{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T19:19:52Z","timestamp":1778527192730,"version":"3.51.4"},"reference-count":204,"publisher":"Oxford University Press (OUP)","issue":"7","license":[{"start":{"date-parts":[[2025,2,4]],"date-time":"2025-02-04T00:00:00Z","timestamp":1738627200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2025,7,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>The edible and nonedible parts of the mango (Mangifera indica L.) contain vitamins, phytocompounds, fiber, and fatty acids. This review highlights the uses of mango by-products in the food industry and their effects on human health. The literature offers many new possibilities for the usage of mango secondary products in the food industry, such as the production of functional foods and bakery products, in addition to the potential for extraction of antioxidants and enzymes. Furthermore, due to their antioxidant and anti-inflammatory properties, the consumption of various mango by-products, in the form of peel and leaf (powder or extract), can improve glycemia, plasma lipid levels, satiety, and endothelial function, suggesting that these compounds can prevent or improve various risk factors for cardiovascular complications and metabolic syndrome. Clinical trials show that the discarded parts of mango fruits and leaves can be used to treat diabetes mellitus, obesity, and cardiovascular disorders. Moreover, mango by-products can be utilized to improve the functional characteristics of foods, may be incorporated as fat replacers, and have the potential to leverage agribusiness and reduce environmental damage resulting from the disposal of discarded materials, in addition to reducing waste and the complex chain of environmental damage. Mango by-products also have the potential to produce nutraceutical food items. The use of new technologies can bring to light the production of numerous products made from by-products, contributing to the development of industrial functional foods. In addition, products for the pharmaceutical and cosmetics industries may also be developed. Nutraceutical and pharmaceutical products could have lower prices and could, therefore, be used by low-income populations. The utilization of mango by-products meets the current trend and growing market for better and healthier products. However, more clinical trials are necessary to evaluate the effectiveness of mango by-products on human health, and new technologies can improve industrial applications.<\/jats:p>","DOI":"10.1093\/nutrit\/nuae214","type":"journal-article","created":{"date-parts":[[2025,2,4]],"date-time":"2025-02-04T16:12:19Z","timestamp":1738685539000},"page":"1290-1313","source":"Crossref","is-referenced-by-count":5,"title":["Mango (<i>Mangifera indica<\/i> L.) By-products in Food Processing and Health Promotion"],"prefix":"10.1093","volume":"83","author":[{"given":"Lidiane Gonsalves","family":"Duarte","sequence":"first","affiliation":[{"name":"Department of Biochemistry and Nutrition, School of Food and Technology of Marilia (FATEC) , Marilia, S\u00e3o Paulo 17500-000,","place":["Brazil"]}]},{"given":"Lucas Fornari","family":"Laurindo","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Pharmacology, School of Medicine, Faculdade de Medicina de Mar\u00edlia (FAMEMA) , Mar\u00edlia, S\u00e3o Paulo 17519-030,","place":["Brazil"]}]},{"given":"Ankur","family":"Bishayee","sequence":"additional","affiliation":[{"name":"Pine View School , Osprey, FL 34229,","place":["United States"]}]},{"given":"Nicolette","family":"Casarcia","sequence":"additional","affiliation":[{"name":"Department of Pharmacology, College of Osteopathic Medicine, Lake Erie College of Osteopathic Medicine , Bradenton, FL 34211,","place":["United 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Strozze","family":"Catharin","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Pharmacology, School of Medicine, University of Mar\u00edlia (UNIMAR) , Mar\u00edlia, S\u00e3o Paulo 17012-150,","place":["Brazil"]}]},{"given":"Elen Landgraf","family":"Guiguer","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Nutrition, School of Food and Technology of Marilia (FATEC) , Marilia, S\u00e3o Paulo 17500-000,","place":["Brazil"]},{"name":"Department of Biochemistry and Pharmacology, Postgraduate Program in Structural and Functional Interactions in Rehabilitation, University of Mar\u00edlia (UNIMAR) , Mar\u00edlia, Sao Paulo 17012-150,","place":["Brazil"]},{"name":"Department of Biochemistry and Pharmacology, School of Medicine, University of Mar\u00edlia (UNIMAR) , Mar\u00edlia, S\u00e3o Paulo 17012-150,","place":["Brazil"]}]},{"given":"Ana","family":"Sanches Silva","sequence":"additional","affiliation":[{"name":"Faculty of Pharmacy, 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