Mango Juice Powder – Organic

Organic Mango Juice Powder captures the naturally sweet and tangy flavor of ripe mangoes in a convenient, shelf-stable form. This fine powder blends smoothly into smoothies, juices, teas, desserts, and sauces, adding a tropical fruitiness to your favorite recipes.

Versatile and easy to use, it can also be reconstituted with water for a quick mango drink or sprinkled into baking and cooking for a bright, fruity twist. A pantry staple, mango juice powder makes it simple to enjoy the taste of mango year-round.

Like apples, bananas, papaya, and avocado, mangoes are considered climacteric fruit. Climacteric fruits are often characterized by their rapid increase in respiration and ethylene release and the capacity to continue ripening once separated from the plant. 

All fruits go through different stages of development.

Each phase brings unique changes to flavor, texture, nutritional quality, and culinary uses. 

The fast ripening of mangoes is triggered by ethylene biosynthesis. Ethylene is a gaseous plant hormone that plays a role in the fruit ripening process. 

As the fruit matures, this hormone is produced as a signal to induce fruit ripening.

An excellent example of this process is putting a climacteric fruit in a paper bag to quicken the ripening process. You may be surprised to learn that many climacteric fruits are commonly eaten at various stages to obtain their unique nourishing qualities. It is common to see climacteric fruits in their unripened stage at the grocery store, allowing the store and customer a longer shelf life.

Ripening Stages of Mangoes

There are five stages in the mango ripening process. Mangoes are harvested when mature but not ripe. A mango can take five to seven days to reach stage four in the ripening process. 

• Stage 1: Very Hard. In stage one, the mango is very hard with pale to dark green color skin and pale interior flesh.
• Stage 2: Firm. They are firm to the touch, crispy in texture, and sour in flavor. They are often pickled in salads or chutney at this stage.
• Stage 3: Breaking. They have a slight give to the touch, crispy texture, and tart to slightly sweet flavor.
• Stage 4: Ripe. In stage four, mangoes give into gentle pressure and are firm and juicy, with a sweet flavor and mildly strong aroma. In this stage, mangoes can be used either hot or cold for everything from beverages to desserts.
• Stage 5: Soft to the touch. In this final stage, the mango is soft to the touch and incredibly juicy. It has reached its peak sweetness, tropical aroma, and a perfect puree for beverages, sauces, and marinades.

It is important not to judge a mango’s ripeness by its skin color. Its internal flesh color and overall give are considered the best indicators for ripeness. 

Mango Juice Powder as a Functional Food

Functional Food Applications 

Mango juice powder has a wide range of uses in the functional food market. We are going to discuss two specific functions that mango powder can be used for to get the most from this versatile, functional food powder.

1) A natural sweetener that creates a unique flavor profile.

Mango should be called the three-flavor fruit because it presents a unique flavor profile of sweet, zesty, and tangy, and when used correctly, it can add some unique qualities to the flavor profile of a product, dish, or smoothie.

The triple flavor quality of mango powder allows for a wide range of applications creating the potential for endless possibilities. Mango powder can enhance a food or product flavor or tone down something that is aggressively tart or bitter. It also has the potential to strengthen the flavor undertones of other foods. Indian and Thai cuisine is famous for using aggressive spices on the palate and making your tastebuds pop.

Mango is commonly used in Indian and Thai cooking to bring a balancing and cooling-off effect to one’s palate. 

2) Glycogen Replenishment

Whether you are an athlete or live in a place with unforgiving weather, it is not uncommon for you to work harder and deplete your glycogen storage.

Glycogen is a polysaccharide that forms glucose and is deposited into the body as a stored form of carbohydrates. It is primarily used to help your liver regulate blood sugar. It also helps with muscle activity because your liver breaks down glycogen to maintain blood glucose as your working muscles use it for energy.

Stored glycogen is the excess glucose not needed immediately and is stored in the liver and muscle cells for later use. However, after 12-24 hours of fasting, liver glycogen storage is almost entirely depleted.

The amount of glycogen stored in your liver varies depending on certain factors.

• How many carbohydrates do you consume
• The length of time between your meals
• The intensity and duration of physical activity

In the end, mango powder is an easy solution to help restore depleted glycogen levels as it provides a quick and easily digestible source of carbohydrates.

Nourishing Qualities of Mangoes

Like all fruits and vegetables, mangoes are a superstar regarding nourishing qualities and polyphenolic compounds. Phytonutrients are compounds produced by plants to help them resist external environmental threats.

These compounds are believed to have nourishing attributes that may support various human health factors. Mangoes are chuck full of a wide range of well-studied potent compounds with impressive nourishing qualities for the human body.

Polyphenols

Polyphenols are a term used to describe a general category of compounds found in a broad spectrum of fruits, vegetables, and tea that work as “reducing agents” along with other compounds known as antioxidants to support a healthy inflammation response and the body’s ability to protect and repair damaged tissue caused by oxidative stress.

While over 8,000 polyphenols have been identified, some of the most common are flavonoids and flavonols. The importance of discussing these various compounds allows you to more clearly understand the wide range and complexity of nourishment you are getting from these powerful foods.

Flavonoids are a group of water-soluble polyphenolic secondary metabolites found in plants thought to provide health benefits through cell signaling (The process when a cell responds to a substance outside the cell through signaling molecules found on the surface of that cell) and antioxidant effects.

Secondary metabolites are substances manufactured by plants that make them compete in their environment, exerting a wide range of effects on the plant itself and the surrounding living organisms, including flowing, fruit setting, signal deciduous behavior, and acting as antimicrobials. Over 50,000 secondary metabolites have been discovered, and many modern medicines rely on them for their mechanism of action. There are six major subclasses of flavonoids;  Anthocyanidins, flavan-3-ols, flavonols, flavanones, flavones, and isoflavones. These account for around 60% of all polyphenols.

Flavonols are polyphenols belonging to the flavonoid family with a ketone group studied for their wide range of biological activities (antioxidant, antimicrobial, hepatoprotective, modulating inflammation, and vasodilation). They primarily accumulate in the outer tissues (skin and leaves) of fruits and vegetables, are the building blocks of proanthocyanins (compounds that are attributed to the colors of fruits and vegetables), and are most widespread in the human diet.

The polyphenol component of mango is phenolic acid (gallic acid) and flavonoids (quercetin). These compounds are found in edible fruits and have been shown to have great potential for protecting the body from oxidative stress-associated damage.

Quercetin

While apples and onions are the “foods of choice” when acquiring quercetin, mangoes are also a quality source of this potent flavonoid. Quercetin has been spoken of as one of the most potent flavonols, and a little bit goes a long way. Quercetin (3,3’4’,5,7-pentahydroxyflavone) is one of the most abundant flavonoid-derived food compounds present in various mangos.

Quercetin is being aggressively studied for its ability to support a healthy aging process through multiple mechanisms of action. In one human study, quercetin showed its ability to inhibit inflammation by increasing peroxisome proliferator-activated receptors (PPARy), which was shown to antagonize nuclear factor kappa b (NFKB), a protein complex at the top of the inflammation cascade that controls transcription of DNA, cytokine production, and cell proliferation.

In another human study, quercetin was revealed to inhibit glucose uptake through the increased activation of activated protein kinase(AMPK). This enzyme plays a role in cellular energy homeostasis, activating glucose and fatty acid uptake when cell energy is low. The activation of AMPK stimulates Akt (protein kinase B that regulates glucose metabolism) and glucose transporter 4(GLTU4), which are responsible for glucose uptake in fat and muscle cells.

In a review discussing the therapeutic potential of quercetin as a cardiovascular agent, it was stated, “Quercetin exhibits significant heart-related benefits such as inhibition of LDL oxidation, endothelium-independent vasodilator effects, reduction of adhesion molecules and other inflammatory markers, the protective effect on nitric oxide and endothelial function under conditions of oxidative stress, prevention of neuronal oxidative and inflammatory damage and antiaggregant platelet effects.”

Gallic Acid

Gallic acid is a phenolic acid with antioxidant properties found in plants, and  (3,4,5-trihydroxybenzoid acid) is a primary polyphenolic compound present in mangoes.

The primary polyphenols identified in mango pulp from different commercial varieties are gallic acid and galloyl-derived polyphenols, including mono-galloyl glucose and gallotannins (hexa- to nona-O-galloyl-glucoses) and represent up to 95% of all polyphenols. Gallic acid can be found in both free form and conjugated form (gallotannins), and it is considered the most prevalent monomeric polyphenol in mangoes.

While much still needs to be learned about the effects of Gallic Acid in humans, the preliminary research (animal, in vivo & in vitro) shows great promise. A review discussing the Pharmacological effects of gallic acid in health and diseases stated, “Several beneficial effects are reported for gallic acid, including antioxidant, anti-inflammatory, and antineoplastic properties. This compound has been reportedly therapeutic in gastrointestinal, neuropsychological, metabolic, and cardiovascular disorders. Therefore, it was concluded that “Current evidence confirms the pharmacological and therapeutic interventions of gallic acid in multiple health complications; however, available data are limited to cellular and animal studies. Future investigations are essential to define further the safety and therapeutic efficacy of gallic acid in humans.”

Another review discussing mangoes’ chemical constituents stated that mango fruit’s most important pigments include chlorophylls (a and b) and carotenoids. Also, postharvest-handling practices influence the total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.

Chlorophyll 

Chlorophyll is a compound in plants that gives them a deep, vibrant green color. This is the primary compound that helps in photosynthesis(using sunlight to synthesize foods from carbon dioxide and water).

Simply put, the deeper green the vegetable, the more chlorophyll it contains. Two primary types of chlorophyll are found in plants (Chlorophyll A & B), both of which are fat-soluble compounds with highly nourishing and protective properties. When chlorophyll is ingested, it moves throughout the body via molecular groups called micelles, which help the body absorb lipids and fat-soluble nutrients(they also help transport fat-soluble nutrients to the small intestines).

Chlorophyllin is a compound produced from chlorophyll through a process called saponification. This process takes chlorophyll paste and adds sodium hydroxide to create a saponification reaction (breaking the ester bonds between fatty acids and glycerol, resulting in free fatty acids), adding copper to crystalize, purify, and making sodium formation, thereby creating a sodium-copper chlorophyllin end product. In simple terms, chlorophyllin is the water-soluble version of chlorophyll. In earlier human studies, it was shown that by taking 100mgs of chlorophyllin daily, there was a 55% decrease in DNA damage in individuals with preexisting liver issues.

Carotenoids

Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria. There are more than 600 types of carotenoids(some of the most common include alpha and beta carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are researched for their ability to take on antioxidant-like qualities potentially. Carotenoids are classified into two primary groups; Xanthophylls(primarily protect from too much sunlight, contain oxygen, more yellow pigment, and are associated with nourishing the eyes), which closely associate with green leafy vegetables, and Carotenes(have no oxygen and are associated with orange pigment).

An article discussing the Carotenoid Content in Dried Mango Fruits stated that fresh samples contained between 6 and 12 milligrams per 100 grams and that beta carotene represented 50% of the total carotenoid content.

Mangiferin

Like all bioactive polyphenolic compounds, a little bit goes a long way, especially when presented in a whole food complex. Mangirerin, the superstar of mangoes, is no exception to the rule. Mangiferin is a plant polyphenol of a glucosylxanthone structure found in almond and mango trees. While primarily found in the mango’s skin, the flesh contains a relatively substantial amount of this potent compound. Approximately 5 milligrams per kilogram of mangiferin are contained in the flesh of the mango, making it one of their primary polyphenols. If you think five milligrams does not sound like a lot, you would be correct if this compound were presented in an isolated form. But, when presented in a whole food complex with all other constituents, those five milligrams go a long way.

The following was stated in a review titled Mangiferin and Cancer: Mechanisms of Action. Mangiferin has shown promising chemotherapeutic and chemopreventative potential. This review focuses on the effect of mangiferin on the following:

• Inflammation concerning NFκB, PPARү, and the immune system.
• Cell cycle, the MAPK pathway G₂/M checkpoint
• Proliferation and metastasis, and implications on β-catenin, MMPs, EMT, angiogenesis, and tumor volume;
• Apoptosis, with a focus on Bax/Bcl ratios, intrinsic/extrinsic apoptotic pathways, and telomerase activity; Oxidative stress, through Nrf2/ARE signaling, ROS elimination, and catalase activity; and
• Efficacy of chemotherapeutic agents, such as oxaliplatin, etoposide, and doxorubicin. In addition, the need to enhance the bioavailability and delivery of mangiferin is briefly addressed, as well as the potential for toxicity.

Finally, in a preliminary rat study discussing Mangiferin’s potential to protect myocardial tissue against cyclophosphamide-induced cardiotoxicity, Mangiferin showed a decrease in serum biomarker enzyme levels, an increase in tissue antioxidant levels, improvement in lipid profile, electrocardiographic parameters, histological score, and mortality. Therefore, it was concluded that the “present findings clearly suggest the protective role of mangiferin as a powerful antioxidant preventing cardiotoxicity caused by cyclophosphamide.”

Mango Juice Powder – Balanced and Concentrated

Juice powders are one of many versions of what is known as extract powders.

The umbrella term “extract powder” describes various highly concentrated versions of foods and herbs in either powder or liquid form.

These different versions on the market create unique variables for how these highly concentrated foods are potentially used for their nourishing qualities. Some of these variables are defined in concentration levels.

Full spectrum extracts concentrate a food or herb as a whole (1:1, 4:1, 10:1, 25:1, and 100:1), so you are getting all constituents found in that food in a highly concentrated, well-balanced manner. A juice powder comes closest to a full-spectrum concentration. Although the fiber has been removed in a juice powder (which may take away some nourishing properties), all other nutrients and compounds are perfectly balanced and more concentrated.

Yes, there are indeed products on the market that concentrate and isolate specific constituents; they are known as standardized extracts. These products are quite effective at supporting specifically targeted mechanisms of action. Still, they are not a genuine part of tonic herbalism because they don’t produce a well-balanced end product or effect.

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being. 

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

Some research suggests that Mangoes may contain the following constituents:

• Minerals: Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium
• Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate, Choline, Vitamin A (RAE), Beta-carotene, Vitamin A (IU), Lutein & Zeaxanthin, Vitamin E, Beta Tocopherol, Gamma Tocopherol, Vitamin K
• Amino Acids: Tryptophan, Threonine, Isoleucine, Leucine Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Proline, Serine, Glycine
• Anthocyanidins: Cyanidin
• Flavan-3-: Catechin
• Flavonols: Myricetin
• Proanthocyanidins: Proanthocyanidin Monomers, Proanthocyanidin Dimers, Proanthocyanidin Trimers, Proanthocyanidin4-6mers

Please keep in mind that mango as a whole food can be very nourishing for folks who may struggle with blood sugar issues, as fiber has been known to slow the use of sugar in the body. Because it is a juice powder with no fiber, this product would not be a wise choice for those struggling with this issue.

Suggested Use: Mix one tablespoon with juice and yogurt, or add to your favorite smoothie.

Mixing suggestions: To increase flavor and nutritional profile, combine our whey protein isolate powder, organic banana flakes, and shredded coconut in a smoothie.

Miscellaneous Facts about our ripe Mango Fruit Juice Powder

Ingredients: Organic Ripe Mango Pulp Juice and non-GMO maltodextrin derived from yuca root*.

Certifications: Certified USDA Organic.

Parts Used: Whole Mango (No seed or rind).

Botanical Name: Mangifera indica.

Other Names: Manga.
Origin: Grown and juiced in China. Packaged with care in Florida, USA.

*This product contains a small amount of tapioca starch, which is a starch made from organically grown non-GMO yuca root (cassava root). This starch acts as a drying agent and keeps this powder from clumping into hard chunks or one solid brick. Go here to learn more about why we use non-GMO Yuca Maltodextrin in some products.