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Original Research Articles                      Volume : 14, Issue:6, June, 2025
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
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Int.J.Curr.Microbiol.App.Sci.2025.14(6): 243-260
DOI: https://doi.org/10.20546/ijcmas.2025.1406.022


Biochemistry, Nutritional Composition, and Health Benefits of Mango (Mangifera indica): A Comprehensive Review
S. Moorthi*
Department of Science and Humanities, Sree Sastha Institute of Engineering and Technology, Chennai 600123, India
*Corresponding author
Abstract:

Mango or Mangifera indica L., is a popular tropical fruit that is known for its flavour, vital nutrients, and potentially healing bioactive components. This review explores its biochemical composition, including carbohydrates, proteins, flavonoids, and other phytochemicals. It highlights mango's enzymatic activities, antioxidant mechanisms, and biosynthetic pathways. Health benefits including anti-inflammatory, anticancer, and neuroprotective effects are discussed. The review covers applications in food, nutraceutical, and pharmaceutical industries. It also examines biochemical changes during ripening and postharvest processing. Technological advancements for improving shelf life and quality are addressed. The study emphasizes the need for further research on phytochemical bioavailability. Mango is positioned as a functional food promoting human health. Its potential role in preventive nutrition is significant for future wellness initiatives.


Keywords: Mangifera indica, Biochemical composition, Bioactive compounds

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How to cite this article:

Moorthi, S. 2025. Biochemistry, Nutritional Composition, and Health Benefits of Mango (Mangifera indica): A Comprehensive Review.Int.J.Curr.Microbiol.App.Sci. 14(6): 243-260. doi: https://doi.org/10.20546/ijcmas.2025.1406.022
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