The rind, seeds, and the flesh are used to prepare the juice, which is credited with having anti-aging, anti-allergen, and antibiotic properties. When the mangosteen is ripe, both the rind and pulp are used for medicinal purposes. The thick maroon rind contains most of the antioxidants that make mangosteen is super.
Mangosteen contains a group of compounds called ‘xanthones’. Their chemicals structure is similar to that of the antioxidant compounds called ‘flavonoids’.
They serve an important purpose by fighting free radicals. Free radicals seek to attain atomic stability by acquiring an electron from the cells in the human body; thereby, causing irreversible oxidation of the cells. There are 40 different xanthones in the mangosteen that may exert some antioxidant effect and they counter the deleterious effects of free radicals thus protecting biological cells.
The Oxygen Radical Absorbance Capacity (ORAC) test shows that mangosteen juice is 20-30 times more effective than other fruits and vegetables in absorbing free radicals.
Xanthones offer benefits such as
• Supporting microbiological balance
• Promoting cell growth
• Regulating cholesterol
• Boosting the immune system
• Promoting suppleness of joints
• Fighting mental fatigue
• Controlling the actions of histamines
• Anti-carcinogenic agent
• Fungicide and bactericide
Mangosteen also contains lycopene, member of the carotenoid group of antioxidants. Lycopene intake has been associated with reduced cancer risk.
In order to reap the benefits of the xanthones, once need to fond mangosteen juice or puree that include the whole fruit. The white aril is delicious and does contain some vitamins and minerals, but the powerful polyphenols are in the maroon rind.
Antioxidants effect in mangosteen juice
