Título del libro: Nuts And Seeds In Health And Disease Prevention
Título del capítulo: Mango (Mangifera indica L.) Seed and Its Fats
MARIA DEL CARMEN BAZUA DURAN;
Autores externos:
Idioma:
Inglés
Año de publicación:
2011
Resumen:
This chapter evaluates mango seed kernel not only for its qualities as a natural food but also for the biological activity of some of its constituents, which have shown positive impacts, directly or indirectly, on health and nutrition. By its biological nature, mango seed kernel has a composition that responds to varietal and phenotypic variations. Although phenolic compounds act as anti-nutritive factors, they have recently become the subject of intense research because of their high antioxidant activity. Tannins, gallic acid, coumarins, caffeic acid, vanillin, mangiferin, ferulic acid, and cinnamic acid have been identified in the mango seed and analyzed for their antioxidant activity. Simple lipids in the mango seed kernel make up 94.8-97.5% of the total lipids; the major constituents of these are triacylglycerols (55.6-91.5%), followed by partial glycerides (2.3-4%) and free fatty acids (0.8-1.42%). Lipids are important components of food and also basic structural and functional constituents of cells; therefore, they are decisive in states of health and illness of individuals. The consumption of trans fatty acids in dietary hydrogenated fats is a worldwide public health problem because of their implications in the development of some major diseases. The physical and chemical characteristics of natural mango kernel fat make it a viable consumer alternative to high trans-fatty acid dietary fats. © 2011 Copyright © 2011 Elsevier Inc. All rights reserved..
Entidades citadas de la UNAM:
ISBN:
9780123756886
Editorial:
Elsevier Inc. Nombre de la publicación:
Mango (Mangifera indica L.) Seed and Its Fats
Página inicial:
741
Página final:
748
