The National Mango Board is touting multiple studies that found potential health benefits associated with eating mangos. These health benefits include improved blood pressure, blood sugar control and gut health.
“This emerging research shows promising outcomes on mango’s potential to reduce the risk of metabolic disorders and chronic inflammation,” said Leonardo Ortega, Director of Research at the National Mango Board, in a statement.
Researchers at four institutions examined how mangos can improve health and reported their findings:
Study 1: Mangos and blood pressure
Chuo Fang, Ph.D., from Texas A&M University, investigated the metabolic effects of daily consumption of freshly frozen mango pulp (400g) for six weeks in lean and obese subjects and the relationship between mango metabolites to Body Mass Index (BMI) and circulating biomarkers. Fang concluded that daily mango consumption lowers blood pressure in individuals, and benefits obese people by maintaining long-term glucose homeostasis.
Study 2: Mangos and blood sugar
Crystal O’Hara, Ph.D., from Oklahoma State University examined the post-prandial response (i.e., what happens after eating food) of young, healthy males (18 to 25 years old) following consumption of a typical American high-fat breakfast with or without a mango shake, which included 50g of mango pulp. Her conclusion: mangos lowered blood sugar after eating them.
Study 3: Mangos and gut health
In a randomized pilot study, researchers from Texas A&M University, led by Hyemee Kim, Ph.D., investigated the potential role of mango consumption in changes of the gut microbiota, bioavailability of galloyl metabolites, and anti-inflammatory activities in lean and obese subjects. They concluded that after six weeks of eating mangos, the fruit helped improve gut health in obese people.
Study 4: Mangos and inflammation
Researchers from Texas A&M University examined the absorption, metabolism, and excretion of gallic acid, galloyl glycosides, and gallotannins in lean and obese individuals that consumed 400g of freshly frozen mango pulp daily for six weeks. The study’s lead researcher, Susanne Mertens-Talcott, Ph.D. suggests that extended mango consumption may offer increased anti-inflammatory benefits compared to sporadic mango consumption.