Science of Spices and Culinary Herbs: Volume 3

Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf, Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf

• Publisher: Bentham Science Publishers
• Year: 2020
• Print ISBN: 9789811468346
• eBook ISBN: 9789811468360
• Topic: Medicine
• Subtopic: Pharmacology

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine. The third volume of this series features the following reviews: 1. Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests 2. Nutraceutical Attributes of Tamarindus indica L. - Devils' Tree with Sour Date 3. An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents 4. The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates 5. Origanum majorana: The Fragrance of Health 6. Black Pepper (Piper nigrum L.): The King of Spices 7. Coriander: A Herb with Multiple Benefits 8. Flax Seed (Linum usitatissimum) a Potential Functional Food Source

Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date

S. Aishwarya¹, Kounaina Khan², Anirudh Gururaj Patil¹, Pankaj Satapathy¹, Aishwarya T. Devi³, M.G. Avinash⁴, S.M. Veena⁵, Shubha Gopal⁴, M.N. Nagendra³, K. Muthucheliyan¹, Shivaprasad Hudeda², Farhan Zameer^{1, *}, Sunil S. More^{1, *}

¹ School of Basic and Applied Sciences, Department of Biological Sciences, Dayananda Sagar University, Shavige Malleshwara Hills, Kumaraswamy Layout, Bengaluru - 560 111, Karnataka, India

² Department of Dravyaguna, JSS Ayurvedic Medical College, Lalithadripura, Mysuru - 570 028, Karnataka, India

³ Department of Biotechnology, Sri Jayachamarajendra College of Engineering, JSS Science and Technology University, JSS Research Foundation, SJCE Campus, Manasagangothri, Mysore - 570 006, Karnataka, India

⁴ Department of Studies in Microbiology, University of Mysore, Manasagangotri, Mysore – 570 006, Karnataka, India

⁵ Department of Biotechnology, Sapthagiri College of Engineering, Bangalore - 560 057, India

Abstract

Tamarindus indica L. (Fabaceae) plant has a dominion for its usage in culinary additional to medicinal and nutritional value globally. It is used as a preservative and savory in Indian dishes from time immemorial. Traditional nutritional constituents and its significance with respect to leaf, flower, fruits and seeds have been reported in folklore and Ayurvedic practice. This chapter primarily focuses on the various bioactivities (anti-microbial, anti-oxidant, anti-inflammatory, anti-cancer, anti-dote, anti-diabetic) and their probable known mode of action in combating the disorder/disease. Further, the structure-activity relationship (SAR) studies were performed with lead phytobioactives to understand potential pathways. However, with the tamarind fruit and seeds, many controversial myths also exist. This comprehensive chapter depicts and contemplates the unexplored science of this Devils’ tree with Sour date which is extensively used in nutritional, pharmaceutical with pharmacological attributes with clinical significance “Making Food as Medicine”.

Keywords: Biologicals, Functional food, Imli, Phytochemistry, Processing, Therapeutics.

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^* Corresponding Authors Sunil S. More and Farhan Zameer: School of Basic and Applied Sciences, Department of Biological Sciences, Dayananda Sagar University, Shavige Malleshwara Hills, Kumaraswamy Layout, Bengaluru - 560 111, Karnataka, India; Tel: 0091 - 8073246552; E-mail: [email protected] & School of Basic and Applied Sciences, Department of Biological Sciences, Dayananda Sagar University, Shavige Malleshwara Hills, Kumaraswamy Layout, Bengaluru - 560 111, Karnataka, India; Tel: 0091 - 9844576378; E-mail: [email protected]

INTRODUCTION

Tamarindus indica L. is an indigenous evergreen commercialized tropical, medicinal plant that belongs to the family Fabaceae or Leguminosae and the genus Tamarindus [1]. Tamarindus indica, commonly known as tamarind originated in tropical Africa and now is found in subtropical regions, India, Sudan, Nigeria, Tanzania and Zambia. Tamarind is proved to be underutilized worldwide [2] but it is found to have effective potential that addresses health, nutritional, environmental and socioeconomic constraints [3]. Tamarind grows into an evergreen tree with a height of 20-30m tall and a width of 1-2 m. The leaves of the plant are compound arranged in an alternate fashion with 10-18 pairs of leaflets. Tamarind is used all over the world since it is a pan-tropical species [4]. Tamarind is mostly used in making of kitchen equipment and agricultural tools due to its hard-wood [1]. The most commercial use of tamarind is food production and in traditional medicine due to its pharmacological and pharmacodynamic properties. The fruit of the plant is a pod that is subcylindrical, curved and rusty-brown embedded in a sticky pulp which is edible in nature. It is found to be rich in polysaccharides that are potent molecules with anti-mutagenic, anti-inflammatory, anti-diabetic, anti-oxidant, anti-hepatotoxic, digestive and laxative properties [5, 6]. Tamarindus indica consists of proteins, carbohydrates that help in building the capacity of the muscles. It is also found to be rich in magnesium, calcium, potassium, phosphorous and minerals and contains fewer amounts of vitamin A and iron. The phytochemical constituent of tamarind consists of cardiac glycosides [7], phenolic compounds, arabinose, galactose, tartaric acid, mucilage, glucose, uronic acid [8] and mallic acid [9]. It also contains some essential fatty acids and elements such as cadmium, manganese, lead, zinc, copper, arsenic, iron, potassium and calcium [10]. Tamarind is used in beverages, ethnoveterinary applications, food, ethnomedicines and aesthetic uses. This chapter describes the drug review, vernacular names in different languages, the biological, pharmacological, clinical and nutraceutical studies of the plant. This chapter also describes the structure of the potent phytomolecules and the structure-activity relationship of these molecules with various biomarkers that cause stress, inflammation, disorders and diseases which would be further explored as therapeutic targets for drug d...

Table of contents

• Welcome
• Table of Content
• Title
• BENTHAM SCIENCE PUBLISHERS LTD.
• PREFACE
• List of Contributors
• Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests
• Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date
• An Overview of The Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health Promoting Phytoconstituents
• The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates
• Origanum majorana: The Fragrance of Health
• Black Pepper (Piper nigrum L.): The King of Spices
• Coriander: A Herb with Multiple Benefits
• Flax Seed (Linum usitatissimum): a Potential Functional Food Source