In-vitro and in-vivo studies of Tamarind seed edible extract reveals anti-oxidative, anticoagulant, antiplatelet events

Abstract

The antioxidant, anticoagulant and antiplatelet properties of herbs and plant seeds are of particular interest in the understanding of the impact of oxidative stress modification of drugs induced blood components for development of atherosclerosis and many other degenerative ailments. As many metabolic and stress-related disorder is closely associated with the much-complicated disorder and the use of plant seeds as a source of antioxidant activities (Sandesh et al., 2014). Oxidative stress has been occupied in aging many complicated diseases which including cancer, cardiovascular disorder especially atherosclerosis, diabetes and chronic inflammatory effect (Halliwell,1994). Tamarind seed (Tamarindus indica) is a monotypic taxon, having only a single species belongs the genus Tamarindus subfamily Caesalpinioideae belongs to the family of Fabaceae grown in cooler regions of the world. In addition, it also helps to lower the blood cholesterol level. In fruit, the pulp constitutes 30-50 %, the shell and fiber account for 11-30 % and the seed about 25-40 %.Tamarind seeds are flat and oval with a keen tip and stores several varieties of phytoconstituents that includes Flavonoids, diterpenes, and steroids, Phenolic compounds, cardiac glycosides, maleic acid, tartaric acid, mucilage, pectin, arabinose, xylose, galactose, glucose, and In-vitro and in-vivo studies of Tamarind seed edible extract reveals anti-oxidative, anticoagulant, antiplatelet events