Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena, Colombia.
J Sci Food Agric. 2021 Dec;101(15):6186-6192. doi: 10.1002/jsfa.11455. Epub 2021 Aug 11.
Mango (Mangifera indica) has been recognized as a rich source of bioactive compounds with potential pharmaceutical and nutraceutical applications and has attracted increasing interest from research. Phytochemistry studies have demonstrated that phenolic compounds are one of the most important biologically active components of M. indica extracts. Ultrasound- and microwave-assisted extractions and supercritical fluids have been employed to obtain bioactive molecules, such as phenolic acids, terpenoids, carotenoids, and fatty acids. These phytochemicals exhibit antioxidant, antimicrobial, anti-inflammatory, and anticancer activity, and depending on the source (bark, leaves, seeds, flowers, or peel) and extraction method there will be differences in the structure and bioactivity. This review examines the bioactive compounds, extraction techniques, and biological function of different parts of M. indica of great importance as nutraceuticals and functional compounds with potential application as therapeutic agents and functional foods. © 2021 Society of Chemical Industry.
芒果（Mangifera indica）已被公认为生物活性化合物的丰富来源，具有潜在的药用和营养应用价值，引起了越来越多的研究兴趣。植物化学研究表明，酚类化合物是芒果提取物中最重要的生物活性成分之一。超声和微波辅助提取以及超临界流体已被用于获得生物活性分子，如酚酸、萜类化合物、类胡萝卜素和脂肪酸。这些植物化学物质具有抗氧化、抗菌、抗炎和抗癌活性，并且根据来源（树皮、叶子、种子、花或果皮）和提取方法的不同，在结构和生物活性上会有所差异。本综述探讨了芒果不同部位的生物活性化合物、提取技术和生物学功能，作为营养保健品具有重要意义，作为治疗剂和功能性食品的潜在应用功能化合物也具有重要意义。 © 2021 英国化学学会。
