Health Benefits of Xanthones in Mangosteen: Antioxidant, Anti-Inflammatory, and Therapeutic Properties

Xanthones are a class of polyphenolic compounds found abundantly in the mangosteen fruit (Garcinia mangostana), often referred to as the “queen of fruits.” These compounds are primarily located in the pericarp, or rind, of the fruit, although they are also present in smaller quantities in the pulp, leaves, and roots. The mangosteen is native to Southeast Asia, where it has been used for centuries in traditional medicine due to its purported health benefits. The fruit’s high xanthone content plays a central role in its therapeutic reputation, making it an area of active scientific study.

The most notable xanthones in mangosteen include alpha-mangostin, beta-mangostin, and gamma-mangostin. Each of these xanthones exhibits unique biological activities that contribute to the fruit’s health benefits. Alpha-mangostin, for instance, is renowned for its potent antioxidant properties, which help combat oxidative stress and protect cells from damage. Oxidative stress, caused by an excess of free radicals in the body, has been linked to aging and various chronic diseases, including cardiovascular conditions and neurodegenerative disorders. By neutralizing free radicals, alpha-mangostin plays a role in mitigating these risks.

Beta-mangostin has demonstrated significant anti-inflammatory effects, making it valuable in reducing inflammation and associated conditions such as arthritis and inflammatory bowel disease. Chronic inflammation is a major contributor to many diseases, and beta-mangostin’s ability to reduce inflammatory markers has made it a focus of interest for developing treatments for these ailments. Gamma-mangostin, on the other hand, has shown promise in anticancer research due to its ability to inhibit the growth of cancer cells. Studies suggest that gamma-mangostin induces apoptosis (programmed cell death) in cancerous cells, making it a promising candidate for future cancer therapies.

The health benefits of xanthones extend beyond their antioxidant and anti-inflammatory properties. They also possess antimicrobial activities, making them effective against various pathogens, including bacteria and fungi. Additionally, xanthones have been studied for their potential in improving cardiovascular health, supporting the immune system, and possibly regulating glucose levels, making them beneficial for diabetes management. These wide-ranging health effects contribute to mangosteen’s reputation as a superfood.

In summary, xanthones in mangosteen are powerful bioactive compounds with diverse therapeutic properties. Their presence in the fruit significantly contributes to its status as a health-promoting superfood, with potential applications in natural medicine and future drug development.
Health Benefits of Xanthones in Mangosteen: Antioxidant, Anti-Inflammatory, and Therapeutic Properties

Anthocyanins in sweet cherries

The red pigments in fruits are basically flavonoids, occurring as water soluble glycosides, mainly formed from glucose, rhamnnose, arabinose, galactose and xylose, either as mono or disaccharides.

Sweet cherries are one of the most popular spring-summer fruit species and mainly consumed as a fresh table fruit. It is known that sweet cherry have a various antioxidants and one of its major phenolic antioxidant is anthocyanins. In fact, anthocyanins show one of the strongest antioxidant activities among phenolic compounds.

Anthocyanins are responsible for the red, blue and purple color of some flower and fruits and have been described as potent antioxidants.

Anthocyanin accumulation in the skin and flesh of red cherries begin several weeks before harvest. The ripening in process is characterized by color changes, from green to red which are due to accumulation and prolife of anthocyanins. Red color intensity in sweet cherry is used as an indicator of quality and ripening of fresh sweet cherry.

The anthocyanin content of cherries is compared to that of other plants foods evidence has suggested health –promoting effects related to their anthocyanin content.

A study has demonstrated a positive linear relationship between the level of anthocyanins in cherries and the degree of protection from oxidative stress in neuronal cells (J. Agric Food Chem 199;47: 840-4).

The amount of anthocyanins varies widely between types of fruits. Even though level of anthocyanin in tart cherries have been found to exceed those in sweet cherries and other fruits sweet cherries, particularly Jerte Valley cherries, have been reported to present melatonin precursors – molecules with potent antioxidant activity – which may contribute to an increase in the potential biologic properties of these cherries.
Anthocyanins in sweet cherries

Antioxidants content in dragon fruit

Dragon fruit poses medicinal properties. This fruit is a natural source of antioxidants.

Antioxidant prevents colon cancer and diabetes, neutralizes toxic substances like heavy metals, reduces cholesterol, and high blood pressure.

It control high sugar levels, prevents cancer and bleeding and promotes dental health. Phenolic compounds, namely hydroycinnamates, have been reported in the pulp of dragon fruit.

The total phenolic contents of flesh (42.4 mg of gallic acid equivalents (GAE)/100 g of flesh fresh weight and peel (39.7 mg of GAE/100 g of peel fresh weight) of dragon fruit were similar.

The flavonoid contents of flesh and peel did not vary much (7.21 mg vs. 8.33 mg of catechin equivalents/100 g of flesh and peel matters).

The betacyanin content in red-fleshed dragon fruit juice is 525.3 mg/L, while betaxanthins of 5.3 mg/L has been reported in the juice of fed-flesh dragon fruit. Betacyanin protect against oxidative stress-related disorders.
Antioxidants content in dragon fruit 

Blueberry content of resveratrol

Pterostilbene is an active constituent of blueberries and a natural methoxylated analogue of resveratrol.  Resveratrol has three analogues: pterostilbene, piceatannol and resveratrol trimethyl ether.

Resveratrol (trans-3,4’,5-trihydroxystilbene) in blueberries has been demonstrated not only to be potent antioxidant (~ 20-50 times more effective than vitamin C) but also to act synergistically with vitamin C, enhancing the effects of each.

It possesses significant anti-inflammatory and antioxidant properties that may benefit bone health. Resveratrol is the most extensively investigated for its osteogenic action in bone formation as well as bone resorption.

Resveratrol also has been demonstrated to have an anti-clotting effect that prevents the formation of thrombi (blood clots) that may block vessels and cause heart attacks and stroke.

Research in 1997 reported how resveratrol can inhabit the start of carcinogenesis, stopping cancer progression at its initial stages (Science. 1997 Jan 10;275(5297):218-20).
Blueberry content of resveratrol

Bioflavonoid of anthocyanosides in bilberry

The scientist determined that the best source of antioxidants are the dark colored fruits contain generous amounts of anthocyanosides including bilberry. They are compounds with antioxidants properties. 

Anthocyanosides in bilberry are important for the integrity of blood vessel, especially those in the retina of the eye.

The anthocyanosides may offer significant protection against the development of cataracts, and stop progression of cataract formation; may offer significant protection against the development of macular degeneration.

By ensuring of good circulation and fending off free radical damage, anthocyanosides keeps the capillary strong and healthy. It deterring bruising, ensuring good circulation to connective tissue, preserving the blood supply to the eyes, and helping to ward off heart disease.

Anthocyanosides can help treat varicose veins by strengthening their structure. In an Italian study when 47 people received anthocyanosides (bilberry extract) of varicose vein, they experienced significant improvement in their symptoms.

The anthocyanosides are thought to affect collagen metabolism by enhancing the cross-linking of fibers resulting in a stronger matrix of connective tissue such as tendon and cartilage.

It may prevent release of histamine and prostaglandins, which are compounds that promote inflammation.
Bioflavonoid of anthocyanosides in bilberry

Blueberries: Health and Nutrition

Blueberries: Health and Nutrition
The American Indians valued will berries and called them “star berries” because their calyx form a five points star at the blossom of each berry.

Indian legends hold that the “Great Spirit” sent “starberries” to ward off hunger and disease during a great famine.

Researchers at the USDA Human Nutrition Center report that blueberries rank among the highest in antioxidant activity when compared to 40 other fresh fruits and vegetables.

Anthocyanin, the pigment that makes blueberries blue, is believed to play a major role in this antioxidant activity.

Blueberries contain a number of antioxidants. Chief among these includes:

• Beta Carotene
  
• Vitamins A and E
  
• Anthocyanins
  
• Ellagic acid
  
• Phenolic compounds
  
• Resveratrol

Pterostilbene, an antioxidant found primarily in blueberry, appear to set up the activity of cells in the liver that reduce the production of cholesterol and other artery-clogging fats.

Owing to their high antioxidant activity, blueberries are reported to:

• Slow age related loss in mental capacity
  
• Have a beneficial effect in memory behavioral learning and memory
  
• Improve eyesight and memory in the elderly
  
• Reduce the build up of LDL cholesterol and help prevent cardiovascular disease an stroke
  
• Reduce risk of certain types of cancer
  
• Promote urinary tract health by preventing bacteria for adhering to the cells that line the walls of the urinary tract much in the same way as cranberries

Blueberries are available year around, but the best time to buy them is during the summer months. In order to become a regular part of the diet, it has to taste good. They don’t require much preparation; just rinse them and enjoy. It can be eaten plain or sprinkle a half cup of blueberries on the morning cereal.
Blueberries: Health and Nutrition