene_ug=640
| lutein_ug=23
| vitE_mg=0.9
| vitK_ug=4.2
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102670/nutrients Link to USDA Database entry]
}}

Numerous [[phytochemical]]s are present in mango [[peel (fruit)|peel]] and pulp, such as the [[triterpene]] [[lupeol]].<ref>{{Cite journal |vauthors=Chaturvedi PK, Bhui K, Shukla Y |year=2008 |title=Lupeol: connotations for chemoprevention |journal=Cancer Lett |volume=263 |issue=1 |pages=1–13 |doi=10.1016/j.canlet.2008.01.047 |pmid=18359153}}</ref> Mango peel pigments under study include [[carotenoid]]s, such as the [[provitamin&nbsp;A]] compound, [[beta-carotene]], [[lutein]] and [[alpha-carotene]],<ref>{{Cite journal |vauthors=Berardini N, Fezer R, Conrad J, Beifuss U, Carle R, Schieber A |year=2005 |title=Screening of mango (''Mangifera indica'' L.) cultivars for their contents of flavonol ''O'' – and xanthone ''C''-glycosides, anthocyanins, and pectin |journal=J Agric Food Chem |volume=53 |issue=5 |pages=1563–70 |doi=10.1021/jf0484069 |pmid=15740041|bibcode=2005JAFC...53.1563B }}</ref><ref>{{Cite journal |vauthors=Gouado I, Schweigert FJ, Ejoh RA, Tchouanguep MF, Camp JV |year=2007 |title=Systemic levels of carotenoids from mangoes and papaya consumed in three forms (juice, fresh and dry slice) |journal=Eur J Clin Nutr |volume=61 |issue=10 |pages=1180–8 |doi=10.1038/sj.ejcn.1602841 |pmid=17637601 |doi-access=free}}</ref> and [[polyphenols]], such as [[quercetin]], [[kaempferol]], [[gallic acid]], [[caffeic acid]], [[flavan-3-ol|catechins]] and [[tannin]]s.<ref>{{Cite journal |vauthors=Mahattanatawee K, Manthey JA, Luzio G, Talcott ST, Goodner K, Baldwin EA |year=2006 |title=Total antioxidant activity and fiber content of select Florida-grown tropical fruits |journal=J Agric Food Chem |volume=54 |issue=19 |pages=7355–63 |doi=10.1021/jf060566s |pmid=16968105|bibcode=2006JAFC...54.7355M }}</ref><ref>{{Cite journal |vauthors=Singh UP, Singh DP, Singh M, etal |year=2004 |title=Characterization of phenolic compounds in some Indian mango cultivars |journal=Int J Food Sci Nutr |volume=55 |issue=2 |pages=163–9 |doi=10.1080/09637480410001666441 |pmid=14985189 |s2cid=22576447}}</ref> Mango contains a unique [[xanthonoid]] called [[mangiferin]].<ref>{{Cite journal |vauthors=Andreu GL, Delgado R, Velho JA, Curti C, Vercesi AE |year=2005 |title=Mangiferin, a natural occurring glucosyl xanthone, increases susceptibility of rat liver mitochondria to calcium-induced permeability transition |journal=Arch Biochem Biophys |volume=439 |issue=2 |pages=184–93 |doi=10.1016/j.abb.2005.05.015 |pmid=15979560}}</ref>

Phytochemical and nutrient content appears to vary across mango [[cultivar]]s.<ref>{{Cite journal |vauthors=Rocha Ribeiro SM, Queiroz JH, Lopes Ribeiro de Queiroz ME, Campos FM, Pinheiro Sant'ana HM |year=2007 |title=Antioxidant in mango (''Mangifera indica'' L.) pulp |url=http://www.locus.ufv.br/handle/123456789/19301 |journal=Plant Foods Hum Nutr |volume=62 |issue=1 |pages=13–7 |doi=10.1007/s11130-006-0035-3 |pmid=17243011 |s2cid=27051096|url-access=subscription }}</ref> Up to 25 different carotenoids have been isolated from mango pulp, the densest of which was beta-carotene, which accounts for the yellow-orange [[pigmentation]] of most mango cultivars.<ref>{{Cite journal |vauthors=Chen JP, Tai CY, Chen BH |year=2004 |title=Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango (''Mangifera indica'' L.) |journal=J Chromatogr A |volume=1054 |issue=1–2 |pages=261–8 |doi=10.1016/S0021-9673(04)01406-2 |pmid=15553152}}</ref> Mango leaves also have significant polyphenol content, including [[xanthonoid]]s, mangiferin and gallic acid.<ref>{{Cite journal |vauthors=Barreto JC, Trevisan MT, Hull WE, etal |year=2008 |title=Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of mango (''Mangifera indica'' L.) |journal=J Agric Food Chem |volume=56 |issue=14 |pages=5599–610 |doi=10.1021/jf800738r |pmid=18558692|bibcode=2008JAFC...56.5599B }}</ref>

=== Flavor ===
The [[Flavor (taste)|flavor]] of mango fruits is conferred by several volatile organic chemicals mainly belonging to [[terpene]], [[furanone]], [[lactone]], and [[ester]] classes. Different varieties or [[list of mango cultivars|cultivars of mangoes]] can have flavors made up of different volatile chemicals or the same volatile chemicals in different quantities.<ref>{{cite journal |title=Cultivar relationships in mango based on fruit volatile profiles |journal=Food Chemistry |volume=114 |pages=363–372 |doi=10.1016/j.foodchem.2008.09.107 |year=2009 |last1=Pandit |first1=Sagar S. |last2=Chidley |first2=Hemangi G. |last3=Kulkarni |first3=Ram S. |last4=Pujari |first4=Keshav H. |last5=Giri |first5=Ashok P. |last6=Gupta |first6=Vidya S.}}</ref> In general, [[New World]] mango cultivars are characterized by the dominance of δ-3-carene, a monoterpene flavorant; whereas, high concentration of other monoterpenes such as (Z)-ocimene and myrcene, as well as the presence of lactones and furanones, is the unique feature of [[Old World]] cultivars.<ref name="culti">Pandit SS, Chidley HG, Kulkarni RS, Pujari KH, Giri AP, Gupta VS, 2009, [http://www.sciencedirect.com/science/article/pii/S0308814608011849/ Cultivar relationships in mango based on fruit volatile profiles], Food Chemistry, 144, 363–372.</ref><ref>Narain N, Bora PS, Narain R and Shaw PE (1998). Mango, In: Tropical and Subtropical Fruits, Edt. by Shaw PE, Chan HT and Nagy S. Agscience, Auburndale, FL, USA, pp. 1–77.</ref><ref>Kulkarni RS, Chidley HG, Pujari KH, Giri AP and Gupta VS, 2012, Flavor of mango: A pleasant but complex blend of compounds, In [http://studiumpress.in/indetail.asp?id=195 Mango Vol. 1: Production and Processing Technology] {{webarchive|url=https://web.archive.org/web/20131203043634/http://studiumpress.in/indetail.asp?id=195 |date=3 December 2013 }} (Eds. Sudha G Valavi, K Rajmohan, JN Govil, KV Peter and George Thottappilly) Studium Press LLC.</ref> In India, [[Alphonso (mango)|'Alphonso']] is one of the most popular cultivars. In 'Alphonso' mango, the lactones, and furanones are synthesized during ripening, whereas terpenes and the other flavorants are present in both the developing (immature) and ripening fruits.<ref>{{Cite journal |doi=10.1002/jsfa.3692 |title=Changes in volatile composition during fruit development and ripening of 'Alphonso' mango |journal=Journal of the Science of Food and Agriculture |volume=89 |issue=12 |pages=2071–2081 |year=2009 |last1=Pandit |first1=Sagar S. |last2=Kulkarni |first2=Ram S. |last3=Chidley |first3=Hemangi G. |last4=Giri |first4=Ashok P. |last5=Pujari |first5=Keshav H. |last6=Köllner |first6=Tobias G. |last7=Degenhardt |first7=Jörg |last8=Gershenzon |first8=Jonathan |last9=Gupta |first9=Vidya S. |bibcode=2009JSFA...89.2071P}}</ref><ref>Gholap, A. S., Bandyopadhyay, C., 1977. Characterization of green aroma of raw mango (''Mangifera indica'' L.). Journal of the Science of Food and Agriculture 28, 885–888</ref><ref>{{cite journal |title=Geographic variation in the flavour volatiles of Alphonso mango |journal=Food Chemistry |volume=130 |pages=58–66 |doi=10.1016/j.foodchem.2011.06.053 |year=2012 |last1=Kulkarni |first1=Ram S. |last2=Chidley |first2=Hemangi G. |last3=Pujari |first3=Keshav H. |last4=Giri |first4=Ashok P. |last5=Gupta |first5=Vidya S.}}</ref> [[Ethylene]], a ripening-related hormone well known to be involved in ripening of mango fruits, causes changes in the flavor composition of mango fruits upon exogenous application, as well.<ref>Lalel HJD, Singh Z, Tan S, 2003, The role of ethylene in mango fruit aroma volatiles biosynthesis, Journal of Horticultural Science and Biotechnology, 78, 485–496.</ref><ref>{{cite journal |title=Spatial and temporal changes in the volatile profile of Alphonso mango upon exogenous ethylene treatment |journal=Food Chemistry |volume=136 |issue=2 |pages=585–594 |doi=10.1016/j.foodchem.2012.08.029 |pmid=23122101 |year=2013 |last1=Chidley |first1=Hemangi G. |last2=Kulkarni |first2=Ram S. |last3=Pujari |first3=Keshav H. |last4=Giri |first4=Ashok P. |last5=Gupta |first5=Vidya S. |s2cid=42523345}}</ref> In contrast to the huge amount of information available on the chemical composition of mango flavor, the biosynthesis of these chemicals has not been studied in depth; only a handful of genes encoding the enzymes of flavor biosynthetic pathways have been characterized to date.<ref>{{cite journal |title=Expression profiling of various genes during the development and ripening of Alphonso mango |journal=Plant Physiology and Biochemistry |volume=48 |issue=6 |pages=426–433 |doi=10.1016/j.plaphy.2010.02.012 |pmid=20363641 |date=June 2010 |last1=Pandit |first1=S. S. |last2=Kulkarni |first2=R. S. |last3=Giri |first3=A. P. |last4=Köllner |first4=T. G. |last5=Degenhardt |first5=J. |last6=Gershenzon |first6=J. |last7=Gupta |first7=V. S. |s2cid=22915293}}</ref><ref>{{cite journal |title=Differential expression of the mango alcohol dehydrogenase gene family during ripening |journal=Phytochemistry |volume=71 |issue=13 |pages=1485–1494 |doi=10.1016/j.phytochem.2010.05.024 |pmid=20598721 |year=2010 |last1=Singh |first1=Rajesh K. |last2=Sane |first2=Vidhu A. |last3=Misra |first3=Aparna |last4=Ali |first4=Sharique A. |last5=Nath |first5=Pravendra |bibcode=2010PChem..71.1485S}}</ref><ref>{{cite journal |title=Characterization of three novel isoprenyl diphosphate synthases from the terpenoid rich mango fruit |journal=Plant Physiology and Biochemistry |volume=71 |pages=121–131 |doi=10.1016/j.plaphy.2013.07.006 |pmid=23911730 |year=2013 |last1=Kulkarni |first1=Ram |last2=Pandit |first2=Sagar |last3=Chidley |first3=Hemangi |last4=Nagel |first4=Raimund |last5=Schmidt |first5=Axel |last6=Gershenzon |first6=Jonathan |last7=Pujari |first7=Keshav |last8=Giri |first8=Ashok |last9=Gupta |first9=Vidya |bibcode=2013PlPB...71..121K |s2cid=46320747}}</ref><ref>Kulkarni RS, Chidley HG, Deshpande A, Schmidt A, Pujari KH, Giri AP and Gershenzon J, Gupta VS, 2013, [http://www.springerplus.com/content/2/1/494 An oxidoreductase from 'Alphonso' mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls], SpringerPlus, 2, 494.</ref>

===Toxicity===
Contact with oils in mango leaves, stems, sap, and skin can cause [[dermatitis]] and [[anaphylaxis]] in susceptible individuals.<ref name="Morton" /><ref name="Sareen" /><ref>{{Cite journal |vauthors=Miell J, Papouchado M, Marshall A |year=1988 |title=Anaphylactic reaction after eating a mango |journal=British Medical Journal |volume=297 |issue=6664 |pages=1639–40 |doi=10.1136/bmj.297.6664.1639 |pmc=1838873 |pmid=3147776}}</ref> Those with a history of contact dermatitis induced by [[urushiol]] (an allergen found in [[poison ivy]], [[poison oak]], or [[poison sumac]]) may be most at risk for mango contact dermatitis.<ref>{{Cite journal |vauthors=Hershko K, Weinberg I, Ingber A |year=2005 |title=Exploring the mango – poison ivy connection: the riddle of discriminative plant dermatitis |journal=Contact Dermatitis |volume=52 |issue=1 |pages=3–5 |doi=10.1111/j.0105-1873.2005.00454.x |pmid=15701120 |s2cid=31162401}}</ref> Other mango compounds potentially responsible for dermatitis or allergic reactions include [[mangiferin]].<ref name="Morton" /> Cross-reactions may occur between mango allergens and urushiol.<ref>{{Cite journal |vauthors=Oka K, Saito F, Yasuhara T, Sugimoto A |year=2004 |title=A study of cross-reactions between mango contact allergens and urushiol |journal=Contact Dermatitis |volume=51 |issue=5–6 |pages=292–6 |doi=10.1111/j.0105-1873.2004.00451.x |pmid=15606656 |s2cid=6115016}}</ref> Sensitized individuals may not be able to eat peeled mangos or drink mango juice safely.<ref name="Morton" />

When mango trees are flowering in spring, local people with allergies may experience breathing difficulty, itching of the eyes, or facial swelling, even before flower [[pollen]] becomes airborne.<ref name="Morton" /> In this case, the irritant is likely to be the [[vapor]]ized [[essential oil]] from flowers.<ref name="Morton" /> During the primary ripening season of mangoes, contact with mango plant parts – primarily [[sap]], leaves, and fruit skin<ref name="Morton" /> – is the most common cause of plant dermatitis in Hawaii.<ref name="autogenerated365">{{Cite journal |vauthors=McGovern TW, LaWarre S |year=2001 |title=Botanical briefs: the mango tree—''Mangifera indica'' L. |journal=Cutis |volume=67 |issue=5 |pages=365–6 |pmid=11381849}}</ref>