Mangostan (Garcinia Manger, mangostan) is a fruit tree with extended branches that narrow towards the upper part, resembling a pyramid. The trunk, powerful and straight, of dark brown cortex, can reach 25 m high (there are smaller varieties, up to 6 m). Its young leaves have a pink dye, but over the years they become green and yellow at the base. The perennial sheet has oval shape and the structure is dense.
Mangostan inflorescences are Capullos, from 3 to 8 in a cocoon, with petals up to 5 cm in diameter, which create a color palette: greenish red outside and yellow with a purple edge inside.
The fruit looks like a ball and rarely exceeds 7 cm. The cortex is thick as a peel (up to 1 cm wide), normally purple or intense burgundy. The white and juicy pulp, with small seeds, is arranged in slices ordered from 4 to 9 in each ball. Mangostan is very aromatic and has a bittersweet taste.
The tree does not begin to bear fruit until its tenth year of growth, but will produce a harvest during winter and summer for 45-50 years. It is very capricious in reproduction; Do not tolerate heat or strong winds. Below 5 C and above 40 C the tree dies. It grows in subtropical climate countries: Thailand, Indonesia, India, southern China, etc.
Mangostan composition and its caloric value per 100 grams
The mangostan vitamin complex includes: Betacarotene, B1, B2, B5, B6, B9, PP and Vitamin C. Minerals are also numerous in number: copper, iron, zinc, manganese, potassium, calcium, phosphorus, sodium and magnesium.
Nutritional content per 100 g of product
- Carbohydrates – up to 17. 8 g
- Proteins – 0. 6 g
- Fats – 0. 6 g
- fiber – 5 g
- glucose up to 16. 5 g.
The fruit pulp is rich in natural antioxidants – it contains xanthone and cachetine and has antimicrobial and tonic properties.
Attention! Mangostan fruit does not contain saturated fats or cholesterol, so nutritionists from all over the world use it in the fight against obesity.
The mangostan cortex is not eaten, but from it and from the tree bark xanthones and flavonoids that are used to create useful extracts that reinforce the immune system. The caloric value of the fruit is 68-70 kcal per 100 g.
Fruit properties
The benefits of
Mangostan is a powerful energy stimulant for the body. With a high content of carbohydrates and nutrients, it improves muscle tone and strengthens bones. It reduces blood cholesterol levels, which makes it an excellent preventive against the development of cardiovascular diseases.
The high levels of mangostan antioxidants prevent colds. Improves the functioning of the immune system with protection against flu viruses. Mangostan nourishes cell tissues of the body and brain, and has beneficial effects on human nerve cells. Its ability to suppress appetite is widely used to lose weight in a healthy and beneficial way.
The mangostan vitamin group improves the elasticity and firmness of the skin, and prevents skin and fungal diseases. Minerals eliminate harmful toxins and prevent the decomposition of glycogen in the liver to improve digestive function.
Important: fruit pulp reduces the effect of glucose on the body, so fruit is able to improve the state of diabetic people.
Possible damage and contraindications
The separate group of xanthones from the manegostan helps to worsen blood coagulation. Its consumption is not recommended to people with open wounds or suffering from hemophilia. It should not be combined with anticoagulant medications such as aspirin.
Mangostan fruit is very acidic and can cause allergic reactions. If you suffer from serious or pregnant substacidity, you should consult your doctor.
How to choose mangustan “adequate
Take a manegostan in your hand and press the bark with your finger: it must be firm and elastic. If the surface is hard as a nut, it is immature, while if it is soft, it is broken. Then look at the Rabito: a mature and juicy manegostan has a greenish color, while a rotten one has a brownish color.
The exterior of the mangostan is dry, cracked or stained, indicating an incorrect manipulation and storage. The color of a ripe fruit is dark purple; If you have a garnet color, it means that you are not yet mature. Choose large fruits representatives, because pulp slices will be larger.
How to peel and eat the fruit correctly
With a sharp knife, cut the upper part and the manegostan tail. Then, start the fruit in half carefully, remove the heart and divide it into wedges as if it were a tangerine. If the fruit is not completely mature, make two or three longitudinal incisions from the upper part to the base and remove the skin slice.
Another possibility is to make a transverse incision carefully around the circumference of the mangostan with a knife, without damaging the center, and then opening it like a plum. It is possible not to peel the ripe fruit: the stems are removed and the pulp is extracted with a teaspoon.
Special applications
For culinary reasons
Mangostan is consumed both in slices and puree. To elaborate it you have to peel some fruits of the heart and chop (or crush) the pulp in a blender. It can also be used to make an assortment simply by adding the pulp of another fruit to the mixture.
Note: Only raw manegostan retains its medicinal and nutritious elements.
From the mangostan juices are squeezed, which are consumed pure, mixed in beans of varied or fresh fruits. Culinary experts add it as filling to desserts. Its bittersweet flavor makes it an enriching ingredient of any sauce for meat or fish dishes. With it you can prepare various salads, both vegetables and fruits. The juicy pulp of the mangostan is mixed with skimmed yogurt or cottage cheese to obtain a healthy and low calorie dessert.
Mangostan loses most of its nutrients by cooking it; Interestingly, in Asia they ignore this and make it jam. They simply add sugar and cinnamon to the fragrant pulp and cook it over low heat. The seeds are treated and grind them as a seasoning in salty dishes. The shell has an acidic and bitter taste, but it is also consumed as a spice. First they dry and then they are shown in the blender.
Exotic salad recipe:
- Mangostan – 3 pieces;
- Chicken fillet (boiled) – 400 gr;
- cooked eggs – 3 units;
- fresh cucumber – 1 you;
- Hard cheese – 150 gr;
- Salad leaves – 5-6 UDS.
Cut the bird, eggs, cucumber and cheese in julienne not very fine and put them in a bowl. Divide the slices of Mangostan into 2-3 pieces, depending on its size. Finely chop the lettuce and mix, add the salt and ground red pepper. Grite the mixture with olive oil, stirring gently so that a salad is and not a porridge.
Mangostan must be eaten with no more than 2-4 pieces a day, depending on their height and weight, and for children 1 piece with the permission of their doctor.
In popular medicine
The inhabitants of Asia have been using the mangostan cortex for a long time to treat and prevent various types of diseases. Although official medicine has just begun to study the usefulness of this exotic fruit, popular healers have been preparing decoctions, tinctures and mixed extracts of the mangostan bark.
In traditional medicine, herbalists finely crushed the washed and dry cortex of the mangostan to obtain a powder. With it, creams and ointments were made to combat skin diseases and defects. The fresh manegostan surface was cut into small pieces and prepared as tea. This drink was considered an excellent energy source and rapidly increased the body’s immunity.
For digestive system ailments
Mangostan is rich in fiber, essential to stimulate digestive organs. The fresh pulp restores the damaged intestinal flora and helps the body fight constipation. On the other hand, a decoction of the dry shell of the fruit can relieve stomach pain and stop diarrhea. Food fibers absorb water with toxic substances accumulated in the organs. This improves the function of the kidneys and the liver.
In diseases of the genitourinary apparatus.
Antibacterial and ant i-inflammatory oils rich in heart, leaves and mangostan cortex. Its high vitamin C content and mineral complex helps fight genitourinary tract infections.
Fresh fruit and decoctions of leaves and bark of the tree help effectively in cases of chronic cystitis, gap and prevent the possibility of prostatitis in men.
For metabolic and endocrine disorders
The record amount of Xantonas in the mangostan has a beneficial effect on the general hormonal levels of a person and helps in the development of the lymphatic system. Its regular consumption helps the body eliminated toxins, increases vitality and inhibits the aging process. The metals in which the fruit is rich are involved in the regeneration and construction of bone tissue, which strengthens bones and joints.
Warning. In India and China, mangostan has long been considered one of the best rejuvenating agents.
For the deterioration of brain functions
Mangostan fruit mineral complex helps reduce blood cholesterol levels. This helps stabilize blood pressure and improve the vascular function of the organism and the brain. Polyphenolic compounds help heal the cells affected by radicals. They can slow down the aging process and help maintain high levels of mental and physical capacities in young and elderly.
In pathologies of the circulatory system
Group B vitamins together with a high level of antioxidants are responsible for the acceleration of metabolic processes. This has a positive effect on the response of the nervous system and prevents cardiovascular diseases. People who have problems with the normal function of the heart are recommended to eat 1-2 fruits per day or drink fresh mangostan juice.
For skin and connective tissue ailments
Mangostan fruit contains more than 40 xanthones, which are a group of natural polyphenols. These trace elements protect the skin cells from free radicals.
This exotic fruit has unique phytonic compounds capable of restoring the microbiological and skin hydration balance. Its ant i-inflammatory properties allow you to overcome infectious processes. Therefore, people are recommended to suffer cutaneous eruptions, dermatitis, eczema or fungal diseases.
In cosmetology
Mangostan is a great natural alternative to the chemical compounds used to improve the skin of the body and face. Mangostan shell extracts are used as a mask base and nutritious gels. It is a natural antiseptic capable of treating small inflammations, cleaning and unifying the texture of the face of the face.
In cosmetology, pulp and shell of the mangostan fruit are used in body exfoliants, hands and feet creams, ant i-cellulite remedies and antiestrías. They also produce dentifriques sustainably. Its ingredients restore and strengthen the damaged tissues of the gums. They also have positive effects on the mucosa of the mouth with simultaneous prophylaxis against tooth decay. Mangostan deodorants have a therapeutic effect on sebaceous function and prevent profuse sweating.
How to choose and conserve mangostan
Maduro Mangostan has an intense purple color and a green rabbit. The cortex is smooth, without spots, cracks or damage, and must retreat slightly when pressing it. The fruit must be kept in a hermetic container or in a paper bag at temperatures between more 3 and less 6 C. The correct conservation period is 15-20 days.
If you choose and buy green fruit, wrap it in parchment and keep it in a dry and dark place. At room temperature, the manegostan will mature in 3-5 days and remain fresh for a month. If the fruit remains below 0 degrees, it will begin to rot quickly.
The manegostan cultivation process requires a lot of labor and is quite expensive. The tree is very capricious and can die by drought, strong winds or a sudden cold wave. It comes mostly from China and India, so the price of this overseas fruit is high. If you decide to buy manegostan cosmetics, pay attention to the country where it has been manufactured. It is better if the products occur in the same place where the main ingredient is cultivated: Thailand, Sri Lanka, India, Vietnam, China.
