Tamarindus indica L. (Fabaceae) plant has a dominion for its usage in
culinary additional to medicinal and nutritional value globally. It is used as a
preservative and savory in Indian dishes from time immemorial. Traditional nutritional
constituents and its significance with respect to leaf, flower, fruits and seeds have been
reported in folklore and Ayurvedic practice. This chapter primarily focuses on the
various bioactivities (anti-microbial, anti-oxidant, anti-inflammatory, anti-cancer, antidote,
anti-diabetic) and their probable known mode of action in combating the
disorder/disease. Further, the structure-activity relationship (SAR) studies were
performed with lead phytobioactives to understand potential pathways. However, with
the tamarind fruit and seeds, many controversial myths also exist. This comprehensive
chapter depicts and contemplates the unexplored science of this Devils’ tree with Sour
date which is extensively used in nutritional, pharmaceutical with pharmacological
attributes with clinical significance “Making Food as Medicine”.
Keywords: Biologicals, Functional food, Imli, Phytochemistry, Processing,
Therapeutics.