Is it good for diabetics to eat mangosteen?

I am 53 years old, have had type 2 diabetes for the past two years, blood sugar control is stable.

I really like eating mangosteen but I'm afraid of increasing my blood sugar. Please advise me, doctor. (Thuy Hoa, Tien Giang )

Reply:

Mangosteen is a tropical fruit native to Southeast Asia. In traditional medicine, mangosteen is used to treat a number of diseases. Mangosteen is round, has a large stem, and is dark purple when ripe. The flesh is divided into many soft white segments. It has a sweet, slightly sour taste and a characteristic aroma. 196 grams of mangosteen flesh contains 143 calories; 35 grams of carbohydrates; 3.5 grams of fiber, one gram of fat, one gram of protein...

Although mangosteen is sweet, its glycemic index (GI) is 25, belonging to the group of low GI foods, and does not cause a rapid increase in blood sugar after eating. Diabetics should choose fresh, ripe mangosteen with smooth skin. The amount of flesh they can eat is about 100-150g per day. They should not eat canned or frozen mangosteen because these products contain sugar, which increases the GI of the food and can cause an increase in blood sugar after eating. Mangosteen can be eaten fresh, used in smoothies or salads.

In addition to its delicious, aromatic flavor and rich nutrition, mangosteen also has the following uses:

Supports blood sugar control: Xanthones and fiber compounds in mangosteen can help balance blood sugar levels and improve diabetes control. In 2018, Sapienza University of Rome (USA) conducted a study on a group of obese women with diabetes who took 400 mg of mangosteen per day for 26 weeks. The results of the study participants significantly reduced insulin resistance (cells in the body have reduced ability to respond to the effects of the hormone insulin).

Rich in antioxidants: Mangosteen contains a group of secondary metabolites (compounds that are not directly involved in the growth and development process) with strong antioxidant properties including: alpha, gamma mangostins, isoprenylated xanthones. These antioxidants have the ability to neutralize potentially harmful molecules called free radicals, which are associated with various chronic diseases.

Ripe mangosteen has a deep purple color, shiny, smooth skin. Photo: Bao Tran — Ripe mangosteen has a deep purple color, shiny, smooth skin. Photo: *Bao Tran*

Anti-inflammatory: Because it contains many antioxidants, mangosteen has the effect of reducing inflammation through the inhibition of the release of nitric oxide, prostaglandin E2 and pro-inflammatory cytokines. At the same time, mangosteen is also rich in fiber, bringing many different benefits, including the effect of reducing inflammation.

Inhibits fat accumulation: Alpha glucosidase present in this fruit has the property of lowering glucose (sugar) and increasing the production of pancreatic beta cells. In addition, alpha mangostin is a pancreatic lipase (a type of enzyme) inhibitor, similar to anti-obesity drugs that inhibit fatty acid synthesis, inhibiting fat accumulation in the body.

Boosts Immunity: Vitamin C and fiber found in mangosteen play an important role in the immune system. Fiber supports healthy gut bacteria, which is essential for boosting immunity. Vitamin C, on the other hand, provides for the proper functioning of immune cells. Other substances found in mangosteen have antibacterial properties, which benefit the immune system by fighting harmful bacteria.

Maintain healthy skin: Exposure to sunlight is the main cause of aging and skin cancer. Alpha mangostin in this fruit is an antioxidant that can reduce wrinkles caused by UVA, UVB rays and increase skin elasticity. Mangosteen is a tropical fruit that contains many nutrients that are good for diabetics. However, diabetics should not only eat mangosteen and forget other fruits and vegetables.

MD.CKI Tran Dong Hai
Department of Endocrinology - Diabetes, Tam Anh General Hospital, Ho Chi Minh City

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