Mango is one tropical fruit that most people carve for all years. Almost everybody knows much about the conventional health benefits of this mouth-watering drupe (stone fruits), but there is very little that we know about the merits of its skin.
Though most people usually throw away the outer skin while relishing the king of fruits, a new research states that eating mango peel may protect human body against obesity as its contains certain components that restrains the formation of fat cells.
The research by Australian scientists highlights the nutritive and fat-busting properties of mango skin.
"We know mangoes have many excellent nutritional properties, but more work needs to done to understand the complex natural compounds found in these and other fruits," Professor Mike Gidley, the lead researcher who heads QAAFI's Centre for Nutrition and Food Sciences, said.
The detailed analysis by the researchers of the University of Queensland found that the mango peel is one of the greatest fat-reducing food stuff.
The researchers did a detailed chemical analysis of the skin and flesh of three varieties of mango to discover the findings.
"This research reminds us that we should be looking at the whole fruit when considering how to take advantage of natural goodness."
"The next stage is to identify the useful molecules in the peel that inhibited fat cell formation", he further added.
Scientists have discovered that there are two common varieties of mango, the Irwin and Nam Doc Mai, which contains high concentration of bioactive that helps lose weight, while eating the wrong variety of fruit, like the Kensington Pride mango, may have the opposite effect.
"A complex interplay of bioactive compounds unique to each peel extract is likely responsible for the difference, rather than just a single component," Professor Greg Monteith from the UQ School of Pharmacy, said.
On the contrary, it is supposed that an organic allergen present in the mango sap causes allergic reactions to many people sensitive to Urushiol.
The findings published in the journal Food & Function suggest that the study might be "extremely valuable for mango growers and processors, who are always looking for new ways to value-add their fruit," according to the researchers.