From tropical Asia, mangoes were introduced to East Africa by Arab and Persian traders
in the ninth to tenth centuries.The 14th-century Moroccan traveler Ibn Battuta reported
it at Mogadishu. It was spread further into other areas around the world during the
Colonial Era. The Portuguese Empire spread the mango from their colony in Goa to East
and West Africa. From West Africa, they introduced it to Brazil from the 16th to the
17th centuries. From Brazil, it spread northwards to the Caribbean and eastern Mexico by
the mid to late 18th century. The Spanish Empire also introduced mangoes directly from
the Philippines to western Mexico via the Manila galleons from at least the 16th
century. Mangoes were only introduced to Florida by 1833.
Plant Description
Mango trees grow to 30–40 metres (98–131 feet) tall, with a crown radius of 10–15 m
(33–49 ft). The trees are long-lived, as some specimens still fruit after 300 years.
In deep soil, the taproot descends to a depth of 6 m (20 ft), with profuse,
wide-spreading feeder roots and anchor roots penetrating deeply into the soil. The
leaves are evergreen, alternate, simple, 15–35 centimetres (6–14 inches) long, when
the leaves are young they are orange-pink, rapidly changing to a dark, glossy red,
then dark green as they mature. The flowers are produced in terminal panicles 10–40
cm each flower is small and white with five petals 5–10 millimetres , with a mild,
sweet fragrance. Over 500 varieties of mangoes are known, many of which ripen in
summer, while some give a double crop. The fruit takes four to five months from
flowering to ripening.
The ripe fruit varies according to cultivar in size, shape, color, sweetness, and
eating quality. Depending on the cultivar, fruits are variously yellow, orange, red,
or green. The fruit has a single flat, oblong pit that can be fibrous or hairy on
the surface and does not separate easily from the pulp. The fruits may be somewhat
round, oval, or kidney-shaped, ranging from 5–25 centimetres (2–10 in) in length and
from 140 grams (5 oz) to 2 kilograms (5 lb) in weight per individual fruit. The skin
is leather-like, waxy, smooth, and fragrant, with colors ranging from green to
yellow, yellow-orange, yellow-red, or blushed with various shades of red, purple,
pink, or yellow when fully ripe.
Ripe intact mangoes give off a distinctive resinous, sweet smell. Inside the pit 1–2
mm (0.039–0.079 in) thick is a thin lining covering a single seed, 4–7 cm (1.6–2.8
in) long. Mangoes have recalcitrant seeds which do not survive freezing and drying.
Mango trees grow readily from seeds, with germination success highest when seeds are
obtained from mature fruits.
Active constituent of Karanja
| Parts Used |
Chemical Constituents |
Uses |
|
Leaves
|
Mangiferin, followed by phenolic acids, benzophenones, and other
antioxidants such as flavonoids, ascorbic acid, carotenoids, and
tocopherols.
|
Antibacterial
|
|
Seed
|
Mango seed kernels were shown to be a good source of polyphenols,
phytosterols as campesterol, sitosterol and tocopherols.
|
Antibacterial |
|
Fruits
|
Citric acid, malic acid, oxalic acid, succinic acid, ascorbic acid, and
tartaric acid.
|
Digestive ,Boosts immunity, rich in antioxidants , Vitamin A,C and
anticancer .
|
| Barks |
Flavonoids and flavonol constituents include quercetin, catachin and
epicatechin |
Rich in antioxidants . |
Uses
- Nutrients present in Mango
Mangoes are rich in mineral salts like potassium, magnesium, and copper. Apart
from this, mango is also an excellent source of quercetin, beta-carotene, and
astragalin. These powerful antioxidants have the ability to neutralize free
radicals. In fact, these free radicals damage cells, causing cardiovascular
diseases, premature aging, cancer, and degenerative diseases.
- To reduce weight: Mango contains vitamin C and fiber, which
helps in reducing extra body fat. The vitamin C present in mango improves
metabolism by preventing the deposition of fat. Therefore, to lose weight, we
should include mango in our daily life.
- For digestion: Mango is beneficial for digestion and stomach
problems like gas. Consumption of mango works to have a positive effect on the
digestive system by stimulating the digestive juices, which improves the
functioning of the digestive system.
- For sore throat: Sore throat is a common problem due to
changing weather or consuming cold and hot things. In such a situation, mango
leaf can prove to be very beneficial because the anti-bacterial properties
present in it work to remove sore throat and other throat-related disorders. For
this, make a decoction of mango leaves, add a spoonful of honey, and drink it.
- For immunity: Mangoes contain flavonoids and vitamin C that
work by influencing the immune system. Apart from this, the anti-microbial
properties present in mango help in keeping the body healthy by removing many
types of bacteria.
- To protect from heat: It protects the body from the hot air
that runs in summer. Drinking ripe mango juice on a hot summer day can prevent
the wrath of heat because it not only gives freshness to the body but also
hydrates.
- For Anemia: Not only mango, but mango flower is also beneficial
in anemia because it is full of many nutritious elements. Vitamin C present in
mango helps in the absorption of iron in the body and helps in relieving the
problem of anemia.
Prepared by : Annpurna
Checked by : Mr. Sunil Patidar
Verified by : Dr. Mahavir Chhajed
