Mangifera indica  芒 果 Máng guǒ    Common Mango       

芒 果 Máng guǒ   
Nature- cool     FLAVOR:  Sweet-sour
FUNCTIONS
1. Benefit the Stomach.[1,2] Relieves vomiting.[2]
2. Quench thirst, promote urination.[1,2]
INDICATIONS
1. Dry and Hot cough, thirst, Lung disease.[1] Cough.[2]
2. Indigestion.[2] Bleeding from gums.[2]
CONTRAINDICATIONS:   Mango could intensify common cold, so that one should refrain from eating mango right after illness due to external attack of wind or right after a full meal, one should also refrain from eating mango with  pungent foods such as garlic that could cause disease characterised by yellowish appearance.[1] An excessive consumption of mango is reported to have caused nephritis.[2]
Mango should not be eaten with foos that have a pungent flavor, such as garlic or green onion, as it will cause skin itching and jaundice. One day I intentially ate 5 large mangoes with a small quantity of green onion, partly to determine the validity of this centuries-old belief and partly to enjoy the taste of mango. I developed severe skin itching within 5 hours, but no sign of jaundice, becuase it takes longer for a person to develop jaundice.[2]
PREPARATIONS: Commonly eaten fruit.

- Cough with mucous discharge and asthma- Eat a fresh mango with peel each time, 3 times a day.[2]
- Bleeding from gums- Eat 2 mangoes each day.[2]
NOTES: Eating mango after a full meal will cause swelling of the stomach.[2]
芒 果 核 Máng guǒ hé   Mango stone   
Nature- neutral.  FLAVOR: Sour, astringent, sweet bitter CHANNELS: Stomach and small intestine
FUNCTIONS
1. Relieve cough, promote digestion.[3] Alleviate pain.[2,3]
2. Stimulate Energy.[3]
INDICATIONS
1. Cough, indigestion, hernia.[3]
PREPARATIONS: Dry the large, flat seed first and break it up.[2] Decoct 2~3 or take the powder.[3]
- Relieve hernial pain and orchitis- Crush 15 g mango kernels and 15 g longan seeds; add 5 red dates adn boil together in 3 cups water until the water is reduced to 1cup. Drink 1 cup juice each time, in the mornign and evening.[2]
- Skin edema- Boil 15 g of mango peel with 30 g mango kernel in the amount of water sufficent to cover the two ingredients; drink two cups of juice each time, once a day.[2]
References
Research

Anticarcinogenic effects of polyphenolics from mango (Mangifera indica) varieties.
Noratto GD, Bertoldi MC, Krenek K, Talcott ST, Stringheta PC, Mertens-Talcott SU.
Abstract
Many polyphenolics contained in mango have shown anticancer activity. The objective of this study was to compare the anticancer properties of polyphenolic extracts from several mango varieties (Francis, Kent, Ataulfo, Tommy Atkins, and Haden) in cancer cell lines, including Molt-4 leukemia, A-549 lung, MDA-MB-231 breast, LnCap prostate, and SW-480 colon cancer cells and the noncancer colon cell line CCD-18Co. Cell lines were incubated with Ataulfo and Haden extracts, selected on the basis of their superior antioxidant capacity compared to the other varieties, where SW-480 and MOLT-4 were statistically equally most sensitive to both cultivars followed by MDA-MB-231, A-549, and LnCap in order of decreasing efficacy as determined by cell counting. The efficacy of extracts from all mango varieties in the inhibition of cell growth was tested in SW-480 colon carcinoma cells, where Ataulfo and Haden demonstrated superior efficacy, followed by Kent, Francis, and Tommy Atkins. At 5 mg of GAE/L, Ataulfo inhibited the growth of colon SW-480 cancer cells by approximately 72% while the growth of noncancer colonic myofibroblast CCD-18Co cells was not inhibited. The growth inhibition exerted by Ataulfo and Haden polyphenolics in SW-480 was associated with an increased mRNA expression of pro-apoptotic biomarkers and cell cycle regulators, cell cycle arrest, and a decrease in the generation of reactive oxygen species. Overall, polyphenolics from several mango varieties exerted anticancer effects, where compounds from Haden and Ataulfo mango varieties possessed superior chemopreventive activity.J Agric Food Chem. 2010 Apr 14;58(7):4104-12. doi: 10.1021/jf903161g. ncbi.nlm.nih.gov


Anti-diabetic effect of dietary mango (Mangifera indica L.) peel in streptozotocin-induced diabetic rats.
Gondi M, Basha SA, Bhaskar JJ, Salimath PV, Prasada Rao UJ.
Abstract
BACKGROUND:
In the present study, the composition of mango peel powder (MPP) collected from the mango pulp industry was determined and the effect of MPP on ameliorating diabetes and its associated complications was studied.
RESULTS:
Mango peel was rich in polyphenols, carotenoids and dietary fibre. Peel extract contained various bioactive compounds and was found to be rich in soluble dietary fibre. Peel extract exhibited antioxidant properties and protected against DNA damage. Therefore, the effect of peel on ameliorating diabetes was investigated in a rat model of diabetes. A significant increase in urine sugar, urine volume, fasting blood glucose, total cholesterol, triglycerides and low density lipoprotein, and decrease in high density lipoprotein were observed in the rats; however, these parameters were ameliorated in diabetic rats fed with diet supplemented with mango peel at 5% and 10% levels in basal diet. Treatment of diabetic rats with MPP increased antioxidant enzyme activities and decreased lipid peroxidation in plasma, kidney and liver compared to untreated diabetic rats. Glomerular filtration rate and microalbuminuria levels were ameliorated in MPP treated diabetic group.
CONCLUSIONS:
Mango peel, a by-product, can be used as an ingredient in functional and therapeutic foods. © 2014 Society of Chemical Industry.
© 2014 Society of Chemical Industry.J Sci Food Agric. 2015 Mar 30;95(5):991-9. doi: 10.1002/jsfa.6778. Epub 2014 Jul 10. ncbi.nlm.nih.gov