Abstract

A NARRATIVE REVIEW ON CHEMICALS, THERAPEUTICS USES AND PHARMACOLOGICAL EVIDENCES OF TAMARIND (Tamarindus indica L.)

*Dr. Arshad Ahmad, Dr. Pradeep Kumar, Chanchal, Shipam and Asif Saifi

ABSTRACT

Tropical fruit found in Africa and Asia called the tamarind (Tamarindus indica L., family: Fabaceae) is prized for its pulp. Because of the high tartaric acid and lowering sugar content, tamarind fruit pulp has a sweet acidic flavour. The pulp is a key component in juices and other liquids as well as flavouring, prepared dishes, confections, curries, and sauces. There are several nations that sell beverages using tamarind as an ingredient. Carotene and vitamin C concentration are low whereas vitamin B content is relatively high. The seed testa contains tannins and other colouring substances that render the whole seed unfit for food; nevertheless, after soaking and boiling in water, they become edible. The textile, paper, and jute industries all use tamarind kernel powder as sizing. In addition to being rich in several necessary minerals, seeds are becoming more and more popular as an alternate source of proteins. Over a wide pH range, seed pectin may create gels. Flowers and leaves are served in a variety of recipes and can be consumed as vegetables. They are used to prepare soups, stews, salads, and curries. Tamarind leaves have a high mineral content, especially P, K, Ca, and Mg. They are a fair source of vitamin C and beta-carotene. From various plant components, anti-oxidant, anti-inflammatory, anti-microbial, and anti-fungal action has been proven. Traditional medicine makes considerable use of tamarind.

Keywords: Tamarind, phytochemistry, pharmacology, minerals, anti-nutritional factors, proteins, vitamins.