ABSTRACT
Mango (Mangifera indica L.) is gaining popularity as a result of its high nutritional and therapeutic importance. Mango is an economically imperative crop in India, which produces 55% of the global crop. It's made up of three parts: Pulp, peel, and kernel, and it's rich in amino acids, sugar, and aromatic compounds, including functional chemicals. The peel contains more polyphenolic compounds and related bioactivity than the pulp, with the highest quantities in mango leaves and stem bark. Mango includes a range of polyphenols, with mangiferin, protocatechic acids, and β-carotene being the most prominent and bioactive. When compared to pure mango-isolated compounds, the interaction between different phytochemicals and macro-elements is accountable for physiological activity, which explains their use in the treatment of many degenerative diseases such as anti-diabetics, anti-cancer, anti-inflammatory, and antimicrobial. This chapter review focuses on the role of bioactive compounds in nutraceuticals and functional foods, with a focus on mango, in order to better understand the regulatory mechanisms of its functional properties, as well as how to use mango to improve our nutritional and health.
