scored 59/100
Mangosteen is a tropical fruit rich in xanthones and polyphenolic compounds with modest micronutrient content, primarily valued for its antioxidant and anti-inflammatory properties.
22.6 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 59.
Mangosteen (Garcinia mangostana) is a Southeast Asian tropical fruit with a thick purple rind and creamy white segments. Historically used in traditional medicine for centuries, it has gained attention in longevity science for its unique bioactive profile. The fruit's primary nutritional advantage lies not in its macronutrient or standard micronutrient content—which is relatively modest—but in its exceptional concentration of xanthones, particularly alpha-mangostin and gamma-mangostin. These polyphenolic compounds have demonstrated antioxidant capacity significantly exceeding that of common berries on a per-gram basis. At 73 kcal per 100g with 1.8g fiber and minimal fat, mangosteen fits well into calorie-controlled diets. The fruit also provides modest amounts of vitamin C (2.9mg), potassium (48mg), and folate (31mcg). Research suggests xanthones may support cardiovascular health, modulate inflammatory pathways, and provide neuroprotective benefits, though human clinical trials remain limited. Mangosteen's seasonality and perishability have historically limited scientific investigation, but emerging evidence supports its inclusion in antioxidant-rich eating patterns associated with healthy aging.
Alpha-mangostin and gamma-mangostin neutralize free radicals and reduce oxidative stress, protecting cellular DNA and reducing age-related cellular damage
Xanthones inhibit NF-κB and other pro-inflammatory signaling pathways, potentially reducing chronic low-grade inflammation linked to aging
Polyphenols enhance nitric oxide production and improve vascular flexibility, supporting healthy blood pressure and circulation
Xanthones cross the blood-brain barrier and protect neurons from oxidative stress and neuroinflammation
Fiber and polyphenols are fermented by beneficial bacteria, promoting microbial diversity and production of short-chain fatty acids
Mangosteen's polyphenols and fiber support digestive and antioxidant processes throughout the day without stimulant properties, making it suitable for any meal or snack
Breaks a fast
Best consumed with or shortly after a meal containing fat to optimize xanthone absorption; no time-dependent contraindications
Per 100 g of the default form. Bars show how much higher or lower mangosteen is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
Mangosteen is classified as a fruit. Mangosteen is a tropical fruit rich in xanthones and polyphenolic compounds with modest micronutrient content, primarily valued for its antioxidant and anti-inflammatory properties.
Mangosteen scores 59/100 in Formulate, making it a limited choice nutritionally. Its strongest contributions come from Folate, Copper, Thiamin. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 140 g serving provides about 0.6 g of protein (~1% of the 50 g daily value).
Not really. A 140 g serving provides about 2.5 g of fiber (~9% of the 28 g daily value).
In a 140 g serving, mangosteen is highest in Copper (~11% DV), Folate (~11% DV).
Not really. A 140 g serving has about 22.6 g of net carbs (25.1 g total minus 2.5 g fiber).
Best any time of day. Mangosteen's polyphenols and fiber support digestive and antioxidant processes throughout the day without stimulant properties, making it suitable for any meal or snack
A typical serving is around 140 g (~102 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating mangosteen alongside several other fruit sources.
Mangosteen pairs nicely with: Pair with fatty fish (salmon, mackerel) because fat-soluble xanthones have enhanced bioavailability with dietary lipids, improving polyphenol absorption; Combine with leafy greens (spinach, kale) because both are antioxidant-rich and synergistically reduce oxidative stress through complementary phytonutrient profiles; Mix with yogurt or kefir because live cultures enhance fermentation of mangosteen polyphenols in the colon, increasing bioactive metabolite production; Pair with turmeric because both contain curcumin and xanthones that amplify anti-inflammatory effects through complementary mechanisms.