Post by beebs on Jul 29, 2011 9:29:20 GMT -5
Tamrind has been used in Ayurvedic medicine for thousands of years. SUCCESSFULLY for indigestion, bile, cholesterol, anti cancer & diabetes. As an anti microbial, its been used to preserve dry fish for up to six months. Used against Salmonella and Staph Aureus. Its known to bind and help excrete fluoride.
The seeds, the leaves, the bark, and the pulp of the fruit all contain high anti oxidants. The pulp of the tamarind fruit contains, Niacin, Thiamine, Vit C, potassium, phosphorus, calcium, and Nicotinamide, B2 and, hum, I can't remember.
An anti cancerous compound in the seeds of tamarind, xylogliucan, is being used with some other chemically manufactured anti cancer drugs. Similarly, This compound is found in the Pacific Yew.
Its being touted to be used with the use of some fluoroquinolones for ocular infections, because of the kinetics of the two. Why not use it on its own for its antibacterial and chemotherapeutic effects? Personally, I don't like the idea of using an FQ which contains chemically artificial chemotherapeutic compounds and the xyloglucan which is another natural chemotherapeutic, to facilitate pharmacokinetics and better absorption of the Fluoroquinolones.
I read somewhere, that the tamarind juice from pulp contains some anti cancer agents, need to read up more on that one.
There is plenty of info out there, but to start with, the paper below discusses the properties in tamarind pulp for Salmonell and Staph.
I tried it a few months ago, and had a reaction. More recently, on and off, I have been putting fresh tarmarind paste in warm water and drink it a few times a day, suffered no reactions, except for the benefits.
PS. The paste in warm water in concentration works wonders as a gentle laxative ;D
Phytochemical Detection and in vitro Evaluation of Tamarind Fruit Pulp for Potential Antimicrobial Activity
Dipali Y. Jadhav, Akshaya K. Sahoo, Jai S. Ghosh, Rahul C. Ranveer and Aruna M. Mali
Abstract: The Tamarind (Tamarindus indica) pulp extracts were screened for their anti-microbial activities using the agar well diffusion method and detection of phytochemicals was carried out by Gas-Chromatography-Mass Spectrometry (GC-MS). The extracts were tested against seven bacteria and three fungal strains. Among all tested microorganisms the tamarind pulp extracts exhibited higher antimicrobial activities against Salmonella typhimurium (NCIM 2501) and Staphylococcus aureus (NCIM 5021) and lower activity against Aspergillus niger (NCIM 545). Tamarind pulp extracts were more potent than the tartaric acid solution. The major phytochemicals detected in tamarind pulp extracts were 2-Furancarboxaldehyde, 2, 3-Butanediol, 2-Furancarboxaldehyde, 5-methyl. This investigation throws light on possible applications of the tamarind fruit pulp in natural preservation of food and food products.
INTRODUCTION
The plant, Tamarindus indica L. commonly known as tamarind belongs to the family Ceasalpiniaceae (Fabaceae) indigenous to India and south East Asia. The pulp of the fruit is widely used for food and beverage products like syrup, juice, concentrates and exotic food speciality products like chutneys, curries, pickles and meat sources (Ishola et al., 1990). Fruit pulp is used to alley thirst which is nutritive and forms useful drinks given to persons recovering from sickness (Morton, 1987). It is rich in tartaric acid, citric acid, vitamin C and sugars (Nyadoi and Abdullah, 2004).
In India, Tamarind fruit pulp is used to make Tamarind Fish which is a sea food pickle. The juice is used to preserve fish up to 6 months when mixed with acetic acid. Juice is also used in barbecue sauces (El-Siddig et al., 2006). The most outstanding characteristic of tamarind is like taste, the acid is due to blend of tartaric acid and sugars which is uncommon in other fruits (Ulrich, 1970).
It is added to the other foods to give a sour taste and used as antioxidants. The frequent use of tamarind fruit as a food (Bhattacharya et al., 1994) and the traditional application of their crude extracts for medicinal purposes have stimulated diverse studies concerning to it’s chemical composition (Lanhers et al., 1996). Tamarind pulp is popularly employed in the general traditional medicine practice as a drug conveyor and in the treatment of various diseases and skin disorders. Morever, diverse medicinal liquor made of the tamarind pulp are recommended in developing countries for their laxative, antiseptic, diuretic and anti-inflammatory effects (Rimbau et al., 1999). They have also been showed to be beneficial in controlling fever (Khurana and Ho, 1989). Contrary to the synthetic drugs, antimicrobials of plant origin are not associated with many side effects and have an enormous therapeutic potential to heal many infectious diseases (Iwu et al., 1999). Making antimicrobial drug therapy effective, safe and affordable has been the focus of interest during recent years (Sharma et al., 2002). In the present study attempts have been made to screen mature unripe tamarind fruit pulp extracts for possible antimicrobial activity and finding the expected reasons for antimicrobial activities by determining the phytochemicals present there in.
www.medwelljournals.com/fulltext/?doi=ijtmed.2010.68.72
The seeds, the leaves, the bark, and the pulp of the fruit all contain high anti oxidants. The pulp of the tamarind fruit contains, Niacin, Thiamine, Vit C, potassium, phosphorus, calcium, and Nicotinamide, B2 and, hum, I can't remember.
An anti cancerous compound in the seeds of tamarind, xylogliucan, is being used with some other chemically manufactured anti cancer drugs. Similarly, This compound is found in the Pacific Yew.
Its being touted to be used with the use of some fluoroquinolones for ocular infections, because of the kinetics of the two. Why not use it on its own for its antibacterial and chemotherapeutic effects? Personally, I don't like the idea of using an FQ which contains chemically artificial chemotherapeutic compounds and the xyloglucan which is another natural chemotherapeutic, to facilitate pharmacokinetics and better absorption of the Fluoroquinolones.
I read somewhere, that the tamarind juice from pulp contains some anti cancer agents, need to read up more on that one.
There is plenty of info out there, but to start with, the paper below discusses the properties in tamarind pulp for Salmonell and Staph.
I tried it a few months ago, and had a reaction. More recently, on and off, I have been putting fresh tarmarind paste in warm water and drink it a few times a day, suffered no reactions, except for the benefits.
PS. The paste in warm water in concentration works wonders as a gentle laxative ;D
Phytochemical Detection and in vitro Evaluation of Tamarind Fruit Pulp for Potential Antimicrobial Activity
Dipali Y. Jadhav, Akshaya K. Sahoo, Jai S. Ghosh, Rahul C. Ranveer and Aruna M. Mali
Abstract: The Tamarind (Tamarindus indica) pulp extracts were screened for their anti-microbial activities using the agar well diffusion method and detection of phytochemicals was carried out by Gas-Chromatography-Mass Spectrometry (GC-MS). The extracts were tested against seven bacteria and three fungal strains. Among all tested microorganisms the tamarind pulp extracts exhibited higher antimicrobial activities against Salmonella typhimurium (NCIM 2501) and Staphylococcus aureus (NCIM 5021) and lower activity against Aspergillus niger (NCIM 545). Tamarind pulp extracts were more potent than the tartaric acid solution. The major phytochemicals detected in tamarind pulp extracts were 2-Furancarboxaldehyde, 2, 3-Butanediol, 2-Furancarboxaldehyde, 5-methyl. This investigation throws light on possible applications of the tamarind fruit pulp in natural preservation of food and food products.
INTRODUCTION
The plant, Tamarindus indica L. commonly known as tamarind belongs to the family Ceasalpiniaceae (Fabaceae) indigenous to India and south East Asia. The pulp of the fruit is widely used for food and beverage products like syrup, juice, concentrates and exotic food speciality products like chutneys, curries, pickles and meat sources (Ishola et al., 1990). Fruit pulp is used to alley thirst which is nutritive and forms useful drinks given to persons recovering from sickness (Morton, 1987). It is rich in tartaric acid, citric acid, vitamin C and sugars (Nyadoi and Abdullah, 2004).
In India, Tamarind fruit pulp is used to make Tamarind Fish which is a sea food pickle. The juice is used to preserve fish up to 6 months when mixed with acetic acid. Juice is also used in barbecue sauces (El-Siddig et al., 2006). The most outstanding characteristic of tamarind is like taste, the acid is due to blend of tartaric acid and sugars which is uncommon in other fruits (Ulrich, 1970).
It is added to the other foods to give a sour taste and used as antioxidants. The frequent use of tamarind fruit as a food (Bhattacharya et al., 1994) and the traditional application of their crude extracts for medicinal purposes have stimulated diverse studies concerning to it’s chemical composition (Lanhers et al., 1996). Tamarind pulp is popularly employed in the general traditional medicine practice as a drug conveyor and in the treatment of various diseases and skin disorders. Morever, diverse medicinal liquor made of the tamarind pulp are recommended in developing countries for their laxative, antiseptic, diuretic and anti-inflammatory effects (Rimbau et al., 1999). They have also been showed to be beneficial in controlling fever (Khurana and Ho, 1989). Contrary to the synthetic drugs, antimicrobials of plant origin are not associated with many side effects and have an enormous therapeutic potential to heal many infectious diseases (Iwu et al., 1999). Making antimicrobial drug therapy effective, safe and affordable has been the focus of interest during recent years (Sharma et al., 2002). In the present study attempts have been made to screen mature unripe tamarind fruit pulp extracts for possible antimicrobial activity and finding the expected reasons for antimicrobial activities by determining the phytochemicals present there in.
www.medwelljournals.com/fulltext/?doi=ijtmed.2010.68.72