The Garcinia Mangostana I. (Queen of fruits), more commonly known as Mangosteen, is a fruit that belongs to the family of Guttiferae, typical of southeast Asia. Countries such us Thailand, India and Malaysia have enjoyed its benefits for thousands of years.

The Mangosteen tree can grow to a maximum height ranging between 6 and 25 metres. The fruit is round in shape, with an intense purple color and the inside is divided into 4 – 8 slices of edible and creamy milky white, with a vague peach taste.

The membrane below the skin contains polyphenolic acids (among which the tannin and the xanthone) that prevent insect infestations, fungal infections, plant viruses and bacteria.

The collection phase of the Mangosteen must take place in the period immediately prior to the ripe stage, otherwise the result might not achieve ripeness after the detachment from the tree. It is also very important that collection is done manually, without allowing the fall of the fruit to the ground which would cause unstoppable fermentation processes damaging the chemical and organoleptic characteristic. The many great features of Mangosteen are contained in the same composition.

Mineral and trace elements

Potassium, calcium, phosphorus, iron.  


B1, B2, B6, and C.

Mangosteen is located at the top of the ORAC tables (Oxygen Radical Absorbance Capacity – Capacity to absorb oxygen radicals).

Comparing the Mangosteen with blueberry, renowned for its high antioxidant power, we note that while the blueberry has a capacity of 3,200 ORAC, the Mangosteen can reach 25,000 ORAC.