Data on Food and Farming Reported by Tannia Alexandra Quinones-Munoz and Colleagues (Development of a tamarind-based functional beverage with partially-hydrolyzed agave syrup and the health effects of its consumption in C57BL/6 mice).

A recent study conducted in Jalisco, Mexico, explored the development of a functional beverage using tamarind and partially-hydrolyzed agave syrup. The researchers found that this beverage was associated with decreased blood cholesterol and triglyceride concentrations in healthy mice, as well as lower lipid concentrations and evidence of protein oxidation in the liver. The study concluded that the tamarind-based beverage with partially-hydrolyzed agave syrup was stable and had beneficial metabolic properties. This research has been peer-reviewed and provides valuable insights into the potential for developing healthier beverages. [Extracted from the article]