Mangoes Destroy Cancer, Blast Fat, Reduce Cholesterol, and More

by DailyHealthPost Editorial

mango

4. Fights Cancer

The colorful fruit contains cancer-fighting antioxidants like quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat.

A study performed at Texas A&M University found mango fruit reduced breast cancer cell proliferation and prevented new cancer cells from forming:

“These results of the study indicate that the cell-killing effects of mango polyphenols are specific to cancer cells, where inflammation was reduced in both cancer and non-cancer cells, seemingly through the involvement of miRNA-21 — short microRNA molecules associated with cancer…The tumor-fighting potential of mango polyphenolics may at least in part be based on those same properties which reduced cancer cell proliferation and reduce inflammation that may be involved in carcinogenesis.” (2).

5. Weight loss

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Mango fruit works as well as pharmaceuticals in treating metabolic disorders and preventing the increase of fat mass, reducing LDL cholesterol in the process (3).

This may be due to the same phytochemicals that regulate blood sugar; mango itself is low on the glycemic index and stimulates pancreas function.

One study found that over a four-week period, diabetic patients’ blood sugar levels were the same as non-diabetics when their diets were supplemented with mangoes (4).

6. High Antioxidants Levels

Because of its high levels of urushiol—what makes the parts of the plant other than the fruit a skin irritant—mango leaves aren’t readily available in the local supermarket.

The leaves, however, have been used since ancient times to treat many infirmities: diarrhea, anemia, asthma, insomnia, snakebite, liver disorders, and many others (5).

The high antioxidant content—mangiferin the most abundant—found in all parts of the mango tree (including the fruit) is responsible for its ability to regulate healthy cell activity.

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