Introducing Mangosteen

The mangosteen is a fruit originating in Southeast Asia. It is considered a member of the plant family Clusiacea

The latin name for the mangosteen is Garcinia mangostana L. and the genus Garcinia is an honor bestowed upon Laurent Garcin by Linnaeus for his work as a botanist and naturalist in the 18th century. The mangosteen as a fresh fruit is in great demand in its native range and is savored by all who find its subtle flavors a refreshing balance of sweet and sour. It should be pointed out that Asians consider many foods to be either 'cooling' such as the mangosteen or 'heating' such as the durian depending on whether they possess elements that reflect yin and yang. This duality is commonly used to help describe balance in many aspects of life in general and food in particular throughout Asia.

The mangosteen has a soft white edible centre which is similar in construction to the sections of an orange, with possibly one seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is somewhat soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside.

In fact, the whole mangosteen fruit has been utilised to treat a variety of health conditions. As early as 600 AD, scribes in Southeast Asia recorded the use of the mangosteen as a general remedy and healing agent.

The mangosteen rind was sliced and dried, then ground to a powder and administered as an herbal preparation. The mangosteen rind was steeped in water overnight and taken as a tea. The mangosteen rind was made in to an ointment and applied externally as a lotion.

It was through these popular uses that the benefits of mangosteen were passed down through history and several scientists and explorers took note.

When Europeans explored Southeast Asia folklore related to the mangosteen first spread to Western culture.

While you've probably heard of vitamin C, xanthones are slightly less well known. In short, xanthones are a unique class of biologically active compounds that possess a number of bioactive capabilities—such as antioxidant properties

Over 200 xanthones are currently known to exist in nature, and approximately 40 of them are found in mangosteen. Xanthones possess documented biological activity that has drawn the interest of the medical community for several decades. First isolated in 1855 by a German scientist studying dysentery, the yellow compound was named after the Greek word for yellow, xanthos.

The mangosteen has also been shown to contain powerful antioxidants, compounds that inhibit oxidation or reactions promoted by oxygen and peroxides.

First, a word about free radicals: There is no escaping free radicals. They are in your food, air and environment, and they storm your body every day.

Free radicals seek out electrons in order to become atomically balanced and attack your body's cells, stealing electrons from any substance with which they come in contact. This damage—often known as oxidation—is irreversible.

But, before you get too depressed, there's good news: Antioxidants are highly regarded for their ability to protect the body from the deteriorating effects of free radicals. They preempt free-radical damage by donating the needed electron and balancing the substance, rendering the free radical harmless.

Derived from the Greek word phyto (plant) and nutrient (a constituent of food necessary for normal physiological function), phytonutrients—also known as phytochemicals—are natural, bioactive compounds found in plant foods.

Most phytonutrients overlap and complement one another, boasting complete benefits that include antioxidant effects and immune system stimulation. In short, specific phytonutrients found in fruits and vegetables work together with other nutrients to protect your health. These protective plant compounds are an emerging area of health and nutrition, with new research reported almost daily.