Ang Tamarind ay isang sour-sweet fruit pod. Malawakang ginagamit ito sa lutuing Indian at Africa. Ginagamit din ito sa ilang mga paghahanda sa Asyano at Gitnang Silangan.

Naghahatid ang Tamarind ng isang tangy-sweet na lasa sa isang ulam. Ang mga extract ng prutas na ito ay ginamit sa sinaunang gamot upang gamutin ang kagat ng ahas, malaria, diabetes, paninigas ng dumi, at maraming mga talamak at malalang kondisyon.

Sa post na ito, masisiyasat namin ang higit pa tungkol sa sampalok at ang iba't ibang mga paraan na maaari mo itong isama sa iyong diyeta.

Ano ang Tamarind?

Ang puno ng sampalok ( Tamarindus indica ) ay katutubong sa tropical Africa. Ipinakilala ito noong nakaraang taon sa India. Mahusay na pinagtibay ito ng mga Indian na naging (halos) katutubo sa kanilang bansa. Ang pangalan ay nagmula sa isang salitang Persian na tinatawag na tamar-I-hind (na nangangahulugang 'Petsa ng India') (1).

Tinawag itong 'tamarindo' sa Espanyol at Portuges at 'tamarin,' 'tamarinier,' 'tamarinier des Indes,' o 'tamarindier' ​​sa Pranses. Ito ay 'tamarinde' sa Aleman at 'tamarandizio' sa Italyano. Kilala ito bilang 'ambli,' 'imli,' 'chinch,' o tamarind sa India. Sa Cambodia, ito ay 'ampil' o 'khoua me' at 'ma-kharm' sa Thailand. Sa Vietnamese, ito ay 'ako.' Ginagamit ito sa iba't ibang mga lutuin sa buong mundo, kaya't maraming mga pangalan.

Pinagmulan Ng Tamarind

Ang Tamarind ay nagkakamali sa pagkakaroon ng isang pinagmulan ng India. Sinusuportahan din ng botanical na pangalan nito, indica, ang mitolohiya na ito. Gayunpaman, ang naturang puno ay naturalized sa Hawaii bandang 1797.

Ang Tamarind ay pinaniniwalaang ipinakilala sa tropikal na Amerika, Bermuda, Bahamas, at West Indies nang mas maaga.

Ang mabagal na lumalagong, napakalaking puno ng sampalok ay namumunga ng mga mala-podeng prutas. Ang mga pod na ito ay naglalaman ng highly acid (at sobrang tangy) laman. Ang malambot, maputi, hindi maunlad na binhi ay nababalot sa mga butil na ito.

Sa sandaling sila ay matanda, ang mga pods ay naging makatas. Ang pulp ay naging kayumanggi, malagkit, at mahibla. Ang panlabas na balat ay nagiging isang madaling basag na shell. Ang mga binhi ay lumalakas at makintab na kayumanggi.

Parehong hilaw at hinog na bunga ng sampalok ay malawakan na ginagamit sa pagluluto. Ginamit ito bilang pampalasa sa mga kari, sarsa, pesto, at paglubog. Ang Tamarind ay luto din ng bigas, isda, at karne bilang pangunahing sangkap sa ilang mga lutuin.

Sa madaling salita, nahahanap ng daan ang halos lahat ng kusina.

Ngunit ano ang maaaring maging dahilan sa likod ng katanyagan sa buong mundo? Hindi pwedeng maging dahil lang sa lasa nito di ba?

Totoo Ang Tamarind ay kilala sa maraming mga therapeutic na katangian nito. Nagsisilbi ito bilang isang mahusay na laxative at carminative. Mayroon itong malalakas na anti-namumula at antiseptiko na katangian din.

Ginagamit nang kaugalian ang tamarind sa paggamot ng pananakit ng tiyan, pagtatae, pagdidenteryo, pagpapagaling ng sugat, pamamaga, at lagnat (1). Ito rin ay pinaniniwalaan na makakatulong sa paggamot ng magkasamang sakit, namamagang lalamunan, hika, namamagang mga kasukasuan, conjunctivitis, at almoranas.

Ang susunod na seksyon ay tungkol sa mga benepisyo ng sampalok. Suriin ito!

7 Mga Pakinabang sa Kalusugan Ng Tamarind

Ang Tamarind ay isang kilalang lunas sa bahay para sa pamamahala ng paninigas ng dumi, diabetes, kalusugan sa balat, at mga impeksyon sa microbial. Napatunayan din na makakatulong sa pagbaba ng timbang at maiwasan ang mga karamdaman sa puso. Patunayan natin ang mga paniniwalang ito sa ilang ebidensiyang pang-agham.

1. Maaaring Pigilan ang Pinsala sa Atay

Ang talamak na pamamaga sa iyong katawan ay hindi direktang nakakaapekto sa iyong atay. Sa isang pag-aaral, ang mga daga na may artritis ay binigyan ng katas ng binhi ng sampalok. Ang mga resulta ay nagpakita ng pagbawas sa stress ng oxygen sa atay (2).

Ang mga aktibong procyanidin sa sampalok ay nakakontra ng libreng radikal na pinsala ng atay. Ang pag-ubos sa mga antas ng nagpapaalab na marker, tulad ng glutathione, kabuuang thiols, glutathione peroxidase, at reductase, ay nabanggit din (2), (3).

Ang mga mineral na matatagpuan sa sampalok - tulad ng tanso, nikel, mangganeso, siliniyum, at bakal - ay kasangkot sa pagpapabuti ng pagtatanggol ng iyong katawan laban sa stress ng oxidative. Ang siliniyum, kasama ang bitamina E, pinoprotektahan ang nilalaman ng lipid sa mga selula ng atay mula sa libreng pag-atake ng radikal (3).

2. Makakatulong sa Pagtuklap at Pagaan ang Iyong Balat

Ang sapal ng prutas ng sampalok ay ginamit bilang isang likas na scrub sa balat mula pa noong unang panahon. Nagsusulong ito ng mas makinis at mas magaan na balat dahil sa pagkakaroon ng mga alpha-hydroxyl acid (AHAs). Ang mga AHA sa tamarind pulp ay may kasamang tartaric acid (8-23.8%), lactic acid (2%), citric acid, at malic acid. Ang mga AHA na ito, kasama ang pectin at baligtad na asukal, hydrate at moisturize ang iyong balat (4).

Ang Tamarind pulp ay sinasabing nagtataglay ng mga pag-aari ng lightening ng balat. Ang isang pag-aaral kasama ang 11 mga lalaking boluntaryo ay isinagawa upang siyasatin ang epekto ng katas ng binhi ng sampalok sa balat ng balat. Ang katas ng binhi ay inilapat / minasahe ng dalawang beses sa isang araw sa kanilang pisngi sa loob ng 12 linggo (4), (5).

Mayroong isang kamag-anak na pagbawas sa melanin ng balat at mga nilalaman ng sebum nang mailapat ang produktong pansubok. Maaari itong maiugnay sa pagkakaroon ng mga antioxidant polyphenol sa sampalok. Ang mga compound na ito ay nag-aalis ng mga libreng radical sa iyong katawan at, sa gayon, hindi direktang bawasan ang nilalaman ng melanin sa iyong balat (5).

3. Maaaring Tulungan ang Pamamahala sa Timbang

Ang labis na katabaan ay naka-link sa puso, atay, bato, at maraming mga karamdaman sa metabolic. Pinag-aralan ng mga mananaliksik ang epekto ng sampalok sa pamamahala ng timbang at labis na timbang sa mga pag-aaral ng daga. Ang Tamarind pulp ay natagpuan upang maibaba ang masamang kolesterol (LDL) at madagdagan ang magandang nilalaman ng kolesterol (HDL) sa plasma (6).

Ang anti-obesity na epekto na ito ay nakita nang ang mga daga sa isang mataas na taba na diyeta ay nakatanggap ng 5, 25, o 50 mg / kg ng tamarind pulp extract na binibigkas nang 10 linggo. Ang pag-aaral na ito ay nagresulta din sa pagbawas ng timbang sa katawan sa mga daga na ito (6).

Bukod dito, binawasan ng katas na ito ang aktibidad ng fatty acid synthase (FAS). Ang FAS ay isang enzyme na nagtataguyod ng pagbuo ng adipose tissue sa iyong katawan. Pinipigilan din nito ang oksihenasyon ng mga lipid ng mga libreng radical. Ipinakita ng pag-aaral ng daga ang mga katangian ng antioxidant ng katas na ito (6).

Ang katas ay maaaring magbuod ng mga kapaki-pakinabang na epekto sa mga daga na sapilitan ng labis na timbang. Ang mga karagdagang pag-aaral ay kinakailangan upang maunawaan kung ano ang iba pang mga compound sa halaman na nag-aambag sa benepisyong ito.

4. Maaaring Pawiin ang Sakit sa Suka At Paninigas ng dumi

Tradisyonal na ginamit ang Tamarind bilang isang pampurga sapagkat ito ay may mataas na halaga ng mga malic at tartaric acid. Naglalaman din ang Tamarind ng potassium bitartrate, kung saan, kasama ang iba pang mga aktibong sangkap, nagpapagaan ng paninigas ng dumi (7).

Ang paninigas ng dumi at pagtatae ay madalas na sanhi ng sakit sa tiyan. Ang balat ng balat ng balat at mga ugat ng ugat ay napatunayan na mabisa sa pagpapagaling ng sakit sa tiyan. Sa Nigeria, ang babad na sampalok ay kinakain upang harapin ang paninigas ng dumi (7).

Ang Rasam ay isang paghahanda sa Timog India na gawa sa pampalasa, sampalok, cumin, itim na paminta, at mustasa. Ito ay kinakain ng bigas upang maitaguyod ang panunaw (8).

5. Maaaring Makontrol ang Alta-presyon At Itaguyod ang Kalusugan sa Puso

The dried pulp of tamarind fruits was found to have anti-hypertensive effects. Tamarind pulp has been found to reduce diastolic blood pressure at a dose of 15 mg/kg body weight (9).

Animal studies have demonstrated the anti-atherosclerotic effect of this fruit. Thus, tamarind extract has a high potential to lower the risk of atherosclerosis (clogging of arteries) in humans as well (10).

The fruit extract was able to heal atherosclerotic lesions in hamsters. Moreover, active tamarind molecules possess anti-inflammatory effects. They can tone down the severity of atherosclerosis and several cardiovascular diseases (10).

6. May Help Manage Diabetes and Hyperglycemia

Tamarind brought down the blood sugar levels in diabetic rats. This fruit could neutralize hyperglycemia even in rats that had severe diabetes (10), (11).

One of the major causes of diabetes is inflammation of pancreatic cells, especially those cells that produce insulin (beta cells). Since tamarind can inhibit the production of pro-inflammatory chemicals like TNF alpha, it can protect the pancreas from inflammation-induced damage (11), (12).

The seeds of this fruit can boost the neogenesis (production of new cells) of pancreatic beta cells. This may restore the ability to produce required amounts of insulin in patients with diabetes (10), (12).

7. Can Help Prevent Malaria And Microbial Diseases

Tamarind has been used as a febrifuge (fever control medicine) in traditional medicine. African tribes in Ghana use the leaves of tamarind to treat malaria (10).

This fruit also has a broad-spectrum of antimicrobial properties (10).

Extracts of tamarind have shown significant inhibitory effect against Burkholderia pseudomallei , Klebsiella pneumoniae,Salmonella paratyphi , Bacillus subtilis , Salmonella typhi , and Staphylococcus aureus (10).

Various parts of this plant have been used to cure malaria. Similar fevers caused due to bacterial infections can also be managed with tamarind extracts. Its anti-inflammatory and antioxidant properties could play a critical role in such cases.

Did You Know?

Tamarind has proven anti-venom properties. It is widely used as a remedy against snake bites in India.

Its extract prevents edema, hemorrhage, and rapid blood clotting in victims.

Moreover, tamarind seeds can inhibit several enzymes that are involved in venom response in your body (10).

In India and Africa, tamarind is used as an aphrodisiac. Rat studies demonstrated the effect of this fruit extract on sexual drive and arousal. Male rats showed an increase in sperm count and motility.

Tamarind extract has low toxicity and is safe up to an oral dose of 2000 mg/kg (13).

Tamarind is a household name. This sour-sweet fruit is a staple in several cuisines. Its integral place in the kitchen is because of its excellent nutritional value. Check out the next section to find out more.

Nutritional Value of Tamarind

The values in the brackets include the daily value of the particular nutrient the serving of the ingredient meets .

NUTRITIONAL VALUE PER 1 CUP, PULP 120 g
Nutrients	Units	Quantity
Water	g	37.68
Energy	kcal	287
Energy	kJ	1200
Protein	g	3.36
Total lipid (fat)	g	0.72
Ash	g	3.24
Carbohydrate, by difference	g	75.00
Fiber, total dietary	g	6.1
Sugars, total	g	46.56
Minerals
Calcium, Ca	mg	89
Iron, Fe	mg	3.36
Magnesium, Mg	mg	110
Phosphorus, P	mg	136
Potassium, K	mg	754
Sodium, Na	mg	34
Zinc, Zn	mg	0.12
Copper, Cu	mg	0.103
Selenium, Se	mg	1.6
Vitamins
Vitamin C, total ascorbic acid	mg	4.2
Thiamin	mg	0.514
Riboflavin	mg	0.182
Niacin	mg	2.326
Pantothenic acid	mg	0.172
Vitamin (B6)	mg	0.079
Folate, total	mg	17
Folate, food	mg	17
Folate, DFE	µg	17
Choline, total	mg	10.3
Vitamin A, RAE	µg	2
Carotene, beta	µg	22
Vitamin A, IU	IU	36
Vitamin E (alpha-tocopherol)	mg	0.12
Vitamin K (phylloquinone)	µg	3.4

(Source: United States Department of Agriculture)

Tamarind contains a variety of biologically active phytochemical compounds. Predominantly, it contains catechin, epicatechin, proanthocyanidins, apigenin, luteolin, naringenin, taxifolin, eriodictyol, and other phenolic polymers (14).

Tamarind leaf pulp contains pipecolic acid, nicotinic acid, 1-malic acid, geraniol, limonene, pipecolic acid, lupanone, lupeol, orientin, isoorientin, vitexin, isovitexin, cinnamates, serine, pectin, tannins, and glycosides (7).

Tamarind fruits commonly contain tannins, succinic acid, citric acid, tartaric acid, and pectin. Its seeds contain campesterol, beta-amyrin, beta-sitosterol, oleic acid, palmitic acid, linoleic acid, and eicosanoic acid. Cellulose, albuminoid amyloids, and phytohemagglutinin were also found in traces (7).

The phytochemicals and nutrients of tamarind act in synergy to produce its miraculous benefits.

Aren’t you excited to use tamarind in your cooking? Here are a few tips on how to use and store tamarind.

How To Use And Store Tamarind

There are various ways you can use tamarind in your cooking.

One of the simplest ways to extract the pulp of this fruit is by soaking it.

• Soak a small piece of tamarind in warm water.
• Leave it in the water for about 10 minutes until it softens. Squeeze and squish the tamarind piece with your fingers.
• Strain the juice and discard the pulp.

The next method takes a bit longer. You will need to soak, refrigerate, and extract the pulp.

• Place a handful of semi-dried tamarind pieces in a glass container that has a lid.
• Pour enough drinking water to immerse the pieces.
• Close the lid and place the container in the refrigerator.
• Leave it overnight. By the next morning, the chunks of tamarind will soften and be ready to use.
• Squeeze sufficient pulp and store the rest of the soft tamarind.
• Cover the container once you are done. Let the rest remain in the refrigerator until it lasts.

Now comes the elaborate and (a little) messier way of extracting the pulp. In this method, you soak, squeeze, and boil the tamarind.

• Add 5-6 ounces of tamarind pieces and 2 cups of water to a microwave-safe bowl.
• Heat it in the microwave for about a minute until the pieces soften.
• Let the contents cool down completely.
• Once cooled, squish out the pulp from the soaked tamarind pieces using your fingers.
• Add small amounts of water and keep squeezing the pulp until the yield ceases.
• You will have a slurry of tamarind pulp in water.
• Run the slurry through a mesh/sieve/strainer to collect the juice in a colander.
• Add more water to the remaining pulp in the sieve and squeeze it to extract the last traces of tamarind juice.
• You should only be left with the fiber and seeds from the fruit when you are done.
• Discard the solid waste and transfer the juice to a saucepan.
• Boil the contents for 1-2 minutes.
• Reduce the heat to a simmer for 5 minutes. The juice should thicken to a soupy-syrupy consistency by now.
• Remove from heat and let it cool completely.
• Pour the fresh tamarind syrup into a clean, sterile jar.
• Refrigerate until the next use.
• Use a clean, dry spoon to take out the tamarind syrup.
• Refrigerate the rest. Don’t leave the spoon/ladle in the bottle.

This way, tamarind extract can last up to three months. If you use tamarind in your cooking every day, the above method is probably the best. It saves you time and effort without compromising on the taste.

You can try the method you prefer and enjoy the benefits of tamarind. Including tamarind in your food can fulfill the recommended daily requirement of several minerals like iron, zinc, magnesium, and calcium.

Tamarind also has medicinal uses. It could be used in the form of a beverage to treat constipation or fever. Its bark and leaves may also be used to promote wound healing. However, more research is warranted in this regard.

Different Forms Of Tamarind

There are two major forms of tamarind. The most common form is the one that tastes sour. The other form is sweet tamarind that is usually grown in Thailand.

Tamarind can be consumed fresh, both in its ripe or unripe forms. It also can be processed into different products. Tamarind juice has similar benefits, as discussed in this post.

Though tamarind is medicinally very relevant, excess intake can cause problems. In the following section, we will look at the possible side effects of tamarind.

Does Tamarind Have Any Side Effects Or Risks?

The World Health Organization (WHO) considers tamarind fruit to be safe and non-toxic. Rat studies have shown no mortality/toxicity even after the administration of 5000 mg/kg and 3000 mg/kg doses of its extract (15).

However, your kidneys may be affected by mineral overload. It would be better to consult a nutritionist/healthcare provider to decide on the upper limit of tamarind intake for you (15).

There is insufficient data to understand the safety of consuming tamarind for pregnant and nursing women.

Also, if you are on anti hypertensive or anti-diabetic drug medication, it is better to consume only small amounts of this fruit extract. Some may advise you against its usage. However, none of these claims have been proven.

Conclusion

Tamarind is the central ingredient of Indian and several indigenous Asian dishes. Traditional medicine considers this fruit and its parts a remedy for a host of conditions.

Its leaves, fruit, seeds, bark, stems, branches, and flowers (almost every part) have high therapeutic value. The anthocyanins, proanthocyanidins, catechins, tannins, polyphenolic acids, minerals, vitamins, sugars, and other phytonutrients make tamarind an ingredient you cannot miss.

Expert’s Answers for Readers Questions

Is it good to eat tamarind every day?

Yes. Tamarind is rich in nutrients, and including it in your everyday diet can improve your health in the long run.

Is tamarind good for sleep?

Some believe that the high magnesium content in tamarind may help promote sleep. The mineral is believed to relax nerves. However, there is lack of scientific evidence to back this up.

Does tamarind help treat kidney stones?

There is no research that links tamarind to treating kidney stones. Excess intake of tamarind may, in fact, overload your kidneys with the minerals.

Is tamarind good for migraine?

There is no scientific backing to prove that tamarind can help migraines.

15 sources

Ang Stylecraze ay may mahigpit na mga alituntunin sa pag-sourcing at umaasa sa pag-aaral na sinuri ng kapwa, mga institusyong pang-akademikong pananaliksik, at mga asosasyong medikal. Iniiwasan namin ang paggamit ng mga sanggunian sa tersarya. Maaari kang matuto nang higit pa tungkol sa kung paano namin tinitiyak na ang aming nilalaman ay tumpak at kasalukuyang sa pamamagitan ng pagbabasa ng aming patakaran sa editoryal.

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