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Superfood: Mango helps prevent obesity and type 2 diabetes


(NaturalNews) Regularly consuming mango has shown to improve gut flora which may help combat obesity and diabetes type 2, new research found. The results add to a growing body of evidence that mango, native to southern Asia, should be part of everyone's diet to maintain overall health.

The researchers from the Oklahoma State University demonstrated that eating mango halted the loss of beneficial gut bacteria. Imbalances in the gut flora, or dysbiosis, has shown to play a significant role in obesity and obesity-related complications, such as type 2 diabetes.

The study, published in Journal of Nutrition, was commissioned by the National Mango Board which promotes mango consumption in the United States.

Nutritious superfood

According to Edralin Lucas, professor of nutritional sciences at Oklahoma State University and lead researcher of the study, fiber and other bioactive compounds in plant-based foods may prevent gut dysbiosis caused by a high-fat diet. Mangoes are an excellent source of fiber and have been reported in previous studies to possess anti-obesogenic, hypoglycemic, and immunomodulatory properties.

Furthermore, the tropical fruit houses a wide range of antioxidants and over 20 different vitamins and minerals, along with fat-busting plant chemicals essential to our health. One cup mango contains 100 calories, 100 percent of daily recommended vitamin C, 35 percent of daily vitamin A, and 12 percent of daily fibers.

Mango definitely deserves its spot on the superfood list.

Mango counters the loss of beneficial gut bacteria

As reported by the Daily Mail, this study is the first of its kind to investigate the effects of mango on the gut microbiota.

For the study, Professor Lucas and his team analyzed 60 male mice which were assigned to one of four dietary treatment groups for 12 weeks. The groups included a control group with 10 percent of calories from fat, a high-fat group with 60 percent of calories from fat, or a high-fat diet with an additional one or 10 percent mango.

All high-fat diets were comprised of similar macronutrient, calcium, phosphorus, and fiber content.

When they analyzed the data from the beginning to the end of the research, they found that high-fat diets contributed to an imbalance in the gut flora of the mice. Mango supplementation, however, was found to prevent the loss of these beneficial gut bacteria.

The high-fat diet with 10 percent mango (which is equivalent to one and a half cup fresh mango pieces) seemed to be most effective in preventing the loss of beneficial bacteria such as Bifidobacteria and Akkermansia.

These new findings may play a significant role as low levels of these specific bacteria in the digestive tract have been linked to obesity and obesity-related complications, such as type 2 diabetes.

In addition, mango increased short-chain fatty acid (SFCA) production, which is associated with a broad range of beneficial effects, such as anti-inflammatory properties.

The authors of the study noted that while the results look very promising, especially for those consuming high-fat diets, further research is necessary to see if the gut-improving abilities can be replicated in humans.






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