What Are Mangosteens Good For?

Magnificent Mangosteens

Botanical name: Garcinia mangostana

Although mangosteens are somewhat unfamiliar in North America, they’re common in the rainforest areas of Malaysia, the Philippines, Sri Lanka, and Indonesia. Each round, glossy, purple fruit is capped with a light green calyx which holds it in place on the stem. The outer rind of the fruit is thick and rubbery; inside are sweet, delicious, snow white segments similar in design to that of an orange. Each segment contains one to four bitter-tasting seeds. Similar species, which are orange and yellow in color, grow in Southeast Asia, Africa, and South America.

European explorers found the fragile mangosteen plant to be difficult to transport. While determined traders were able to present them to England in 1789, they weren’t successfully cultivated for another 50 years. Early descriptions of this exotic fruit’s flavor are intriguing: floral, sweet-tart, “something peculiar and indescribable,” “like that of the finest nectarine, but with a dash of strawberry and pineapple added.”

Health Benefits of Mangosteen

Low in calories and high in fiber (100 grams equal about 13% of the recommended daily amount), mangosteens have lots of essential nutrients, but no saturated fats or cholesterol. The potassium content helps control heart rate and regulate blood pressure, which in turn aids in stroke and coronary heart disease prevention. Healthy amounts of manganese and magnesium are also present, and new research suggests that xanthones – a powerful antioxidant found almost exclusively in mangosteen – have properties that fight pain, allergies, infections, skin disorders, and fatigue while supporting intestinal health.

Mangosteen’s vitamin C content is another advantage, providing the body with a water-soluble (easily absorbed) antioxidant, while staving off infections and scavenging harmful, pro-inflammatory free radicals. B-complex vitamins such as thiamin, niacin, and folate help the body metabolize carbohydrates, protein, and fats.

This not-so-typical fruit is one of five noted for its life-changing potential. See: 5 Tropical Fruits that Can Change Your Life

However, consume mangosteen in moderation because it contains fructose, which may be harmful to your health in excessive amounts.

Mangosteen Nutrition Facts Serving Size: One cup (about 100 grams) of fresh mangosteen segments
Amt. Per Serving
Carbohydrates	15.6 g
Calcium	5.49 mg
Fiber	5 g
Sodium	7 mg
Magnesium	13.9 mg
Phosphorus	9.21 mg

Studies Done on Mangosteen

Mangosteens have been used in numerous anti-cancer studies, with positive results. One study showed how mangosteens can significantly slow the growth of cancerous colorectal tumors.1 Another indicated the potential to successfully slow prostate cancer.2

The growth of skin cancer cells was inhibited using mangosteen extracts,3 proving that this relatively unknown tropical fruit may have future significance in the fight against cancer. Importantly, one study concluded that mangosteen could eventually prove “chemopreventive,” or prevent the need for chemotherapy.4

Mangosteen Healthy Recipes: Mixed Spring Greens with Champagne-Citrus Vinaigrette

Ingredients:

• Mixed spring greens or spinach
• 2 mangosteens, peeled and segmented
• ¼ cup chopped almonds, toasted
• Sea salt and freshly ground black pepper to taste

Champagne-Citrus Vinaigrette:

• 1 Tbsp. champagne vinegar
• 1 Tbsp. freshly squeezed mangosteen juice
• ½ tsp. Dijon mustard
• 1½ tsp. freshly grated orange peel
• ½ tsp. honey
• ½ tsp. each of sea salt and black pepper
• 1/3 cup extra-virgin olive oil

Procedure:

1. Use a sharp knife to cut around the outside middle of the mangosteen, about half an inch deep. Using both hands, use your thumbs to pry open the fruit and remove white fruit segments (not unlike an orange) at center.
2. Spread chopped almonds in a single layer on a cookie sheet and toast lightly in a 350-degree oven (about 5 minutes). Combine all but the oil in a small bowl. Whisking constantly, drizzle in oil until smooth. Add salt and pepper to taste. Place spring greens in a large salad bowl, toss with vinaigrette, and sprinkle with chopped almonds. Makes 4 servings.

(Adapted from Dr. Mercola’s book Healthy Recipes for Your Nutritional Type)

Mangosteen Fun Facts

A botanist/historian offered a $100 reward to anyone who could substantiate the oft-passed rumor that, prior to their successful shipment from Trinidad in 1891, Queen Victoria had offered 100 pounds (money) to anyone who would bring her a mangosteen.

Summary

From the exotic reaches of Malaysia, the Philippines, Sri Lanka and Indonesia, mangosteens are a bit unfamiliar to many in the U.S., but deliver for anyone looking for lively flavor and the nutritional benefits to go with it. This glossy purple fruit (with a few different colored varieties) is low in calories, high in fiber, and contains powerful antioxidants, including xanthones, vitamin C and B-complex vitamins, such as thiamin, niacin and folate. These and other phytonutrients neutralize harmful free radicals and help the body fight infection. Studies have shown that mangosteens have the potential to slow the growth of cancer cells and may be chemopreventive.

If you've never tried this delectable fruit, try mangosteen segments in your next garden salad. You might discover a new favorite fruit.

Other sources:

• http://www.nutrition-and-you.com/mangosteen.html
• http://www.mangosteen.com/historyandfolklore.htm
• http://www.hort.purdue.edu/newcrop/morton/mangosteen.html
• http://www.mangosteen-natural-remedies.com/mangosteen-nutrition.html

References:

• 1 In vitro and in vivo anti-colon cancer effects of Garcinia mangostana xanthones extract, http://www.ncbi.nlm.nih.gov/pubmed/22818000, Aug. 2012
• 2 Mangostin, a xanthone from mangosteen fruit, promotes cell cycle arrest in prostate cancer and decreases xenograft tumor growth,http://www.ncbi.nlm.nih.gov/pubmed/22159229, Aug. 2012
• 3 Anti-skin cancer properties of phenolic-rich extract from the pericarp of mangosteen (Garcinia mangostana Linn.), http://www.ncbi.nlm.nih.gov/pubmed/22705325, Aug. 2012
• 4 Xanthones from mangosteen extracts as natural chemopreventive agents: potential anticancer drugs, http://www.ncbi.nlm.nih.gov/pubmed/21902651, Aug. 2012

http://foodfacts.mercola.com/mangosteen.html

This post is on Healthwise

The Best Summer Superfoods

Dr. Isaac Eliaz | Jul 19, 2013

Besides being delightfully delicious, colorful and refreshing, many types of berries are impressing researchers with their array of remarkable health benefits. Fresh berries as well as powders, extracts and frozen versions represent a prime example of what are being called “superfoods” because they contain high levels of specialized compounds, beyond the traditional vitamins and minerals in most whole foods. Called phytonutrients, these unique plant compounds are shown to provide a wealth of important benefits.

New Research On Blueberries And Strawberries

Researchers recently demonstrated the remarkable brain-protecting benefits offered by blueberries and strawberries, showing they help clear accumulated toxins in the brain. They were also shown to offer protection against radiation damage. These results add to the growing body of data demonstrating that berries, both common and exotic, can deliver powerful health benefits.

Phytonutrients are produced by plants for specific purposes, such as warding off fungal and bacterial infections, and protecting against other types of harmful exposures. Fortunately for us, these unique compounds provide numerous health benefits thanks to their multiple mechanisms of action.

Perhaps the most well-known benefits of many phytonutrients are their antioxidant activities. The free-radical scavenging abilities of many berries have been shown to effectively fight the oxidative damage that contributes to chronic illnesses such as cancer and heart disease. Different phytonutrients also give berries and other plants their vibrant colors — hence the common saying today: “Add more color to your diet.” Many of these compounds are in the flavonoid family, including anthocyanins, which give berries their distinctive colors. Many berries offer potent anti-inflammatory benefits, immune support, hormone balancing, cardiovascular benefits, anti-cancer actions and much more.

Variety, Color And Remarkable Benefits

An amazing variety of berries are currently available in the United States, including blackberry, red raspberry, cranberry, blueberry, black raspberry and strawberry. Because of the growing interest in berries — not just as food but in supplements and other products — other less common varieties are being increasingly cultivated. Boysenberries, Marion berries, pomegranate and black currant are gaining more attention — particularly pomegranate for its powerful antioxidant, anticancer and cardioprotective benefits.

In addition, there are a number of lesser-known berries that have been consumed for millennia in the traditional diets of tribal communities worldwide. More exotic berries such as goji, mangosteen, acai, maqui and sea buckthorn are commonly consumed in other parts of the world and are now available as extracts, dried berries and powders here in the United States.

The Amazing Maqui Berry

Maqui berry is native to the Patagonia region and has been used by the Mapuche people for a variety of ailments, including sore throat, diarrhea, ulcers, hemorrhoids, fever and tumors. According to tradition, the Mapuche warriors ate very little solid food and drank a fermented beverage made from the maqui berry several times per day. Their extraordinary stamina and strength is attributed to the consumption of this drink.

Laboratory analysis of the maqui berry shows it to contain the highest antioxidant value of any known berry, as measured by what is called an ORAC rating. Analysis shows that maqui’s high ORAC rating is due to the berry’s generous levels of phytochemicals called polyphenols and anthocyanins. There are similar accounts of increased energy and stamina and other health benefits from more unusual berries, such as the gogi berry from the Himalayas.

What Is ORAC?

Let’s take a moment to look at the ORAC scale. This scale was developed by food nutrition researchers at Tufts University’s Human Nutrition Research Center on Aging sponsored by the U.S. Department of Agriculture.

ORAC refers to “Oxygen Radical Absorbance Capacity.” This test, done in the laboratory, measures a food’s antioxidant ability and gauges the food’s ability to neutralize free radicals while reducing oxidative damage. It is recommended that you consume an ORAC equivalent of 3,000 ORAC per day. The average diet in the U.S. provides about 1,200 ORAC per day.

More recently, however, there has been controversy about the use of this scale; research shows that there are many mechanisms involved in the effects of plant compounds and the specific ORAC value may not be the best way to assess these benefits and effects. Nevertheless, ORAC still provides insight into a food’s ability to offer protective antioxidant benefits.

Another measurement for assessing the value of various plants is their flavonoid content.
Flavonoids are a large grouping of plant compounds; close to 4,000 different flavonoids have been identified thus far.

Anthocyanins are a type of flavonoid produced by the plant for protection. When we consume them, they protect tissues from inflammation and oxidative damage, helping to prevent heart disease, cancer and other inflammatory diseases. Remember, oxidative damage is caused by unstable molecules called free radicals that are missing an electron and so grab one from a nearby molecule. This triggers a chain of reactions that cause damage to cell membranes and DNA, contributing to accelerated aging and chronic disease.

Anthocyanins prevent oxidation of LDL (bad) cholesterol and strengthen blood vessel walls, protecting against cardiovascular disease and stroke. Red wine is also high in anthocyanins. For those who don’t drink alcohol, pomegranate juice and maqui juice contain higher levels, with blueberry juice not far behind. A word of caution, though, fruit juice is high in sugars and tends to spike blood sugar; so it’s much better to eat the whole fruit or add a powdered extract to a protein smoothie.

As scientists continue to explore the numerous mechanisms of action and health benefits offered by berries, these remarkable superfoods may top the list as some the most health-supporting, disease-fighting foods on the planet. Include a daily serving of a mixture of berries in your diet for optimal wellness.

http://easyhealthoptions.com/alternative-medicine/the-best-summer-superfoods/

What Are Mangosteens Good For?

Magnificent Mangosteens

 

Botanical name: Garcinia mangostana 

Although mangosteens are somewhat unfamiliar in North America, they’re common in the rainforest areas of Malaysia, the Philippines, Sri Lanka, and Indonesia. Each round, glossy, purple fruit is capped with a light green calyx which holds it in place on the stem.  

The outer rind of the fruit is thick and rubbery; inside are sweet, delicious, snow white segments similar in design to that of an orange. Each segment contains one to four bitter-tasting seeds. Similar species, which are orange and yellow in color, grow in Southeast Asia, Africa, and South America. 

European explorers found the fragile mangosteen plant to be difficult to transport. While determined traders were able to present them to England in 1789, they weren’t successfully cultivated for another 50 years. Early descriptions of this exotic fruit’s flavor are intriguing: floral, sweet-tart, “something peculiar and indescribable,” “like that of the finest nectarine, but with a dash of strawberry and pineapple added.”

Health Benefits of Mangosteen

Low in calories and high in fiber (100 grams equal about 13% of the recommended daily amount), mangosteens have lots of essential nutrients, but no saturated fats or cholesterol. The potassium content helps control heart rate and regulate blood pressure, which in turn aids in stroke and coronary heart disease prevention. Healthy amounts of manganese and magnesium are also present, and new research suggests that xanthones – a powerful antioxidant found almost exclusively in mangosteen – have properties that fight pain, allergies, infections, skin disorders, and fatigue while supporting intestinal health. 

Mangosteen’s vitamin C content is another advantage, providing the body with a water-soluble (easily absorbed) antioxidant, while staving off infections and scavenging harmful, pro-inflammatory free radicals. B-complex vitamins such as thiamin, niacin, and folate help the body metabolize carbohydrates, protein, and fats. 

This not-so-typical fruit is one of five noted for its life-changing potential. See: 5 Tropical Fruits that Can Change Your Life 

However, consume mangosteen in moderation because it contains fructose, which may be harmful to your health in excessive amounts.

Mangosteen Nutrition Facts Serving Size: One cup (about 100 grams) of fresh mangosteen segments
Amt. Per Serving
Carbohydrates	15.6 g
Calcium	5.49 mg
Fiber	5 g
Sodium	7 mg
Magnesium	13.9 mg
Phosphorus	9.21 mg

 

Studies Done on Mangosteen

Mangosteens have been used in numerous anti-cancer studies, with positive results. One study showed how mangosteens can significantly slow the growth of cancerous colorectal tumors.¹ Another indicated the potential to successfully slow prostate cancer.² 

The growth of skin cancer cells was inhibited using mangosteen extracts,³ proving that this relatively unknown tropical fruit may have future significance in the fight against cancer. Importantly, one study concluded that mangosteen could eventually prove “chemopreventive,” or prevent the need for chemotherapy.⁴
 

Mangosteen Healthy Recipes: Mixed Spring Greens with Champagne-Citrus Vinaigrette

Ingredients:

• Mixed spring greens or spinach
• 2 mangosteens, peeled and segmented
• ¼ cup chopped almonds, toasted
• Sea salt and freshly ground black pepper to taste

Champagne-Citrus Vinaigrette:

• 1 Tbsp. champagne vinegar
• 1 Tbsp. freshly squeezed mangosteen juice
• ½ tsp. Dijon mustard
• 1½ tsp. freshly grated orange peel
• ½ tsp. honey
• ½ tsp. each of sea salt and black pepper
• 1/3 cup extra-virgin olive oil

Procedure:

1. Use a sharp knife to cut around the outside middle of the mangosteen, about half an inch deep. Using both hands, use your thumbs to pry open the fruit and remove white fruit segments (not unlike an orange) at center.
2. Spread chopped almonds in a single layer on a cookie sheet and toast lightly in a 350-degree oven (about 5 minutes). Combine all but the oil in a small bowl. Whisking constantly, drizzle in oil until smooth. Add salt and pepper to taste. Place spring greens in a large salad bowl, toss with vinaigrette, and sprinkle with chopped almonds. Makes 4 servings.

(Adapted from Dr. Mercola’s book Healthy Recipes for Your Nutritional Type)

Mangosteen Fun Facts

A botanist/historian offered a $100 reward to anyone who could substantiate the oft-passed rumor that, prior to their successful shipment from Trinidad in 1891, Queen Victoria had offered 100 pounds (money) to anyone who would bring her a mangosteen.

Summary

From the exotic reaches of Malaysia, the Philippines, Sri Lanka and Indonesia, mangosteens are a bit unfamiliar to many in the U.S., but deliver for anyone looking for lively flavor and the nutritional benefits to go with it. This glossy purple fruit (with a few different colored varieties) is low in calories, high in fiber, and contains powerful antioxidants, including xanthones, vitamin C and B-complex vitamins, such as thiamin, niacin and folate. These and other phytonutrients neutralize harmful free radicals and help the body fight infection. Studies have shown that mangosteens have the potential to slow the growth of cancer cells and may be chemopreventive. 

If you've never tried this delectable fruit, try mangosteen segments in your next garden salad. You might discover a new favorite fruit.

Other sources:

• http://www.nutrition-and-you.com/mangosteen.html
• http://www.mangosteen.com/historyandfolklore.htm
• http://www.hort.purdue.edu/newcrop/morton/mangosteen.html
• http://www.mangosteen-natural-remedies.com/mangosteen-nutrition.html

 

References:

• 1 In vitro and in vivo anti-colon cancer effects of Garcinia mangostana xanthones extract, http://www.ncbi.nlm.nih.gov/pubmed/22818000, Aug. 2012
• 2 Mangostin, a xanthone from mangosteen fruit, promotes cell cycle arrest in prostate cancer and decreases xenograft tumor growth, http://www.ncbi.nlm.nih.gov/pubmed/22159229, Aug. 2012
• 3 Anti-skin cancer properties of phenolic-rich extract from the pericarp of mangosteen (Garcinia mangostana Linn.), http://www.ncbi.nlm.nih.gov/pubmed/22705325, Aug. 2012
• 4 Xanthones from mangosteen extracts as natural chemopreventive agents: potential anticancer drugs, http://www.ncbi.nlm.nih.gov/pubmed/21902651, Aug. 2012

http://foodfacts.mercola.com/mangosteen.html

Therapy for stroke patients

Posted on 23 July 2012 - 01:27pm

Steve Yap
lifestyle.steve@thesundaily.com

ATHEROSCLEROSIS – the principal cause of stroke – is responsible for about 50% of all causes of death.

Raised blood pressure is another major cause of cardiovascular disease, which is responsible for more than 60% of stroke cases.

Factors which can raise hypertension rates include elevated stress and low socioeconomic status, which tends to diminish access, utilisation, and quality of health care.

According to Lynch et al (2001), knowing the risk factor profiles can help predict stroke outcomes.

Its metabolic risk factors include high body mass index, being overweight or obese, family history of strokes, abnormal blood fats, diabetes, blood pressure with readings of more than 140/90mmHg (systolic/diastolic) and chronic inflammation, among others.

Lifestyle factors include smoking, lack of exercise, high salt intake, and alcohol consumption.

In older hypertensive patients, a higher blood pressure surge in the morning is associated with increased stroke risk.

Four clinical features – namely prior stroke, advancing age, hypertension, and diabetes – are consistent independent risk factors for stroke in atrial fibrillation patients.

However, in about 30% of cases the cause of stroke remains unclear.

Stroke survivors today have the option of using complementary therapy to help cope with the debilitating consequences of this disease. The therapy includes:

Dietary recommendations

Dietary salt restriction is essential in the prevention and treatment of hypertension.

Monosodium glutamate (MSG) in food may cause significant increase in systolic blood pressure.

But dietary potassium lowers the risk of hypertension and stroke by neutralising the hypotensive effects of salt. Sengkuang, ubi kayu leaf, and tomato are some of the richest sources of potassium.

Cruciferous vegetables, green leafy vegetables, citrus fruit seem to contribute most to the protective effects associated with lower ischemic stroke risk.

The latest study suggests that having more than six servings per day of these fresh vegetables may reduce stroke risk by 69%.

Fish rich in EPA/DHA fats lowers risk of stroke and three servings of fish per week may lower risk by 6%.

Unprocessed whole grains rich in fibre also reduces incidence of stroke.

Contrary to popular belief, extra virgin coconut oil containing medium-chain triglycerides (MCTs) can reduce risk of vascular disease.

MCTs promote weight loss because they have a lower calorie content than other long-chain fats, are minimally stored as fat in the body, contribute to thermogenesis (enhanced metabolism), thus burning more stored calories, and suppress appetite, especially if consumed at the beginning of a meal.

Leptin (a hormone which promotes early satiety) secretion by fat cells can be triggered by adequate MCTs.

Soy products (protein isolate, soy milk, tofu, tempeh, and soy bean sprouts) contain isoflavones, which can inhibit artery cell adhesion, alter growth factors activity and inhibit cell proliferation involved in arterial lesion formation.

Cocoa is also known to lower blood pressure as it is rich in flavanols and magnesium, which is a strong anti-hypertension mineral.

It is able to reverse the effects of endothelial dysfunction by improving the dilation of blood vessels and reducing the tendency of blood clot formation. It improves blood flow, and reduces ‘bad’ cholesterol oxidation.

Foods to cut back or avoid

Meat from farmed animals (livestock or fish) tends to have higher percentage of the fragile omega-6 polyunsaturated (n-6) fats, which are pro-inflammatory and raises risk of stroke. Corn oil, sunflower, safflower oil, or even soy oil are rich in these n-6 fats.

Research by Johnson et al (2007) showed that fruit sugar (fructose) is linked to the present epidemic of hypertension, obesity and the metabolic syndrome.

Fructose (from corn syrup) is found in most soft drinks too. So choose only low-fructose fruits in season such as lemon, mangosteen, guava, pomegranate, kiwi and berries.

Mangosteen can lower inflammation and fat accumulation, whereas guava improves insulin hormone levels since it lowers blood glucose.

Reduce intake of red meat, organ meat, eel, and cashewnut since these are rich in oxidising iron.

In men over 40 years, there is strong link between serum ferritin (stored iron) and the risk factors for systolic and diastolic blood pressures, besides ischemic heart disease.

Lifestyle modifications

Lack of exercise has been identified as an independent risk factor for ischemic stroke and in a multiracial stroke population.

Regular tai chi exercise is known to lower blood pressure. Transcendental meditation and stress reduction programme(s) can reduce production of the stress hormone, cortisol, by a fifth.

Besides damaging the liver, regular alcohol intake raises stroke risk. Heavy drinking is also linked to increased risk of sudden death.

Cigarette smoking generates excessive free radicals which can damage arterial wall and promote oxidation of fats and cholesterol.

The incidence of being overweight or obese is seven times higher in people with short sleep duration than those with an average sleep duration of between six and eight hours per night.

Nutritional therapy

Nutraceuticals commonly used as adjunct therapy for stroke patients include folate, potassium citrate, magnesium citrate, niacin, L-arginine, vitamin C, Hawthorne, OPC, Ginkgo biloba extracts, pyridoxine, and cobalamin.

Though natural, this therapy should be administered by a MOH-licensed therapist.

http://www.thesundaily.my/news/443621