Mangifera Indica Rich in Polyphenols, Vitamins, and Antioxidants

RRI.CO.ID, Jakarta - Mango (Mangifera indica) is one of Indonesia’s most popular tropical fruits and has long been valued for its nutritional content and traditional health applications. Beyond its sweet flavor, mango contains vitamin C, carotenoids, mangiferin, flavonoids, and phenolic compounds that contribute to antioxidant and protective biological activities.

According to research published in the journal Comprehensive Reviews in Food Science and Food Safety, mango contains several bioactive compounds, particularly mangiferin, which has demonstrated antioxidant and anti-inflammatory potential. These compounds contribute to the fruit’s ability to protect cells against oxidative stress.

One of the most important bioactive compounds in mango is mangiferin, a xanthone derivative that has been widely studied for its antioxidant properties. Experimental studies suggest that mangiferin may influence inflammatory pathways and support cellular protection.

Mango also provides important nutritional benefits through vitamin C, vitamin A precursors, and dietary fiber. These nutrients support immune function, digestive health, and maintenance of healthy body tissues, including skin.

The cosmetic industry has increasingly explored mango-derived ingredients, especially mango butter extracted from the seed. Mango butter contains fatty acids and antioxidants that are used in moisturizing products, lip balms, and skin-conditioning formulations.

Although mango is generally safe as a food, concentrated mango extracts require further evaluation regarding dosage and safety. Individuals with allergies to certain plant compounds should also consider their sensitivity before using mango-based topical products.