RETRACTED: Tamarind: A diet‐based strategy against lifestyle maladies

Abstract

The modern‐day review article is an exquisite attempt to demonstrate the extreme therapeutic potential of tamarind fruit (Tamarindus indica), particularly its pulp, seed, and leaf extract, against lifestyle‐related chronic disorders. The rapid transition in the diet patterns and also the varying lifestyle of the people has made its way forth, a momentous upsurge in a number of chronic as well as degenerative diseases. An excess of foods having functional and nutraceutical significance has come into view recently. These foods have emerged as effective therapeutical remedies against these disorders owing to their natural phytochemical constituents present in them, in abundance. Tamarindus indica serves as a proverbial herbal medicine in each and every part of the world that is known to mankind. Also, the tamarind kernel powder (TKP) is of immense commercial significance in some of the major, leading industries of the World. The derivation of an important gel‐forming substance (polysaccharide), named as “jellose,” from the decorticated seed kernels of tamarind fruit has led to the manufacture of pectin. It is used in industrial scale in the preparation of various products like jams, jellies, and most important in the preparation of cheese. It plays an evident role as a stabilizer of commercial significance, and it has also been greatly recommend by the scientists to be used as a potent ingredient in a range of pharmaceutical products. The leaves of tamarind plant are also used as part of the daily diet in several countries where they are readily consumed in fresh form and especially during drought season.

Microbiology, antioxidant, and antibacterial activity of sinom kombucha

“…Tamarind leaves contain polyphenolic compounds such as apigenin, catechin, epicatechin, and procyanidin B2. The higher the polyphenol content in a substance, the higher the total phenol content during fermentation (Arshad et al, 2019). Phenolic compounds have high antibacterial activity (Cardoso et al, 2020).…”

Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity

“…It is important to note that, antioxidant substances are the ones that slow or prevent food oxidation (Sucupira et al, 2012), and decrease oxidative damages caused to the human body by free radicals (Arshad et al, 2019). Natural antioxidants include several compounds, such as tocopherol, vitamin C, phenolic compounds, among others, which are present in plants and fruits (Arshad et al, 2019;Sucupira et al, 2012). Products with antioxidant properties can reduce the risks of diseases through positive actions in the biological functions of the human body.…”

New Cholesteryl Ester Transfer Protein from Indonesian Herbal Plants as Candidate Treatment of Cardiovascular Disease

“…Regarding the herbalDB database, Indonesian herbal plants that contain L-(+)-tartaric acid, chitranone, and oxoxylopine are Tamarindus indica (tamarind), Plumbago zeylanica, and Annona reticulata, respectively. Tartaric acid is the main compound in the pulp of Tamarind, and this fruit extract has the potential to prevent atherosclerosis in humans, given its potent antioxidant activity [24]. Chitranone is an active compound of the flavonol group belonging to the flavonoid class.…”