{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T05:01:24Z","timestamp":1787029284863,"version":"build-2736575974"},"reference-count":42,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,1,29]],"date-time":"2025-01-29T00:00:00Z","timestamp":1738108800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Mango Board","award":["A5F3F3F0-1C72-448D-A6BB-9326C0D7A8E3"],"award-info":[{"award-number":["A5F3F3F0-1C72-448D-A6BB-9326C0D7A8E3"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: Chronic low-grade inflammation is associated with insulin resistance and poor glycemic control, leading to the development of type 2 diabetes mellitus (T2DM). The present study investigated the effect of regular mango intake on inflammation and insulin sensitivity in participants with overweight or obesity and chronic low-grade inflammation. Methods: A human clinical study was performed using a randomized, controlled, two-arm, parallel design with a 2 h oral glucose tolerance test (OGTT) administered before and after 4 weeks (4 W) of mango or control product intake (1 cup\/twice a day). Fasting and time course blood sampling for 2 h post-OGTT were analyzed for effects on plasma metabolic and inflammation endpoints using analysis of covariance and repeated-measure approaches (SAS 9.4). Results: Forty-eight adults (37.6 \u00b1 2.8 years, 30.5 \u00b1 4.1 BMI kg\/m2) completed the study. Markers of inflammation (IL-6, TNF\u03b1, hs-CRP) were not different at the end of 4 W (p &gt; 0.05). The intervention did not significantly influence fasting glucose concentrations; however, insulin was significantly lowered with the mango compared to the control intervention (8.2 \u00b1 1.2 vs. 15.3 \u00b1 1.2 \u00b5IU\/mL respectively, p = 0.05). Furthermore, the Homeostasis Model Assessment of Insulin Resistance (HOMA-IR), along with the disposition index (DI), was significantly improved in the mango compared to the control interventions (HOMA-IR, 2.28 \u00b1 1.19 vs. 4.67 \u00b1 1.21, p = 0.03; DI, 2.76 \u00b1 1.02 vs. 5.37 \u00b1 1.03, p = 0.04). Mean insulin concentrations were also significantly lower at W4 compared to W0 after the OGTT in the mango vs. control intervention (intervention \u00d7 week effect, p = 0.04). Relative expression of nuclear factor erythroid 2-related factor 2 (Nrf-2), a gene regulating endogenous antioxidant defense, was non-significantly increased twofold in the mango intervention (W4 vs. W0). Conclusions: Collectively, the data suggest that mango intake increased insulin sensitivity in individuals with chronic low-grade inflammation, possibly through activating Nrf-2 genes and increasing cellular antioxidant status. The data warrant further research on consuming mango fruit as part of a dietary pattern to address insulin resistance and the mechanisms underpinning the actions of mango intake.<\/jats:p>","DOI":"10.3390\/nu17030490","type":"journal-article","created":{"date-parts":[[2025,1,29]],"date-time":"2025-01-29T07:45:12Z","timestamp":1738136712000},"page":"490","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Mango Consumption Is Associated with Increased Insulin Sensitivity in Participants with Overweight\/Obesity and Chronic Low-Grade Inflammation"],"prefix":"10.3390","volume":"17","author":[{"given":"Katherine D","family":"Pett","sequence":"first","affiliation":[{"name":"Center for Nutrition Research, Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peter Geevarghese","family":"Alex","sequence":"additional","affiliation":[{"name":"Center for Nutrition Research, Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Casey","family":"Weisfuss","sequence":"additional","affiliation":[{"name":"Center for Nutrition Research, Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amandeep","family":"Sandhu","sequence":"additional","affiliation":[{"name":"Center for Nutrition Research, Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Britt","family":"Burton-Freeman","sequence":"additional","affiliation":[{"name":"Center for Nutrition Research, Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2627-4176","authenticated-orcid":false,"given":"Indika","family":"Edirisinghe","sequence":"additional","affiliation":[{"name":"Center for Nutrition Research, Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Fioranelli, M., Roccia, M.G., Flavin, D., and Cota, L. 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