Mangoes to fight Cancer

Researchers have added mangoes to the list of cancer-fighting foods. They may even be a better choice for fruit-lovers than bananas or apples.

Researchers from the University of Florida in Gainesville tested the power of mangoes in a recent study involving a pureed version of the fruit. Mangoes were divided into two portions. One group contained antioxidants such as the yellow carotenoids that include beta-carotene while the other group contained parts that could be easily dissolved in water. Mouse cells exposed to a carcinogen were then treated with either the portion containing carotenoids or the portion containing the water-soluble compounds. 

Researcher Susan Percival, from the University of Florida, found, "Adding the carotenoid portion of the mango to the cell cultures resulted in fewer cancerous cells. When we added the water-soluble portion, we found that even fewer cells developed cancer compared to the carotenoid fraction." She adds both portions inhibit cancer development but the water-soluble portion appears to be more effective. This portion contains phenolic compounds, which is the class of compounds to which most antioxidants belong. 

Percival says, "We can't say that these compounds from mangoes are going to prevent cancer in humans because those studies haven't been done. But what we can say about the mango is that it contains potent antioxidants, and it would be a good part of a healthy diet." Further research is underway to determine just how effective mangoes are at fighting cancer. 

(Based on net resources)

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