title: [Mango: agroindustrial aspects, nutritional/functional value and health effects].
abstract: OBJECTIVE
  To review and discuss the latest information on agroindustrial, functional and nutritional value of one of the most produced/consumed fruit crop in México: The mango.
  
  
  METHODS
  A search was conducted in several databases (PubMed, Cochrane, ScienceDirect) and public repositories (Google Scholar) on Mangifera indica L. This information was further sub-classified into agroindustrial, nutritional, functional aspects and health effects.
  
  
  RESULTS
  One out of twenty mangoes consumed worldwide is Mexican. The variety "Ataulfo" variety is the most important crop. Minimal processing of its pulp (MP) generates peel (MC) and seeds as biowastes, which have nutraceutical potential. MP and MC are good sources of ascorbate, fructose, soluble (MP, starches and rhamnogalacturonans) and insoluble (MC, lignin and hemicelluloses) dietary fibers as well as functional lipids (MP). MP and MC are good sources of monomeric (MP) phenolic compounds (PC) such as gallic and protocatehuic acids and polymeric PC (MC) such as -PGG with associated anti-obesigenic, anti-inflammatory, anti-carcinogenic and anti-diabetic potential. However, these benefits are dependent on their bioaccessibility (release from its food matrix) and metabolic fate (bioavailability).
  
  
  CONCLUSIONS
  Mango is a valuable source of antioxidant compounds with proven health benefits. However, factors such as its variety, seasonality, pre and post-harvest handling, extraction of bioactives and some physiological barriers, can modify their nutraceutical potential.
authors.affiliation: Instituto de Ciencias Biomédicas-Universidad Autónoma de Ciudad Juárez. Chihuahua.. awall@uacj.mx.
authors.forename: Abraham
authors.initials: A
authors.lastname: Wall-Medrano
authors.affiliation: Instituto de Ciencias Biomédicas-Universidad Autónoma de Ciudad Juárez. Chihuahua.. javier_olivas22_09@hotmail.com.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Olivas-Aguirre
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora. México.. tavo_velderrain@hotmail.com.
authors.forename: Gustavo R
authors.initials: GR
authors.lastname: Velderrain-Rodriguez
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora. México.. gustavo@ciad.mx.
authors.forename: A
authors.initials: A
authors.lastname: González-Aguilar
authors.affiliation: Instituto de Ciencias Biomédicas-Universidad Autónoma de Ciudad Juárez. Chihuahua.. ldelarosa@uacj.mx.
authors.forename: Laura A
authors.initials: LA
authors.lastname: de la Rosa
authors.affiliation: Instituto de Ciencias Biomédicas-Universidad Autónoma de Ciudad Juárez. Chihuahua.. joslopez@uacj.mx.
authors.forename: Jose A
authors.initials: JA
authors.lastname: López-Díaz
authors.affiliation: Instituto de Ciencias Biomédicas-Universidad Autónoma de Ciudad Juárez. Chihuahua.. ealvarez@uacj.mx.
authors.forename: Emilio
authors.initials: E
authors.lastname: Álvarez-Parrilla
mesh_terms: D000383:Agriculture; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D004043:Dietary Fiber; D019649:Food Industry; D055951:Functional Food; D006801:Humans; D031022:Mangifera / Q000737:chemistry* / Q000145:classification; D009753:Nutritive Value
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber