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Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Arnia Sari Mukaromah, Fitria Susilowati
Tamarind (Tamarindus indica L.) is an indigenous plant in Africa, India, Thailand, Bangladesh, Sri Lanka, Indonesia, Mexico, and Costa Rica. Tamarind has been used as a food seasoning and flavoring agent for food and drinks. Tamarind fruit pulp contains tartaric acid, reducing sugar, vitamin B, vitamin C, carotene; and this pulp has been used as a food component, curries, sauces, confectionery flavoring and the major component in beverages. Moreover, tamarind leaves, flowers, and seeds are also served as vegetables, salad, curries, and soup [24].
Anti-Inflammatory Activity of Wild Medicinal Plants of Piauí State-Brazil
Published in Mahendra Rai, Shandesh Bhattarai, Chistiane M. Feitosa, Ethnopharmacology of Wild Plants, 2021
Valdiléia Teixeira Uchôa, Mahendra Rai, Gilmânia Francisca Sousa Carvalho, Herbert Gonzaga Sousa, Patrícia e Silva Alves, Renata da Silva Carneiro, Ariane Maria da Silva Santos Nascimento, Felipe Pereira da Silva Santos, Gabriel e Silva Sales
The Tamarindus indica L., commonly known as tamarind, is a tropical tree belonging to the family Leguminosae, subfamily Caesalpiniaceae (Rai et al. 2018). It is very decorative, but slowly growing tree, reaching up to 30 m in height, canopy diameter of 12 m, circumference of 17, trunk of 7 m and, under favorable conditions, reaching up to 200 years of life (Santos-Serejo et al. 2009). Its availability is seasonal; in Brazil, it occurs mainly during the dry season of the year (July to October), but can be on the market all year round in the form of frozen pulp (García et al. 2012).
Abies Spectabilis (D. Don) G. Don (Syn. A. Webbiana Lindl.) Family: Coniferae
Published in L.D. Kapoor, Handbook of Ayurvedic Medicinal Plants, 2017
Chemical constituents—Tamarind pulp contains tartaric acid (5%), citric acid (4%), malic and acetic acid, tartaric of potassium (8%), invert sugar (25 to 40%), gum, and pectin. Seed testa contains a fixed oil and insoluble matter. Seeds contain albuminoids, fat, carbohydrate (63.32%), fiber, and ash containing phosphorus and nitrogen. Fruits contain a small amount of oxalic acid. Tamarind kernel contains polysaccharides. The leaves are reported to contain glycosides69,178
Trypsin inhibitors: promising candidate satietogenic proteins as complementary treatment for obesity and metabolic disorders?
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2019
Vanessa Cristina Oliveira de Lima, Grasiela Piuvezam, Bruna Leal Lima Maciel, Ana Heloneida de Araújo Morais
Another promising source of an inhibitor with satietogenic activity are the seeds of the tamarind fruit. The trypsin inhibitor isolated from Tamarindus indica L. (TTI) was able to reduce the food intake of eutrophic Wistar rats by about 47%, leading to a reduction in weight gain of approximately 70% compared to the control group when compared to a standard protein or SBTI. In vivo protein digestibility tests showed that this reduction was not associated with deleterious effects of the inhibitor, but rather with the development of some satiety mechanism. This mechanism was associated with CCK activity whose serum levels were significantly higher in animals that received a diet containing TTI, but without significant difference between the doses administered. Histological analyses of liver and pancreas did not demonstrate pathological changes in the group supplemented with the trypsin inhibitor14.
Encapsulation of bioactive compounds extracted from Cucurbita moschata pumpkin waste: the multi-objective optimisation study
Published in Journal of Microencapsulation, 2022
Slađana Stajčić, Pezo Lato, Jasna Čanadanović-Brunet, Gordana Ćetković, Anamarija Mandić, Vesna Tumbas Šaponjac, Jelena Vulić, Vanja Šeregelj, Jovana Petrović
Knowledge of the density of a product is important for processing, packaging, storage, and transport (Cynthia et al. 2015). The advantage of powders with higher bulk density is that they can be stored in large amounts in smaller containers when compared to products with lower densities (Cynthia et al. 2015; Santana et al. 2016). In addition, lower bulk density implies that the product will be in contact with a greater amount of air, increasing the possibility of oxidation and reduced stability (Santana et al. 2016). The bulk density of OE-T and OE-EE was 0.23 g/mL and 0.21 g/mL, while their tapped density was 0.35 g/mL and 0.33 g/mL, respectively (Table 3). Hence, OE-T and OE-EE according to calculated Carr’s index (35.49% and 36.91%, respectively) and Hausner’s ratio (1.55 and 1.58, respectively) are classified into powders with very poor flow properties and high cohesiveness (Table 3). In the study of Cynthia et al. (2015), the bulk density of encapsulates of tamarind pulp extract varied from 0.33 to 0.40 and was significantly affected by the carriers (gum acacia, maltodextrines and their combination) used. In the study of Kulthe et al. (2016), the β-carotene microcapsules with maltodextrin as wall material showed good flow characteristics, while those with potato starch and gelatine as wall materials showed fair flow characteristics. Díaz et al. (2019) based on bulk density (350.25 kg/m3), tapped density (480.30 kg/m3), calculated compressibility (27.36%) and Hausner’s ratio (1.37) classified microcapsules of carotenoid-rich paprika oleoresin with maltodextrin as a powder with poor flowability and strong cohesiveness.
Prospecting in silico antibacterial activity of a peptide from trypsin inhibitor isolated from tamarind seed
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2023
Gerciane Silva de Oliveira, Amanda Maria de Souza Nascimento, Anna Beatriz Santana Luz, Ana Júlia Felipe Camelo Aguiar, Mayara Santa Rosa Lima, Lídia Leonize Rodrigues Matias, Isabel Rodríguez Amado, Thais Souza Passos, Karla Suzane Florentino da Silva Chaves Damasceno, Norberto de Kássio Vieira Monteiro, Susana Margarida Gomes Moreira, Lorenzo Pastrana, Ana Heloneida de Araújo Morais
Tamarind seeds were obtained from the local market in the city of Natal-RN. They were botanically identified by the Brazilian Institute for the Environment and Renewable Natural Resources (IBAMA) Natal/RN (Brazil). In addition, the material was registered in the National System for the Management of Genetic Heritage and Associated Traditional Knowledge (SisGen) under the number AF6CE9C.