Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: AWAITING_SEMANTIC_VALIDATION
Tamarind (Tamarindus indica) contains high levels of tartaric acid, hydroxycitric acid, and polyphenols that support cardiovascular health and metabolic function. These bioactive compounds work by inhibiting cholesterol synthesis and enhancing fat oxidation pathways.
Reported Benefits (Provisional)
Origin & History
Tamarindus indica, or Tamarind, is a leguminous tree indigenous to tropical Africa. The fruit is a pod-like structure containing a tangy pulp, which is harvested and used in culinary and medicinal applications.
Research Narrative (Provisional)
Research has explored Tamarind's potential benefits in digestive health and as an antioxidant. Some studies suggest its efficacy in managing blood sugar levels, though more RCTs are necessary.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Tamarind pulp (per 100g) contains approximately 239 kcal, 62.5g carbohydrates (including 57.4g sugars), 2.8g protein, 0.6g fat, and 5.1g dietary fiber. It is exceptionally rich in tartaric acid (8-18% of pulp weight), a potent antioxidant relatively unique among fruits. Key minerals include potassium (~628mg, 18% DV), magnesium (~92mg, 23% DV), phosphorus (~113mg, 16% DV), calcium (~74mg, 7% DV), and iron (~2.8mg, 16% DV, though non-heme with moderate bioavailability). Notable vitamins include thiamine (B1, ~0.43mg, 36% DV), niacin (B3, ~1.94mg, 12% DV), and vitamin C (~3.5mg, modest). Bioactive compounds include polyphenols (primarily proanthocyanidins, epicatechin, and taxifolin), hydroxycitric acid (HCA, involved in lipid metabolism inhibition of ATP-citrate lyase), and pectin (soluble fiber aiding cholesterol binding). The tartaric acid enhances mineral bioavailability, particularly of iron and calcium, by chelating them into more absorbable complexes. Seeds contain xyloglucan polysaccharides (~45-55% of seed weight) with prebiotic and anti-inflammatory properties.
Reported Mechanism (Provisional)
Tamarind's hydroxycitric acid inhibits ATP citrate lyase, reducing fatty acid synthesis and cholesterol production. The high tartaric acid content enhances calcium absorption and supports digestive enzyme activity. Polyphenolic compounds like procyanidin B2 provide antioxidant effects by scavenging free radicals and modulating inflammatory pathways.
Clinical Narrative (Provisional)
A 12-week randomized controlled trial with 144 participants showed tamarind extract (2g daily) reduced total cholesterol by 18% and LDL cholesterol by 25%. Small-scale studies (n=60-80) suggest 500mg tamarind seed extract may support 3-5% weight reduction over 8 weeks. However, most evidence comes from animal studies and preliminary human trials, requiring larger clinical studies for definitive therapeutic claims.
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