Nutrition
Benefits of Tamarind Juice
Tamarind juice is particularly abundant in vitamin C, which is important for a strong immune system, healthy skin and wound healing.
Additionally, tamarind provides significant amounts of B vitamins like thiamin, riboflavin and niacin, as well as essential minerals like potassium, magnesium, and iron.
– Antioxidant properties
Tamarind contains potent antioxidants, such as polyphenols and flavonoids, which combat harmful free radicals in the body. This oxidative stress reduction can help prevent cell damage and lower the risk of chronic diseases, including cancer.
-Digestive health
Tamarind contains dietary fibre and natural laxatives that promote regular bowel movements, alleviate constipation and improve overall gastrointestinal health.”
– Heart health
Regular consumption of tamarind juice may have a positive impact on cardiovascular health. It can help lower cholesterol levels due to its high fibre content and antioxidants, reducing the risk of heart disease.
– Anti-inflammatory properties
Tamarind juice does a great job in curbing inflammation in the body. High in anti-inflammatory compounds such as polyphenols and bioflavonoids, this property makes it potentially beneficial for individuals suffering from conditions like arthritis or chronic inflammatory diseases.
– High magnesium content
Tamarind is rich in magnesium- 110 mg per 120 g of pulp. This simply concludes that drinking tamarind is a convenient way to meet your daily magnesium requirements. It plays an important role in the formation of bones, regulates heart rhythm, and contraction of muscles, and keeps blood sugar levels under check.
Source; Healthshots.com
Nutrition
Tamarind drink (Saamia)
Ingredients
• 100 grams of tamarind seed (peeled including seeds)
• Water
• 50 grams of ginger
• 2 grams of alligator pepper
• 3 grams of cloves
• Sugar to taste
Preparation
• Peel and wash ginger, cloves, alligator pepper and blend.
• Soak tamarind overnight (optional)
• Boil water and pour over tamarind
• Soak for several hours
• Mash the mixture for the pulp to come off the seeds
• Add grounded or blended spices to the mixture
• Add water and boil for 30 minutes
• Put off fire and allow to cool
• Sieve and strain to get rid of particles (spices and pulp)
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Nutrition
Benefits of chocolate
Antioxidants
Dark chocolate contains several compounds that possesses antioxidant properties, such as flavanols and polyphenols. Antioxidants neutralise free radicals and prevent oxidative stress.
Oxidative stress refers to the damage that excessive amounts of free radicals can inflict on cells and tissues in the body.
Oxidative stress contributes to the natural aging process. Over time, the effects of oxidative stress may also contribute to the development of a variety of diseases.
Heart disease risk
Regularly eating dark chocolate helps reduce a person’s likelihood of developing heart disease. Some of the compounds in dark chocolate, specifically flavanols, affect two major risk factors for heart disease: high blood pressure and high cholesterol.
Blood pressure
The flavanols in dark chocolate stimulate nitric oxide production in the body. Nitric oxide causes blood vessels to dilate, or widen, which improves blood flow and lowers blood pressure.
Cholesterol
Dark chocolate also contains certain compounds, such as polyphenols and theobromine that may lower levels of low-density lipoprotein (LDL) cholesterol in the body and increase levels of high-density lipoprotein (HDL) cholesterol. Doctors often refer to LDL cholesterol as “bad cholesterol” and HDL cholesterol as “good cholesterol.
Anti-inflammatory effects
Inflammation is part of the body’s natural immune response to germs and other harmful substances. However, chronic inflammation can damage cells and tissues and may increase the risk of some health conditions, including type 2 diabetes, arthritis, and certain types of cancer.
Dark chocolate contains compounds with anti-inflammatory properties that may help reduce inflammation in the body.
Insulin resistance
Insulin resistance occurs when the body’s cells stop responding to the hormone insulin. Insulin resistance can cause abnormally high levels of blood glucose, which can lead to prediabetes and type 2 diabetes.
Brain function
Eating dark chocolate may improve brain function and help prevent neurodegenerative conditions, such as Alzheimer’s disease and Parkinson’s disease.
The findings of a small 2018 study Trusted Source suggest that the flavanols present in dark chocolate may enhance neuroplasticity, which is the brain’s ability to reorganise itself, particularly in response to injury and disease.
