Aqueous extract of the fruit pulp of Tamarind (Tamarindus indica) were evaluated for cholesterol lowering effect, in vitro, against various fatty food materials. People consume food items made by chicken, beef, mutton, egg and fish and it contains large amount of fat. This study aims to analyze the effect of Tamarindus indica in reducing the cholesterol level in this fat compound using water extract of the pulp.
For this fatty food samples like egg yolk, pork fat, chicken fat, ghee and cod liver oil were treated with the extract and cholesterol level was estimated by Zak’s method for a period of time. Phytochemical constituents present in water extract of Tamarindus indica pulp includes Alkaloids, saponins, steroids, phlobatannins, carbohydrate, terpenoids, phenols, coumarins and leucoanthocyanins. The in vitro cholesterol lowering effect of Tamarindus indica pulp extract shows a positive result on chicken fat, ghee and egg yolk. But in case of pork fat and cod liver oil no beneficial change was observed.
Table of contents
Table of figures
Table of tables
List of abbreviations
Cholesterol lowering effect of Tamarind (Tamarindus indica): a brief overview
Abstract
1. Introduction
1.1 Objectives
2. Review of literature
3. Hypothesis
4. Materials and Methods
4.1 Study area
4.2 Collection of plant material
4.3 Preparation of Tamarindus indica fruit pulp extracts
4.4 Phytochemical screening
4.5 Preparation of cholesterol samples
4.7 Estimation of cholesterol
4.8 Statistical analysis
5. Results and discussion
6. Conclusions
Acknowledgements
References
- Quote paper
- Dr. Prem Jose Vazhacharickal (Author), Jiby John Mathew (Author), Sajeshkumar N.K. (Author), Berin Babu (Author), 2017, Cholesterol lowering effect of Tamarind (Tamarindus indica), Munich, GRIN Verlag, https://www.hausarbeiten.de/document/369797
