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Botanical Name: Mangifera indica
Plant Part Used: Fruits
Processing Method: Drying, grinding
It is also known as Aam in India, which belongs to the family Anacardiaceae. It is native to India. Mangiferin, gallic acids, gallotannins, isoquercetin, ellagic acid, β-glucogallin, leucocyanidin, catechin, epicatechin, and chlorogenic acid are the major active components present in this fruit. This fruit contains a good amount of carbohydrates, fiber, and proteins, so it is very nutritious for health. The pulp of this fruit is a good source of vitamins like vitamin A, C, K, folate, riboflavin, and minerals like magnesium, potassium and choline. Quercetin, catechin, epicatechin, and beta carotene like potent antioxidants available in a good amount that combat oxidative stress. Intake of this fruit is good for heart, gut, eye health.
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Serving Size: 100 g
Amount/serving | % Daily Value* | |
Total Fat 1.2g | 1.54% | |
---|---|---|
Saturated Fat 0.3g | 0.00% | |
Trans Fat 0g | % | |
Cholesterol 0mg | 0.00% | |
Sodium 162mg | 6.75% | |
Total Carbohydrate 79g | 26.33% | |
Dietary Fiber 2.4g | 8.57% | |
Total Sugars 66g | % | |
Includes 0g Added Sugars | 0.00% | |
Protein 2.5g | 4.00% |
Vitamin D 0mcg | 0.00% | |
---|---|---|
Calcium 0mg | 0.00% | |
Iron 0.2mg | 0.00% | |
Potassium 279mg | 5.94% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Items | Specification | Test Methods |
---|---|---|
Physical Analysis | ||
Description | Powder | Organoleptic |
Color | Yellow | Organoleptic |
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Mesh size | 100% Passes through #80 mesh | USP<786> |
Loss on drying | NMT 10.0% w/w | USP<731> |
Total ash | NMT 10.0% w/w | USP<561> |
Total Heavy Metals | NMT 10 ppm | USP<231> |
Lead | NMT 0.5 ppm | USP<232> |
Arsenic | NMT 1 ppm | USP<232> |
Mercury | NMT 0.5 ppm | USP<232> |
Cadmium | NMT 0.5 ppm | USP<232> |
Microbiology Test | ||
Total Plate Count | NMT 100,000 cfu/g | USP<61> |
Yeast & Mold | NMT 1000 cfu/g | USP<61> |
E. Coli | Absent | USP<62> |
Salmonella | Absent | USP<62> |
Mango, Aam
SynonymsAmbrah, Madhuulii, Aam, Mangot, Ambiram, Choothaphalam, Amba
Biological SourceMangifera indica
Anacardiaceae
Parts UsedFruit
Major componentsThe polyphenolics, flavonoids, triterpenoids. Mangiferin- xanthone glycoside major bio-active constituent, isomangiferin, tannins & gallic acid derivatives. The bark is having protocatechic acid, catechin, mangiferin, alanine, glycine, γ-aminobutyric acid
Other constituentsIndicoside A and B, manghopanal, mangoleanone, friedelin, cycloartan-3β-30-diol and derivatives, mangsterol, manglupenone, mangocoumarin, n-tetacosane, n-heneicosane, n-triacontane and mangiferolic acid methyl ester and Mangostin, 29-hydroxy mangiferonic acid and mangiferin were isolated from stem bark [Fig.4] [1].
Health categoriesAnti-inflammatory, immunomodulatory
Description
The mango tree has evergreen arbors with10-40 m height with a crown of radius 10 m; grayish-brown bark, brown branchlets, crowded leaves. The mango bark is usually dark grey-brown to black, rather smooth, superficially cracked or fissured inconspicuously, peeling off in irregular, rather thick pieces. The leaves are simple, alternately arranged, 15-45 cm in length and breadth 5-15 cm, with petiole of length 1-12 cm. The upper surface is shining dark green and the lower is glabrous light green. The flowers are radially symmetrical and have 5 petals 5–10 mm long, with a mild, sweet fragrance. The mango fruit is a kidney-shaped juicy drupe with size 5-25 cm in length and a few gm to 1.8-2.26 kg in weight [2].