Transcript carotenoidspresentation

Found in Mangos!
Erica Gaddis
Kelly Hanna
Adrienne Holloway
Laura Woodworth
Advanced Nutrition: Bioactive Compounds in Foods
Bastyr 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
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 Calories
101 kcals from Cho
3.7 from Fat
2.8 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
Carotenoid Content
Raw Mangos
Mean 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
none contain lycopene, lutein, or zeaxanthin
* 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 study
O’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%2FS00071145010007
45a.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
BIOAVAILABILITY
Study comparing six varietals of mangoes in India:
Beta-carotene content and bioaccessibility varied
significantly.
Growing Conditions
Location:
• Hot, tropical environment
• Southern California, Florida
• Mexico, Haiti, Caribbean, South America
Species:
• Evergreen family
• Grow to 65-100 feet
• Leaves ~16 inches long
• White flower from which
1% form fruit
BIOAVAILABILITY
Growing location matters, even within same climate
Growing Conditions
Color variation:
• Red = outside of tree
• Yellow-green = shaded
portion of tree
• Does not indicate ripeness, maturity, quality
• Maturation = 4 months
Harvest:
• 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
Cooking Methods
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
Carotenoid Shape
Alpha-carotene
Beta-carotene
Beta-cryptoxanthin
http://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Alpha-carotene.svg/620px-Alpha-carotene.svg.png
http://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Beta-Carotin.svg/792px-Beta-Carotin.svg.png
http://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Cryptoxanthin.png/800px-Cryptoxanthin.png
Carotenoid Color
http://www.ks.uiuc.edu/Research/psu/energy.jpg
http://trec.ifas.ufl.edu/tfphotos/update12-05/glenn-mango2.jpg
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
Mangos
Mango seed weevil
• Hawaiian mangos prohibited in: mainland
USA, Australia, Japan some other countries.
http://t1.gstatic.com/images?q=tbn:ANd9GcTi4Y_Ihs7uJlL4gToj4i5BLExBq9jEyHahCr2WO19JlfTwNlUL5Ahttp://www.bitterrootrestorati
on.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
Cinco de Mango Salsa
Preparation Time: 15 minutes
Cooking Time:
None
Ingredients:
1 medium jalapeno pepper, stemmed, seeded and minced
2/3 cup diced red bell pepper
1/3 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon kosher salt
3 large ripe mangos, peeled, pitted and diced
Directions: Stir all ingredients together in a medium bowl.
Spinach Salad with Mango Vinaigrette
Preparation Time: -- minutes
Cooking Time:
None
Spinach Salad Ingredients:
1(10 ounce) bag baby spinach
1 ½ ripe mangos, peeled, pitted and cubed
1 medium tomato, cored, seeded and finely chopped
1/3 cup walnuts, toasted and chopped
1/3 cup green onions, sliced
1/3 cup crumbled blue cheese
freshly ground pepper to taste
Spinach Salad with Mango Vinaigrette
Mango Vinaigrette Ingredients:
½ mango, peeled, pitted and pureed
3tablespoons extra virgin olive oil
3 tablespoons white balsamic vinegar
¼ 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.
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-hypersensitivepersons/
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 PettitMoore J. 2006. Neoplastic Transformation of BALB/3T3 Cells and Cell Cycle of HL60 Cells are Inhibited by Mango (Mangifera
Slide show background theme designed by Erica Gaddis
Resources continued
Mango bioavailability Resources:
www.mango.org
www.freshmangos.com
www.crfg.org/pubs/ff/mango.html
http://en.wikepedia.org/wiki/Mango
Veda 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_TEMPE
RATURE_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:
Variety
Growing conditions
Storage and processing
Cooking method
Include 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 item
Fact sheet is easy to follow, shows creativity and is attractive
Fact 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://themangofactory.com/
http://t3.gstatic.com/images?q=tbn:ANd9GcRGceq9gZOlH9_QVtkMSFGGx7YhjkwT1j5xmdvQ6-TXn5iqblC8Bw