Dorri - Fresh Sweet Tamarind (Available from 150g to 2kg) (500g)

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Manalo, Lalaine (August 14, 2013). "Sinampalukang Manok". Kawaling Pinoy . Retrieved March 27, 2021. Tamarind also has high acid content. Overconsumption can increase the acid levels in your digestive system and lead to acidity ( 17).

Because tamarind ripe fruit is high in sugar, people with diabetes may want to limit their consumption.Eye drops containing a combination of polysaccharides from tamarind seeds and hyaluronic acid improved symptoms of dry eyes and reduced damage to the cornea in a clinical study of 48 people [ 43]. Here’s three ways that you can easily extract Tamarind pulp/juice without wasting too much time in the mornings!

Isolation and structure elucidation of phenolic antioxidants from Tamarind (Tamarindus indica L.) seeds and pericarp, Food and Chemical Toxicology, US National Library of Medicine, National Institutes of Health. Razali, N.; Mat Junit, S.; Ariffin, A.; Ramli, N. S.; Abdul Aziz, A. (2015). "Polyphenols from the extract and fraction of T. indica seeds protected HepG2 cells against oxidative stress". BMC Complementary and Alternative Medicine. 15: 438. doi: 10.1186/s12906-015-0963-2. PMC 4683930. PMID 26683054. We are dedicated to providing the most scientifically valid, unbiased, and comprehensive information on any given topic. In beverage form, it was commonly used to treat diarrhea, constipation, fever, and malaria. The bark and leaves were also used to promote wound healing ( 1). The following purported benefits are only supported by limited, low-quality clinical studies. There is insufficient evidence to support the use of tamarind for any of the below-listed uses. Remember to speak with a doctor before using tamarind for health reasons, and never use it in place of something your doctor recommends or prescribes. 1) Fluoride ToxicitySound like too much work for you? If you want to use tamarind as an ingredient in cooking, you can also buy it in various forms, like: In Indian cuisine, tangy tamarind plays many roles. It acts as a preservative, a cooling agent, and a remedy—its paste relieves the itchy mouthfeel that comes from eating tubers like yam and taro. It’s also sour and sharp; as Saee Koranne-Khandekar explains in her book Pangat, a Feast, tamarind plays a crucial part in balancing flavors. When added to the lentil vegetable stew sambar and to other curries like puli kuzhambu, which consists of vegetables like moringa pods, eggplant, or okra cooked in a tamarind base, its sharpness contrasts with the spices. In the 16th century, it was introduced to Mexico and Central America, and to a lesser degree to South America, by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the region's cuisine. [22] The evergreen leaves are alternately arranged and pinnately lobed. The leaflets are bright green, elliptic-ovular, pinnately veined, and less than 5 centimetres (2 inches) in length. The branches droop from a single, central trunk as the tree matures, and are often pruned in agriculture to optimize tree density and ease of fruit harvest. At night, the leaflets close up. [9] [ failed verification] In these hamsters, it also prevented the hardening of the arteries (atherosclerosis) by boosting levels of the powerful antioxidants superoxide dismutase, catalase, and glutathione peroxidase. These antioxidants prevent LDL cholesterol from oxidizing. Oxidized LDL is harmful: it plays a key role in atherosclerosis and heart disease [ 40].