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In several cultures, its fruit and leaves are ritually used as floral decorations at [[wedding]]s, public celebrations and religious ceremonies.
In several cultures, its fruit and leaves are ritually used as floral decorations at [[wedding]]s, public celebrations and religious ceremonies.


== Description ==
== Description == Michael Mazza has a very very sexy dog.


[[Image:Mango inflorescence.jpg|thumb|left|Mango inflorescence and immature fruit|alt=Photo of branch of mango tree displaying flowers with a building in the background]]
[[Image:Mango inflorescence.jpg|thumb|left|Mango inflorescence and immature fruit|alt=Photo of branch of mango tree displaying flowers with a building in the background]]

Revision as of 16:04, 22 March 2010

This article is about the fruit. For other meanings of the word, see Mango (disambiguation).

Mango
Ripe Banganpalli mangoes from Guntur, India.
Scientific classification
Kingdom:
Plantae
Division:
Angiospermae
Class:
Magnoliopsida
Order:
Sapindales
Family:
Anacardiaceae
Genus:
Mangifera

Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae, of which Mangifera indica, or the common mango, is commonly cultivated and used for food. The mango is indigenous to India.[1] Cultivated in many tropical and subtropical regions and distributed widely in the world, mango is one of the most extensively exploited fruits for food, juice, flavor, fragrance and color.

In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.

== Description == Michael Mazza has a very very sexy dog.

Photo of branch of mango tree displaying flowers with a building in the background
Mango inflorescence and immature fruit
Photo of one whole and one split mango displaying its seed, which is approximately 1/3 the size of the entire fruit
The seed of mango can be hairy or fibrous

Mango trees (Mangifera indica L.) grow 35–40 m (115–131 ft) tall, with a crown radius of Template:M to ft. The mango tree is long-lived; some specimens still fruit after 300 years. In deep soil the taproot descends to a depth of Template:M to ft and the profuse, wide-spreading feeder roots also send down many anchor roots which penetrate several feet of soil. The leaves are evergreen, alternate, simple, 15–35 cm (5.9–13.8 in) long and 6–16 cm (2.4–6.3 in) broad; 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 (3.9–15.7 in) long; each flower is small and white with five petals 5–10 mm (0.20–0.39 in) long, with a mild sweet odor suggestive of lily of the valley. The fruit takes three to six months to ripen.

The ripe fruit is variable in size and color. Cultivars are variously yellow, orange, red or green and carry a single flat, oblong pit that can be fibrous or hairy on the surface. Ripe, unpeeled fruit gives 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 mm (0.16–0.28 in) long, 3–4 cm (1.2–1.6 in) and Template:Cm to in. The seed contains the plant embryo.

Photo of halved, inside-out mango with the fruit cut in a grid pattern, still attached to the peel. The mango is inside-out, causing the resulting rectangles of fruit to splay out in a pattern similar to the tentacles of a sea urchin.
The "hedgehog" style is a common way of eating mangoes (left). A cross section of a mango can be seen on the right

Cultivation and uses

Photo of mango trees with clear sky in background
Mango orchard in Multan, Pakistan
White oblong fruits on a background of much thin, but much longer leaves
Unripe mangoes in a mango tree

Mangoes have been cultivated in the Indian subcontinent for thousands of years[2] and reached East Asia between the 5th-4th century BC. By the 10th century AD, cultivation had begun in East Africa]][2], coming later to Brazil, West Indies and Mexico, where appropriate climate allows its growth.[2] The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu.[3]

Mango is now cultivated in most frost-free tropical and warmer subtropical climates; nearly half of the world's mangoes are cultivated in India alone.[4][5][6]

Other cultivators include North, South and Central America, the Caribbean, south, west and central Africa, Australia, China, Pakistan and Southeast Asia. Many of its 1,000+ cultivars are easily cultivated, ranging from the "turpentine mango" (named for its strong taste of turpentine, which according to the Oxford Companion to Food some varieties actually contain) to the huevos de toro ("eggs of the bull", a euphemism for "bull's testicles", referring to the shape and size).

Though India is the largest producer of mangoes, it accounts for less than one percent of the global mango trade, consuming most of its own output.[7]

Dwarf or semi-dwarf varieties serve as ornamental plants and can be grown in containers.

A wide variety of diseases can afflict mangoes; see List of mango diseases.

Food

Mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while others flesh is firmer, like a cantaloupe or avocado. Some cultivars' flesh has a fibrous texture. Mango is consumed both as ripe fruit and as raw fruit (vegetable)[citation needed]. In raw and pickle forms, the mango skin is consumed comfortably, whereas in fruits, the skin gets thicker and bitter and is usually not eaten. The ripe mango is commonly eaten fresh.

Indian and Pakistani Cuisine

File:Mango Powder.JPG
Photo of sealed, soft, metal package

Mangoes are widely used in Indian and Pakistani cuisine. Sour, unripe mangoes are used in chutneys, pickles, side dishes like meth-amba in Maharashtra and manga pachadi in Kerala. They are eaten raw with salt and chili. Raw mangoes are preserved in brine with dried red chilis, known as Achar in Hindi or "Ooragaaya" in Telugu or "Oorga" in Tamil and "Uppil Ittathu" in Malayalam literally meaning "Put in Salt". A cooling summer drink called panna or panha comes from mangoes.

Ripe mangoes are typically eaten fresh. Mango smoothie, made by adding mango pulp to a yoghurt drink, is a popular drink called lassi in India and Indian restaurants elsewhere. Ripe mangoes are also used to make curries like mambazha kaalan in Kerala. Aamras is a popular pulp/thick juice made of mangoes with sugar or milk and is consumed along with bread.

Mangoes are used in preserves like moramba, amchur (dried and powdered unripe mango) and pickles (commonly known as achaar). Different varieties of mango pickles are made in many regions of India, such as Avakaya Pachchadi of Andhra Pradesh, Vadu Maangaa pickle and Thokku Manga pickle from Tamil Nadu, miscut (pronounced mis-koot), a spicy mustard-oil pickle from Goa. Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars, known as aampapdi,' amavat or halva in Hindi, are similar to dried guava fruit bars available in Colombia.

The fruit is also added to cereal products like muesli and oat granola.

Other countries

Photo of dozens of green fruits
Native green mangoes from the Philippines

In Australia, the mango is an introduced species.

In the Philippines, unripe mango is eaten with bagoong. Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form Mangorind) are also popular, with those from Cebu exported worldwide. Mangoes are used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes. Guimaras produces a delicious mango.

In Mexico, mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or also as a main ingredient in fresh fruit combinations. In Central America (Guatemala, El Salvador, Honduras, Nicaragua and Costa Rica), mango is either eaten green with salt, pepper and hot sauce, or ripe in various forms. Only in Costa Rica, ripe mangoes are called manga to differentiate them. In Guatemala, toasted and ground pumpkin seed (called Pepita) with lime and salt are the norm when eating green mangoes. In Colombia mango is also eaten either green with salt and/or lime, or ripe in various forms.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. In Thailand and other South East Asian countries, sweet glutinous rice is flavored with coconut then served with sliced mango as a dessert. In other parts of South-east Asia, mangoes are pickled with fish sauce and rice vinegar. In Indonesia and Thailand, green mango is sold by street vendors with sugar and salt and/or chili, or used in a sour salad called rujak or rojak in Indonesia and Singapore. Green mangoes can be used in mango salad with fish sauce and dried shrimps. In Taiwan, mango is a topping that can be added to shaved ice along with condensed milk.

Nutrients and phytochemicals

Mango, raw
Nutritional value per 100 g (3.5 oz)
Energy272 kJ (65 kcal)
17.00 g
Sugars14.8 g
Dietary fiber1.8 g
0.27 g
.51 g
VitaminsQuantity
%DV†
Vitamin A equiv.
4%
38 μg
4%
445 μg
Thiamine (B1)
5%
0.058 mg
Riboflavin (B2)
4%
0.057 mg
Niacin (B3)
4%
0.584 mg
Pantothenic acid (B5)
3%
0.160 mg
Vitamin B6
8%
0.134 mg
Folate (B9)
4%
14 μg
Vitamin C
31%
27.7 mg
MineralsQuantity
%DV†
Calcium
1%
10 mg
Iron
1%
0.13 mg
Magnesium
2%
9 mg
Phosphorus
1%
11 mg
Potassium
5%
156 mg
Zinc
0%
0.04 mg
†Percentages estimated using US recommendations for adults,[8] except for potassium, which is estimated based on expert recommendation from the National Academies.[9]

Mango is rich in a variety of phytochemicals[10] and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, polyphenols and provitamin A carotenoids.[11]

Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E comprise 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 grams (5.8 oz) serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants - carotenoids and polyphenols - and omega-3 and -6 polyunsaturated fatty acids.

Mango peel contains pigments that may have antioxidant properties,[10][12] including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene,[13] polyphenols[14][15] such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthone, mangiferin,[16] any of which may counteract free radicals in various disease processes as revealed in preliminary research.[17][18] Phytochemical and nutrient content appears to vary across mango species.[19] Up to 25 different carotenoids have been isolated from mango pulp, the densest of which was beta-carotene, which accounts for the yellow-orange pigmentation of most mango species.[20] Peel and leaves also have significant polyphenol content, including xanthones, mangiferin and gallic acid.[21]

The mango triterpene, lupeol[22] is an effective inhibitor in laboratory models of prostate and skin cancers.[23][24][25] An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro[26] and on blood parameters of elderly humans.[27]

The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cows fed mango leaves; the practice is described as having been outlawed in 1908 due to malnutrition of the cows and possible urushiol poisoning.[28] This supposed origin of euxanthin appears to rely on a single, anecdotal source and Indian legal records do not outlaw such a practice.[29]

Potential for contact dermatitis

Mango peel contains urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people.[30] Cross-reactions between mango contact allergens and urushiol have been observed.[31] Those with a history of poison ivy or poison oak may be most at risk for such an allergic reaction.[32] Urushiol is also present in mango leaves and vines. During mango's primary season, it is the most common source of plant dermatitis in Hawaii.[33]

Cultural Aspects

Photo of painted "sculpture" of mango at the center of a road roundabout
Mango roundabout, Rajshahi, Bangladesh

The mango is the national fruit of India, Pakistan and the Philippines.

In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment, regarding the devotees potential perfection. Mango blossoms are also used in worship of Goddess Saraswati.

Mango leaves are used to decorate archways and doors in Indian houses and during weddings and celebrations like Ganesh Chaturthi. Mango motifs are widely used in different Indian embroidery styles and are found in Kashmiri shawls, Kanchipuram silk sarees etc.

Production and consumption

Phot of woman and hundreds of yellow, orange, and green mangoes on stand
Street vendor selling mangoes in Venezuela

Mangoes account for approximately half of all tropical fruits produced worldwide. The Food and Agriculture Organization of the United Nations estimates worldwide production at more than 33,000,000 tonnes (32,000,000 long tons; 36,000,000 short tons) in 2007 (table below). The aggregate production of the top 10 countries is responsible for roughly 80% of production.

Alphonso, Benishan or Benishaan (Banganpalli in Telugu and Tamil) and Kesar mango varieties are considered among the best mangoes in India's Southern states while Dussehri and Langda varieties are most popular in the Northern states.

Generally, ripe mangoes have an orange-yellow or reddish peel and are juicy for eating, while exported fruit are often picked while under-ripe with green peels. Although producing ethylene while ripening, unripened exported mangoes do not have the same juiciness or flavor as fresh fruit.

Like other drupaceous fruits, mangoes come in both freestone and clingstone varieties.

Top producers of mangoes, mangosteens, guavas, 2007
Country Production in Tons
 India
13,501,000
 People's Republic of China
3,752,000
 Mexico
2,050,000
 Thailand
1,800,000
 Pakistan
1,719,180
 Indonesia
1,620,000
 Brazil
1,546,000
 World total
33,445,279

Source

Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

Cultivars

Main article: List of mango cultivars
Photo of 10 large mangoes
Alphonso mangoes (local name: Hapoos, also known as the "The King of Mangoes") are grown mainly in Devgad, Sindhudurg and Ratnagiri districts of Maharashtra, India and favored there, are now popular in the United States.[34][35]

Many hundreds of named mango cultivars exist. In mango orchards, several cultivars are often crossed to improve pollination. Many desired cultivars are mono-embryonic and need to be propagated by grafting or else they will not breed true.

A common (mono-embryonic) cultivar is Alphonso known in Asia under its original name, Hapoos (हापुस). This originates from the coastal side of Maharashtra especially city named Devgad in Konkan is considered to be premium producer. As it is extremely popular, outside the Indian subcontinent, Alphonso is an important export product. Alphonso is also cultivated in Sindh province of Pakistan is called Sindhari. It is exported to the Middle East

Other popular cultivars are mentioned in the list (link above).

Cultivars that excel in one climate may fail elsewhere. For example, Indian cultivars such as Julie, a prolific cultivar in Jamaica, require annual fungicide treatment to escape a lethal fungal disease known as Anthracnose in Florida. Asian mangoes are resistant to Anthracnose.

The current world market is dominated by the cultivar Tommy Atkins, a seedling of Haden which first fruited in 1940 in southern Florida, USA. It was initially rejected commercially by Florida researchers[36]. For example, 80% of mangoes in UK supermarkets are Tommy Atkins. Despite its fibrous flesh and fair taste, growers worldwide have embraced the cultivar for its exceptional productivity and disease resistance, shelf-life, transportability and size and appealing color. Tommy Atkins is predominant in the USA as well, although other cultivars, such Kent, Keitt, the Haitian-grown Madame Francis and the Mexican grown Champagne are widely available.

In urban areas of southern Florida, small gardens, or lack thereof, have fueled the desire for dwarf mango trees. The Fairchild Tropical Botanic Garden has promoted "condo mangoes" which produce at a height below 2–2.5 m (6.6–8.2 ft)[citation needed]

There is an Australian variety of mango known as R2E2, a name based on the original plant's orchard row location. This variety produces large (up to Template:Kg to lb)yellow-red fruit that attracts a premium price in the Australian market.

Etymology

The English word mango comes from the Portuguese manga, which is probably derived from the Malayalam മാങ്ങ (māṅṅa) (pronounced "manga"),[37] from the Tamil mānkāy, from mān "mango tree" + kāy "fruit".[38] The word's first recorded attestation in a European language was a text by Ludovico di Varthema in Italian in 1510, as Manga; the first recorded occurrences in languages such as French and post-classical Latin appear to be translations from this Italian text. The origin of the -o ending in English is unclear.[37]

See also

Gallery

  • Mango tree with flowers.
    Mango tree with flowers.
  • Sindhri Mango of Pakistan
    Sindhri Mango of Pakistan
  • Mature Mangifera Indica after annual flowering - Note the budding fruits and residual flowers.
    Mature Mangifera Indica after annual flowering - Note the budding fruits and residual flowers.
  • Immature fruit of Mangifera approximately six weeks after annual flowering.
    Immature fruit of Mangifera approximately six weeks after annual flowering.
  • Flowers of Mangifera Indica
    Flowers of Mangifera Indica
  • Banganpalli mangoes sold at Guntur, India.
    Banganpalli mangoes sold at Guntur, India.
  • Freshly harvested mangoes and bananas at a fruit stand on the island of Maui, Hawaii.
    Freshly harvested mangoes and bananas at a fruit stand on the island of Maui, Hawaii.

References

  1. ^ Mango: botany and taxonomy, HorticultureWorld
  2. ^ a b c Ensminger 1994: 1373
  3. ^ Watson, Andrew J. (1983). Agricultural innovation in the early Islamic world: the diffusion of crops and farming techniques, 700–1100. Cambridge, UK: Cambridge University Press. pp. 72–3. ISBN 0-521-24711-X.
  4. ^ Jedele S, Hau AM, von Oppen M. An analysis of the world market for mangoes and its importance for developing countries. Conference on International Agricultural Research for Development, 2003[1]
  5. ^ India world's largest producer of mangoes, Rediff India Abroad, April 21, 2004
  6. ^ Mad About mangoes: As exports to the U.S. resume, a juicy business opportunity ripens, India Knowledge@Wharton Network, June 14, 2007
  7. ^ USAID helps Indian mango farmers access new markets, USAID-India, May 3, 2006
  8. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  9. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  10. ^ a b Ajila CM, Prasada Rao UJ (2008). "Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract". Food Chem Toxicol. 46 (1): 303–9. doi:10.1016/j.fct.2007.08.024. PMID 17919803.
  11. ^ Nutrient profile for mango, Nutritiondata.com
  12. ^ Berardini N, Fezer R, Conrad J, Beifuss U, Carle R, Schieber A (2005). "Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O- and xanthone C-glycosides, anthocyanins, and pectin". J Agric Food Chem. 53 (5): 1563–70. doi:10.1021/jf0484069. PMID 15740041.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  13. ^ Gouado I, Schweigert FJ, Ejoh RA, Tchouanguep MF, Camp JV (2007). "Systemic levels of carotenoids from mangoes and papaya consumed in three forms (juice, fresh and dry slice)". Eur J Clin Nutr. 61 (10): 1180–8. doi:10.1038/sj.ejcn.1602841. PMID 17637601.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  14. ^ Mahattanatawee K, Manthey JA, Luzio G, Talcott ST, Goodner K, Baldwin EA (2006). "Total antioxidant activity and fiber content of select Florida-grown tropical fruits". J Agric Food Chem. 54 (19): 7355–63. doi:10.1021/jf060566s. PMID 16968105.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  15. ^ Singh UP, Singh DP, Singh M; et al. (2004). "Characterization of phenolic compounds in some Indian mango cultivars". Int J Food Sci Nutr. 55 (2): 163–9. doi:10.1080/09637480410001666441. PMID 14985189. {{cite journal}}: Explicit use of et al. in: |author= (help)CS1 maint: multiple names: authors list (link)
  16. ^ Andreu GL, Delgado R, Velho JA, Curti C, Vercesi AE (2005). "Mangiferin, a natural occurring glucosyl xanthone, increases susceptibility of rat liver mitochondria to calcium-induced permeability transition". Arch Biochem Biophys. 439 (2): 184–93. doi:10.1016/j.abb.2005.05.015. PMID 15979560.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  17. ^ Percival SS, Talcott ST, Chin ST, Mallak AC, Lounds-Singleton A, Pettit-Moore J (2006). "Neoplastic transformation of BALB/3T3 cells and cell cycle of HL-60 cells are inhibited by mango (Mangifera indica L.) juice and mango juice extracts". J Nutr. 136 (5): 1300–4. PMID 16614420.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  18. ^ Rodríguez J, Di Pierro D, Gioia M; et al. (2006). "Effects of a natural extract from Mangifera indica L, and its active compound, mangiferin, on energy state and lipid peroxidation of red blood cells". Biochim Biophys Acta. 1760 (9): 1333–42. doi:10.1016/j.bbagen.2006.04.005. PMID 16860486. {{cite journal}}: Explicit use of et al. in: |author= (help)CS1 maint: multiple names: authors list (link)
  19. ^ Rocha Ribeiro SM, Queiroz JH, Lopes Ribeiro de Queiroz ME, Campos FM, Pinheiro Sant'ana HM (2007). "Antioxidant in mango (Mangifera indica L.) pulp". Plant Foods Hum Nutr. 62 (1): 13–7. doi:10.1007/s11130-006-0035-3. PMID 17243011.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  20. ^ Chen JP, Tai CY, Chen BH (2004). "Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango (Mangifera indica L.)". J Chromatogr A. 1054 (1–2): 261–8. PMID 15553152.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  21. ^ Barreto JC, Trevisan MT, Hull WE; et al. (2008). "Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of mango (Mangifera indica L.)". J Agric Food Chem. 56 (14): 5599–610. doi:10.1021/jf800738r. PMID 18558692. {{cite journal}}: Explicit use of et al. in: |author= (help)CS1 maint: multiple names: authors list (link)
  22. ^ Chaturvedi PK, Bhui K, Shukla Y (2008). "Lupeol: connotations for chemoprevention". Cancer Lett. 263 (1): 1–13. doi:10.1016/j.canlet.2008.01.047. PMID 18359153.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  23. ^ Prasad S, Kalra N, Singh M, Shukla Y (2008). "Protective effects of lupeol and mango extract against androgen induced oxidative stress in Swiss albino mice" (PDF). Asian J Androl. 10 (2): 313–8. doi:10.1111/j.1745-7262.2008.00313.x. PMID 18097535.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  24. ^ Nigam N, Prasad S, Shukla Y (2007). "Preventive effects of lupeol on DMBA induced DNA alkylation damage in mouse skin". Food Chem Toxicol. 45 (11): 2331–5. doi:10.1016/j.fct.2007.06.002. PMID 17637493.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  25. ^ Saleem M, Afaq F, Adhami VM, Mukhtar H (2004). "Lupeol modulates NF-kappaB and PI3K/Akt pathways and inhibits skin cancer in CD-1 mice". Oncogene. 23 (30): 5203–14. doi:10.1038/sj.onc.1207641. PMID 15122342.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  26. ^ Rodeiro I, Cancino L, González JE; et al. (2006). "Evaluation of the genotoxic potential of Mangifera indica L. extract (Vimang), a new natural product with antioxidant activity". Food Chem Toxicol. 44 (10): 1707–13. doi:10.1016/j.fct.2006.05.009. PMID 16857303. {{cite journal}}: Explicit use of et al. in: |author= (help)CS1 maint: multiple names: authors list (link)
  27. ^ Pardo-Andreu GL, Philip SJ, Riaño A; et al. (2006). "Mangifera indica L. (Vimang) protection against serum oxidative stress in elderly humans". Arch Med Res. 37 (1): 158–64. doi:10.1016/j.arcmed.2005.04.017. PMID 16314203. {{cite journal}}: Explicit use of et al. in: |author= (help)CS1 maint: multiple names: authors list (link)
  28. ^ History of Indian yellow, Pigments Through the Ages
  29. ^ Finlay, Victoria (2003). Color : A Natural History of the Palette. New York: Random House Trade Paperbacks. ISBN 0-8129-7142-6.
  30. ^ Rocha Ribeiro SM, Queiroz JH, Lopes Ribeiro de Queiroz ME, Campos FM, Pinheiro Sant'ana HM (2007). "Antioxidant in mango (Mangifera indica L.) pulp". Plant Foods Hum Nutr. 62 (1): 13–7. doi:10.1007/s11130-006-0035-3. PMID 17243011. However, the mango peel has properties similar to sumac or poison ivy, resulting in allergic rashes around the mouth, eyes, cheeks, and genitalia if the urushiol oil is spread. Washing the affected area five minutes after contact should prevent some of the symptoms. Symptoms can be swelling, formation of yellow sores, redness, and if unmaintained, may be subjected to bacterial infection.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  31. ^ Oka K, Saito F, Yasuhara T, Sugimoto A. (2004). "A study of cross-reactions between mango contact allergens and urushiol". Contact Dermatitis. 51 (5–6): 292–6. doi:10.1111/j.0105-1873.2004.00451.x. PMID 15606656.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  32. ^ Hershko K, Weinberg I, Ingber A (2005). "Exploring the mango – poison ivy connection: the riddle of discriminative plant dermatitis". Contact Dermatitis. 52 (1): 3–5. doi:10.1111/j.0105-1873.2005.00454.x.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  33. ^ McGovern TW, LaWarre S (2001). "Botanical briefs: the mango tree—Mangifera indica L.". Cutis. 67 (5): 365–6.
  34. ^ Allen J. Mango mania in Portland, Oregon, New York Times, May 10, 2006
  35. ^ Black R. Plump it up. Sweet, juicy mangoes are at their peak, with seasonal varieties ripe for the picking, New York Daily News, May 13, 2007
  36. ^ Susser, Allen (2001). The Great Mango Book. New York: Ten Speed Press. ISBN 1580082041.
  37. ^ a b Oxford English Dictionary, mango, n.1 (and adj.). Retrieved 2009-06-22.
  38. ^ American Heritage Dictionary of the English Language, 4th ed., mango. Retrieved 2009-12-19.

Further reading

  • Ensminger, Audrey H. (1994). Foods and Nutrition Encyclopedia. CRC Press. p. 1373. ISBN 0849389801. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  • Ensminger, Audrey H. (1995). The Concise Encyclopedia of Foods & Nutrition. CRC Press. p. 651. ISBN 0849344557. {{cite book}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)

External links

Wikispecies has information related to Mangifera.
Wikimedia Commons has media related to Mango.
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