Tamarind (Tamarindus indica) extract is derived from the dried ripe pulp of the tamarind fruit. It contains organic acids (tartaric acid, malic acid, and citric acid), flavonoids, phenolic acids, polysaccharides, vitamins, and various minerals, along with bioactive compounds such as catechin, quercetin, and proanthocyanidins. Tartaric acid and polyphenols are the primary functional components; tartaric acid is present at 8%–12% in the pulp, and the extract product can be standardized to a total polyphenol content of no less than 5%. These active constituents exhibit multiple beneficial effects, including free radical scavenging, antioxidant and anti‑inflammatory activities, inhibition of α‑amylase activity to help regulate postprandial blood glucose, stimulation of digestive juice secretion to improve dyspepsia, modulation of gut microbiota, reduction of blood lipid levels, and support for liver health. Tamarind extract holds broad application prospects in functional foods, digestive health supplements, natural food preservatives, skin‑whitening and anti‑aging cosmetic formulations, and adjunctive management of metabolic syndrome.
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