Mango (Full detail)

Mango :

The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, that are cultivated mostly for edible fruits. The majority of these species are found in nature as wild mangoes. They all belong in the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. The highest concentration of Mangifera genus is situated in western part of Malesia (Sumatra, Java and Borneo) and in Burma and India. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica – the 'common mango' or 'Indian mango' – is the only mango tree commonly cultivated in many tropical and subtropical regions. It originated in India and Burma. It is the national fruit of India and the Philippines and the national tree of Bangladesh. In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.

Nutrients and phytochemicals :

The energy value per 100 g (3.5 oz) is 250 kJ (60 kcal), and that of the apple mango is slightly higher (79 kcal per 100g). Mango contains a variety of phytochemicals and nutrients.

Mango peel and pulp contain other compounds, such as pigment carotenoids and polyphenols, and omega-3 and -6 polyunsaturated fatty acids.

Although not confirmed scientifically, mango peel pigments may have biological effects, including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthonoid, mangiferin, which are under preliminary research for their potential to counteract various disease processes. Phytochemical and nutrient content appears to vary across mango cultivars. Up to 25 different carotenoids have been isolated from mango pulp, the densest of which was beta-carotene, which accounts for the yellow-orange pigmentation of most mango cultivars. Peel and leaves also have significant polyphenol content, including xanthonoids, mangiferin and gallic acid.

Preliminary studies indicate that certain compounds in the mango skin have potential to lower risk of diseases, such as diabetes, high cholesterol levels or some forms of cancer.

The mango triterpene, lupeol, is an effective inhibitor in laboratory models of prostate and skin cancers. An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro and on blood parameters of elderly humans.

The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cattle fed mango leaves; the practice is described as having been outlawed in 1908 due to malnutrition of the cows and possible urushiol poisoning. This supposed origin of euxanthin appears to rely on a single, anecdotal source, and Indian legal records do not outlaw such a practice.

Potential for contact dermatitis :

Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals. It contains mangiferen, resinous acid, mangiferic acid, and the resinol called mangiferol. Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for mango contact dermatitis. Cross-reactions between mango allergens and urushiol, a chemical inpoison ivy and poison sumac that can cause dermatitis, have been observed. Urushiol is also present in mango leaves and stems. During its primary ripening season, it is the most common cause of plant dermatitis in Hawaii. After contacting it, reactions may not be immediate. Eyelids, face, or other parts of the body may even swell because of this. It irritates the skin and may even blister the skin. Also, burning of the mango wood, leaves, etc. should be avoided because fumes could be dangerous.

Nutritional value per 100 g (3.5 oz)

Nutritional value per 100 g (3.5 oz)
Energy	250 kJ (60 kcal)
Carbohydrates	15 g
- Sugars	13.7
- Dietary fiber	1.6 g
Fat	0.38 g
Protein	0.82 g
Vitamin A equiv.	54 μg (7%)
- beta-carotene	640 μg (6%)
- lutein and zeaxanthin	23 μg
Thiamine (vit. B1)	0.028 mg (2%)
Riboflavin (vit. B2)	0.038 mg (3%)
Niacin (vit. B3)	0.669 mg (4%)
Pantothenic acid (B5)	0.197 mg (4%)
Vitamin B6	0.119 mg (9%)
Folate (vit. B9)	43 μg (11%)
Choline	7.6 mg (2%)
Vitamin C	36.4 mg (44%)
Vitamin E	0.9 mg (6%)
Vitamin K	4.2 μg (4%)
Calcium	11 mg (1%)
Iron	0.16 mg (1%)
Magnesium	10 mg (3%)
Manganese	0.063 mg (3%)
Phosphorus	14 mg (2%)
Potassium	168 mg (4%)
Sodium	1 mg (0%)
Zinc	0.09 mg (1%)

Top producers of mangoes, mangosteens, guavas, 2011:

Country/State	Production inmillions of tons
India	~ 15.19
People's Republic of China	~ 4.35
Thailand	~ 2.60
Indonesia	~ 2.13
Pakistan	~ 1.89
Mexico	~ 1.83
Brazil	~ 1.19
Bangladesh	~ 0.89
Nigeria	~ 0.85
Philippines	~ 0.80
World total	~ 38.95

Read More

Unknown 10:22  No comment

Apple (Full Detail)

Apple:

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family (Rosaceae). It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apples grow on small, deciduous trees. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have been present in the mythology and religions of many cultures, including Norse, Greek and Christian traditions. In 2010, the fruit's genome was decoded as part of research on disease control and selective breeding in apple production.

More Information About Apple :

Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Rosales
Family:	Rosaceae
Genus:	Malus
Species:	M. domestica
Binomial name
Malus domestica Borkh., 1803
Synonyms
Malus communis Desf. Malus pumila auct.[1] Pyrus malus L.[2]

Nutrition

The proverb "An apple a day keeps the doctor away", addressing the health effects of the fruit, dates from 19th century Wales. Preliminary research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Apple peels contain ursolic acid which, in rat studies, increases skeletal muscle and brown fat, and decreases white fat, obesity, glucose intolerance, and fatty liver disease. According to the United States Department of Agriculture, a typical apple serving weighs 242 grams and contains 126 calories with significant dietary fiber and vitamin C content.Apple peels are a source of various phytochemicals with unknown nutritional value[64] and possible antioxidant activity in vitro. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.Apple juice concentrate has been found in mice to increase the production of the neurotransmitter acetylcholine. Other studies have shown an "alleviation of oxidative damage and cognitive decline" in mice after the administration of apple juice. Fruit flies fed an apple extract lived 10% longer than other flies fed a normal diet

Toxicity of seeds :

The seeds of apples contain small amounts of amygdalin, a sugar and cyanide compound known as a cyanogenic glycoside. Ingesting small amounts of apple seeds will cause no ill effects, but in extremely large doses can cause adverse reactions. There is only one known case of fatal cyanide poisoning from apple seeds; in this case the individual chewed and swallowed one cup of seeds. It may take several hours before the poison takes effect, as cyanogenic glycosides must be hydrolyzed before the cyanide ion is released.

Allergy :
One form of apple allergy, often found in northern Europe, is called birch-apple syndrome, and is found in people who are also allergic to birch pollen.[67] Allergic reactions are triggered by a protein in apples that is similar to birch pollen, and people affected by this protein can also develop allergies to other fruits, nuts, and vegetables. Reactions, which entail oral allergy syndrome (OAS), generally involve itching and inflammation of the mouth and throat,[67] but in rare cases can also include life-threatening anaphylaxis.[68] This reaction only occurs when raw fruit is consumed—the allergen is neutralized in the cooking process. The variety of apple, maturity and storage conditions can change the amount of allergen present in individual fruits. Long storage times can increase the amount of proteins that cause birch-apple syndrome.

In other areas, such as the Mediterranean, some individuals have adverse reactions to apples because of their similarity to peaches. This form of apple allergy also includes OAS, but often has more severe symptoms, such as vomiting, abdominal pain and urticaria, and can be life-threatening. Individuals with this form of allergy can also develop reactions to other fruits and nuts. Cooking does not break down the protein causing this particular reaction, so affected individuals can eat neither raw nor cooked apples. Freshly harvested, over-ripe fruits tend to have the highest levels of the protein that causes this reaction.

Breeding efforts have yet to produce a hypoallergenic fruit suitable for either of the two forms of apple allergy.

Pests and diseases :

Apple trees are susceptible to a number of fungal and bacterial diseases and insect pests. Many commercial orchards pursue an aggressive program of chemical sprays to maintain high fruit quality, tree health, and high yields. A trend in orchard management is the use of organic methods. These ban the use of some pesticides, though some older pesticides are allowed. Organic methods include, for instance, introducing its natural predator to reduce the population of a particular pest.

A wide range of pests and diseases can affect the plant; three of the more common diseases/pests are mildew, aphids and apple scab.

• Mildew: which is characterized by light grey powdery patches appearing on the leaves, shoots and flowers, normally in spring. The flowers will turn a creamy yellow color and will not develop correctly. This can be treated in a manner not dissimilar from treatingBotrytis; eliminating the conditions which caused the disease in the first place and burning the infected plants are among the recommended actions to take.^[54]
• Aphids: There are five species of aphids commonly found on apples: apple grain aphid, rosy apple aphid, apple aphid, spirea aphid and the woolly apple aphid. The aphid species can be identified by their color, the time of year when they are present and by differences in the cornicles, which are small paired projections from the rear of aphids.^[54] Aphids feed on foliage using needle-like mouth parts to suck out plant juices. When present in high numbers, certain species reduce tree growth and vigor.
• Apple scab: Apple scab causes leaves to develop olive-brown spots with a velvety texture that later turn brown and become cork-like in texture. The disease also affects the fruit, which also develops similar brown spots with velvety or cork-like textures. Apple scab is spread through fungus growing in old apple leaves on the ground and spreads during warm spring weather to infect the new year's growth.

Among the most serious disease problems are fireblight, a bacterial disease; and Gymnosporangium rust, and black spot, two fungal diseases. Codling moths and apple maggots are two other pests which affect apple trees. Young apple trees are also prone to mammal pests like mice and deer, which feed on the soft bark of the trees, especially in winter.

Apples, with skin (edible parts)

Nutritional value per 100 g (3.5 oz)
Energy	218 kJ (52 kcal)
Carbohydrates	13.81 g
- Sugars	10.39
- Dietary fiber	2.4 g
Fat	0.17 g
Protein	0.26 g
Water	85.56 g
Vitamin A equiv.	3 μg (0%)
- beta-carotene	27 μg (0%)
- lutein and zeaxanthin	29 μg
Thiamine (vit. B1)	0.017 mg (1%)
Riboflavin (vit. B2)	0.026 mg (2%)
Niacin (vit. B3)	0.091 mg (1%)
Pantothenic acid (B5)	0.061 mg (1%)
Vitamin B6	0.041 mg (3%)
Folate (vit. B9)	3 μg (1%)
Vitamin C	4.6 mg (6%)
Vitamin E	0.18 mg (1%)
Vitamin K	2.2 μg (2%)
Calcium	6 mg (1%)
Iron	0.12 mg (1%)
Magnesium	5 mg (1%)
Manganese	0.035 mg (2%)
Phosphorus	11 mg (2%)
Potassium	107 mg (2%)
Sodium	1 mg (0%)
Zinc	0.04 mg (0%)
Fluoride	3.3 µg

Read More

Unknown 11:35  No comment

Kent College Karachi

Introduction to the official website of Kent college Karachi !

Read More

Unknown 02:03  No comment