New studies suggest a future for mango nutrition research.
Of the many abstracts presented at Experimental Biology 2013 in Boston last week, at least two targeted mango fruit (Mangifera indica). It appears the fruit may have an influence on both obesity markers and breast cancer cells.
Researchers led by Edralin Lucas, PhD, associate professor at Oklahoma State University, assigned 20 obese subjects to add 10 g of freeze-dried mango to their diets daily for 12 weeks. Compared to baseline, final measurements revealed no significant increases in body composition and a significant decrease in blood sugar concentrations. The results, says Lucas, complement those from a previous animal study in which rats on a high-fat diet with mango experienced improved blood sugar levels. It may be polyphenols in mango that are preventing an influence on body composition, since numerous studies on other polyphenol-rich plants have shown benefits to fat tissue.
An in vitro study, conducted by Texas researchers, found mango polyphenols to downregulate inflammatory responses in cancer and non-cancer breast cells.
Pleased with the findings of both studies, the National Mango Board says it hopes to see more research focusing on mango and these health topics.
Nutritional Outlook's Women in Nutraceuticals Roundtable: The Future of Women's Health Research
July 19th 2024Watch "The Future of Women's Health Research," a roundtable discussion presented by Nutritional Outlook in partnership with Women in Nutraceuticals. This roundtable is supplement to a recent article commissioned by WIN and published by Nutritional Outlook, titled “Taking Initiative: Can the WHI’s model help the nutraceutical industry answer questions the study didn’t even ask?”
Recent review states that pentadecanoic acid may support cellular stability for better longevity
June 25th 2024According to the paper’s author, Stephanie Venn-Watson, DVM, MPH, deficiency in pentadecanoic acid of ≤0.2% total circulating fatty acids increases the risk of ferroptosis, which a type of cell death cause by the peroxidation of fragile fatty acids in cell membranes that combines with iron thus increasing reactive oxygen species, and disabling mitochondria.