Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part B
Development and characterization of antioxidant-rich mango leaf tea for diabetes management
Author(s): Nirmala Krishnamoorthy and Jenifer Antony
Abstract: Diabetes mellitus (DM) is a growing global health concern, necessitating innovative dietary interventions. This study explores the development of a functional tea incorporating Mangifera indica L. (mango) leaves and anti-diabetic spices to enhance glucose regulation and antioxidant benefits. Mango leaves are rich in bioactive compounds such as mangiferin and polyphenols, known for their insulin-sensitizing properties. The tea was formulated using mango leaves, tea leaves, ginger, cinnamon, cardamom, and black pepper, with honey as a natural sweetener. Sensory evaluation by 30 panelists indicated high acceptability, particularly for Mixture B. Nutritional analysis confirmed high polyphenol (139 mg/100 g) and vitamin C (537 mg/100 g) content, supporting its functional potential. Microbiological testing validated its safety, with a stable shelf life of 30 days. This study highlights the potential of mango leaf-based tea as a natural dietary intervention for diabetes management, warranting further clinical research.
DOI: 10.22271/foodsci.2025.v6.i1b.192
Pages: 120-123 | Views: 80 | Downloads: 53
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How to cite this article:
Nirmala Krishnamoorthy, Jenifer Antony. Development and characterization of antioxidant-rich mango leaf tea for diabetes management. J Curr Res Food Sci 2025;6(1):120-123. DOI: 10.22271/foodsci.2025.v6.i1b.192
