To Demystify Savory Tamarindus indica Linn. for Healthcare

Raaz K Maheshwari*¹, Bhanwar Lal Jat², Sabiha Khan³, Rajnee³, Manisha Mavai⁴, Urmila Chaudhary^5
1Department of Chemistry, SBRM Govt. PG College, Nagaur, Rajasthan, India
²Department of Botany, SBRM Govt. PG College, Nagaur, Rajasthan, India
³Department of Zoology, Govt. PG College, Ajmer, Rajasthan, India
⁴Department of Physiology, M G Medical College, Jaipur, Rajastan, India
⁵Department of Physiology, SN Medical College, Nagaur, Rajasthan, India
Received: 25 June 2014, Accepted: 28 August 2014, Published Online: 15 December 2014

Abstract
Tamarind pods come from the tamarind tree (deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind (Tamarindus indica Linn.) tree produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste.), which originally came from Africa, but can now be commonly found, and used in the cuisine of, Asia, Arabia, Australia, Mexico, and South America. In Mexico and some other Latin American countries, it is called tamarindo. Tamarinds contain high levels of tartaric acid, just as citrus fruits contain citric acid, providing not just a zing to the taste buds, but evidence of powerful antioxidant action zapping harmful free radicals floating through physiological system. Other phytochemicals found in tamarinds include limonene, geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine, and alkyl thiazoles. Known to be useful in traditional medicine for diabetes and obesity, tamarind seed extract underwent examination to see if its high levels of polyphenols and flavonoids might increase glucose uptake in such patients. The positive expression showed a marked anti-diabetic effect, indicating the possibility of formulating a new tamarind seed extract-based herbal drug for diabetes therapy. Tamarind seed extract, which is appetizingly flavorful, is one of the most highly prized foods in Asian and Indian cuisine.  Tamarind per 100g contain calories (239), carbohydrates (62g), fibre (5g), protein (3g), impressive amounts of essential nutrients.  Other prominent benefits include niacin, vitamin C, fiber, and pyridoxine, proving it to be a uniquely beneficial food. The aim of the present review is to describe   phytochemical constituents and to explore medicinal and pharmacologic activities of T. indica’s potential as multipurpose tree species.
Keywords: Phytochemicals, Antioxidants, Geraniol, Alkyl thiazoles, Diabetes, Obesity, Antibacterial activity, Tartaric acid Amtimicrobial activity, TKP