Mangosteen

Nutrition per ~140 g · ⅔ mango

22.6 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

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.

What it feeds primary sources only

Systems

Pathways

Overview

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.

Health benefits 5

Pairs 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

In the kitchen

• Select mangosteens with dark purple rind and slight softness—avoid rock-hard fruit or those with brown spots indicating overripeness or decay
• Store at room temperature for 1-2 days or refrigerate for up to 2 weeks; the rind protects fruit longer than most berries, but quality declines rapidly once refrigerated
• Consume the white segments fresh immediately after opening for maximum xanthone content, as polyphenol compounds degrade with air exposure and oxidation
• Source frozen or freeze-dried mangosteen powder in off-season to maintain antioxidant intake year-round, as fresh availability is limited to June-September in most markets

When to eat it anytime

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