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Topical Area: Dietary Bioactive Components

Dietary Bioactive Components (Poster Session)

(P03-007-23) The Effects of Mango Consumption on Vascular Health

Saturday, July 22, 2023
12:00 PM – 1:00 PM ET
Location: Poster Board 417

    Presenting Author(s)

  • RC

    Robert J. Castro, BS

    Graduate student
    San Diego State University
    El Cajon, California, United States

    • Co-Author(s)

  • KP

    Kazandra Pedroza, BS

    Graduate student
    San Diego State University
    San Diego, California, United States

  • MH

    Mee Young Hong, PhD

    Professor
    San Diego State University
    San Diego, California, United States

Disclosure(s):
Robert J. Castro, BS: No relevant financial relationship(s) with ineligible companies to disclose.
Kazandra Pedroza, BS: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Oxidative stress can negatively affect cardiovascular health by causing vascular dysfunction leading to atherosclerosis, which is the primary cause of heart disease — the number one cause of death in the United States. Determining strategies to reduce oxidative stress and maintain the integrity of the vasculature is an important preventative measure to reduce atherosclerosis risk. Mangos are rich in fiber, vitamins, minerals, and phytochemicals that may be cardioprotective. However, little is known of the effects mangos have on the vasculature of adults with overweight and obesity. Therefore, the objective of this study was to investigate the effects of fresh mango consumption compared to low-fat cookies on vascular health in adults with overweight and obesity.

Methods: In a 12-week, randomized crossover study, 27 participants (16 males, 11 females; mean age 26.0 ± 8.1 years; mean BMI 31.8 ± 4.1 kg/m2) consumed a snack of either 100kcals of fresh mangos (1 cup) or isocaloric low-fat cookies daily. Blood samples were collected at baseline, week 4, and week 12 after an overnight fast and analyzed for vascular cell adhesion molecule-1 (VCAM-1), intercellular adhesion molecule-1 (ICAM-1), P-selectin, E-selectin, and superoxide dismutase (SOD).

Results: Mango consumption significantly decreased VCAM-1 between baseline and week 4 (P=0.046) and week 12 (P=0.004). At week 12, SOD was significantly higher after mango consumption compared to low-fat cookie consumption (P=0.046). There were no significant differences in ICAM-1, P-selectin, or E-selectin levels at any time point or between snacks.

Conclusions: The results of this study suggest that compared to low-fat cookies, one cup (100 kcals) of fresh mango consumption may offer potential benefits in maintaining the integrity of the vasculature by reducing arterial oxidative stress. More research is required to fully elucidate the effects fresh mango consumption has on the vasculature. Future directions can include investigating if there is a dose-response relationship between mango consumption and ICAM-1, P-selectin, and E-selectin. Also, investigating these parameters in a population with metabolic diseases (e.g., atherosclerosis and dyslipidemia) is warranted.

Funding Sources: This study was funded by the National Mango Board [#603024].