A 6-month clinical trial by researchers at Christian Medical College (CMC), Vellore, found that daily consumption of 10 grams of tamarind in cooking significantly lowered LDL cholesterol by 18.2% and reduced systolic blood pressure by an average of 8 mmHg.
The study followed 240 participants aged 35-65 with borderline hypercholesterolaemia, with the treatment group incorporating tamarind into their daily cooking and the control group receiving a placebo powder.
Tamarind contains tartaric acid, polyphenols, and flavonoids that researchers believe inhibit the absorption of dietary cholesterol in the gut.