Mangosteen Health Benefits

Mangosteen Melbourne article on Mangosteen Health Benefits:

Back in the day, mangosteen was relatively unknown in the West. However, it has gained a significant boost in popularity because more and more people are learning about its many benefits. This includes its unforgettable taste that many compare to a cross between an orange and a strawberry. However, the mangosteen has more to offer than a delicious tasting pulp; this fruit is now being lauded for its beneficial medicinal and nutritional properties.

The mangosteen is native to the tropical region of Southeast Asia. It is admittedly odd-looking and has a dark purplish exterior that is reminiscent of an eggplant. When it is opened, the pulp looks like it was grown in slices; similar to an orange.

Mangosteen Melbourne: Preliminary studies indicate that the mangosteen has antifungal and antibacterial properties that are extremely helpful when fighting off infection. In addition, it also contains a high number of antioxidants as well as vitamins and minerals like potassium, fibre, calcium, iron, and Vitamin C just to name a few.

It is also said that the mangosteen helps to boost the body’s ability to fight off infections and other diseases. This is due to the high level of xanthones that it contains; xanthones are an important substance that has been proven to boost the immune system and improve the general well being of the mind and body. With all of these benefits, the mangosteen is truly the Queen of Fruits.

Mangosteen tree
Mangosteen Melbourne article continues:

A tropical tree, the mangosteen has to be grown in always warm conditions, as exposure to temperatures below 0 °C (32 °F) for

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prolonged periods will usually kill a mature plant. They are known to recover from brief cold spells rather well, often with damage only to young growth. Experienced horticulturists have grown this species outdoors, and brought them in extreme south Florida. During this period, the fruit increases in size until its exocarp is 6–8 centimeters (2.4–3.1 in) in outside diameter, remaining hard before a final, abrupt ripening stage.
The subsurface chemistry of the mangosteen exocarp contains an array of polyphenols, such as xanthones and tannins that assure astringency which discourages infestation by insects, fungi, plant viruses, bacteria, and animal predation while the fruit is immature. Colour changes and softening of the exocarp are natural processes of ripening that indicate the fruit can be eaten as well as the seeds have finished growing.

When the growing mangosteen fruit has stopped expanding, chlorophyll synthesis slows as another colour phase begins. This whole process occurs over a period of ten days as the edible quality of the fruit peaks.
Over the days following removal from the tree, the exocarp hardens to an extent based upon post-harvest managing and ambient storage conditions, particularly relative humidity levels. If the ambient humidity is high, exocarp hardening may take a week or more when the flesh quality is peaking and excellent for consumption. However, after a few additional days of storage, especially when unrefrigerated, the flesh in the fruit might spoil without any obvious external indications. Together with the hardness of the rind as a sign of freshness to the first two weeks following harvest is therefore unreliable because the rind does not accurately reveal the interior condition of the flesh. If the exocarp is soft and yielding as it is when ripe and fresh from the tree, the fruit is usually great. The number of fruit segments corresponds exactly with the number of stigma lobes on the exterior apex; consequently, a greater number of fleshy segments also corresponds with the fewest seeds. The circle of wedge-shaped segments contains 4–8, infrequently 9 sections, the bigger ones harbouring the apomictic seeds that are unpalatable unless roasted. As a non-climacteric fruit, a chosen mangosteen does not ripen further, so needs to be consumed soon after harvest.
Often called a subtle delicacy, mangosteen Melbourne flesh bears an exceptionally mild aroma, quantitatively having about 1/400th of the chemical constituents of fragrant fruits, explaining its comparative mildness. The main volatile elements having caramel, grass and butter notes within the mangosteen fragrance are hexyl acetate, hexanol, and α-copaene.

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