In vitro therapeutic evaluation of nanoliposome loaded with Xyloglucans polysaccharides from Tamarindus flower extract

Govindappa, M.; Birawat, Ruchitha; Akshatha, K; Raghavendra, Vinay B.; Munawer, Uzma; Ningaraju, S.; Al-Rashed, Sarah; Srinivas, Ch.; Pugazhendhi, Arivalagan

doi:10.1016/j.ijbiomac.2021.02.140

Cited by 5 publications

(2 citation statements)

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“…Tamarind (Tamarindus indica L.) is a fruit rich in phytochemicals, mainly polyphenols, flavonoids, alkaloids, triterpenes and polysaccharides, responsible for the healing properties of the plant [32,65]. The presence of polyphenols in tamarind is dominated by pro-anthocyanidin groups such as pro-cyanidin B2, apigenin, catechin, epicatechin, pro-cyanidin dimers, and trimers, eriodyctiol, taxifoline, and naringenin [32,[66][67][68], catechin (27.00 mg/g), gallic acid (0.93 mg/g) and naringenin (0.50 mg/g) being most dominant [69,70]. The seed, considered as waste, also has a wide range of flavonoid compounds.…”

Section: Tamarindmentioning

confidence: 99%

“…It is generally consumed fresh for its attractive bittersweet flavour and sometimes dried or ground in products such as juices, syrup, pulps, dehydrated fruits, gelatin, and sweet products [163,164]. Tamarind leaves, pulp, seeds, veins, and skins are sources of bioactive compounds with antioxidant, hypolipidemic, antihyperglycemic, antimicrobial, anti-inflammatory, analgesic, hepatogenic, antihypertensive, and spasmolytic properties [66,68,69,[163][164][165]. The seed, considered as waste, also has a wide range of biological effects.…”

Section: Tamarindmentioning

confidence: 99%

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Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.

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