Tamarindus indica L. – A review of traditional uses, phytochemistry and pharmacology

Abstract

Tamarind (Tamarindus indica, Fabaceae), a tropical fruit found in Africa and Asia is highly valued for its pulp. Tamarind fruit pulp has a sweet acidic taste due to a combination of high contents of tartaric acid and reducing sugars. The pulp is used for seasoning, in prepared foods, to flavour confections, curries and sauces, and as a major ingredient in juices and other beverages. Commercial tamarind-based drinks are available from many countries. Vitamin B content is quite high; carotene and vitamin C contents are low. Presence of tannins and other dyeing matters in the seed testa make the whole seed unsuitable for consumption, but they become edible after soaking and boiling in water. Tamarind kernel powder is an important sizing material in textile, paper and jute industries. Seeds are gaining importance as an alternative source of proteins, and are besides rich in some essential minerals. Seed pectin can form gels over a wide pH range. Leaves and flowers can be eaten as vegetables, and are prepared in a variety of dishes. They are used to make curries, salads, stews and soups. Tamarind leaves are a fair source of vitamin C and α-carotene; mineral content is high, particularly P, K, Ca and Mg. Anti-oxidant, anti-inflammatory, anti-microbial and anti-fungal activity has been documented from several plant parts. Tamarind is also extensively used in tradi- tional medicine. The traditional uses, its phytochemistry and pharmacognosy is reviewed to provided with a particular orientation to its value in sub-Sahara Africa. Key words: Tamarind, Tamarindus indica L., traditional use, phytochemistry, pharmacology, amino acids, fatty acids, minerals, vitamins, anti-nutritional factors

Hydrogel Polysaccharides of Tamarind and Xanthan to Formulate Hydrodynamically Balanced Matrix Tablets of Famotidine

“…is a large, semi-green and dicotyledonous fruit-bearing tree which belongs to the Leguminosae family. It is common in Southeast Asia, India, Pakistan, Bangladesh, Myanmar and Sri Lanka [4]. Tamarind seeds are rich in polysaccharides (~65%-72%), which contain glucose, xylose and galactose units.…”

Tamarind: A Mini-Review

“…A typical fruit/pod contains about 55% pulp, 34% seeds, and 11% shell and fibres. 5 Mainly there are two varieties of tamarind found in India, including red and common brown variety. The pulp of the red variety of tamarind is less acidic in taste while the pulp of brown variety has more acidic or sour taste.…”

“…Tamarind pulp can be processed into number of products including tamarind juice, concentrate, powder, pickles and paste. 5,7 Tamarind pulp also claims some medical uses and is regarded as a digestive, carminative, laxative, expectorant and blood tonic. 11 The pulp has been found to possess hypolipidemic activity.…”

Advances in domestication of indigenous fruit trees in the West African Sahel

“…Seeds, leaves, and flowers are also used in human nutrition, and various products of the species have pharmaceutical properties (De Caluwe et al 2010).…”