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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Mangifera indica unripe
Poudre de mangue non mature, sèche et acidulée, utilisée comme médicament culinaire en ayurvéda pour les affections digestives et comme source de vitamine C.
Amchur (Mangifera indica unripe) is a sour spice derived from dried unripe mangoes, traditionally used in Ayurveda as a digestive aid and vitamin C supplement. Its primary active compounds include gallic acid, vitamin C, citric acid, and mangiferin, which contribute to its antioxidant, anti-inflammatory, and digestive properties. Modern research supports its use as a mild antioxidant and vitamin C source, though clinical evidence remains limited.
The sour taste of amchur stimulates salivary and gastric secretions via activation of sour taste receptors (TAS2R) and possibly TRP channels, enhancing digestion. Its polyphenols, particularly gallic acid and mangiferin, exhibit antioxidant activity by scavenging free radicals and upregulating endogenous antioxidant enzymes like superoxide dismutase and catalase. Vitamin C (ascorbic acid) acts as a cofactor in collagen synthesis and immune function, while citric acid may chelate minerals and enhance iron absorption. Mangiferin has been shown to inhibit the NF-κB pathway, reducing inflammation.
Poudre de mangue non mature, sèche et acidulée, utilisée comme médicament culinaire en ayurvéda pour les affections digestives et comme source de vitamine C.
Amchur (Mangifera indica unripe) is a sour spice derived from dried unripe mangoes, traditionally used in Ayurveda as a digestive aid and vitamin C supplement. Its primary active compounds include gallic acid, vitamin C, citric acid, and mangiferin, which contribute to its antioxidant, anti-inflammatory, and digestive properties. Modern research supports its use as a mild antioxidant and vitamin C source, though clinical evidence remains limited.
The sour taste of amchur stimulates salivary and gastric secretions via activation of sour taste receptors (TAS2R) and possibly TRP channels, enhancing digestion. Its polyphenols, particularly gallic acid and mangiferin, exhibit antioxidant activity by scavenging free radicals and upregulating endogenous antioxidant enzymes like superoxide dismutase and catalase. Vitamin C (ascorbic acid) acts as a cofactor in collagen synthesis and immune function, while citric acid may chelate minerals and enhance iron absorption. Mangiferin has been shown to inhibit the NF-κB pathway, reducing inflammation.