CAROTENOIDS

Erica Gaddis Kelly Hanna

Adrienne HollowayLaura Woodworth

Found in Mangos!

Advanced Nutrition: Bioactive Compounds in FoodsBastyr University Dr. Kazaks Spring 2012

Mango History• Thought to originate from the Himalayan

foothills of northeast India and North Burma• 16th century Portuguese voyagers brought

mangos home• Portuguese took plants from Goa to southern

Africa and Brazil• Muslim missionaries took mangos from

Indochina to the islands of Sulu and Mindanao (present-day Phillippines)

• Mid-20th century mangos reached Haiti, Dominican Republic, French Caribbean

• Later 20th century mangos finally migrated to California, Florida, Hawaii, Mexico

http://trec.ifas.ufl.edu/tfphotos/update12-05/glenn-mango3.jpg

Why mangos are important

to health…

Scientific Study• high levels of phenolic compounds and

carotenoids.• the mango’s possible chemopreventative

properties• mango contains compounds that can inhibit the

growth cycle of an immortal cancer cell line in vitro.

• unknown whether these anticancer properties are maintained after digestion, absorption and metabolism.

Percival S.S., Talcott S.T., Chin S.T., Mallak A.C., Lounds-Singleton A, and Pettit-Moore J. 2006. Neoplastic Transformation of BALB/3T3 Cells and Cell Cycle of HL-60 Cells are Inhibited by Mango (Mangifera indica L.) Juice and Mango Juice Extracts. J. Nutr.136: 1300–1304.

Mangos are an important food

• The “king of the fruit”• Organoleptically pleasing• Good sources of:– 100% daily Vitamin C– 35% daily Vitamin A – Vitamin B6– Potassium, Copper– 12% daily Dietary Fiber

http://images.pictureshunt.com/pics/m/mango-5516.jpg, http://www.mango.org/mango-fun-facts

One Cup Sliced Mango Fruit:

107 Calories101 kcals from Cho3.7 from Fat2.8 from Pro.

Total Omega-3 fatty acids 61.1 mg Total Omega-6 fatty acids 23.1mg. That is a ratio of 3 to 1!

Eating mango with a fat source improves carotenoid absorption in the SI.

http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1952/2, http://images.sodahead.com/polls/000331893/polls_boy_eating_mango_2313_144501_answer_2_xlarge.jpeg

Mango health risks• People can be sensitive to mango skin

or fruit• Mangiferol, a resinol in trunk sap and

skin of unripe fruit, is potent skin irritant

• Hypersensitive persons may dramatically react with swelling of eyelids, face, other body parts

• Hypersensitive persons may react to skin, flesh or juice

http://1.bp.blogspot.com/_hFrEQHx6r_M/SdV3WAFJ4iI/AAAAAAAAAFA/kyz9vwez0wU/s320/Mangoes_Mug.png

http://trec.ifas.ufl.edu/tfphotos/update12-05/choc-anon-mango.jpg

About the bioavailability of carotenoids in mangos…

Carotenoid Content

none contain lycopene, lutein, or zeaxanthin

Raw MangosMean value*

USA

Canned Mangos

Mean value*USA

Mango, Ripe, Raw:

Average value**Europe

Alpha-carotene 17 mcg/100g none none

Beta-carotene 445 mcg/100g (range 395-

495 mcg/100 g)

13,120 mcg/100g

1300 mcg/100 g

Beta-cryptoxanthin

11 mcg/100g 1550 mcg/100 g 54 mcg/100 g

* Please see next slide for sources

Carotenoid Content Resources*USDA-NCC Carotenoid Database for U.S. Foods – 1998 

http://www.nal.usda.gov/fnic/foodcomp/Data/car98/car98.html

**A European carotenoid database to assess carotenoid intakes and its use in a five-country comparative studyO’Neill ME, Carroll Y, Corridan B, Olmedilla B, Granado F, Blanco I, et al. A European carotenoid database to assess carotenoid intakes and its use in a five-country comparative study. British Journal of Nutrition. 2001(85):499-507.

http://journals.cambridge.org/download.php?file=%2FBJN%2FBJN85_04%2FS0007114501000745a.pdf&code=d776a4bac83b2c75417e3dfa463249ff

Variety 6 most common varieties in the USA:• Tommy Atkins - Fort Lauderdale, Florida,

1920’s• Haden – Coconut Grove, Florida 1910 • Kent – Coconut Grove, Florida 1944• Keitt – Homestead, Florida 1945• Ataulfo – Hawaiian seedling of Manila

mango• Madam Francis - Haiti

 BIOAVAILABILITYStudy comparing six varietals of mangoes in India: Beta-carotene content and bioaccessibility varied significantly.

Growing ConditionsLocation:• Hot, tropical environment• Southern California, Florida• Mexico, Haiti, Caribbean, South AmericaSpecies:• Evergreen family• Grow to 65-100 feet• Leaves ~16 inches long• White flower from which 1% form fruitBIOAVAILABILITYGrowing location matters, even within same climate

Growing ConditionsColor variation:• Red = outside of tree• Yellow-green = shaded portion of tree• Does not indicate ripeness, maturity, quality• Maturation = 4 monthsHarvest:• Picked by hand in coolest part of day• Bruise-easily so great care is taken• Carefully transported to warehouse• In transport store between 50-54°F

http://www.mango.org/sites/default/files/imagecache/530x340/images/rotator/Consumer_Landing_MangoFunFacts.jpg

Storage and Processing:

• Usually harvested unripe. Carotenoid content increases during ripening.

BIOAVAILABILITY• Oxygen, light, heat, destruction of

matrix reduces biological activity • Storage at 15°C vs 25° C: • Slower ripening, slower synthesis of

carotenoids, longer shelf life

 

BIOAVAILABILITY• Interaction with Fat: Consuming dietary

fat with carotenoids increases absorption

• Liberation from Food Matrix: – Fresh slices or juice best– Heat from grinding may also help– Dried mangoes: Decreased

bioavailability

Cooking Methods

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

http://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Alpha-carotene.svg/620px-Alpha-carotene.svg.pnghttp://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Beta-Carotin.svg/792px-Beta-Carotin.svg.pnghttp://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Cryptoxanthin.png/800px-Cryptoxanthin.png

Carotenoid Shape

http://www.ks.uiuc.edu/Research/psu/energy.jpg

Carotenoid Color

http://trec.ifas.ufl.edu/tfphotos/update12-05/glenn-mango2.jpg

Availability of mangos in the

market place…

http://www.tropicalfruitnursery.com/mango/images/tommy-atkins-mango-photo-Ian-Maguire.jpg

http://www.tropicalfruitnursery.com/mango/images/haden-mango-photo-Ian-Maguire.jpg

http://www.tropicalfruitnursery.com/mango/images/kent-mango-photo-Ian-Maguire.jpg

http://www.tropicalfruitnursery.com/mango/images/keitt-mango-photo-Ian-Maguire.jpg

Ataulfo Mango

http://www.fruitguys.com/email/images/3-4-11/ataulfo-mango-trans.png

Francis Mango

http://media.agriculturesource.com/product/imgage/Agriculture/2010080814/c378750ce63c71bd90560b4ac904f0a0.jpg

Mango Seasons• Mexican mangos: March through September

• Florida mangos May through September

• Haitian mangos January through September

• Brazilian mangos September through January

http://t2.gstatic.com/images?q=tbn:ANd9GcQQpAhfPiJaK6ha9L9ufTRgB3gnT1iqxx7-hT-PyJcUWbRjmb3G0A

MangosMango seed weevil • Hawaiian mangos prohibited in:

mainland USA, Australia, Japan some other countries.

http://t1.gstatic.com/images?q=tbn:ANd9GcTi4Y_Ihs7uJlL4gToj4i5BLExBq9jEyHahCr2WO19JlfTwNlUL5Ahttp://www.bitterrootrestoration.com/images/botany/Diseases/new/stone_weevil.jpg

Choose a Ripe Mango• Don’t focus on color. It is not the best

indicator of ripeness.• Squeeze the mango gently. A ripe

mango will be slightly soft to the touch.• A firmer mango would be a good choice

if you don’t plan to eat it for several days.

• Use your experience with produce such as peaches or avocados, which also become soft to the touch when ripe.

• Ripe mangos will often have a fruity aroma at their stem ends.

http://i171.photobucket.com/albums/u304/sandeepablog/MangoManthram11.jpg

Delicious mango

recipes…

Cinco de Mango SalsaPreparation Time: 15 minutesCooking Time: None Ingredients: 1 medium jalapeno pepper, stemmed, seeded and minced2/3 cup diced red bell pepper1/3 cup diced red onion2 tablespoons chopped fresh cilantro2 tablespoons fresh lime juice1 tablespoon olive oil½ teaspoon ground cumin½ teaspoon kosher salt3 large ripe mangos, peeled, pitted and dicedDirections: Stir all ingredients together in a medium bowl.

Spinach Salad with Mango Vinaigrette

Preparation Time: -- minutesCooking Time: None 

Spinach Salad Ingredients: 1(10 ounce) bag baby spinach1 ½ ripe mangos, peeled, pitted and cubed1 medium tomato, cored, seeded and finely chopped1/3 cup walnuts, toasted and chopped1/3 cup green onions, sliced1/3 cup crumbled blue cheesefreshly ground pepper to taste

Spinach Salad with Mango Vinaigrette

Mango Vinaigrette Ingredients:½ mango, peeled, pitted and pureed3tablespoons extra virgin olive oil3 tablespoons white balsamic vinegar¼ teaspoon salt

To Prepare the Salad: Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper. To Prepare the Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.

How To Cut A Mango“Always wash the mango before cutting.• “Stand the mango on your cutting board stem end down

and hold. Place your knife about 1/4" from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the "cheeks." What's left in the middle is mostly the mango seed.

• “Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.

• “Here’s where you can choose your favorite method. Either “Slice and Scoop”—scoop the mango slices out of the mango skin using a large spoon—or “Inside Out”—turn the scored mango cheek inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.

• “Hint: If you are making a recipe that calls for diced mango, make your cuts in step 2 closer together. The result is small pieces of diced mango and no need to further cut up the mango pieces on your cutting board.”

http://www.mango.org/how-cut-mango

Ways to Prepare Mangos

• Chopping: cut into pieces, added to salads and dishes to create a fresh light flavor.

• Pureeing: pureed mango pulp added to sweet dishes like ice creams, custards and various sweet dishes.

• Pickling: popular method of use; add mustard oil or vinegar to pickled mango.

• Drying: powder form called “amchur”, widely used spice in Indian cuisine.

Your turn!Why would 2 Tommy

Atkins mangos grown in the same

climate contain different carotenoid

levels?

Mango Fun Facts• Leaves contain glucoside &

mangiferine.• Feeding mango leaves to cows allowed

Indians to use their bright yellow urine containing euxanthic acid as a fabric dye. (This can be fatal for cows and is no longer legal)

• Indian paisley pattern based on mango shape.

• Mango is symbol of love in India• Mangos related to cashews and

pistachios

More Mango Fun Facts• “Mangos are the most popular fruit in the World”• “Mangos were first grown in India over 5,000 years

ago”• “Mango seeds traveled with humans from Asia to the

Middle East, East Africa and South America beginning around 300 or 400 A.D.”

• “The paisley pattern, developed in India, is based on the shape of a mango”

• “The mango is a symbol of love in India, and a basket of mangos is considered a gesture of friendship”

• “Legend says that Buddha meditated under the cool shade of a mango tree”

• “Mangos are related to cashews and pistachios”• “A mango tree can grow as tall as 100 feet”• “The bark, leaves, skin and pit of the mango have

been used in folk remedies for centuries”

http://www.mango.org/mango-fun-facts

Resources

Mango background addapted from:http://www.dole.com/servedocument.aspx?fp=images/MigratedContent/Dole/EatRight/webservices/DoleMediaLibraryRoot/productimages/freshfruit/Mangoes_F3.jpg

This page corner mango image:http://images.pictureshunt.com/pics/m/mango-5516.jpg

http://themangofactory.com/mango-articles2/origin-and-distribution/)

http://themangofactory.com/mango-articles2/mango-toxicity-to-hypersensitive-persons/ http://themangofactory.com/mango-articles2/selecting-handling-mangoes/)

http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1952/2

Percival S.S., Talcott S.T., Chin S.T., Mallak A.C., Lounds-Singleton A, and Pettit-Moore J. 2006. Neoplastic Transformation of BALB/3T3 Cells and Cell Cycle of HL-60 Cells are Inhibited by Mango (Mangifera

Slide show background theme designed by Erica Gaddis

Resources continued

Mango bioavailability Resources: www.mango.orgwww.freshmangos.comwww.crfg.org/pubs/ff/mango.htmlhttp://en.wikepedia.org/wiki/MangoVeda S, Platel K, Srinivasan K. Varietal differences in the bioaccessibility of beta-carotene from mango (Mangifera indica) and papaya (Carica papaya) fruits. J Agric Food Chem. 2007 Sep 19;55(19):7931-5. Gouado I, Schweigert FJ, Ejoh RA, Tchouanquep MF, Camp JV. Systemic levels of carotenoids from mangoes and papaya consumed in three forms (juice, fresh and dry slice). Eur J Clin Nutr. 2007 Oct;61(10):1180-8. Muoki PN, Makokha AO, Onyango CA and Ojijo NKO. EFFECT OF TEMPERATURE, MATURITY AND GEOGRAPHICAL LOCATION ON THE Β-CAROTENE AND TOTAL CAROTENOID CONTENT OF SOME MANGO (MANGIFERA INDICA) CULTIVARS GROWN IN KENYA. http://jkuat.academia.edu/OjijoNelsonKennedyOlango/Papers/1438472/EFFECT_OF_TEMPERATURE_MATURITY_AND_GEOGRAPHICAL_LOCATION_ON_THE_B-CAROTENE AND TOTAL CAROTENOID CONTENT OF SOME_   

TR 5140 Bioactive Foods Project and Presentation 40 points Each group will select a food item that is an important source of a bioactive from the groups indicated for each week of presentations. (There are other foods that may belong to the groups. The examples are not the only foods you can choose.) Prepare a fact sheet about that food item that would be suitable to give a client or patient who wants to know more about bioactive components in foods. It may be more than one page, but should be easily readable, as during a counseling session.  Requirements to include in the fact sheet: (20 points) Why your food is important to health.

Include brief information and the reference citation from a scientific study. Describe any health risks that may be associated with the food.

Using a nutrient database, describe the content of your bioactive compound of interest in your food. Include a link to the database.

Describe the availability of the food in the marketplace.Discuss the bioavailability of the compound in the food as it relates to:VarietyGrowing conditionsStorage and processingCooking methodInclude a reference citation for where you got these facts. Include a recipe that uses the food in a manner that provides optimal bioavailability. Overall impression (5 points)Information is accurate and factual Research and citations are relevant to food itemFact sheet is easy to follow, shows creativity and is attractiveFact sheet includes at least one graphic, picture or chart  Prepare a presentation based upon the information from your fact sheet to present to class members. (15 points)This should take about 20 minutes to present. (3 points)Propose a question or idea about your food and its bioactives and use it to lead a short discussion with class members at the end of your presentation. (3 points)Provide a small sample of your food item for class members to taste. (5 points) Overall impression (4 points)Presentation shows evidence of group preparation Class discussion shows knowledge of subject  Strategies:Decide how the group work will be carried out. Divide the responsibilities. You will have to do some research to find the information you need. Please include citations for any material you use. You can use a separate sheet if you do not want to put extra citations on the patient/client fact sheet.  

http://t3.gstatic.com/images?q=tbn:ANd9GcRGceq9gZOlH9_QVtkMSFGGx7YhjkwT1j5xmdvQ6-TXn5iqblC8Bw

http://themangofactory.com/