INTRODUCTION:

Mango, commonly known as Mangifera indica, over 4,000 years have seen the usage of mangos, in traditional and Ayurvedic medicines. A member of the Mangifera genus, which contains roughly thirty species of tropical fruit trees, and the Anacardiaceae family, the mango tree is prized in Ayurveda for its several therapeutic applications in various portions of the tree.¹ A favorite summertime fruit, mangoes are sometimes referred to as the "king of fruits". The sweet pulp is a huge hit. Despite the fact that mango seeds and skins are nutritious, they are frequently discarded. The term "nucleus" refers to the inside core. Mango fruit includes 20–25% pits and 45-75% pip depending on the variety.⁵

Mango production is estimated to reach 42 million tons per year worldwide, with 1,525,000 tons coming from India. With 287,771 tons exported outside, Mexico is the top exporter. While most mangoes are eaten raw, the pulp can be used in a variety of ways, such as juices, jams, and frozen concentrates. An estimated one million tons of waste mango seeds are generated annually, and 35–60% of the fruit is wasted during processing.²

Mango seeds are considered a valuable bio-waste due to their high concentration of bioactive compounds. They are rich in essential amino acids, lipids (6-16%), carbohydrates (58-80%) and proteins (6-13%) and contain significant amounts of oleic and stearic acids. Their antioxidant, antibacterial and anticancer properties make them remarkable, with potential benefits against bacteria and many cancers. In addition, its high content of tannins provides antidiarrheal effects.²

Mango seed fat has similar properties to cocoa butter and is used in animal feed, although most of this by-product also contributes to environmental waste.^[2]Mangoes are rich in minerals, antioxidants flavonoids, polyphenols and vitamins A and C. They provide 64 to 86 calories per serving and contain sugar, fat, protein and fibre. Its nutritional content varies according to the variety and the stage of development.³Lipids, especially fatty oils, are essential molecules for cell structure and function and are important for a balanced diet. Natural vegetable fats, such as mango kernel fat (MKF), offer a healthier alternative to processed fats high in artificial trans-fats, which are linked to negative health effects and increased rates of mortality⁶

The mango seed, or kernel, has a tough outer layer and a thin layer inside the seed, ranging from 1 to 2mm thick. The seed sizes are usually 4 to 7cm in length, 3 to 4cm in width and about 1cm in thickness. Mango seeds vary greatly in composition, with some seeds making up 9-23% of the total weight of the fruit,^[35] while others make up 457-728% of the seed kernel.³⁶The components of mangos can be divided into three categories such as phytochemicals (phenolic, polyphenol, pigments, and volatile substances), micronutrients (vitamins and minerals), and macronutrients (carbohydrates, proteins, amino acids, lipids, and organic acids)^7-8

Botanical description:

Preferred scientific name: Mangifera indica L.

Biological source: Mangoes belong to genus Mangifera which consists of about 30 species of tropical fruiting trees in the flowering plant family Anacardiaceae. (Cashew family)

Non-preferred scientific names: Mangifera amba Forssk, M.anisodora Blanco, M. arbor Bontii, M.austroindica Kosterm, M.balba Gen, M. domestica Gaertn, M. equina Gen, M. fragrans Maingay, M. gladiata Boj, M. kukula Blume, M. integrifolia Gen, M. linnaei Korth, M. maritima Lechaume, M. mekongensis anon, M. montana Heybe, M. oryza Gen, M. racemosa Boj, M. rostrata Blanco, M. rubra Boj, M. sativa Roem. & Schult, M. siamensis Warb, M. sugenda Gen, M. sylvatica Roxb, M. viridis Boj.⁴

Synonyms: -Sanskrit: Ambrah; Madhuulii; Madhuula; Madhuulaka; English: Mango; Hindi: Aam; French: mangot; mangue; manguier; Portuguese: manga; mangueira; Dutch: manja; Tamil: Ambiram; Mambazham; Mambalam; Mangai; Punjabi: Amb; Wawashi; Gujarati: Ambo, Keri; Marvo (unripe); Kashmiri: Amb. Malayalam: Amram; Choothaphalam; Manga; Manpalam; Mavu; Marathi: Amchur; Amba¹

Common names from other regions include: aam, am, amb (Hindi); ampleam (Tamil); bobbie manja, kanjanna manja, maggo, manggaboom, manja (Dutch); ma muang (Indochina); mamung (Thailand); manga, mango (Spanish); manga, (Portuguese); manga, mempelam, ampelam (Malaysia); mangga (Tagalog); mangga, mempelam (Indonesia); mango (Ilokano); mango (New Guinea, Pidgin); Mangobaum (German); mwàngx (Laos); paho (Bisaya) (Philippines); svaay (Cambodia); tharyetthi (Myanmar); xoài (Vietnam)⁴

Taxonomical Classification:

Kingdom: Plantae

Class: Magnoliopsida

Phylum: Magnoliophyte

Order: Sapindales

Genus: Mangifera

Species: indica

Family: Anacardiaceous

Species of mango:

Mangifera altissima, Mangifera persiciformis

Mangifera caesia, Mangifera camptosperma

Mangifera casturi, Mangifera decandra

Mangifera foetida, Mangifera indica

Mangifera griffi thii, Mangifera laurina

Mangifera kemanga, Mangifera macrocarpa

Mangifera longipes, Mangifera odorata

Mangifera mekongensis, Mangifera quadrifida

Mangifera pajang, Mangifera similis

Mangifera siamensis, Mangifera sylvactia

Mangifera torquenda, Mangifera zeylanica

Mangifera applanata, Mangifera swintonioides¹

The components of mangos are as follow:

Nutritional composition: The nutritional makeup of mango seeds is 6% protein, 11% fat, 77% carbs, 2% crude fibre, and 2% ash. They have relatively little protein overall, but important amino acids like leucine, valine, and lysine are abundant in them.¹¹ The plant species, environment, ripeness, harvest period, and extraction techniques are a few examples of the variables that might affect nutritional content.⁸

Macronutrients:

Carbohydrates: Ripe mango pulp contains about 17% carbohydrates, mainly sucrose. During ripening, the starch in the mango is converted into sugars such as fructose and glucose, making the pulp sweeter.^[12] The carbohydrate content of mango seeds is higher than that of the pulp, and factors such as cultivar, climate, maturity at harvest and post-harvest storage affect fruit composition.^13-14-15

Lipids and fatty acids: Unripe mango peels and seeds have higher lipid content compared to cocoa butter, while ripe mangoes have less flamingo seed fats, with key fatty acids like linoleic, police, politics, and stearic acids, can be an alternative to cocoa butter^19-22 Mango pulp contains more triglycerides than diglycerides and monoglycerides, and its fat content increases in unsaturated fatty acids, including omega-6 and omega-3,^[20] as the fruit Pension mango seeds, triglycerides like 1,3-dipalmitoyl-2-colony-glycerol (POP), 1,3-distearoyl-2-colony glycerol (SOS), and 1-palmitoyl-3-stearoyl-2-colony-glycerol (POS) are significant^23-24-25

Proteins and amino acids: Mangoes, like most fruits, are low in protein.^[16]However, they contain notable amounts of amino acids such as Alanine, Arginine, Glycine, Leucine, Isoleucine, and Serine when ripe, though other amino acids are present in trace amounts.¹⁷ Essential amino acids that humans cannot produce include Phenylalanine, Tryptophan, Methionine, Valine, Lysine, Threonine, and Histidine. Mango seeds, in contrast, are protein-rich, containing about 20 times more protein than the pulp and include all essential amino acids except Tryptophan, making them a valuable supplementary food.¹⁸

Humans need nine essential amino acids from their diet because their bodies cannot produce them. Mango kernels provide eight of these essential amino acids, excluding tryptophan, in quantities like recommended levels by FAO/WHO. This makes mango kernels a valuable source for most essential amino acids. However, legumes often lack lysine and isoleucine, while grains generally lack tryptophan and methionine.²⁶

Organic acids: Different organic acids have an impact on the flavour and quality of fruit.²¹ Although there might be trace levels of α-ketoglutaric, ascorbic, oxalic, and tartaric acids. Furthermore, the acidity and flavour of certain fruits are influenced by the elevated concentrations of succinic and malic acids in them.⁵¹ The two main organic acids present in fruit pulp are citric and malic acids.¹⁷

The moderate acidity and broad molecular weight range of organic acids are their defining characteristics. Examples are the relatively modest acids citric and oxalic and the considerably larger acids humic, with complicated structures that comprise aromatic nuclei and functional groups such as carboxylic and phenolic groups.²⁷ These acids are essential for aerobic metabolism and are also critical in regulating the acidity, organoleptic characteristics, and general fruit quality.²⁸

Micronutrients:

Vitamins: Mango seeds are a valuable source of vitamins, including 15.27 IU of vitamin A and varying amounts of B vitamins (B1, B2, B6, B12) and vitamin C. These antioxidants help combat oxidative stress, potentially reducing cancer and cardiovascular risks.⁸ Vitamins are essential for growth, development, and metabolism, and while vitamin D can be synthesized by the body, most others must be obtained through diet.³³

Minerals: Mango seeds are rich in essential minerals, including potassium, phosphorus, and magnesium. These nutrients are crucial for health, with recommended daily intakes of 10 grams each for potassium and phosphorus.^[29] Adequate intake of iron, zinc, magnesium, and calcium is also important,³⁰ as deficiencies can lead to nutritional insecurity.³¹ Factors like pollution and smoking can increase the body's need for these vital micronutrients.³²

Mango seed kernels are rich in essential minerals including potassium, magnesium, phosphorus, calcium, and sodium. Potassium supports protein and amino acid production, while calcium and magnesium play key roles in cell wall formation and carbohydrate metabolism. Calcium also promotes dental health, and magnesium is vital for enzyme function and maintaining acid-base balance in the body.⁸

Starch: Mango seeds contain about 21% starch,⁵¹ Tapioca starch, also known as tapioca flour, has several properties that make it unique.⁵⁰ but their digestibility is low due to high tannin content (0.19-0.44%)⁵² and other anti-nutritional factors such as cyanogenic glycosides, oxalates, and trypsin inhibitors.⁵³Soaking and heat treatment can reduce tannins by 48%, potentially improving their use in foods, including steamed dishes and possibly infant formulas.⁵⁴

Phytochemicals present in Mangifera indica seed: Mango seeds are rich in various beneficial compounds. They contain a significant number of fatty acids, such as linoleic acid, linolenic acid and arachidonic acid. The seeds also provide sterols and triterpenoids, including sitosterol, campesterol and limonene.⁹ In addition, mango seeds are a notable source of polyphenols and phenolic acids such as gallic acid, quercetin and ascorbic acid.¹⁰

Ethnos medicinal uses of Mangifera indica: In Ayurveda, the Vata, Pitta, and Kapha doshas are vital for regulating physical and mental health. Ripe mango fruit is used to treat heat stroke and serves as a restorative tonic with benefits like laxative, emollient, and refrigerant properties. It helps with conditions such as emaciation, anaemia, dyspepsia, uterine haemorrhages, and anorexia. Unripe mangoes have carminative and digestive properties, while mango seeds are astringent and refrigerant. They address a range of issues from coughs and asthma to diabetes and digestive problems and serve as an antidote for scorpion and bee stings, liver issues, and dental problems.^37-38

Medicinal properties of Mangifera indica: Mangoes are rich in polyphenols, which offer various health benefits.⁴³ The fruit's vibrant colour and antioxidant properties come from 25 different carotenoids. Additionally, mangoes contain flavonoids (such as catechins, quercetin, kaempferol, rhamnetin, anthocyanins, and tannic acid) and xanthones (like Mangifera), which contribute to their antioxidant effects.⁴⁴

Antioxidant compounds: Mango (Mangifera indica L.) and other fruits are known for their rich antioxidant content. Notably,³⁹ mango seed kernels also contain significant bioactive components.^34-40-41-42 Studies have revealed that these seeds possess potent antioxidants, including BHT (butylated hydroxytoluene), which is commonly used as a preservative due to its antioxidant properties.⁴⁰

Antidiarrheal activity: In a study testing anti-diarrheal properties, both methanol and aqueous seed extracts were evaluated using mice with induced diarrhoea from magnesium sulphate and castor oil. The methanolic extract showed a significant anti-diarrheal effect, and the aqueous extract from the kernel also demonstrated anti-diarrheal activity.^45-46

Anti-haemorrhagic and anti-dermonecrotic activity: The ethanolic extract from mango seed kernels was found to inhibit the caseinolytic and fibrinogenolytic activities of viper and cobra venom. Molecular docking studies indicate that Mangifera extract reduces tissue necrosis and venom enzymatic activity by binding to the metalloproteinases in the snake venom.⁴⁷

Role of Mango seed in treatment of Haemorrhoid: Seed kernel ethanolic extracts have been shown to protect the liver from damage caused by carbon tetrachloride (CCl4) in rats. This hepatoprotective effect is mainly attributed to three polyphenolic compounds: methyl gallate (MG), gallic acid (GA), and 6-penta-O-galloyl-β-D-glucopyranose (PGG).⁴⁹

Hepatoprotective activity: The ethanolic extract of Thai mango seed kernels (Mangifera indica L. cv. "Falun") was analysed and found to contain three key polyphenolic compounds: 1, 2, 3, 4, 5-penta-O-galloyl-beta-D-glucopyranose (PGG), methyl gallate, and gallic acid. These compounds were quantified using TLC scanning densitometry. The extract and its isolated compounds exhibited notable antioxidant and anti-inflammatory activities. Additionally, the extract showed significant hepatoprotective effects in rats with carbon tetrachloride-induced liver injury, with PGG contributing strongly to these protective effects.⁴⁸

CONCLUSION:

In summary, mangoes offer significant health benefits due to their rich content of antioxidants, anti-inflammatory agents, and various nutrients. Mango seeds, in particular, show promise as a valuable source of dietary ingredients due to their high-quality fats, proteins, and antibacterial properties. Further research into their phytochemicals and applications in nutraceuticals, alongside the development of sustainable recovery methods and food product integration, is essential for fully harnessing their potential. Maximizing these benefits requires both scientific investigation and industry collaboration.

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Received on 07.02.2025 Revised on 16.06.2025

Accepted on 23.09.2025 Published on 15.10.2025

Available online from October 30, 2025

Research J. Science and Tech. 2025; 17(4):313-318.

DOI: 10.52711/2349-2988.2025.00043

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