Prof. Chen Xiumin's group publishes research on mangiferin
A research group led by Professor Xiumin Chen at Jiangsu University published a review on the dietary sources, absorption, and safety of mangiferin in Critical Reviews in Food Science and Nutrition.
Professor Xiumin Chen's research group from the School of Food and Bioengineering at Jiangsu University has published a review on the dietary sources, absorption, metabolism, bioavailability, and safety of mangiferin. The findings were published online in Critical Reviews in Food Science and Nutrition, a leading international journal in the field of food science.
The review details recent advancements in the absorption and metabolism of mangiferin. It also discusses methods aimed at improving the compound's solubility and bioavailability. Factors influencing mangiferin levels in food sources are examined, alongside novel biotechnological techniques.
The research explores the use of nanotechnology and co-administration strategies to enhance mangiferin's bioavailability. While mangiferin possesses a wide range of biological activities and potential applications in functional foods, its low bioavailability remains a significant challenge for broader utilization.
Mei Suhuan, a PhD student at Jiangsu University, is the paper's first author. Professor Chen Xiumin served as the sole corresponding author. The publication also lists postdoctoral fellow Manivel Perumal and professors Maurizio Battino and David D. Kitts as co-authors.