Xs: 7.5165 Ys: 2.4812055 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant capacities and total phenolic contents of 20 polyherbal remedies used as tonics by folk healers in Phatthalung and Songkhla provinces, Thailand abstract: Background
Uses of polyherbal formulations have played a major role in traditional medicine. The present study is focused on the formulations used in traditional Thai folkloric medicine as tonics or bracers. Twenty documented polyherbal mixtures, used as nourishing tonics by the folk healers in Phatthalung and Songkhla provinces in southern Thailand, are targeted. Despite traditional health claims, there is no scientific evidence to support the utilization of polyherbal formulations. Methods
The phenolic and flavonoid contents of the polyherbal formulations and a series of antioxidant tests were applied to measure their capability as preventive or chain-breaking antioxidants. In addition, the cytotoxic activity of effective formulations was assayed in Vero cells. ResultsNinety-eight plant species belonging to 45 families were used to prepare the tested formulation. The preliminary results revealed that water extracts of THP-R016 and THP-R019 contain a high level of total phenolic and flavonoid contents and exhibit remarkable antioxidant activities, as tested by DPPH, ABTS, and FRAP assays. The extract of THP-R019 also showed the strongest metal chelating activities, whereas THP-R016 extract possessed notable superoxide anion and peroxyl radical scavenging abilities. Conclusions
The data provide evidence that the water extracts of folkloric polyherbal formulations, particularly THP-R016, are a potential source of natural antioxidants, which will be valuable in the pharmaceutical and nutraceutical industries. The free radical scavenging of THP-R016 may be due to the contribution of phenolic and flavonoid contents. Useful characteristics for the consumer, such as the phytochemical profiles of active ingredients, cellular based antioxidant properties and beneficial effects in vivo, are under further investigation.


Xs: 7.669645 Ys: 2.7701461 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: The chemical composition and antioxidant activities of basil from Thailand using retention indices and comprehensive two-dimensional gas chromatography abstract: The chemical compositions of essential oils obtained from Ocimum basilicum var. thyrsiflora (1.39 % dry weight) and Ocimum basilicum (0.61 %) were analyzed by GC–MS. Seventy-three constituents representing 99.64 % of the chromatographic peak area were obtained in the O. basilicum var. thyrsi-flora oil, whereas 80 constituents representing 91.11 % observed in the essen-tial oil of O. basilicum were obtained. Methyl chavicol (81.82 %), β-(E)-oci-mene (2.93 %) and α-(E)-bergamotene (2.45 %) were found to be the dominant constituents in O. basilicum var. thyrsiflora oil while O. basilicum contained predominantly linalool (43.78 %), eugenol (13.66 %) and 1,8-cineole (10.18 %). The clear separation of the volatiles in all samples, demonstrated by the application of GC×GC, resulted in significantly different fingerprints for the two types of basil. The O. basilicum oil showed strong antioxidant activity while the oil of O. basilicum var. thyrsiflora exhibited very low activity, which was attributed to the significant differences in linalool and eugenol contents in these essential oils.


Xs: 6.639252 Ys: 2.614185 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Bioactive Composition and Nutritional Profile of Microgreens Cultivated in Thailand abstract: Microgreens are young and tender leafy vegetables that have gained wider consumer acceptance.
This is attributed to their low caloric composition and rich micronutrient and antioxidant
composition. The present study investigated the bioactive composition and proximate analysis of
fourteen microgreens belonging to Brassicaceae, Fabaceae, Pedaliaceae, Polygonaceae, Convolvulaceae,
and Malvaceae. All the microgreens showed low calories (20.22 to 53.43 kcal 100 g−1) and fat
(0.15 to 0.66 g 100 g−1), whilst mung bean and lentil microgreens showed considerable amounts of
carbohydrate (7.16 g 100 g−1) and protein (6.47 g 100 g−1), respectively. Lentil microgreens had the
highest total chlorophyll (112.62 mg 100 g−1) and carotenoid (28.37 mg 100 g−1) contents, whilst buckwheat
microgreens showed the highest total phenolic content (268.99 mg GAE 100 g−1) and DPPH• scavenging activity (90.83 mM TEAC g−1). The lentil microgreens also presented high ascorbic acid content (128.70 mg 100 g−1) along with broccoli, Chinese kale, purple radish, and red cabbage microgreens (79.11, 81.33, 82.58, and 89.49 mg 100 g−1, respectively). Anthocyanin content was only detected in purple radish (0.148 mg CGE 100 g−1) and red cabbage (0.246 mg CGE 100 g−1). The results provide basic information and highlight the benefits of utilizing genetic biodiversity to obtain microgreens with the desired nutrients and antioxidants.


Xs: 7.8883815 Ys: 3.43074 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Application of factorial experimental design for optimization and development of color lipstick containing antioxidant-rich Sacha inchi oil abstract: This study aimed to optimize and develop the color lipstick formulation containing antioxidant-rich Thai Sacha inchi oil using full factorial experimental design. Antioxidant capacity of Sacha inchi oil was elucidated using DPPH and linoleic acid peroxidation assays. The y-tocopherol content of the oil was also determined by high-performance liquid chromatography. Developing the color lipstick, lipstick base was optimized through the variation of %Sacha inchi oil, Ozokerite and Carnauba wax ratio (O:C ratio) and %Fat. Concurrently, the influences of these factors on lipstick physical characteristics were analyzed by means of statistics. Thai Sacha inchi oil exerted a notable antioxidant capacity with the highest y-tocopherol content. The combined effect of all factors influenced on the variations of breaking point and hardness of the lipsticks. Otherwise, only the O: C ratio negatively affected on melting point. The color lipstick containing methyl methacrylate crosspolymer and stearyl dimethicone as texture enhancers, significantly provided a greater color transfer than the plain formulation. In conclusion, Thai Sacha inchi oil could be a promising antioxidant-rich oil for developing into color lipstick. To evolve the desirable lipstick, the optimum proportion of wax, fat and oil played a crucial role in both structural integrity as well as texture and spreadability.


Xs: 8.23893 Ys: 2.8471928 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Survey of Edible Amanita in Northern Thailand and Their Nutritional Value, Total Phenolic Content, Antioxidant and α-Glucosidase Inhibitory Activities abstract: Edible wild mushrooms are extremely popular among consumers and are highly valued for their potential economic benefits in northern Thailand. In this present study, a total of 19 specimens of edible Amanita were collected during investigations of wild edible mushrooms in northern Thailand during the period from 2019 to 2022. Their morphological characteristics and the phylogenetic analyses of the internal transcribed spacer (ITS) and partial large subunit (nrLSU) of ribosomal RNA, RNA polymerase II second-largest subunit (rpb2) and partial translation elongation factor 1-alpha (tef-1) indicated that the collected specimens belonged to A. hemibapha, A. pseudoprinceps, A. rubromarginata, A. subhemibapha, and Amanita section Caesareae. This is the first report of A. pseudoprinceps and A. subhemibapha from Thailand. Full descriptions, illustrations and a phylogenetic placement of all specimens collected in this study are provided. Subsequently, the nutritional composition and total phenolic content, as well as the antioxidant and α-glucosidase inhibitory activities, of each species were investigated. The results indicate that the protein contents in both A. pseudoprinceps and A. subhemibapha were significantly higher than in A. hemibapha and A. rubromarginata. The highest total phenolic content was found in the extract of A. pseudoprinceps. In terms of antioxidant properties, the extract of A. pseudoprinceps also exhibited significantly high antioxidant activity by 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. However, the extract of A. rubromarginata had the lowest total phenolic content and level of antioxidant activity. Additionally, α-glucosidase inhibitory activity varied for different Amanita species and the highest level of α-glucosidase inhibitory activity was found in the extract of A. pseudoprinceps. This study provides valuable information on the nutrient content, phenolic content and the antioxidant and α-glucosidase inhibitory potential of edible Amanita species found in northern Thailand.


Xs: 8.256948 Ys: 4.2371936 Publish year: 2024 keyword: thai_antioxidant_rich_food source: Thai title: Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies abstract: Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.94–10.21%, 1.68–3.16%. 0.554–1.442%, 71.20–79.68%, 9.79–10.53%, 1.07–3.64%, and 350.82–362.73 kcal/100g, respectively. RD43 brown rice (18.4%) and Luangpatue white rice (26.5%) respectively exhibited the lowest and highest amylose content. Luangpatue rice flours also showed higher swelling power, setback value, final viscosity, and thermal properties than other varieties. The variations in hydration properties and oil absorption index were noticeable among these rice flours. In addition, the highest level of total phenolic content and antioxidant activity led to the lowest estimated glycemic index (eGI = 62.92) found in upland brown rice. It was confirmed by the multivariate analysis results. This study reported the diverse physicochemical properties and composition-property relationships of two kinds of flours from four rice varieties collected from Thailand for the first time. It exhibited possible capabilities for the development of various rice-based products that promote health based on their characteristics on industrial scale.


Xs: 3.9982452 Ys: 0.31130734 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Thai generation y/millennial consumer health and wellness: An antioxidant beverage SEM analysis abstract: The health and wellness food and beverage market is projected to grow to $US1.1 trillion by 2019 with 1.8 billion technology enabled, health conscious Gen Y/Millennial consumers leading the way. This study investigates new ways of evaluating purchase intention using integrated marketing communications, brand equity, and brand attitude embracing new Internet-related mediums such as Facebook, Twitter, and Instagram and new devices such as smartphones and tablets. Modern brand equity campaigns must also be culturally aware as Generation Y Asian youth represent the consumer of tomorrow with many global brands embracing new technologies to grow their markets. From the results of the study conducted on a health-conscious segment of 280 Bangkok Generation Y/millennial consumers, it was determined that brand equity had the largest influence on purchase intention of antioxidants beverages. Value and quality also determine the success of sales with culture and technology playing a significant role in integrated marketing communications.


Xs: 7.685379 Ys: 2.3121722 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: Studies of the in vitro cytotoxic, antioxidant, lipase inhibitory and antimicrobial activities of selected Thai medicinal plants abstract: Background
Traditional folk medicinal plants have recently become popular and are widely used for primary health care. Since Thailand has a great diversity of indigenous (medicinal) plant species, this research investigated 52 traditionally used species of Thai medicinal plants for their in vitro cytotoxic, antioxidant, lipase inhibitory and antimicrobial activities.

Methods
The 55 dried samples, derived from the medicinally used parts of the 52 plant species were sequentially extracted by hexane, dichloromethane, ethanol and water. These 220 extracts were then screened for in vitro (i) cytotoxicity against four cell lines, derived from human lung (A549), breast (MDA-MB-231), cervical (KB3-1) and colon (SW480) cancers, using the MTT cytotoxicity assay; (ii) antioxidant activity, analyzed by measuring the scavenging activity of DPPH radicals; (iii) lipase inhibitory activity, determined from the hydrolytic reaction of p-nitrophenyllaurate with pancreatic lipase; and (iv) antimicrobial activity against three Gram-positive and two Gram-negative bacteria species plus one strain of yeast using the disc-diffusion method and determination of the minimum inhibitory concentration by the broth micro-dilution assay.

Results
The crude dichloromethane and/or ethanol extracts from four plant species showed an effective in vitro cytotoxic activity against the human cancer cell lines that was broadly similar to that of the specific chemotherapy drugs (etoposide, doxorubicin, vinblastine and oxaliplatin). In particular, this is the first report of the strong in vitro cytotoxic activity of Bauhinia strychnifolia vines. The tested tissue parts of only six plant species (Allium sativum, Cocoloba uvifera, Dolichandrone spathacea, Lumnitzera littorea, Sonneratia alba and Sonneratia caseolaris) showed promising potential antioxidant activity, whereas lipase inhibitory activity was only found in the ethanol extract from Coscinum fenestratum and this was weak at 17-fold lower than Orlistat, a known lipase inhibitor. The highest antimicrobial activity was observed in the extracts from S. alba and S. caseolaris against Pseudomonas aeruginosa and Candida albicans, respectively.

Conclusion
The Thai medicinal plant B. strychnifolia is first reported to exert strong in vitro cytotoxic activities against human cancer cell lines and warrants further enrichment and characterization. The broad spectrum of the biological activities from the studied plant extracts can be applied as the guideline for the selection of Thai medicinal plant species for further pharmacological and phytochemical investigations.


Xs: 7.1673293 Ys: 3.811339 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean)as Affected by Bacillus-fermentation abstract: The present study aims to investigate antioxidant activity and phenolic contents of Thai thua nao. Methanolic extracts of cooked non-fermented soybeans (CNF) and thua nao-fermented soybeans prepared by naturally occurring bacteria (TNMX) and Bacillus subtilis TN51 (TNB51) were prepared and used to determine antioxidant activities by β-carotene-linoleic acid system and DPPH-radical scavenging assay. Total phenolic contents of thua nao samples (both TNMX and TNB51) were significantly higher than those of the CNF samples (with an increase around 21 and 35%, respectively). A correlation between larger amount of total phenolics and higher antioxidant activity as determined by the β-carotene-linoleic acid model was observed in these extracts. All these results indicate that production process and bacterial fermentation are responsible for improvement of total phenolics and antioxidant activity. The potential use of B. subtilis TN51 appears to be a suitable fermenting strain to promote antioxidant property in cooked soybean.


Xs: 7.7165275 Ys: 2.6495078 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Phenolic contents and antioxidant capacities of Thai-Makham Pom (Phyllanthus emblica L.) aqueous extracts abstract: Abstract: This study was aimed at determining the amount of the total phenolic content (TPC) and to evaluate the antioxidant activity of different extracts (leave, branch, and bark) of Phyllanthus emblica (PE) L., a traditional medicinal plant that has been recently used as an anti-inflammatory, wound healing and anti aging agent. Methods: PE leaves, branches, or barks were aqueous extracted and the amount of the TPC was determined using a Folin–Ciocalteu reagent method. The antioxidant activity of each PE extract was assessed using 1, 1-diphenyl-2 picrylhydrazyl radical scavenging and ferric reducing antioxidant power methods. Results: Among plant extracts, the PE bark extract possessed the highest TPC. The TPC of the PE leave, branch, and bark were 513.83 ± 20.52, 650.5 ± 9.76, and, 2,196.33 ± 11.02 mg gallic acid equivalent/ g of dried material, respectively. Interestingly, the IC50 of the PE leave (7.72 ± 0.25 µg/ml), branch (6.92 ± 0.22 µg/ml), or bark (6.54 ± 0.27 µg/ml) extract was lower than that of the ascorbic acid (8.06 ± 0.01 µg/ml). As calibrated to the standard, the potent reducing power abilities of the PE leave, branch, and bark extracts were 729.33 ± 36.9, 696.73 ± 78.48, and 966 ± 64.73 mg/g ascorbic equivalent, respectively. Conclusion: This study demonstrated the TPC and antioxidant activity of the P. emplica leave, branch, and bark aqueous extracts.

Key words: Total phenolic content, Antioxidant activity, Phyllanthus emblica L., Traditional medicinal plant


Xs: 7.499661 Ys: 2.8521488 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves abstract: Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive compounds, antioxidant activities, and health properties that occur during the steaming and fermenting processes of tea leaves is, however, limited. Changes in nutritive values, phenolics, antioxidant activities, and in vitro health properties through inhibition of key enzymes that control obesity (lipase), diabetes (α-amylase and α-glucosidase), hypertension (angiotensin-converting enzyme (ACE)), and Alzheimer’s disease (cholinesterases (ChEs) and β-secretase (BACE-1)) of fermented tea were compared to the corresponding fresh and steamed tea leaves. Results showed that energy, carbohydrate, and vitamin B1 increased after steaming, while most nutrients including protein, dietary fiber, vitamins (B2, B3, and C), and minerals (Na, K, Ca, Mg, Fe, and Zn) decreased after the steaming process. After fermentation, energy, fat, sodium, potassium, and iron contents increased, while calcium and vitamins (B1, B2, B3, and C) decreased compared to steamed tea leaves. However, the contents of vitamin B1 and iron were insignificantly different between fresh and fermented tea leaves. Five flavonoids (quercetin, kaempferol, cyanidin, myricetin, and apigenin) and three phenolic acids (gallic acid, caffeic acid, and p-coumaric acid) were identified in the tea samples. Total phenolic content (TPC) and antioxidant activities increased significantly after steaming and fermentation, suggesting structural changes in bioactive compounds during these processes. Steamed tea exhibited high inhibition against lipase, α-amylase, and α-glucosidase, while fermented tea possessed high anti-ChE and anti-ACE activities. Fresh tea exhibited high BACE-1 inhibitory activity. Results suggest that tea preparations (steaming and fermentation) play a significant role in the amounts of nutrients and bioactive compounds, which, in turn, affect the in vitro health properties. Knowledge gained from this research will support future investigations on in vivo health properties of fermented tea, as well as promote future food development of fermented tea as a healthy food.


Xs: 7.992098 Ys: 4.0165143 Publish year: 2024 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties abstract: This study aims to produce antioxidant and anthocyanin-rich vinegar using three types of Thai rice through surface culture fermentation (SCF). Three varieties of Thai rice with different colors, including Khao Dawk Mali 105 (white color), Sangyod (brown color) and Hom Nil (black color), were used as a substrate for vinegar fermentation. The different Thai rice varieties were hydrolyzed by boiling and enzymatic hydrolysis. The sweetness of the hydrolyzates was adjusted by adding granulated sugar at 20 °Brix and using it as a substrate. A mixed culture of Saccharomyces cerevisiae var. burgundy and S. cerevisiae var. kyokai was used as a yeast starter for alcohol fermentation. After 4 weeks of fermentation, Acetobacter aceti TISTR 354 required only 10 days to convert alcohol into acetic acid by the surface-culture fermentation method. Vinegar produced from the Thai rice varieties contained acetic acid at a concentration of more than 4.0 % (v/v), with residual alcohol concentrations less than 0.5 % (v/v). Hom Nil vinegar presented an anthocyanin content of 2.39 ± 0.44 mg/L and had the highest antioxidant activity, with 428.47 ± 4.04 g/mL (Total phenolic content; TPC), 71.80 ± 0.00 g/mL (Ferric reducing antioxidant power assay; FRAP), and 49.27 ± 0.27 % inactivation (2,2-Diphenyl-1-picrylhydrazyl; DPPH). A sensory panel rated the vinegar fermented from the three varieties as 'like slightly' on a 9-point hedonic scale.


Xs: 3.7887168 Ys: 4.21603 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production abstract: Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.


Xs: 7.471551 Ys: 2.1929312 Publish year: 2009 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidative Activity, Polyphenolic Content and Anti-Glycation Effect of Some Thai Medicinal Plants Traditionally Used in Diabetic Patients abstract: Ethanolic extracts of 30 Thai medicinal plants, traditionally used as alternative treatments in diabetes, were evaluated for antioxidative activity by the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) method. They were evaluated in vitro for oxidative stress by thiobarbituric acid-reactive substance (TBARS) assay in pooled plasma of diabetic patients compared to without treatment of the extracts (control). The extracts were also assayed for protein glycation. The results showed that five plants had strong antioxidant activity: Phyllanthus emblica Linn. (PE), Terminalia chebula Retz. (TC), Morinda citrifolia Linn. (MC), Kaempferia parviflora Wall. (KP) and Houttuynia cordata Thunb.(HC), respectively. Thirty plant extracts were good correlation between total antioxidant activity and antiradical activity by TBARS as well as by glycation (r = 0.856, p<0.01 and r = 0.810, p<0.01). PE had stronger antioxidative activity as well as inhibition of TBARS and glycation than the other plants. The investigation showed that total polyphenol and tannin content of PE and the flavonoid content of HC were the highest. The results imply that these plants are potential sources of natural antioxidants which have free radical scavenging activity and might be used for reducing oxidative stress in diabetes.


Xs: 7.950859 Ys: 2.4187386 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Thai plants with high antioxidant levels, free radical scavenging activity, anti-tyrosinase and anti-collagenase activity abstract: Background
Ultraviolet radiation from sunlight induces overproduction of reactive oxygen species (ROS) resulting in skin photoaging and hyperpigmentation disorders. Novel whitening and anti-wrinkle compounds from natural products have recently become of increasing interest. The purpose of this study was to find products that reduce ROS in 14 Thai plant extracts.

Methods
To determine total phenolic and flavonoid content, antioxidant activity, anti-tyrosinase activity and anti-collagenase activity, we compared extracts of 14 Thai plants prepared using different solvents (petroleum ether, dichloromethane and ethanol). Antioxidant activities were determined by DPPH and ABTS assays.

Results
Total phenolic content of the 14 Thai plants extracts was found at the highest levels in ethanol followed by dichloromethane and petroleum ether extracts, respectively, while flavonoid content was normally found in the dichloromethane fraction. Scavenging activity ranged from 7 to 99% scavenging as assessed by DPPH and ABTS assays. The ethanol leaf extract of Ardisia elliptica Thunb. had the highest phenolic content, antioxidant activity and collagenase inhibition, while Cassia alata (L.) Roxb. extract had the richest flavonoid content. Interestingly, three plants extracts, which were the ethanolic fractions of Annona squamosa L., Ardisia elliptica Thunb. and Senna alata (L.) Roxb., had high antioxidant content and activity, and significantly inhibited both tyrosinase and collagenase.

Conclusion
Our finding show that the ethanol fractions of Annona squamosa L., Ardisia elliptica Thunb. and Senna alata (L.) Roxb. show promise as potential ingredients for cosmetic products such as anti-wrinkle agents and skin whitening products.


Xs: 7.6167545 Ys: 3.9454443 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: GABA content and Antioxidant activity of Thai waxy corn seeds germinated by hypoxia method abstract: Germinated seeds have a greater amount of the naturally-occurring -aminobutyric acid (GABA) which has many
health benefits. Further, colored seeds have higher antioxidant activity. Thai waxy corn is widely consumed after cooking,
due to its palatable glutinous texture. However, it is not commonly germinated before use. In this study, two varieties of Thai
waxy corn, KKU-KND (purple seed) and KKU-SLE (white seed), were germinated and converted to corn flour with the aim
of investigating the effect of germination on GABA content and antioxidant activity. Further, the microstructure of starch
granules was also examined. KKU-KND and KKU-SLE were grown and harvested in 2012. The seeds were soaked in distilled
water for 6 hrs to attain a moisture content of 31-32%wb and then germinated by employing two methods, i) in an open plastic
box, and ii) in a closed plastic box with a headspace of 3 cm for devoid oxygen (hypoxia method); the germination period
varied between 12-48 hrs at 35±2°C in both cases. The germinated samples were then dried at 50°C to a moisture content of
10±2%wb. The results showed that non-germinated KKU-KND and KKU-SLE contained 2.68±0.77 and 1.58±0.05 mgGABA/
100gdb, respectively, whereas the samples germinated by the hypoxia method contained significantly higher GABA which
increased with germination time (p


Xs: 7.8942184 Ys: 2.5172462 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant activity and selected chemical components of 10 Zingiber spp. in Thailand abstract: Zingiber officinale (ginger) is the one of most commonly used spices and is a traditional herbal medicine in
Thailand. Thailand is home to various Zingiber wild species. However, the biological activity evidence of these other
species is less well studied than that of Z. officinale. In this study, we investigated the rhizomes of 10 Zingiber species
to determine the correlations between total phenolic content, total curcuminoid content, and antioxidant activity, as
determined by means of DPPH (2,2-Diphenyl-l-picrylhydrazyl) and ABTS (2,2′-azinobis-(3-ethylbenzothiazoline-6-
sulfonic acid) diammonium salt) assays. We also used high-performance liquid chromatography and gas chromatography to determine the quantities of 6-gingerol and terpinen-4-ol, respectively which are the two most important
active compounds associated with antioxidant and anti-inflammatory action. Antioxidant activity was highly correlated with total phenolic content. To the best of our knowledge, this is the first report of the antioxidant activities of
three of the species (Z. rubens, Z. bisectum, and Z. barbatum). The rhizome extracts of Z. montanum showed the
highest total curcuminoid content and yielded the highest amount of essential oil and terpinen-4-ol content. 6-Gingerol
was detected in only two species: Z. officinale and Z. cornubracteatum. Our results suggest that Z. montanum may be
an excellent natural remedy owing to its considerable antioxidant activity and the large amounts of known bioactive
chemical constituents it contains. It may be a source of additional bioactive compounds.


Xs: 7.0789037 Ys: 2.7727482 Publish year: 2007 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant and Vascular Protective Activities of Cratoxylum formosum, Syzygium gratum and Limnophila aromatica abstract: Phytochemicals contained in dietary plants provide a variety of health benefits and may reduce the risk of cardiovascular diseases. The aqueous extracts from three popular Thai dietary and herbal plants, Cratoxylum formosum, Syzygium gratum, and Limnophila aromatica, were investigated for the antioxidant and vascular protective activities in the in vitro and in vivo models. The free radical scavenging and antioxidant activities of plant extracts were evaluated in vitro by the 1,1-diphenyl-2-picrylhydrazyl assay, the ferric reducing antioxidant power assay, the intracellular antioxidant activity in rat peritoneal macrophages by dihydrofluorescein assay, and the inhibition of nitric oxide (NO) production in RAW 264.7 macrophages. In an animal model of oxidative stress and vascular dysfunction, male Sprague-Dawley rats were orally administered with aqueous plant extracts (1 g/kg/d) or N-acetylcysteine (NAC; 300 mg/kg/d) as a control for 6 d. On day four, all animals except the normal control group, were administered with phenylhydrazine (PHZ) intraperitoneally. It was demonstrated that the plant extracts possessed high free radical scavenging and antioxidant activities. PHZ induced severe hemolysis and hemodynamic disturbances and treatment with the extracts and NAC significantly improved the hemodynamic status. Vascular responsiveness to bradykinin, acetylcholine, and phenylephrine in PHZ-control rats was markedly impaired, and the plant extracts or NAC largely restored the vascular responses. Moreover, the plant extracts prevented loss of blood reduced glutathione and suppressed formation of plasma malondialdehyde, plasma NO metabolites and blood superoxide anion. It was concluded that the plant extracts possess antioxidants and have potential roles in protection of vascular dysfunction.


Xs: 7.5504975 Ys: 4.17975 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Microencapsulation of Thai rice grass ( O. Sativa cv. Khao Dawk Mali 105) extract incorporated to form bioactive carboxymethyl cellulose edible film abstract: Microencapsulation was investigated to enhance the stability of Thai rice grass extract. Microencapsulated powder (MP) was formed using total solid of extract solution and maltodextrin ratios of 1:4 (MP 1:4) and 1:9 (MP 1:9). The absence of an endothermic peak for both MPs confirmed all extract solutions were coated with maltodextrin. MP 1:9 had a lower total phenolic content (TPC) but was higher in antioxidant capacity than MP 1:4. Moreover, the TPC of the MPs slightly decreased (70.02–93.04%) during storage at 10, 30 and 70 °C for 30 d. Comparatively, the TPC of the extract solution significantly decreased from 100% down to 20.8%, 11.2% and 8.6% at 10, 30 and 70 °C, respectively. Therefore, MP 1:9 incorporated with blended carboxymethyl cellulose film increased the water barrier and the TPC. This film can serve as a bioactive biodegradable packaging material to reduce plastic packaging in the food industry.


Xs: 7.9039507 Ys: 4.1557183 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Application of natural colorant from black rice bran for fermented Thai pork sausage - Sai Krok Isan abstract: This study investigated the natural colorant from black rice bran regarding the color characteristics, lipid oxidation, bioactive compounds, and antioxidant activity of fermented Thai pork sausage (Sai Krok Isan). Results indicated that the black rice bran colorant powder (BCP) had potential as a natural functional food colorant and antioxidant. The BCP showed a fivefold increase in cyanidin-3-O-glucoside (9,986.8 μg/g) and a fourfold increase in the total content (13,048.3 μg/g), compared with raw black rice bran. Addition of BCP to the fermented sausages improved color formation and increased the level of bioactive compounds. Sausages containing BCP levels of 0.8% and 1.0% showed similar C* to those prepared with 120 ppm of nitrite. Sausages produced using BCP contained higher levels of anthocyanins, total phenolics, and antioxidants than those of the sausage with 0% or 120 ppm of nitrite. Consequently, the addition of BCP also retarded lipid oxidation and showed a comparable overall acceptance score to the sausage with 120 ppm of nitrite. Results from this study suggest that BCP is an excellent source of anthocyanin pigments and could partially replace nitrite in the fermented sausage product.


Xs: 8.241575 Ys: 3.5774822 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: α-glucosidase, α-amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice) abstract: Coloured rice is the source of bioactive compounds related to medicinal treatment. This study aimed to investigate α‐glucosidase and α‐amylase inhibitory activity and antioxidant properties of purified coloured rice extract (Thai fragrant black rice). The results reveal that seven purified fractions; rice fractions 1‐7 (RF1‐RF7) contained several phytochemical compounds especially flavonoids, which were presented in all purified fractions. The percentage inhibition on α‐glucosidase and α‐amylase of fractions RF1, RF2, RF4, RF5 and RF6 had higher potential than acarbose. RF4, RF5 and RF6 contained the highest inhibition potential, which further determined the IC50 values, kinetic analysis and antioxidant properties. The IC50 values of all three fractions indicated that the inhibition potential of purified fraction had higher potential than acarbose, and the highest inhibition potential for both enzymes was obtained from fraction RF5. The kinetic analysis of the three fractions indicated that they are against both enzymes' function in mixed‐type inhibition. Moreover, all three fractions also showed good antioxidant activity, and the highest potential was obtained from fraction RF6. This study presents the inhibition efficiency of fragrant black rice extract on α‐glucosidase and α‐amylase enzymes. The inhibitory activity of rice extract on both enzymes had higher potent than commercial standard drug acarbose. Moreover, the rice extract also shown the high‐efficiency antioxidant activity on DPPH and ABTS assay. We suggest the application of these results in the development of anti‐diabetes drug for pharmaceutical industry.


Xs: 7.934349 Ys: 3.8496478 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Bioactive compounds from by-products of rice cultivation and rice processing: Extraction and application in the food and pharmaceutical industries abstract: Rice by-products, including straw, husk and bran, are generated through rice cultivation and rice milling processes and have been considered as rich sources of bioactive compounds, such as essential amino acids, phenolics, flavonoids, vitamin E and γ-oryzanol. These compounds are generating interest due to their potential beneficial effects on human health, in addition to their antioxidant capability for improving the storage stability of foods. Nevertheless, a large amount of rice by-products is not efficiently utilized, which leads to economic waste and environmental problems.

This review presents an overview of recent studies on the extraction and application of bioactive compounds from rice by-products. Several extraction techniques, including extraction solvents, have been developed and optimized in recent studies to provide greater chemical properties and antioxidant activity to the extracts. Further, the utilization of extracted bioactive compounds from rice by-products in the food and pharmaceutical industries is also highlighted in this review.

The utilization of waste and by-products from rice cultivation and commercial rice processing has generated increased interest as a means to improve human health, increase farmer income, and reduce environmental pollution. Bioactive compounds from these byproducts can be used in many ways, such as for food colorants, food enrichment, food preservatives, anti-cancer agents, or anti-inflammatory agents. In addition, they can also be applied as alternative compounds, instead of synthetic food additives or drugs.


Xs: 7.141222 Ys: 3.0582786 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts abstract: Mango seed kernel extracts (MSKE) from Kaew and Choke-Anan mango cultivars were fractionated using Sephadex LH-20 column chromatography. Antioxidant activity and the inhibitory effects on tyrosinase, 5-lipoxygenase, hyaluronidase and α-glucosidase of MSKE fractions were evaluated. The key components of polyphenol, found in the most active fraction, were identified using LC-ESI-MS. Three major isolates were obtained from both cultivars of the MSKE with the absorbance being higher for Choke-Anan than Kaew. Fraction 3 of MSKE from both cultivars showed significantly (P ≤ 0.05) higher antioxidant activity and 5-lipoxygenase, hyaluronidase and α-glucosidase inhibitory activity with Choke-Anan more effective than Kaew. Six different polyphenols were found in fraction 3 of both cultivars. These were tri-o-galloyl-glucoside, tetra-o-galloyl-glucoside, maclurin tri-o-galloyl-glucoside, penta-o-galloyl-glucoside, hexa-o-galloyl-glucoside, and hepta-o-galloyl-glucoside. In the MSKE from Choke-Anan, hexa-o-galloyl-glucoside, and tetra-o-galloyl-glucoside were the two major components, whereas in the MSKE from Kaew tetra-o-galloyl-glucoside was the only major component. The results indicate that MSKE is a suitable by-product that could be utilised for adding value to the mango processing industry and could represent a valuable input into functional foods and pharmaceutical production.


Xs: 6.864149 Ys: 2.2176027 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant Capacity and Total Phenolic Content of Moringa oleifera Grown in Chiang Mai, Thailand abstract: Leaves, pods and seeds of Moringa oleifera (variety: Num Phare, Ang Thong, and PKM1)
grown in Chiang Mai, Thailand, were extracted with water or 95% ethanol and their
antioxidant capacities were estimated using a Ferric Reducing Antioxidant Power (FRAP), an
improved ABTS radical cation decolorization assay, and a DPPH free radical scavenging
activity assay; together with determination of their total phenolic contents by the Folinciocalteau
micro method. The results of aqueous extracts (0.80 – 12.25 mg standard
equivalent per gram of dry weight) were greater than those of ethanolic extracts (0.40 – 8.85
mg standard equivalent per gram of dry weight). Leaf extracts (1.80 – 12.25 mg standard
equivalent per gram of dry weight) showed the highest antioxidant capacity and total phenolic
content, followed by those of pods (1.80 – 6.54 mg standard equivalent per gram of dry
weight) and seeds (0.40 – 1.79 mg standard equivalent per gram of dry weight), respectively.
Leaf extracts of Ang Thong and PKM1 varieties (2.08 – 12.25 mg standard equivalent per
gram of dry weight) were composed of higher antioxidant capacities and total phenolic
contents than those of Num Phare variety (1.80 – 10.10 mg standard equivalent per gram of
dry weight). Pod extracts of Ang Thong and PKM1 varieties (3.53 – 6.54 mg standard
equivalent per gram of dry weight) consisted of higher reducing power (FRAP values) and
total phenolic contents than those of Num Phare variety (2.59 – 3.61 mg standard equivalent
per gram of dry weight). The FRAP value and total phenolic content of Ang Thong seed
extracts (0.95 – 1.65 mg standard equivalent per gram of dry weight) were larger than those of
PKM1 and Num Phare seed extracts (0.73 – 1.30 mg standard equivalent per gram of dry
weight) while the ability to quench both ABTS and DPPH radicals of PKM1 seed extracts
(0.48 – 1.79 mg standard equivalent per gram of dry weight) were better than those of Ang
Thong and Num Phare seed extracts (0.40 – 1.13 mg standard equivalent per gram of dry
weight).


Xs: 7.87628 Ys: 3.1385524 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: 1-Deoxynojirimycin and polyphenolic composition and antioxidant activity of different native Thai silkworm (Bombyx mori) larvae abstract: 1-Deoxynojirimycin (DNJ) and polyphenolic compound are extensively found at different levels in many silkworm races. The present investigation comprises, estimation of DNJ, polyphenol, total phenolic (TPC) and total favonoid contents (TFC), antioxidant activities (DPPH, ABTS, and FRAP). The results showed that the fifth larval instars of Samrong and Nangsiw had high content of DNJ (96.42 mg/100g dw and 65.23 mg/100g dw, respectively). Nangsiw had the highest content of quercetin (82.94 mg/100g dw) and (+)-catechin (81.88 mg/100g dw). Nangsiw contained relatively highest (p<0.05) TPC and TFC and exhibited highest scavenging free radical DPPH activity (58.96%), and highest ABTS radical scavenging capacity (12.35 mg TE/100g dw) and highest ferric reducing antioxidant power (FRAP) (2.03 mg Fe(II)/g dw). This experiment suggests that Samrong and Nangsiw are a valuable source of natural alkaloid and phenolic antioxidants for commercial exploration.


Xs: 7.569475 Ys: 3.9474375 Publish year: 2024 keyword: thai_antioxidant_rich_food source: Thai title: Anthocyanins and phenolics content of Thai black soybean extracts and their prevention against myoglobin autoxidation abstract: Anthocyanin and phenolics found in black soybean are known as active antioxidants and have been linked to a variety of health benefits. The purpose of this study was to determine total monomeric anthocyanins (TMA), total phenolics (TP), and the retardation ability of protein autoxidation of an ethanolic extract of black soybeans planted in Thailand. We investigated the optimal conditions for extraction conditions. The ultrasonic-assisted approach successfully extracted both TMA and TP using 85% v/v ethanol as the solvent. The 15-min extraction time and solvent-to-sample ratio of 20:1 (v/w), at 30°C resulted in the highest concentration of TMA at 3.232±0.04 mg cyanidine-3-Oglucoside equivalent per gram dry weight whereas the longer time and higher temperature resulted in significantly decreased TMA content (P<0.05). The maximum TP concentration of 119.42±0.42 mg gallic acid equivalent per gram dry weight was obtained by using a method identical to that
used to extract TMA, except that of the longer time, increased solvent consumption and temperature. The preventive effect of black soybean extracts on oxymyoglobin (oxyMb) autoxidation was investigated. The pseudo first-order rate constant of oxyMb oxidation is decreased in the presence of the extracts in comparison to oxyMb alone. Additionally, oxyMb's half -life was increased from 0.57 to 1.46 hrs in the presence of TMA-rich extracts and from 0.57 to 2.51 hrs in the presence of the highest concentration of TP extracts when compared to cyanidine-3- O-glucoside and gallic acid, respectively. The study revealed that the black soybean extract could stabilize the bound oxygen in the oxyMb lead to slow down autoxidation of the proteinconsumption of foods or products derived from black soybeans may help to reduce cellular oxidative stress and the risk of developing various diseases as the study's findings indicate.


Xs: 7.739055 Ys: 2.7162066 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Chemical Profiling and Antioxidant Activity of Thai Basil ( Ocimum basilicum ) abstract: The chemical constituents and antioxidant activity of the crude extracts of Thai basil (Ocimum basilicum) were investigated. Phytochemical analysis indicated the presence of flavonoids, anthraquinones and tannins in the crude extracts of Ocimum basilicum. GC-TOFMS (Gas Chromatography Time-of-Flight Mass Spectrometry) analysis indicated the presence of sequiterpenoids, diterpene alcohol, fatty methyl esters (linoleic acid, gamma linoleic acid, arachidonic acid). Total phenolic components of the crude extracts was found to be 45.38 ± 0.66 mg gallic acid equivalents/g which was determined by Folinciocalteu method. The DPPH (2,2diphenyl-1-1-picrylhydrazyl radical) radical scavenging activity was found to increase with increasing concentrations, it was found to be 73.75% with IC50 values of 22 μg/ml. The highest antioxidant activity may be due to the presence of flavonoids which has the scavenging potential by reducing the free radicals. Fatty acid methyl esters are proven to possess antimicrobial, antioxidant and anti-tumor activity and they ere polymers with low molecular weight and highly hydrophilic which may be the factor which enhances cytotoxicity and scavenging potential.


Xs: 7.5838532 Ys: 3.6255283 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Effect of Thermal Processing on Physico-Chemical and Antioxidant Properties in Mulberry Silkworm (Bombyx mori L.) Powder abstract: The mulberry silkworm (Bombyx mori L.) is a common edible insect in many countries. However, the impact of thermal processing, especially regarding Thai silkworm powder, is poorly known. We, therefore, determined the optimum time for treatment in hot water and subsequent drying temperatures in the production of silkworm powder. The silkworms exposed to 90 °C water for 0, 5, 10, 15, and 20 min showed values of Total Phenolic Compounds (TPCs), 2,2-Diphenyl-1-picrylhydrazyl free radical scavenging (DPPH) assay, 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, and Ferric Reducing Antioxidant Power (FRAP) assay that were significantly (p < 0.05) higher at the 5 min exposure time compared with the other times. The reduction of microorganisms based on log CFU/g counts was ≥3 log CFU/g (99%) at the 5 min treatment. To determine the optimum drying temperature, the silkworms exposed to 90 °C water for 5 min were subjected to a hot-air dryer at 80, 100, 120, and 140 °C. The TPC value was the highest (p < 0.05) at 80 °C. The silkworm powder possessed significantly (p < 0.05) higher DPPH, ABTS radical scavenging ability, and ferric ion reducing capability (FRAP assay) at 80 °C compared with other drying temperatures. This study indicates that shorter exposure times to hot water and a low drying temperature preserve the antioxidant activities. High antioxidant activities (in addition to its known protein and fat content) suggest that silkworms and silkworm powder can make a valuable contribution to human health.


Xs: 5.587893 Ys: 3.8755457 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant effects after coffee enema or oral coffee consumption in healthy Thai male volunteers abstract: We designed an open-label, randomized two-phase crossover study to investigate the antioxidant effects after single and multiple doses of a coffee enema versus coffee consumed orally. Eleven healthy subjects were randomly assigned to either receive a coffee enema (3 times weekly for 6 visits) or consume ready-to-drink coffee (2 times daily for 11 days). After a washout period, subjects were switched to receive the alternate coffee procedure. Blood samples were collected at specific time points for the determination of serum levels of glutathione (GSH), malondialdehyde (MDA) and trolox equivalent antioxidant capacity (TEAC). The findings showed that either single or multiple administrations of the coffee enema or orally consumed coffee doses seemed not to produce any beneficial effects to enhance serum GSH levels or to decrease serum MDA levels over the study period of 12 days. In contrast, mean serum TEAC levels at day 12 after the coffee enema and at days 6 and 12 after oral coffee consumption were significantly reduced from their corresponding baseline values. Thus, no beneficial effects with respect to an enhancement of serum GSH and TEAC levels or a decrease in serum MDA concentrations were demonstrated after coffee enema or orally consumed ready-to-drink coffee.


Xs: 4.3592253 Ys: 0.61572415 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Supporting Sustainable Development by Identifying Ways to Enhance and Conserve Local Food Wisdom, Loei Province, Thailand abstract: Traditional diets are generally nutrient-rich and utilise locally available resources. Strategies to help conserve local food wisdom and increase its value could facilitate a reduction in the burden of all forms of malnutrition and achieve global goals. Our objectives were to: (1) investigate the variety of local foods and food preparation methods in Loei province, Thailand; (2) investigate ways of increasing the nutritional, social, and economic value of local food in this province; and (3) construct a local food database to catalogue and conserve the local food wisdom. Nine out of fourteen districts in Loei province were purposively selected. All were designated key sustainable tourist destinations and represented a range of terrains. There were 423 interview participants, representing all villages in one subdistrict of each of the nine selected districts. We also conducted nine focus group discussions with a total of 90 participants. Data were analysed and categorised, based on the content analysis technique, and we created an online database of the catalogued recipes. There were 240 dishes, placed into seven categories of recipe type. Many of the characteristics of the local dishes from Loei province today remain closely connected to the history of this part of Thailand. We identified that the value of local foods could be improved by investing in technology used for home preservation, actively engaging younger generations to improve the transfer of local food wisdom, investment in technology to utilise local biodegradable materials, and tourist activities based around local food heritage. Future work will involve further development of the local food database, and research to evaluate the application of the database. Moreover, this research can serve as a model for retaining and valuing local food wisdom elsewhere, to promote food security, combat malnutrition, and benefit the local economy.


Xs: 7.800282 Ys: 2.5185885 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: The Diversity of Biologically Active Compounds in the Rhizomes of Recently Discovered Zingiberaceae Plants Native to North Eastern Thailand abstract: Objective: To identify and quantify the bioactive compounds, along with biological activities, of native Thai edible Zingiberaceae. Methods: The bioactive compounds evaluated were phenolic
acids, flavonoid, vitamin C, curcumin, 6-gingerol, eugenol and essential amino acids; analyses involved HPLC and LCMS/MS. Antioxidant activities were assessed by DPPH and FRAP assays. Results: Zingiber officinale was the richest source of bioactive compounds, followed by Z.officinale, Alpinia zerumbet and Alpinia conchigera. Total phenolic content and total flavonoid contents ranged widely across these species (17 to 200 mg GAE/100 g DW and 17 to 66 mg RE/100 g DW). All the species studied possessed strong antiglycation properties, ranging from 82 to 98%, with strong positive correlations of total phenolic content and antioxidant activity. The contents of curcumin, 6-gingerol, eugenol and vitamin C were in the range of 1 to 26, 1 to
140 μg/ g DW, 5 to 1600 and 4 to 21 mg/100 g DW, respectively. Seven essential amino acids identified by using LCMS/MS were found in most samples studied ranging from 2 to 6752 μg/100 g DW. Conclusion: Z. officinale is an abundant source of bioactive compounds and antioxidant activity in all these samples. These plants are fresh sources for developing novel functional ingredients in either food or cosmetics.


Xs: 7.766979 Ys: 2.6170685 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Nutritional Compositions and Phytochemical Properties of the Edible Flowers from Selected Zingiberaceae Found in Thailand abstract: The nutritional compositions and phytochemical properties of eight edible flowers of the ginger family (Zingiberaceae) commonly found in Thailand are reported herein. The plant genera investigated were Zingiber (Ginger, Phlai Dam, Krathue), Hedychium (two morphological filament forms), Curcuma (Ao), Etlingera (Torch ginger), Amomum (Chi Kuk), and Alpinia (Galangal), which are eaten fresh or cooked as ingredients in the preparation of many Thai dishes. The proximate compositions (moisture, ash, fiber, protein, fat, and carbohydrate contents) varied among the different genera. The plants sampled were generally low in fat content (<1%), which contributed as little as 30% of the total caloric energy. Edible plant parts contained substantially high amounts of potassium (max. 737.21 mg/100 g), calcium (max. 140.15 mg/100 g), and iron (~0.32 mg/100 g). Among the tested samples, torch ginger had the highest vitamin C content (1.05 mg/100 g), total phenolic and total flavonoid contents, as well as 2,2-diphenyl-1-picrylhydrazyl activity. On the other hand, the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay suggested that Hedychium species possessed the highest antioxidant activity (~5.38 mg TEAC/g extract). Our results prove that edible plants of the Zingiberaceae family found in Thailand are rich sources of potentially important nutrients.


Xs: 7.935486 Ys: 3.972389 Publish year: 2015 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant activity and DNA protective properties of rice grass juices abstract: Juice squeezed from cereal grasses harvested at the jointing stage, i.e., wheatgrass (Triticum aestivum), exhibits high antioxidant activity. Rice (Oryza sativa) may also exhibit antioxidant activity. We therefore examined the antioxidant activity of juices squeezed from grasses harvested at the jointing stage for seven coloured and seven white Thai rice cultivars. The antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, β-carotene bleaching, and thiobarbituric acid reactive substances assays. The total phenolic content (TPC) and total monomeric anthocyanin content (TMAC) were also determined. Coloured (purple) rice grass juices exhibited greater antioxidant potential than the grass juices from white rice and wheat. The coloured rice cultivar Kum Doisaket exhibited the highest antioxidant activity in all assays. Correlation analysis indicated that the TPC and TMAC could be responsible for the antioxidant activity. The DNA protective properties of the coloured rice cultivars Kum Doisaket and Kum Noi and wheat were also examined. Only the Kum Doisaket cultivar exhibited a dose-dependent DNA protective effect. The notable antioxidant efficacy for the Kum Doisaket cultivar may be influenced by the high level of anthocyanins present in its grass juice. This finding suggests the possibility of developing functional foods from coloured rice grass.


Xs: 3.9530098 Ys: 2.542756 Publish year: 2003 keyword: thai_antioxidant_rich_food source: Thai title: Serum isoflavones and soya food intake in Japanese, Thai and American end-stage renal disease patients on chronic haemodialysis abstract: Soya foods, a staple in several Asian countries, have received increasing attention because of their nutritional properties and their high isoflavone content. We have shown recently abnormal pharmacokinetics of soya isoflavones following acute oral intake, in soya-naive end-stage renal disease (ESRD) patients. No information is available, however, about blood levels of soya isoflavones in ESRD patients with habitual soya intake. Additionally, no information is available about the conjugation profile of these compounds in ESRD patients.
To assess the relationship between habitual soya intake on blood isoflavone levels in ESRD patients, we recorded dietary soya food intake and analysed circulating levels of soya isoflavones in randomly selected, clinically stable haemodialysis patients from the United States (n = 20), Thailand (n = 17) and Japan (n = 20). Dietary records and three weekly blood samples were collected from each participant. Combined isoflavones and individual genistein, daidzein, glycitein and O-desmethylangolensin (DMA) were analysed in serum by liquid chromatography/mass spectrometry. Lipid phase micronutrients, including tocopherols, carotenoids and retinol were also measured to compare ethnic differences in isoflavones with those of more common lipid soluble antioxidant micronutrients.
Soya intake was higher in Japanese than in Thai patients and it was negligible in the US patients. Blood levels of genistein were very elevated and significantly higher in the Japanese patients (1128 +/- 205 nM), as compared with the Thai and US patients (258 +/- 64 and 168 +/- 49 nM, respectively; P < 0.001). The other isoflavones followed the same trend. Daidzein was more concentrated than genistein in the dialysis patients. Robust correlation was present between weekly soya intake and blood isoflavone levels (r = 0.56, P < 0.001). Despite very high total isoflavone concentrations, the levels of unconjugated and sulphated isoflavones in the Japanese patients were comparable to those described in healthy subjects. Compared with the striking difference in isoflavones, more easily accessible dietary antioxidants, including tocopherols, carotenoids and retinol, differed only minimally or not at all in the three groups.
ESRD patients appear to accumulate isoflavones as a function of dietary soya intake, resulting in blood concentrations that are higher than those reported in subjects with preserved kidney function. Even in the presence of very elevated total isoflavone levels, the concentrations of the unconjugated and sulphated fractions are comparable to those of healthy subjects. A discrepancy is noted between accumulation of soya isoflavones and other more common lipid-soluble antioxidant micronutrients.


Xs: 8.220044 Ys: 3.6483335 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Characterization, biological activities and safety evaluation of different varieties of Thai pigmented rice extracts for cosmetic applications abstract: The study aimed to evaluate the total phenolic and flavonoid contents, biological activities and safety of different varieties of Thai pigmented rice for cosmetic applications. Five different varieties of Thai pigmented rice included Sang-Yod (SY), Mun-Poo (MP), Hom-Nin (HN), Rice Berry (RB), and Luem-Pua (LP). The rice grains were extracted using 50% ethanol and dried under vacuum. The total phenolic and flavonoid contents of rice extracts were in the range of 128-322 mg GAE/g extract and 86-341 mg CE/g extract, respectively. LP extract showed the highest values for the total phenolic and flavonoid contents. Based on the antioxidant activities, LP showed the highest radical scavenging activities both DPPH and ABTS assays. Concerning the anti-tyrosinase activity, all rice extracts exhibited a weak performance. In contrast, all rice extracts strongly inhibited the formation of advanced glycation end products (AGEs), the activity of collagenase and elastase enzyme. The obtained results from UV scanning showed the potential of rice extract as a UV absorber. The cytotoxicity using human fibroblast cell indicated the safe use of all rice extracts for topical administration. At the concentration of 400 μg/mL, the cell viability was higher than 50% for all rice extracts and LP showed the highest cell viability compared to others. As a result, rice extracts are a promising ingredient for cosmetics, especially for the anti-aging application.


Xs: 7.7678742 Ys: 2.7405016 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant and Antibacterial Activities of Vegetables and Fruits Commonly Consumed in Thailand abstract: The vegetables and fruits commonly consumed in Thailand have been suggested as rich sources of beneficial phytochemicals. In this study, vegetables and fruits native to the Northeast region of Thailand were evaluated for antioxidant and antibacterial activities. For vegetables, the extracts of Limnophila aromatica (Lamk.) Merr. (extracted by 80% ethanol) and Sauropus androgynus (Linn.) Merr. (extracted by distilled water) were found to have significant levels of antioxidant activities measured by DPPH scavenging (IC5o at 4.92+/-0.01 and 4.71+/-0.01 mg mL-1, respectively) and FRAP antioxidant assays (74.38+/-0.25 and 74.00+/-0.04 mmol FeSO4 g-' of dry weight of vegetable, respectively) and also total phenolic compounds (10.96+/-0.02 and 10.34+/-0.01 mg gallic acid eq g-1 of dry weight of vegetable). For fruits, the extracts derived from Terminalia chebula Retz. when using distilled water and 80% ethanol as solvents were shown to have significantly high levels of DPPH scavenging (IC50 at 3.73+/-0.01 and 3.81+/-0.01 mg mL-1, respectively), FRAP antioxidant activities (80.85+/-0.10 and 65.93+/-0.11 mmol FeSO4 g-1of dry weight of fruit, respectively) and total phenolic compounds (13.10+/-0.06 and 10.66+/-0.02 mg gallic acid eq g-1 of dry weight of fruit, respectively). The antibacterial assays showed that Moringa oleifera Lam., Limnophila aromatica (Lamk.) Merr., Terminalia chebula Retz. and Phyllanthus emblica Linn. that were extracted using 80% ethanol as solvent were found to have antibacterial activities against Staphylococcus aureus, Straphylococcus epidermidis, Streptococcus pyogenes and Propionibacterium acnes. The results in this study may be useful for future application of edible plants that are native to Thailand to be used as cosmetic or therapqutic products.


Xs: 7.9912066 Ys: 2.995585 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Determination of Phenolic Content, Antioxidant Activity, and Tyrosinase Inhibitory Effects of Functional Cosmetic Creams Available on the Thailand Market abstract: Recently, the global trend toward the use of natural extracts and antioxidant agents in the cosmetic cream industry to produce whitening effects has been increasing. This has also been a persistent trend in Thailand. In this study, samples of commercial cosmetic creams on the Thai market were assessed for a functional evaluation of their antioxidant activity, tyrosinase inhibitory effects, and phenolic contents. Samples were extracted using hot water and sonication extraction method to obtain the functional cream extracts. Total phenolic contents in all samples were within the range of 0.46–47.92 mg GAE/30 g cream. Antioxidant activities of the cream extracts were within the range of 3.61–43.98 mg Trolox equivalent/30 g cream, while tyrosinase inhibition activities were within the range of 2.58–97.94% of inhibition. With regard to the relationship between the total phenolic content and the antioxidant activity of the cosmetic creams, Pearson’s correlation coefficient revealed a moderately positive relationship with an r value of 0.6108. Furthermore, the relationship between the antioxidant activity and the tyrosinase inhibitory activity of the cosmetic creams was highly positive with an r value of 0.7238. Overall, this study demonstrated that the total phenolic contents in the functional cosmetic creams could play a role in antioxidant activity and anti-tyrosinase activities. The findings indicate how the whitening and antioxidant effects of cosmetic creams could be maintained after the products have been formulated, as this concern can affect the consumer’s decision when purchasing cosmetic products.


Xs: 7.385451 Ys: 3.1905127 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Phytochemical and Antioxidant Activity in Seeds and Pulp of Grape Cultivated in Thailand abstract: In this work, the seeds and pulp extracts of red and white grapes cultivated in Thailand had determined. The phenolic contents (total phenolic, flavonoid, proanthocyanidin and total saponin contents) were strongly positively correlated with the antioxidant activities which analyzed by different method (DPPH and ABTS radical-scavenging, FRAP and CUPRAC). The red grape seeds (RGS) showed the highest activity and polyphenol content among the sample types. According to the RP-HPLC analysis, the RGS had the highest catechin, epicatechin, myricetin, gallic acid, caffeic acid and ferulic acid levels. The obtained results confirmed that Thai grapes are a good source of phytochemicals and grape extracts should be developed as health supplement products. © 2017, Oriental Scientific Publishing Company. All rights reserved.


Xs: 6.946269 Ys: 3.6765728 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Effect of roasting on phytochemical properties of Thai soybeans abstract: Soybeans are a rich source of protein and widely cultivated in Thailand, and they have various bioactive ingredients, which have antioxidant and anticancer activates. This investigation revealed the phytochemical properties of three Thai roasted soybeans (RSB), which were roasted at 230°C for 12, 15 and 18 min, including the total phenol content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP) and β- carotene bleaching activity. Additionally, we measured the mutagenicity by the Ames test and anti-carcinogenic properties in the MCF-7 cell line. The RSB showed significantly higher antioxidant activity than raw soybean in TPC, TFC and all antioxidant assays. In particular, the RSB of SJ5 at 230°C for 15 min showed the highest antioxidant activity. Moreover, almost all of the RSBs did not have mutagenicity properties, in addition, no anticancer effects of RSBs were found. Therefore, the phytochemical properties of RSB depended upon the type of soybean, and the antioxidant activity can be maximized by roasting. This results shown beneficiary of increasing antioxidant activity of RSB with safe for non-mutagenicity approved.


Xs: 6.439467 Ys: 3.865808 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Health benefits of first and second extraction drum-dried pitted olive pomace abstract: Olive pomace (OP) is the main by-product of olive oil extraction. After pit and skin removal, OP pulp has high concentrations of dietary fiber and phenolics with high antioxidant capacity. This study evaluated mice health benefits of drum-dried pitted OP pulp obtained after first and second oil extraction.
Fresh OP was steam blanched, then pits and skins separated in a pulper/finisher, and pulp drum-dried and milled. OP was characterized by proximate analysis, total soluble phenolics (TSP), individual phenolics, and dietary fiber. Drum-dried pitted OP from first and second extraction was formulated at 10% and 20% in a high fat mice diet. Low fat (5%) and high fat (18%) control diets were also used for comparison. First extraction OP had higher TSP than OP from second extraction. Hydroxytyrosol was the main phenolic in OP. Mice weight gain was lower for the four OP diets compared to high and low-fat control diets. Fecal protein was high for all OP diets, indicating poor protein retention in mice, possibly by phenolics binding of protein and enzymes. Liver weight and adipose tissue were lower in mice consuming the four high fat OP diets compared to high fat control diet. Also, there was no effect on blood glucose by OP in diets. Mice gut microbiota analysis indicated that Actinobacteria decreased in the OP diets compared to the two control diets while Bacteroidetes increased, indicating a positive correlation with reduced body fat and weight. Drum-dried pitted OP is a novel agricultural by-product with its bioactive compounds having the potential to be incorporated in feeds and foods providing health benefits.

Practical Application
Drum-dried pitted olive pomace can be produced from first or second olive oil extraction byproducts to be used as a shelf-stable healthy food or feed supplement.


Xs: 7.734461 Ys: 2.648167 Publish year: 2008 keyword: thai_antioxidant_rich_food source: Thai title: Antimicrobial and antioxidant activities of Indian gooseberry and galangal extracts abstract: The antimicrobial and antioxidant activities of Indian gooseberry (Phyllanthus emblica Linn.) and galangal (Alpinia galanga) extracts were investigated. Two different methods (disc diffusion and agar dilution methods) were employed to evaluate the antimicrobial activities of plant extracts against Staphylococcus aureus. The minimum inhibitory concentration (MIC) values of Indian gooseberry and galangal extracts were found to be 13.97 and 0.78 mg/ml and the minimum biocidal concentration (MBC) values were 13.97 and 2.34 mg/ml, respectively. The antioxidant activities of Indian gooseberry and galangal extracts, which were evaluated by the β-carotene bleaching method, were 86.4% and 70.3%, respectively. The total phenolic contents of Indian gooseberry and galangal extracts, as determined by the Folin–Ciocalteu method, were 290.4±0.7 and 40.9±0.2 mg/g plant extract (in GAE), respectively. The GC–MS analysis showed that the main compounds of galangal extract are 1,8-cineole (20.95%), β-bisabolene (13.16%), β-caryophyllene (17.95%) and β-selinene (10.56%). On the other hand, the use of high-performance liquid chromatography (HPLC) with UV detection indicated many compounds within the Indian gooseberry extract.


Xs: 8.241857 Ys: 3.9719214 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Effects of Thai black sticky rice extract on oxidative stress and lipid metabolism gene expression in HepG2 cells abstract: Anthocyanins, which are found in some food, including Thai black sticky rice, are reported to have health-promoting properties. Oxidative stress plays a major role in the pathogenesis of many degenerative diseases induced by free radicals, such as cardiovascular disease, stroke and cancer. We evaluated the anthocyanin-rich extract (ARE) from Thai black sticky rice for antioxidative and antihyperlipidemic effects on HepG2 cells. Cell viability was investigated with the neutral red assay and the MTT assay, and oxidative stress was determined by the DCFH-DA assay. RT-PCR was used to evaluate the effect of ARE on LDLR, HMG-CoAR, PPAR (α1,γ) and LXRa gene expression. We found that ARE at high doses (≥ 800 mg/L) induces cytotoxicity. However, at 600-1000 mg/L it reduced intracellular oxidative stress (P < 0.05) in a dose-dependent manner, and at 200 mg/L it significantly enhanced the expression of the LDLR gene in HepG2 cells. We concluded that ARE can be beneficial for health promotion by reducing oxidative stress and enhancing LDL clearance, regulating LDLR production on the cell surface membrane, thereby maintaining lipid homeostasis.


Xs: 8.42903 Ys: 4.02976 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Dietary supplementation of Thai black rice bran extract and yeast beta-glucan protects the dextran sodium sulphate mediated colitis induced rat abstract: The present study was employed to evaluate the impact of black rice bran (BRB) extract, and yeast β-glucan (YBG) supplementation on a dextran sodium sulfate (DSS)-induced colitis rat model. Serum level antioxidant enzymes, cytokines, and histopathological changes were studied by spectrophotometric, ELISA, HPLC, and microscopic analysis. The preventive effect of RB + YBG combinational treatment for DSS-induced colitis in rat was greater than that of RB extract and YBG regarding serum antioxidant level. The elevated expression of the studied inflammatory cytokines (IL-6, IL-17, IFN-γ) was effectively more attenuated by RB + YBG combinational treatment than other tested interventions, which was accompanied by an increase in anti-inflammatory cytokines (IL-10, TGF-β). The histological study supported that RB + YBG supplementation improves the health status of DSS-induced colitis rats. The results suggested that the supplementation of RB + YBG was a potent alternative nutrient based therapeutic agent for colitis and to prevent the development of cancer.


Xs: 7.1969757 Ys: 2.151538 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Effects of Phenolic Compounds of Fermented Thai Indigenous Plants on Oxidative Stress in Streptozotocin-Induced Diabetic Rats abstract: We investigated the effects of antioxidant activity of fermentation product (FP) of five Thai indigenous products on oxidative stress in Wistar rats with streptozotocin (STZ)-induced diabetes type II. The rats were fed with placebo and with the FP (2 and 6 mL/kg body weight/day) for 6 weeks. Rutin, pyrogallol and gallic acid were main compounds found in the FP. Plasma glucose levels in diabetic rats receiving the higher dose of the FP increased less when compared to the diabetic control group as well as the group receiving the lower FP dose (13.1%, 29%, and 21.1%), respectively. A significant dose-dependent decrease in plasma levels of thiobarbituric acid reactive substance (

P
<
.05

) was observed. In addition, the doses of 2 and 6 mL FP/kg/day decreased the levels of erythrocyte ROS in diabetic rats during the experiment, but no difference was observed when compared to the untreated diabetic rat group. Results imply that FP decreased the diabetes-associated oxidative stress to a large extent through the inhibition of lipid peroxidation. The FP also improved the abnormal glucose metabolism slightly but the difference was not statistically significant. Thus, FP may be a potential therapeutic agent by reducing injury caused by oxidative stress associated with diabetes.


Xs: 7.0152707 Ys: 2.095778 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: A Thai Traditional Triple-Fruit Formulation “Phikud Tri-Phon” May Provide Fat Loss and Nutritional Benefits abstract: Obesity and overweight have serious health outcomes. “Phikud Tri-Phon” (PTP) is a traditional Thai medicine comprising three dried fruits from Aegle marmelos L., Morinda citrifolia L., and Coriandrum sativum L. Whether this medicine impacts on metabolic disease is unclear. This study aimed to investigate the phenolic and flavonoid contents of PTP and each of its herbal components, and further assess their antioxidant and anti-adipogenetic activities. Oil-red O staining was measured for lipid accumulation in 3T3-L1 adipocytes. The chemical profiles of PTP and each herbal extract were determined by LC-ESI-QTOF-MS/MS. Our results show that the total phenolic and flavonoid contents of PTP water extract were 22.35–108.42 mg of gallic acid equivalents and PTP ethanolic extract was 1.19–0.93 mg of quercetin equivalents and the DPPH scavenging capacity assay of PTP ethanolic extract (1 mg/mL) was 92.45 ± 6.58 (Trolox equivalent)/g. The PTP extracts and individual herbs had inhibitory adipogenesis activity, which reduced lipid accumulation by approximately 31% in PTP water extract and 22% in PTP ethanolic extract compared with control cells. These results provided insights into the traditional preparation method of using boiling water as a vehicle for PTP. In conclusion, PTP has antioxidant and anti-adipogenesis potential, indicating it is a promising ingredient in functional food and herbal health products.


Xs: 7.8976545 Ys: 4.138574 Publish year: 2015 keyword: thai_antioxidant_rich_food source: Thai title: Effect of rice variety on the physicochemical properties of the modified rice powders and their derived mucoadhesive gels abstract: In the present study; the glutinous Niaw Sanpatong (NSP) and Niaw Koko-6 (NKK), and the non-glutinous Jasmine (JM) and Saohai (SH) were chemically modified. The difference of these rice varieties on the physicochemical characteristics of the modified rice powders and the properties of the derived gels were evaluated. X-ray diffractometer was used for crystalline structure investigation of the rice powders and gels. A parallel plate rheometer was used to measure the rheological property of the gels. It was found that the non-glutinous varieties produced gels with higher mucoadhesive properties than the glutinous rice. Rheological behavior of JM and SH gels was pseudoplastic without yield value whereas that of NSP and NKK gels was plastic with the yield values of 1077.4 ± 185.9 and 536.1 ± 45.8 millipascals-second (mPas), respectively. These different properties are considered to be due to the amylose content in different rice variety. The results suggest that the non-glutinous rice varieties with high amylose content are the most suitable for preparing gels as local delivery systems via the mucosal membrane.


Xs: 7.6624684 Ys: 3.0753596 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant/antimicrobial potential of Emblica officinalis Gaertn and its application as a natural additive for shelf life extension of minced chicken meat abstract: Indian gooseberry (Emblica officinalis Gaertn.) is an important fruit used in traditional Indian medicine. Gooseberry was air and freeze dried. The major bioactive components, antioxidant and antibacterial activity of freeze dried (FD) and air dried (AD) gooseberry extracted with three solvents were assessed. Overall, AD gooseberry extracted with 70% ethanol had the highest yield of bioactive compounds. The major phytochemicals identified in the extract by high performance liquid chromatography with UV-visible detector (HPLC-UV-vis) was ascorbic acid, caffeic acid, ellagic acid and ferulic acid. Gram positive bacteria tested were more sensitive to gooseberry extract (GE) as compared to Gram negative organisms. In minced chicken meat, GE was an effective natural food additive as it enhanced its shelf life during chilled storage. GE minimized both bacterial spoilage and oxidative rancidity in chicken. Air dried gooseberry extract (AD-GE) due to its antioxidant and antibacterial activities can be efficiently used as a natural food additive in meat preservation.


Xs: 7.942562 Ys: 2.9724624 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Extraction, antioxidative, and antimicrobial activities of brown seaweed extracts, Turbinaria ornata and Sargassum polycystum, grown in Thailand abstract: Total phenolic content and antioxidative and antimicrobial activities of methanolic and ethanolic extracts from brown seaweeds, Turbinaria ornata and Sargassum polycystum, were determined. Among all extracts, methanolic extract of T. ornata contained the highest total phenolic content (2.07 mg catechin/g dry seaweed) (p < 0.05) and exhibited the highest antioxidative activity as indicated by the greatest ABTS and DPPH radical scavenging activity as well as reducing activity power (RAP), compared with other extracts (p < 0.05). When different concentrations of seaweed extracts (100–500 mg/L) were used, antioxidative activities were dose-dependent. Correlations between ABTS and DPPH radical scavenging activity; DPPH radical scavenging activity and RAP; ABTS radical scavenging activity and RAP were observed. Therefore, antioxidants in seaweed extracts possessed the capability of scavenging the radicals together with reducing power. The efficacy in prevention of lipid oxidation of methanolic extract of T. ornata in lecithin-liposome and linoleic oxidation systems was studied. The extract at levels of 100–500 mg/L could retard the oxidation, regardless of chlorophyll removal but its efficacy was lower than that of BHT at levels of 50 and 200 mg/L. For antimicrobial activity, all extracts could not inhibit the growth of Bacillus subtilis, Salmonella enteritidis, and Aspergillus niger, while Staphylococcus aureus was inhibited with the extracts at 500 mg/L.


Xs: 7.785988 Ys: 4.043368 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Optimizing green approach to enhanced antioxidants from Thai pigmented rice bran using deep eutectic solvent-based ultrasonic-assisted extraction abstract: Deep eutectic solvents (DES) have garnered significant attention as extraction media owing to their commendable attributes of being environmentally sustainable and the inherent adaptability of DES's versatile physical and chemical characteristics. The present study investigated the effects of deep eutectic solvents on the total contents of anthocyanin, phenolic, and flavonoids, as well as the antioxidant activity of Thai pigmented rice bran extract. The optimal extraction parameters for deep eutectic solvent-based ultrasonic-assisted extraction (DES-UAE) were also determined using the response surface methodology (RSM). The optimal conditions for the extraction of anthocyanins and other antioxidants from pigmented rice bran using a deep eutectic solvent were choline chloride: ethylene glycol (Ch:Eg) at a 1:2 ratio, mixed with 20 % water as a solvent. The ultrasonic-assisted extraction (UAE) at 37 kHz of frequency, 50 °C of temperature, 40 min of extraction time, and a 1:6 g/mL of solid-to-solvent ratio yielded a total anthocyanin content of 4.55 ± 0.09 mg C3G/g DW, a total phenolic content of 26.49 ± 0.62 mg GAE/g DW, a total flavonoid content of 6.57 ± 0.55 mg QE/g DW, and a percent inhibition of DPPH radical of 77.83 ± 1.51. By comparing the antioxidant content that was extracted from three cultivars of pigmented rice, it was found that Leum Pua black rice bran provided significantly higher antioxidant content compared to Hom Nin purple rice bran and Mali Dang red rice bran. This research suggests an achievable, eco-friendly, and effective method for preparing high-quality, consumer-safe Thai rice bran as a raw material for nutraceuticals.


Xs: 8.290826 Ys: 4.130717 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Enhancement of the Colorectal Chemopreventive and Immunization Potential of Northern Thai Purple Rice Anthocyanin Using the Biotransformation by β-Glucosidase-Producing Lactobacillus abstract: This study aimed to study the biotransformation of indigenous northern Thai purple rice using β-glucosidase-producing Lactobacillus (BGPL) to increase the content of bioactive anthocyanin for colorectal chemoprevention and immunization. BGPL, namely, Lactobacillus FR 332, was first isolated from Thai fermented foods. Indigenous northern Thai purple rice, namely, Khao’ Gam Leum-Phua (KGLP), was selected to study bioactive anthocyanin using biotransformation by L. plantarum FR332 according to the highest amounts of cyanidin-3-glucoside. The determination of anthocyanin quantities revealed that the highest cyanidin was detected after 12 h of biotransformation, corresponding to the highest β-glucosidase activity of L. plantarum FR332 and a decrease in cyanidin-3-glucoside. The anthocyanin extract, after 12 h of biotransformation, exhibited the most potent in vitro antioxidative activity. Additionally, it showed potent anti-inflammatory activity by inhibiting cyclooxygenase-2 (COX-2), nitric oxide, and inducible nitric oxide synthase production in interferon-γ-stimulated colon adenocarcinoma (HT-29) cells without exerting cytotoxicity. Moreover, it also showed a potent inhibitory effect on proinflammatory cytokine interleukin-6 (IL-6) secretion and an induction effect on anti-inflammatory cytokine IL-10 secretion. These documents highlight the potential to be used of the anthocyanin extract after 12 h of biotransformation by L. plantarum FR332 as a natural active pharmaceutical ingredient (NAPI) for colorectal chemoprevention and immunization.


Xs: 7.101525 Ys: 2.2127087 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Biological and neuroprotective activity of Thai edible plant extracts abstract: Polyphenols present in plant-diets as natural antioxidant substances play important roles in prevention of Alzheimer's disease associated with deposits of amyloid beta (Aβ) peptide. Aβ is peptide pathogenesis which increases reactive oxygen species production in neuron, resulting cell death. This study aimed to quantify various biological and neuroprotective activities in some varieties of Thai edible plants. Total phenolic content (TPC), flavonoid content (TFC), antioxidants, and other neuroprotective activities work against Aβ aggregation in human neuroblastoma cells (SK-N-SH) are all investigated. Cytotoxicity was also analyzed. The highest TPC and TFC were observed in an extract from Anacardium occidentale L. leaves. The highest antioxidant activity by DPPH radical scavenging and Ferric reducing antioxidant power assays was found in the extracts from leave and flower of Careya sphaerica Roxb. In the SK-N-SH cell, the high protective effect of Anacardium occidentale L. significantly ameliorated cytotoxic effects induced by H2O2. Leaves of Anacardium occidentale L. demonstrated to be the most active extract against Aβ fibril induced by Aβ peptide aggregation. The results conclude that Anacardium occidentale L. contains some antioxidant compounds that can potentially be used to treat neurodegenerative diseases as well as other plants.


Xs: 7.3104596 Ys: 3.0487125 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Bioactive Compounds and Prebiotic Activity in Thailand-Grown Red and White Guava Fruit (Psidium guajava L.) abstract: This research involves the comparison of bioactive compounds, volatile compounds and prebiotic activity of white guava (Psidium guajava L.) cv. Pansithong and red guava cv. Samsi. The antioxidant activity values determined by 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging and ferric reducing antioxidant power (FRAP) assays were 10.28 µg fresh weight (fw)/µg DPPH and 78.56 µg Trolox equivalent (TE)/g fw for white guava and 7.82 µg/µg DPPH, fw and 111.06 µM TE/g fw for red guava. Ascorbic acid contents were 130 and 112mg/100g fw total phenolics contents 145.52 and 163.36 mg gallic acid equivalents (GAE)/100 g fw and total flavonoids contents 19.06 and 35.85 mg catechin equivalents (CE)/100 g fw, in white and red guava, respectively. Volatile compounds in guava were analyzed by the solid-phase microextraction (SPME)/gas chromatography (GC)/mass spectrometry (MS) method. The major constituents identified in white and red guavas were cinnamyl alcohol, ethyl benzoate, ß-caryophyllene, (E)-3-hexenyl acetate and α-bisabolene. Prebiotic activity scores for Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 were 0.12 and 0.28 in white guava, respectively, and 0.13 and 0.29 in red guava, respectively.


Xs: 3.8716393 Ys: 0.8804678 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Traditional Galactagogue Foods and Their Connection to Human Milk Volume in Thai Breastfeeding Mothers abstract: Background:
Thai traditional galactagogue consumption is still observed today. However, there are few scientific studies that describe this practice. Research aim: The aim of this study was to describe the connection between traditional galactagogue consumption and human milk volume.

Methods:
Self-reported maternal surveys ( N = 36) were conducted of mothers and their infants who breastfeed exclusively. The mothers were interviewed about traditional galactagogue consumption and intake of protein-rich foods using a semiquantitative food-frequency questionnaire. They were also assessed for energy and nutrient intake using the 24-hr dietary recall method. Their infants were between 1 and 3 months of age and were test weighed for 24 hr to measure their mother's own milk volume. Partial correlation was used to test the relationship between galactagogue consumption and milk volume by controlling the infants' birth weight, weight-for-age, maternal energy, and carbohydrate intake.

Results:
The results revealed that consumption of some traditional galactagogues was significantly correlated to human milk volume, including banana flower, lemon basil, Thai basil, bottle gourd, and pumpkin ( p < .05). Furthermore, there were significant correlations between consumption of some kinds of protein and milk volume, including egg tofu, chicken, fish, and seafood ( p < .05). Maternal energy and carbohydrate intake were related to milk volume ( p < .05), but protein intake was not.

Conclusion:
Certain kinds of traditional galactagogues and proteins are associated with human milk volume. However, studies related to the active ingredients in these galactagogues are required to secure a recommendation about use of traditional galactagogues among breastfeeding mothers.


Xs: 7.5582523 Ys: 2.524859 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Phytochemical Contents and Antioxidant Activity of Medicinal Plants from the Rubiaceae Family in Thailand abstract: Several plants of the Rubiaceae family possess potential pharmacological properties, such as antioxidant activity, for subsequent drug development. We investigated the methanolic extracts from the bark and wood of five Rubiaceae species for phenolic and flavonoid contents and antioxidant activity. Regarding the phytochemical contents and antioxidant activity, Mitragyna diversifolia wood (437.57 ± 9.90 mg GAE g-1) and Haldina cordifolia wood (30.11 ± 0.20 mg QE g-1) displayed the highest total phenolic content (TPC) and total flavonoid content (TFC) respectively. Morinda coreia bark followed the highest antioxidant activities (IC50 = 360.58 ± 19.28 µg ml-1) in the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), Catunaregam tomentosa bark (IC50 = 13.96 ± 5.32 µg ml-1) in the nitric oxide radical scavenging activity (NO), M. coreia wood (IC50 = 918.27 ± 0.16 µg ml-1) in the superoxide radical scavenging activity (SO) and M. coreia wood (IC50 = 236.65 ± 1.66 µg ml-1) in ferric reducing antioxidant power activity (FRAP). The TPC and TFC displayed strong correlations with DPPH in M. diversifolia wood and with FRAP in M. diversifolia bark and wood. We found high correlation between TFC and FRAP in all plant extracts except C. tomentosa wood, while no relation was detected between TFC and NO in all plant extracts. Comparing Rubiaceae species, the highest antioxidant potential were showed in C. tomentosa bark. Overall, it is worth mentioning that the Rubiaceae species exhibit potential as a promising source of natural antioxidants.


Xs: 7.3955812 Ys: 2.8668318 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Total Phenolics, Flavonoids Contents and Antioxidant Activity in Different Flavor Plants in Northeast (Isaan) Thailand: Enhancing Commercial Value abstract: This study focuses on the ethnobotanical and antioxidant properties of seasoning plants used in food, assessing 33 flavored plant species' total phenolic and flavonoid content, along with their antioxidant capabilities. The research employed the Folin-Ciocalteu method to determine total phenolic content (TPC), while total flavonoid content (TFC) was measured using the aluminum chloride colorimetric assay. Antioxidant capacity was gauged through DPPH assays, and seasoning plant flavors were categorized based on taste testing. The findings revealed 23 plant families and 33 distinct species employed in food flavoring, divided into 4 to 5 flavor categories encompassing 13 variations of highly spicy plants from the Lamiaceae family, 9 sweet-flavored varieties, 6 savory or delicious-flavored types, and 5 sour-flavored options. Among these, Brassica juncea displayed the most remarkable production of phenolic compounds and substantial flavonoid content, accompanied by the highest antioxidant activity (IC50 value of 66.08 ± 1.85 μg/ml) within the spicy category. Allium ascalonicum exhibited the highest antioxidant activity among sweet-tasting plants, featuring noteworthy phenolic compound and flavonoid concentrations (IC50 value of 126.70 μg/ml). Additionally, the study identified plants contributing to sour and salty or umami tastes, with Bauhinia malabarica and Clochidion littorale presenting significant concentrations of phenolic compounds and flavonoids, accompanied by notable IC50 values (95.31 ± 0.28 and 67.18 ± 2.15 μg/ml, respectively). This research offers valuable insights into the phytochemical constituents and therapeutic potential of seasoning plants used in traditional medicine and the food industry.


Xs: 6.8163433 Ys: 2.2846978 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Acute effect of Clitoria ternatea flower beverage on glycemic response and antioxidant capacity in healthy subjects: A randomized crossover trial abstract: Background:
Clitoria ternatea L., a natural food-colorant containing anthocyanin, demonstrated antioxidant and antihyperglycemic activity. The aim of this study was to determine the effects of Clitoria ternatea flower extract (CTE) on postprandial plasma glycemia response and antioxidant status in healthy men.

Methods:
In a randomized, crossover study, 15 healthy men (ages 22.53 ± 0.30 years; with body mass index of 21.57 ± 0.54 kg/m2) consumed five beverages: (1) 50 g sucrose in 400 mL water; (2) 1 g CTE in 400 mL of water; (3) 2 g CTE in 400 mL of water; (4) 50 g sucrose and 1 g CTE in 400 mL of water; and (5) 50 g sucrose and 2 g CTE in 400 mL of water. Incremental postprandial plasma glucose, insulin, uric acid, antioxidant capacities and lipid peroxidation were measured during 3 h of administration.

Results:
After 30 min ingestion, the postprandial plasma glucose and insulin levels were suppressed when consuming sucrose plus 1 g and 2 g CTE. In addition, consumption of CTE alone did not alter plasma glucose and insulin concentration in the fasting state. The significant increase in plasma antioxidant capacity (ferric reducing ability of plasma (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), and protein thiol) and the decrease in malondialdehyde (MDA) level were observed in the subjects who received 1 g and 2 g CTE. Furthermore, consumption of CTE protected sucrose-induced reduction in ORAC and TEAC and increase in plasma MDA.

Conclusions:
These findings suggest that an acute ingestion of CTE increases plasma antioxidant capacity without hypoglycemia in the fasting state. It also improves postprandial glucose, insulin and antioxidant status when consumed with sucrose.

Trial registration:
Thai Clinical Trials Registry: TCTR20170609003 . Registered 09 September 2017. 'retrospectively registered'.


Xs: 7.0623684 Ys: 2.928282 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: A chemically characterized ethanolic extract of Thai Perilla frutescens (L.) Britton fruits (nutlets) reduces oxidative stress and lipid peroxidation in human hepatoma (HuH7) cells abstract: Perilla frutescens is cultivated in East Asian countries including Thailand, and the nutlets (single‐seeded fruits) are used as traditional and medicinal food. Perilla nutlets extracted by ethyl acetate (EA), 80% ethanol (Eth), and hot water (HW) sequentially were chemically characterized using high‐resolution accurate liquid chromatography‐mass spectrometry with the main compounds detected assigned as rosmarinic acid and derivatives of the flavones apigenin and luteolin, with the more diverse chemical composition observed with the Eth extract. All extracts showed dose‐dependent free‐radical scavenging activity, with the Eth extract the most potent (IC50 = 3.43 mg/ml for ABTS• scavenging and 0.27 mg/ml for DPPH• scavenging). The Eth extract also inhibited AAPH‐induced hemolysis (IC50 = 0.07 mg/ml) more potently than did the HW (IC50 = 0.38 mg/ml) and EA extracts (IC50 = 1.63 mg/ml). An MTT test revealed all the extracts were noncytotoxic at concentrations up to 200 μg/ml. Only the Eth and EA extracts showed protective effects against the generation of reactive oxygen species and lipid peroxidation in FeCl3‐induced HuH7 cells in a dose‐dependent manner. Our findings suggest the Eth extract of Thai perilla nutlets, containing rosmarinic acid and flavones and their derivatives, may have potential to provide protection against oxidative stress in hepatic disorders.