Sambal Matah is a traditional Indonesian chilli sauce that originated in Bali and is widely known as a complement to various local dishes with its distinctive spicy, fresh and fragrant taste. Unlike most types of sambal that are processed through heating,
Sambal Matah is served raw, thus retaining the natural characteristics of its ingredients. This sauce is generally made from a mixture of fresh ingredients such as shallots (
Allium cepa), lemongrass (
Cymbopogon citratus), chilli peppers (
Capsicum annuum), kaffir lime leaves (
Citrus hystrix) and coconut oil (Cocos nucifera), which are mixed without intensive cooking. This processing method allows the natural bioactive components in these ingredients to be preserved, contributing to the sensory characteristics and functional value of the product
(Zhang et al., 2020).
The rising global interest in functional and nutraceutical foods has encouraged research on traditional dishes and their health benefits
(Granato et al., 2020). With its diverse blend of fresh ingredients,
Sambal Matah serves as a rich source of phytochemicals beneficial to human health. Shallots are abundant in quercetin, a flavonoid with strong antioxidant and anti-inflammatory properties
(Major et al., 2022). Lemongrass contains citral-rich essential oils with antimicrobial and anticancer potential
(Maharjan et al., 2024; Mukarram et al., 2021). Chilies provide capsaicin, known for its analgesic, anti-obesity and anticancer effects
(Bal et al., 2022). Lime leaves contribute essential oils such as citronellal and limonene with antimicrobial and antioxidant effects
(Budiarto et al., 2024; Husni et al., 2021), while coconut oil supplies medium-chain triglycerides (MCTs) and phenolic compounds beneficial for cardiovascular health
(Sandupama et al., 2022).
Despite its culinary significance, scientific studies on the phytochemical composition and health benefits of
Sambal Matah are still limited. Existing research tends to focus on individual ingredients rather than their synergistic interactions
(Shashirekha et al., 2015). Investigating the combined bioactivity of these components may reveal the potential of
Sambal Matah as a functional food. For instance, interactions among flavonoids from shallots, essential oils from lemongrass and capsaicin from chilies could enhance overall bioactivity, producing health effects greater than the sum of their individual components
(Scaria et al., 2020).
This review aims to analyze the phytochemical profile of
Sambal Matah and evaluate its potential health benefits particularly antioxidant, anti-inflammatory, antimicrobial, anticancer and cardioprotective effects. By synthesizing available research on its ingredients and their bioactive compounds, this paper highlights
Sambal Matah’s potential as a health-promoting food and identifies future research directions to explore the synergistic mechanisms among its components.
Phytochemicals in Sambal Matah
Sambal Matah, a traditional Indonesian raw chili sauce, contains significant levels of phytochemicals, including phenolic compounds, organic acids, minerals and vitamins. Among these, phenolic compounds are particularly important for their health-promoting properties. Phytochemicals are secondary metabolites produced by plants and other organisms that exhibit antioxidant, anti-inflammatory and antimicrobial effects relevant to human health
(Tungmunnithum et al., 2018). For example, flavonoids and phenolic acids can neutralize free radicals, reduce oxidative stress and regulate inflammatory pathways key processes in the prevention of chronic diseases.
Phenolic compounds
Phenolic compounds, characterized by at least one aromatic ring and a hydroxyl group, are the most common plant secondary metabolites (
de la Rosa et al., 2019). They are divided into two major subclasses: flavonoids and non-flavonoids. In
Sambal Matah, these compounds are primarily derived from shallots, lemongrass, chilies and lime leaves. Flavonoids such as flavanones, flavonols and flavanonols possess strong antioxidant, anti-inflammatory and anticancer properties
(Chagas et al., 2022). Non-flavonoid compounds, including phenolic acids (
e.g., chlorogenic and caffeic acid), also contribute to the dish’s bioactivity, enhancing both its flavor and functional potential.
Flavonoids in Sambal Matah
Flavonoids are key bioactive compounds in
Sambal Matah, mainly sourced from shallots, chilies and lime leaves. Shallots provide quercetin and kaempferol, potent antioxidants known to reduce oxidative stress and inflammation while inhibiting tumor growth
(Kopustinskiene et al., 2020; Liu et al., 2024; Marefati et al., 2021). Chilies contribute luteolin and apigenin, which protect against oxidative damage and exhibit anticancer and anti-inflammatory effects (
Al-Qahtani et al., 2024;
Srinivasan, 2016). Lime leaves supply hesperidin and naringenin, recognized for their antioxidant, antimicrobial and anticancer properties
(Tungmunnithum et al., 2018).
Overall, these flavonoids reinforce
Sambal Matah’s potential as a functional food with diverse health benefits. Further studies should explore their synergistic effects to better understand their collective impact on human health. The presence of flavonoids in the ingredients of
Sambal Matah can be observed in Table 1.
Phenolic acids
Phenolic acids represent another key class of bioactive compounds in
Sambal Matah, contributing to its antioxidant and anti-inflammatory effects. Shallots contain gallic, protocatechuic and p-coumaric acids, which scavenge free radicals and regulate inflammatory responses (
Roşian et al., 2025;
Sagar et al., 2022). Lemongrass is rich in chlorogenic, caffeic and ferulic acids, which improve glucose metabolism and reduce the risk of Type 2 diabetes
(Kiani et al., 2022; Tajik et al., 2017). Coconut oil provides ferulic and p-coumaric acids that support cardiovascular health
(Sandupama et al., 2022). Collectively, these compounds enhance the antioxidant and therapeutic properties of
Sambal Matah.
Alkaloids
Alkaloids, nitrogen-containing phytochemicals, represent another important group of non-flavonoid compounds found in
Sambal Matah. Cayenne pepper (
Capsicum annuum), the main ingredient, is a well-known source of capsaicin the alkaloid responsible for its distinctive pungency. Capsaicin has been extensively studied for its pharmacological effects, including analgesic, anti-obesity and anticancer activities (
Srinivasan, 2016). It activates the transient receptor potential vanilloid 1 (TRPV1) channel, which contributes to pain modulation and thermogenesis, thereby aiding weight management and alleviating chronic pain
(Baskaran et al., 2016). The presence of capsaicin in
Sambal Matah not only enhances its sensory appeal but also strengthens its potential role in pain management and chronic disease prevention.
Terpenes
Terpenes are a diverse class of organic compounds that contribute to the aroma, flavor and therapeutic properties of
Sambal Matah. Lemongrass (
Cymbopogon citratus) contains essential oils rich in terpenes, particularly citral a mixture of geranial and neral with documented antimicrobial and anticancer properties. Citral has been shown to inhibit the growth of pathogenic bacteria and fungi, supporting both food preservation and health promotion (
Gutiérrez-Pacheco et al., 2023). Lime leaves (
Citrus hystrix) are another major source of terpenes such as citronellal and limonene, known for their antimicrobial, antioxidant and anticancer effects (
Son and Thanh, 2024). Limonene, in particular, induces apoptosis and suppresses tumor proliferation. Collectively, these terpenes enhance the sensory and functional characteristics of
Sambal Matah, reinforcing its value as a health-promoting condiment.
Other bioactive compounds
Sambal Matah also contains various bioactive compounds that contribute to its nutritional and functional properties. Coconut oil (
Cocos nucifera) provides medium-chain triglycerides (MCTs), which are rapidly absorbed and metabolized to supply quick energy and support cardiovascular health (
Watanabe and Tsujino, 2022) MCTs have been shown to improve lipid metabolism by increasing high-density lipoprotein (HDL) levels and reducing low-density lipoprotein (LDL) oxidation, thereby lowering cardiovascular disease risk (
St-Onge et al., 2008). Additionally, shallots (
Allium cepa) contain sulfur compounds such as allicin and allyl sulfides, known for their antimicrobial and cardioprotective properties. The synergistic presence of these compounds enhances the health-promoting potential of
Sambal Matah, making it a beneficial addition to a balanced and functional diet.
Polyphenols in Sambal Matah
Polyphenols comprise a broad group of bioactive compounds including flavonoids, phenolic acids, stilbenes, lignans and tannins that collectively contribute to the functional value of
Sambal Matah (
Shahidi and Ambigaipalan, 2015). Beyond flavonoids and phenolic acids,
Sambal Matah contains other polyphenolic constituents such as stilbenes, lignans and tannins derived primarily from shallots (
Allium cepa), lemongrass (
Cymbopogon citratus) and lime leaves (
Citrus hystrix). These compounds enhance antioxidant capacity, reduce inflammation and contribute to disease prevention, reinforcing the role of
Sambal Matah as a functional food.
Stilbenes
Stilbenes are polyphenolic compounds with potent antioxidant, anti-inflammatory and anticancer activities. Although resveratrol the most studied stilbene is typically found in grapes and red wine, trace amounts of stilbenes have been detected in shallots (
Allium cepa). These minor compounds contribute to the antioxidant and anti-inflammatory effects of
Sambal Matah, helping to reduce oxidative stress and inflammation associated with chronic diseases such as cardiovascular disorders and cancer (
Oršolić et al., 2020). The inclusion of shallots thus enhances the diversity of polyphenols and overall health benefits of
Sambal Matah.
Lignans
Lignans are another class of polyphenols known for their antioxidant, anti-inflammatory and anticancer effects. In
Sambal Matah, lignans are mainly derived from lemongrass (
Cymbopogon citratus) and lime leaves (
Citrus hystrix). Lemongrass contains lignans such as pinoresinol and lariciresinol, which help reduce oxidative stress and modulate inflammatory pathways
(Tungmunnithum et al., 2018). Lime leaves also contribute lignans with anticancer potential by inducing apoptosis and inhibiting tumor progression
(Koolaji et al., 2020). Together, these lignans reinforce the functional and therapeutic value of
Sambal Matah.
Tannins
Tannins, a subgroup of polyphenols, are known for their antioxidant and antimicrobial properties. In
Sambal Matah, shallots and lemongrass serve as the primary sources of tannins. These compounds neutralize free radicals, reduce oxidative damage and inhibit microbial growth, thereby enhancing both the preservative quality and health benefits of
Sambal Matah (Hadidi et al., 2024). The tannins in lemongrass further contribute anti-inflammatory effects, supporting the overall functional potential of this traditional condiment.
Organic acids in sambal matah
Organic acids are important bioactive compounds that contribute to the flavor, preservation and health-promoting properties of food. In
Sambal Matah, a traditional Indonesian raw chili condiment, these acids are primarily derived from its fresh plant-based ingredients. They play a crucial role in modulating the overall bioactivity of
Sambal Matah, thereby enhancing its antioxidant, antimicrobial and anti-inflammatory properties
(Tungmunnithum et al., 2018). Details regarding the types and concentrations of these acids are presented in Table 2 and 3.
Lime leaves (
Citrus hystrix) serve as the main source of citric acid in
Sambal Matah. This compound not only imparts a characteristic tangy flavor but also acts as a natural preservative. Citric acid exhibits antioxidant activity by chelating metal ions and neutralizing free radicals, thus reducing oxidative stress and protecting cellular components from damage
(Chaudhary et al., 2023). During lime metabolism, sugars are converted into citric acid through the tricarboxylic acid (TCA) cycle, leading to its accumulation in the fruit
(Hussain et al., 2017). The presence of citric acid enhances both the sensory and functional qualities of
Sambal Matah.
Malic acid, another key organic acid, is widely present in fruits and vegetables and is known for its antioxidant properties and flavor-enhancing capability. In
Sambal Matah, lemongrass (
Cymbopogon citratus) is a notable source of malic acid. This compound contributes a subtle sour note and exhibits antioxidant activity that helps reduce oxidative stress and support cellular health. The inclusion of malic acid thus improves both the taste and functional value of
Sambal Matah, reinforcing its potential as a health-promoting traditional food.
Nutritional compounds in Sambal Matah
Minerals
Minerals are essential micronutrients that play a vital role in various physiological processes, including enzyme activity, bone health and immune function. These elements contribute significantly to the nutritional value and health-promoting properties of
Sambal Matah (
Srinivasan, 2016). This condiment contains a variety of minerals such as potassium (K), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn) and phosphorus (P), as presented in Table 4. The presence of these minerals enhances the functional and nutritional characteristics of
Sambal Matah, supporting its role as a potential health-promoting traditional food.
Other bioactive compounds in Sambal Matah
In addition to phytochemicals, vitamins and minerals,
Sambal Matah contains several other bioactive compounds that further enhance its functional and therapeutic properties. These include essential oils, capsaicinoids, medium-chain triglycerides (MCTs), alkaloids and polysaccharides, derived from its fresh ingredients such as lemongrass (
Cymbopogon citratus), chilies (
Capsicum annuum), coconut oil (
Cocos nucifera) and shallots (
Allium cepa).
Essential oils
Essential oils are volatile aromatic compounds known for their antimicrobial, antioxidant and anti-inflammatory activities. In
Sambal Matah, essential oils are primarily derived from lemongrass (
Cymbopogon citratus) and lime leaves (
Citrus hystrix). Lemongrass contains major volatile components such as citral, geraniol and myrcene, with citral being the predominant bioactive compound. Citral has been reported to exhibit antimicrobial, anti-inflammatory and anticancer effects, significantly contributing to the health-promoting potential of
Sambal Matah (Boukhatem et al., 2014). Similarly, lime leaves are rich in volatile oils such as citronellal and limonene, which possess antioxidant and antimicrobial activities
(Meighani et al., 2015). These compounds enhance not only the aroma and flavor but also the functional qualities of
Sambal Matah.
Capsaicinoids
Capsaicinoids are alkaloid-type compounds responsible for the characteristic pungency of chilies and are recognized for their diverse physiological effects. In
Sambal Matah, chilies (
Capsicum annuum) are the primary source of capsaicinoids, particularly capsaicin, the most extensively studied compound. Capsaicin exhibits analgesic, anti-obesity, antioxidant and anticancer properties, in addition to its anti-inflammatory effects (
Srinivasan, 2016). Its presence not only contributes to the distinctive spiciness of
Sambal Matah but also supports its potential role in pain relief and chronic disease prevention.
Medium-chain triglycerides (MCTs)
Medium-chain triglycerides (MCTs) are fatty acids found abundantly in coconut oil (
Cocos nucifera)
(Reis et al., 2021), known for their rapid absorption and metabolism as an immediate energy source. MCTs have been associated with improved lipid metabolism, cardiovascular health and weight regulation (
Nagao and Yanagita, 2010). Their inclusion in
Sambal Matah through coconut oil enhances its nutritional profile and supports its classification as a functional food beneficial for metabolic health.
Alkaloids
Alkaloids are nitrogen-containing bioactive compounds exhibiting a broad spectrum of pharmacological properties, including antimicrobial and anticancer activities. In
Sambal Matah, lemongrass (
Cymbopogon citratus) serves as a source of alkaloids such as citral, which has been reported to induce apoptosis and inhibit tumor growth
(Boukhatem et al., 2014). The presence of these compounds further strengthens the bioactive and therapeutic potential of
Sambal Matah.
Polysaccharides
Polysaccharides are complex carbohydrates recognized for their immunomodulatory and antioxidant properties. Shallots (
Allium cepa) in
Sambal Matah provide polysaccharides that help enhance immune response and mitigate oxidative stress
(Sagar et al., 2022). These compounds contribute to the overall functional and health-promoting attributes of
Sambal Matah, reinforcing its potential as a traditional food with modern nutraceutical value.
Bioactivity of Sambal Matah
Sambal Matah, a traditional Indonesian raw chili condiment, is renowned not only for its distinctive flavor but also for its potential health benefits, which are attributed to the wide range of bioactive compounds derived from its fresh ingredients. These bioactivities include antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective and digestive health-promoting effects (
Shahidi and Ambigaipalan, 2015).
Antioxidant activity
The antioxidant capacity of
Sambal Matah represents one of its most significant functional properties, highlighting its potential as a health-promoting traditional food. Antioxidants play a crucial role in neutralizing free radicals, reducing oxidative stress and preventing cellular damage associated with chronic diseases such as cardiovascular disorders, diabetes and cancer. The antioxidant activity of
Sambal Matah results from the synergistic interaction among its fresh ingredients, including shallots (
Allium cepa), lemongrass (
Cymbopogon citratus), chilies (
Capsicum annuum), lime leaves (
Citrus hystrix) and coconut oil (
Cocos nucifera).
Shallots are rich in flavonoids and phenolic acids that exhibit strong antioxidant effects. Quercetin, the predominant flavonoid in shallots, effectively scavenges free radicals and enhances the activity of endogenous antioxidant enzymes such as superoxide dismutase (SOD) and glutathione peroxidase (GPx)
(Vieira et al., 2011) Additionally, phenolic acids like gallic and ferulic acids contribute to the prevention of lipid peroxidation through metal-ion chelation. Together, these compounds strengthen the antioxidant capacity of
Sambal Matah, making shallots a key functional ingredient.
Chilies (
Capsicum annuum) also play a critical role by supplying capsaicin and ascorbic acid (vitamin C) (
Kalpana and Vrinda, 2023), both known for their strong antioxidant activities. Capsaicin neutralizes free radicals and mitigates oxidative stress (
Srinivasan, 2016), while ascorbic acid not only acts as a primary antioxidant but also regenerates other antioxidants such as vitamin E, thereby amplifying
Sambal Matah’s overall antioxidant potential.
Lime leaves (
Citrus hystrix) contain volatile oils such as citronellal and limonene, which demonstrate notable antioxidant activity. Citronellal protects cells from oxidative damage by preventing lipid peroxidation, while limonene contributes to cellular integrity through its ability to neutralize reactive oxygen species (
Fouad, 2019;
Tungmunnithum et al., 2018). Collectively, these components enhance the antioxidant potential of
Sambal Matah, reinforcing its value as a functional food.
Anti-inflammatory activity
The anti-inflammatory potential of
Sambal Matah arises from the synergistic action of its bioactive compounds, which modulate inflammatory pathways and reduce the expression of pro-inflammatory mediators. Shallots, abundant in flavonoids and organosulfur compounds, are key contributors to
Sambal Matah’s anti-inflammatory capacity. Quercetin inhibits pro-inflammatory cytokines such as interleukin-6 (IL-6) and tumor necrosis factor-alpha (TNF-α), while also blocking the activation of nuclear factor kappa B (NF-κB), a major regulator of inflammation. Furthermore, sulfur-containing compounds like allicin and allyl sulfide modulate inflammatory responses by reducing the synthesis of inflammatory molecules
(Vieira et al., 2011). These actions collectively strengthen the anti-inflammatory potential of
Sambal Matah.
Lime leaves contribute through their volatile oils and flavonoids, which have been shown to suppress inflammation by reducing cytokine production and oxidative stress. Compounds such as citronellal and limonene inhibit inflammatory pathways, while flavonoids like hesperidin exert antioxidant and anti-inflammatory effects by modulating signaling mechanisms (
Fouad, 2019;
Tungmunnithum et al., 2018). These properties make lime leaves an essential component enhancing the overall anti-inflammatory capacity of
Sambal Matah.
Potential health benefit applications
Reducing inflammation
Chronic inflammation is a key factor in the development of various diseases, including arthritis, cardiovascular disorders, diabetes and neurodegenerative conditions.
Sambal Matah, a traditional Indonesian raw chili condiment, is rich in bioactive compounds with potent anti-inflammatory properties. These compounds are derived from its fresh ingredients shallots (
Allium cepa), lemongrass (
Cymbopogon citratus), chilies (
Capsicum annuum), lime leaves (
Citrus hystrix) and coconut oil (
Cocos nucifera).
Shallots are an abundant source of flavonoids, particularly quercetin and organosulfur compounds, both known for their strong anti-inflammatory effects. Quercetin inhibits the production of pro-inflammatory cytokines such as TNF-α and IL-6, while also suppressing NF-κB activation, a major regulator of inflammation. Organosulfur compounds like allyl sulfide further modulate inflammatory pathways by inhibiting inflammatory mediator production, thereby reinforcing the anti-inflammatory capacity of shallots.
Lemongrass contains essential oils, including citral, geraniol and myrcene, which contribute to anti-inflammatory activity (
Al-Hamdani et al., 2024). Citral, the principal compound, inhibits pro-inflammatory cytokine production and NF-κB activation, effectively reducing inflammation. Similarly, capsaicin in chili peppers exhibits anti-inflammatory and analgesic effects by blocking cytokine release and desensitizing sensory neurons, making it beneficial in conditions such as arthritis (
Srinivasan, 2016). Altogether, these components make
Sambal Matah a functional food with natural anti-inflammatory potential.
Cancer chemoprevention
Cancer prevention, or chemoprevention, involves using natural or synthetic agents to block or reverse carcinogenesis.
Sambal Matah provides a combination of bioactive compounds from its fresh ingredients that demonstrate significant chemopreventive potential. Shallots are rich in quercetin and organosulfur compounds, which promote apoptosis in cancer cells through mitochondrial dysfunction and caspase activation, while suppressing pro-survival signaling pathways like NF-κB
(Vieira et al., 2011). Organosulfur compounds also enhance phase II detoxification enzymes and modulate cell-cycle regulators, such as cyclin D1 and p21, to inhibit tumor growth.
Lemongrass provides citral, geraniol and myrcene monoterpenes that exert strong antiproliferative effects. Citral promotes apoptosis by activating pro-apoptotic proteins and downregulating anti-apoptotic Bcl-2
(Boukhatem et al., 2014). Geraniol and myrcene act synergistically to suppress oxidative stress and angiogenesis, thus inhibiting tumor vascularization
(Tungmunnithum et al., 2018). Capsaicin in chilies induces apoptosis
via ROS-mediated intrinsic pathways and inhibits metastasis by downregulating matrix metalloproteinases (MMPs) (
Srinivasan, 2016). It also suppresses NF-κB and STAT3 signaling, reducing inflammation-induced carcinogenesis.
Lime leaves add citronellal and limonene monoterpenes with proven chemopreventive properties. Citronellal disrupts cancer metabolism by inhibiting glycolysis and mitochondrial respiration (
Fouad, 2019), while limonene promotes detoxification and inhibits Ras/ERK and PI3K/Akt pathways
(Tungmunnithum et al., 2018). Together, these mechanisms underscore the chemopreventive potential of
Sambal Matah.
Improved insulin sensitivity
Quercetin in shallots enhances insulin sensitivity by activating AMP-activated protein kinase (AMPK), which regulates energy balance and stimulates glucose uptake in muscle and adipose tissues
(Vieira et al., 2011). Organosulfur compounds such as allyl sulfide reduce oxidative stress, thereby preventing insulin resistance. Meanwhile, medium-chain triglycerides (MCTs) in coconut oil are rapidly converted into ketones, improving insulin sensitivity by reducing fat accumulation in muscles and the liver. MCTs also elevate adiponectin levels, promoting glucose utilization and fatty acid oxidation.
Prevention of cardiovascular disease
Cardiovascular diseases (CVDs) including heart disease and stroke remain leading causes of mortality worldwide. Preventive strategies often target inflammation, oxidative stress and lipid imbalances.
Sambal Matah, rich in antioxidants and bioactive compounds, can contribute to cardiovascular health through several mechanisms.
Antioxidant activity and oxidative stress reduction
Oxidative stress, caused by an imbalance between free radicals and antioxidants, plays a major role in CVD development. Antioxidants in
Sambal Matah such as flavonoids, phenolic acids and vitamin C neutralize free radicals, protecting vascular tissues. Shallots contain quercetin, which prevents endothelial dysfunction and atherosclerosis
(Vieira et al., 2011). Chili peppers provide capsaicin, which lowers oxidative stress and improves vascular function (
Srinivasan, 2016). Lime leaves add vitamin C and other antioxidants that further support cardiovascular health
(Salgado et al., 2023).
Anti-inflammatory effects
Chronic inflammation contributes to atherosclerosis and other heart conditions. Lemongrass, rich in citral, inhibits pro-inflammatory pathways, reducing atherosclerosis risk
(Boukhatem et al., 2014). Shallots, through their organosulfur compounds, also help suppress inflammation and enhance vascular function
(Enache et al., 2025). Collectively, these ingredients make
Sambal Matah beneficial for maintaining heart health.
Cholesterol and lipid metabolism
Dyslipidemia characterized by high LDL and triglyceride levels is a key CVD risk factor. Coconut oil provides MCTs that enhance lipid metabolism, increase HDL levels and lower LDL cholesterol (
Nagao and Yanagita, 2010). Capsaicin similarly reduces LDL and triglycerides, improving lipid profiles (
Srinivasan, 2016). Hence,
Sambal Matah may function as a natural aid in managing cholesterol and lipid balance.
Antiplatelet and antithrombotic effects
Excessive blood clot formation can trigger heart attacks and strokes. Organosulfur compounds in shallots exhibit antiplatelet effects, preventing platelet aggregation and thrombus formation
(Enache et al., 2025). Capsaicin also inhibits platelet activity, further reducing thrombosis risk (
Srinivasan, 2016). These combined effects make
Sambal Matah a potential cardioprotective functional food.
