Effect of Tamarindus indica fruits on blood pressure and lipid-profile in human model: an in vivo approach. Pak J Pharm Sci

Faculty of Pharmacy, University of Dhaka, Dhaka-1000, Bangladesh.
Pakistan journal of pharmaceutical sciences (Impact Factor: 0.68). 05/2006; 19(2):125-9.
Source: PubMed


Fruits of Tamarindus indica were evaluated for their effects on lipid profile, systolic and diastolic blood pressure and body weight in human subjects. Dried and pulverized pulp of T. indica fruits, at a dose of 15 mg/kg body weight, was found to reduce total cholesterol level (p = 0.031) and LDL-cholesterol level (p = 0.004) to a significant extent. Though the fruits exerted no conspicuous effect on body weight and systolic blood pressure, it significantly reduced the diastolic pressure as confirmed by independent sample t-test at 5% significance level.

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Available from: Sharif Akhteruzzaman
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    • "It is mainly used for souring food items and pickles. The fruit has many health beneficial ingredients and is conventionally utilized as a raw material in eastern medicine [2] [3]. "

    Full-text · Article · May 2014
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    • "Previous biochemical analyses have demonstrated that extracts of T. indica possess high antioxidant activities [3] [4]. In addition, T. indica extracts have also been shown to reduce the levels of blood cholesterol and triacylglycerol in hypercholesterolemic hamsters [3] and in humans [5]. However, the molecular mechanisms of the anti-inflammatory and hypolipidemic effects of the fruit remain elusive. "
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    ABSTRACT: The fruit pulp extract of Tamarindus indica has been reported for its antioxidant and hypolipidemic properties. In this study, the methanol extract of T. indica fruit pulp was investigated for its effects on the abundance of HepG2 cell lysate proteins. Cell lysate was extracted from HepG2 cells grown in the absence and presence of the methanol extract of T. indica fruit pulp. Approximately 2500 spots were resolved using two-dimensional gel electrophoresis and the abundance of 20 cellular proteins was found to be significantly reduced. Among the proteins of reduced abundance, fourteen, including six proteins involved in metabolism (including ethanolamine phosphate cytidylyltransferase), four mitochondrial proteins (including prohibitin and respiratory chain proteins), and four proteins involved in translation and splicing, were positively identified by mass spectrometry and database search. The identified HepG2 altered abundance proteins, when taken together and analyzed by Ingenuity Pathways Analysis (IPA) software, are suggestive of the effects of T. indica fruit pulp extract on metabolism and inflammation, which are modulated by LXR/RXR. In conclusion, the methanol fruit pulp extract of T. indica was shown to cause reduced abundance of HepG2 mitochondrial, metabolic, and regulatory proteins involved in oxidative phosphorylation, protein synthesis, and cellular metabolism.
    Full-text · Article · Dec 2013
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    • "The reason behind the phenomenon of increased preference and intake frequency of asam laksa leading to decreased blood pressures is currently unknown and needs further investigation. Nevertheless, we speculate that the high tamarind content in this dish might mask the direct effect of sodium towards blood pressure, since dried and pulverized pulp of tamarind (Tamarindus indica) fruit orally administered to human subjects for 4 weeks was found to cause significant reduction of at least DBP [30]. "
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    ABSTRACT: This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.
    Full-text · Article · Jun 2012 · Nutrition research and practice
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