Xs: 8.278489 Ys: 3.8282104 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Rice - not just a staple food: A comprehensive review on its phytochemicals and therapeutic potential abstract: Background
Rice (Oryza sativa L.) is the most popular staple food grain and an important source of fibre, energy, minerals, vitamins, and other biomolecules. Rice parts exhibited a number of health beneficial effect in pre-clinical/clinical studies. Rice constituents are getting popularity in preparation of pharmaceutical adjuvant, food additives and supplements.

Scope & approach
In this paper, we summarized the available literature on health-promoting and therapeutic activity of rice and rice biomolecules, and biomolecules, along with the scope of rice in pharmaceutical and food industry. In addition, we discussed the possible molecular mechanisms of action of the rice/rice part/biomolecules.

Key findings
Vitamin E, γ-oryzanol, phenolic acids (i.e. ferulic acid, gallic acid, syringic acid), anthocyanin and proanthocyanidin (i.e. epicatechin, cyanidin-3-O-glucoside), flavonoids (i.e. quercetin, apigenin, kaempferol, tricin), carotenoids (i.e. lutein, zeaxanthin, β-carotene) and phytosterol (i.e. stigmasterol, β-sitosterol) are some key rice biomolecules. Promoting endogenous antioxidants, scavenging free radicals, suppression of inflammatory/pro-inflammatory cytokinins (i.e. interleukin 6, cyclooxygenase, tumor necrosis factor, NOS) are some key antioxidant, anti-inflammatory mechanism of rice biomolecules. Rice bran cause apoptosis, inhibit DNA synthesis of cancer cell. Rice bran and biomolecules found effective against diabetes by enhancing insulin release and glucose uptake, inhibiting β-cell destruction, insulin resistance, carbohydrate metabolizing enzyme and AGE formation. Rice bran/rice bran oil enhanced LDL receptor, CYP7A1, SREBP-2 and excretion of faecal cholesterol and bile acid, while reduced cholesterol absorption, HMG-CoA reductase, fatty acid synthase. Rice and its biomolecules also exhibited nephroprotective, neuroprotective, GIT protective activity. Rice starch is getting importance in the pharmaceutical industry as an adjuvant.


Xs: 7.381641 Ys: 2.8089654 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant activities of the standardized water extract from fruit of Phyllanthus emblica Linn. abstract: Phyllanthus emblica Linn. is widely used in Thai traditional medicine for treatment of various diseases. The fruit of P. emblica is known as a rich source of vitamin C, and also contains a mixture of phenolic compounds. In this study, the standardized water extract of P. emblica fruit was prepared according to Thai Herbal Pharmacopoeia. Total polyphenol contents of the extract were equivalent to 34.22±1.74 g gallic acid/100g extract. Antioxidant activities of the P. emblica extract were evaluated by several methods, including DPPH and ABTS•+ radical scavenging assays and FRAP assays. The results showed that the extract has an ability of scavenging radicals generated by both DPPH and ABTS•+. Similar to Trolox, the water extract of P. emblica fruit also had a ferric reducing property. Additionally, the extract effectively inhibited H2O2-induced free radical production in human myeloleukemic U937 cells as measured by 2,7-DCF-DA. The results imply that the fruits of P. emblica are potential sources of natural antioxidants, which have free radical scavenging activity and might be useful for hepato-, cyto-, and radio- protection, as well as reducing oxidative stress in many pathological conditions.


Xs: 8.113842 Ys: 2.9068344 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Characterization of Polysaccharides from Wild Edible Mushrooms and Their Antioxidant, Antidiabetic and Antihypertensive Activities abstract: Bioactive polysaccharides from three wild edible mushrooms (Rugibolutus extremiorientalis, Russula emetica, and Phleobopus portentosus) extracted by conventional refluxing extraction (RFE) and ultrasound-assisted extraction (UAE) were investigated. The result indicated that the PS of R. extremiorientalis extracted by RFE exhibited the greatest antioxidant activities on ABTS cation free radical scavenging (153.0 mg TEAC/g of the extract), DPPH radical scavenging (9.91 mg TEAC/g of the extract), and also reducing power capacity (10.2 mg TEAC/g of the extract). Whereas, those of R. emetica extracted by UAE have the highest antidiabetic and antihypertensive activities (56.3% and 70.5% inhibition, respectively). All crude PS extracts were composed mainly of carbohydrate and protein plus a small proportion of phenolic compounds of which glucose was the prevalent monosaccharide of all polysaccharides. PS of both R. extremiorientalis and R. emetica contained of β-glycosidic conformation, while those of Ph. portentosus contained both α- and β-glycosidic conformations.


Xs: 8.204567 Ys: 3.8412924 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant activity and total phenolic contents in leaf of some thai rice cultivars abstract: The methanolic extracts in each growth stage (tillering, panicle initiation, booting, milking, and maturation stage) from 14 kinds of Thai leaf rice cultivars (white, red, and black rice) are studied for their antioxidative activities and total phenolic contents. The total phenolic content of these extracts was analyzed by Folin-Ciocalteau method, and antioxidative activity was assessed by the 1,1-diphenyl-2-picrylhydrasyl (DPPH) free radicalscavenging activity, the inhibition of lipid peroxidation and metal chelating ability. The results revealed the highest total phenolic content in milking stage of methanolic extract from all white, red, and black rice (0.709-0.743, 0.948-0.991, and 1.061-1.132 mg GAE/mg of extract, respectively). Furthermore, milking stage of methanolic extracts also showed the greatest capability in antioxidant activity which black rice (Entry 18) indicated the highest potential in scavenging DPPH radicals and calculated in terms of IC 50 (IC 50 = 0.048 mg/mL) and lowest in white rice (Jasmine 105) (IC 50 = 0.556 mg/mL). In contrast, metal chelating ability was found in all stage of Thai rice cultivars (white, red, and black rice) in the range of 0.02-0.08 and 0.03-0.19 mg/ml, respectively. These findings suggest that milking stage of black rice should be developed further to be useful in food industry or health products.


Xs: 7.435069 Ys: 3.297319 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: Chemical constituents and free radical scavenging activity of corn pollen collected from Apis mellifera hives compared to floral corn pollen at Nan, Thailand abstract: Bee pollen is composed of floral pollen mixed with nectar and bee secretion that is collected by foraging honey (Apis sp.) and stingless bees. It is rich in nutrients, such as sugars, proteins, lipids, vitamins and flavonoids, and has been ascribed antiproliferative, anti-allergenic, anti-angiogenic and free radical scavenging activities. This research aimed at a preliminary investigation of the chemical constituents and free radical scavenging activity in A. mellifera bee pollen.
Bee pollen was directly collected from A. mellifera colonies in Nan province, Thailand, in June, 2010, whilst floral corn (Zea mays L.) pollen was collected from the nearby corn fields. The pollen was then sequentially extracted with methanol, dichloromethane (DCM) and hexane, and each crude extract was tested for free radical scavenging activity using the DPPH assay, evaluating the percentage scavenging activity and the effective concentration at 50% (EC50). The most active crude fraction from the bee pollen was then further enriched for bioactive components by silica gel 60 quick and adsorption or Sephadex LH-20 size exclusion chromatography. The purity of all fractions in each step was observed by thin layer chromatography and the bioactivity assessed by the DPPH assay. The chemical structures of the most active fractions were analyzed by nuclear magnetic resonance.
The crude DCM extract of both the bee corn pollen and floral corn pollen provided the highest active free radical scavenging activity of the three solvent extracts, but it was significantly (over 28-fold) higher in the bee corn pollen (EC50 = 7.42 ± 0.12 μg/ml), than the floral corn pollen (EC50 = 212 ± 13.6% μg/ml). After fractionation to homogeneity, the phenolic hydroquinone and the flavone 7-O-R-apigenin were found as the minor and major bioactive compounds, respectively. Bee corn pollen contained a reasonably diverse array of nutritional components, including biotin (56.7 μg/100 g), invert sugar (19.9 g/100 g), vitamin A and β carotene (1.53 mg/100 g).
Bee pollen derived from corn (Z. mays), a non-toxic or edible plant, provided a better free radical scavenging activity than floral corn pollen.


Xs: 6.5884047 Ys: 2.8948665 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant and Anti-inflammatory Protective Properties of Thai Shallot (Allium ascalonicum cv. Chiangmai) Juice on Human Vascular Endothelial Cell Lines (EA.hy926) abstract: Oxidative stress and inflammation are 2 major contributors to numerous life-threatening disorders, including vascular pathologies. Shallots (Allium ascalonicum) are a type of red onion which grows in Southeast Asia. Bulbs of this plant are used both as a food ingredient and in traditional medicine. This study attempted to investigate the possible ways that juice extracted from Thai shallot (A.ascalonicum cv. Chiangmai) bulbs could be used in the prevention of cardiovascular complications. The antioxidative and anti-inflammatory effects of shallot juice extract (SHE) on human vascular endothelial cells (EA.hy926) were investigated. Cell viability was evaluated by MTT assay, membrane lipid peroxidation by thiobarbituric acid reactive substances assay, intracellular reactive oxygen species (ROS) production by the fluorescent probe 6-carboxy-2'-7'-dichlorofluoresceine, and interleukin-6 (IL-6) released by ELISA. The shallot juice showed extremely low cytotoxicity against EA.hy926 cells, with IC50 of 41.9 and 27.3 mg/ml for 24 h- and 48 h-incubation, respectively. SHE reduced the iron-induced malondialdehyde production in a dose-dependent manner. The extract also demonstrated antioxidant activity as shown by a significant reduction of H2O2-induced ROS production at a low concentration (< 200 mg/ml). Furthermore, SHE significantly attenuated the level of IL-6 released during lipopolysaccharide stimulation (p < 0.05). It is of interest that the juice extracted from Thai shallot bulbs demonstrated both cellular antioxidant and anti-inflammatory properties in endothelial cell models, combined with a reduction in toxicity. Shallot extract could be considered as a nutraceutical for the prevention or management of vascular diseases as it is related to oxidative stress and inflammation.


Xs: 7.783314 Ys: 2.692923 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Essential Oil Compositions and Antibacterial and Antioxidant Activities of Five Lavandula stoechas Cultivars Grown in Thailand abstract: The essential oils of five Lavandula stoechas cultivars grown in Thailand were characterized for their volatile compounds using GC‐FID and GC‐MS methods as well as screened for antibacterial and antioxidant activities. Dried aerial parts, including flowers and stems from each cultivar, were subjected to hydrodistillation for 4 h. The essential oil yields were 0.18%‐0.82% w/w. Of the 95 compounds detected and identified, 1,8‐cineole, fenchone, and camphor were considered the major compounds. Essential oil from each cultivar demonstrated different patterns of antibacterial activity and a variety of antioxidant properties. The highest antibacterial activity, MIC = 0.39 mg mL ‐1 , was observed from the essential oil of L. stoechas ‘major’ (against Klebsiella pneumoniae and Salmonella typhimurium) and the essential oil of L. stoechas ‘white lavender’ (against S. typhimurium ) . The essential oil of L. stoechas x viridis ‘St. Brelade’ possessed the highest antioxidant capacity, as determined by the DPPH and ABTS assays (IC 50 of 67.65 and 89.26 mg mL ‐1 , respectively). The results indicated that some of these essential oils could be used as key ingredients in lavender oil products in Thailand to increase their therapeutic efficacy, depending on their intended application.


Xs: 7.434422 Ys: 2.8002274 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Analysis of Antioxidant Capacity Variation among Thai Holy Basil Cultivars (Ocimum tenuiflorum L.) Using Density-Based Clustering Algorithm abstract: Holy basil (Ocimum tenuiflorum L.) is a widely renowned herb for its abundance of bioactive compounds and medicinal applications. Nevertheless, there exists a dearth of knowledge regarding the variability among holy basil cultivars capable of yielding substantial bioactive compounds. This study aims to address this gap by shedding light on the diversity of antioxidant capacities within different accessions of Thai holy basil by employing a density-based clustering algorithm to categorize the holy basil cultivars that demonstrate notable antioxidant potential. The study involves the analysis of the anthocyanin, flavonoid, phenolic, and terpenoid content, as well as DPPH antioxidant activity, in 26 Thai holy basil accessions collected from diverse locations in Thailand. Among the 26 tested Thai holy basil cultivars, terpenoids were found to be the dominant class of compounds, with average values of 707 mg/gDW, while the levels of flavonoids and phenolic compounds remained below 65 mg rutin/gDW and 46 mg GAE/gDW, respectively. The DPPH assay in holy basil cultivars demonstrated that the antioxidant activity ranged between 50% and 93%. After standardizing the data, the clustering results revealed four distinct groups of cultivars: the first group, with low antioxidant levels; the second group, with high terpenoid content; the third group, with high flavonoid, DPPH antioxidant activity, and phenolic content; and the fourth group, with elevated levels of anthocyanin, DPPH antioxidant activity, and phenolic content. A strong positive correlation was observed among DPPH antioxidant activity, flavonoids, and phenolics. Specific cultivars: The Red, OC108, and OC106 holy basil cultivars in cluster 4 exhibited high anthocyanin and phenolic production. In cluster 3, the accessions OC113, OC057, OC063, and OC059 showed high DPPH antioxidant activity, flavonoids, and phenolics, while, in cluster 2, only accessions from Udon Thani, Thailand—namely OC194 and OC195—displayed high terpenoid content. Ultimately, this study significantly contributes to the inherent diversity in the antioxidant capacities among various Thai holy basil cultivars. It lays the foundation for targeted breeding strategies and informed choices regarding consumption. The comprehensive insights from this analysis hold the potential to accurately identify holy basil cultivars with promising applications in medicine, functional foods, and the nutraceutical industry.


Xs: 7.9540186 Ys: 3.3159256 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: Nostochopsis lobatus Wood em. Geitler (Nostocales), Edible Algae in Northern Thailand abstract: The blue-green alga, Nostochopsis lobatus Wood em. Geitler, consists of a dark green colony with a mucilaginous sheath out-growth and is attached on rocks. It is usually found together with Cladophora spp. and Microspora spp. in some shallow rivers or streams in certain water resources, especially in the Nan River of Nan Province in northern Thailand. Scattered branches with the lateral branch stretching parallel and upward to the main filament in a polysaccharide sheath are their unique descriptive characteristics. N. lobatus can rapidly grow under clear water during both the cool-dry season and the hot-dry season in which water quality appears to be clean to moderate. Local people have prepared it as a salad dish called "Yum Lon". The study of the bioactive compounds and other important compounds in N. lobatus showed a high polysaccharide content of 160.02 DP on BG11 medium, 76.77 DP in the samples of the Nan River and in some pigments; chlorophyll a: 8.26 mg/g cell dw, carotenoid: 0.339 mg/g cell dw, phycocyanin: 61.58 mg/g cell dw and allophycocyanin: 65.38 mg/g cell dw. Moreover, N. lobatus was found to contain a high protein content of 19.10 % dw, which is as high as freshwater fish. It was found to be 6,405 mg/100g cell dw of calcium, which was as high in content as the small fish, when eaten whole. In addition, this algae showed high content levels of certain vitamins and minerals, especially selenium, a well-known antioxidant (37 μg/100g dw). Thus, N. lobatus could come to be seen as an appropriate food source, which could grow well on semi-solid BG11 media on the laboratory scale. Furthermore, these algae should be considered as a source of supplemental food, as a therapeutic agent or for use as an ingredient in cosmetics in the future.


Xs: 5.2205205 Ys: 2.1072044 Publish year: 2006 keyword: thai_antioxidant_rich_food source: Thai title: Primary school children from northeast Thailand are not at risk of selenium deficiency abstract: Selenium has important roles as an antioxidant, in thyroid hormone metabolism, redox reactions, reproduction and immune function, but information on the selenium status of Thai children is limited. We have assessed the selenium status of 515 northeast Thai children (259 males; 256 females) aged 6 to 13 years from 10 rural schools in Ubon Ratchthani province. Serum selenium (n=515) was analyzed by Graphite Furnace Atomic Absorption Spectrophotometry and dietary selenium intake by Hydride Generation Absorption Spectrophotometry from one-day duplicate diet composites, from 80 (40 females; 40 males) randomly selected children. Inter-relationships between serum selenium and selenium intakes, and other biochemical micronutrient indices were also examined. Mean (SD) serum selenium was 1.46 (0.24) micro mol/L. Concentrations were not affected by infection or haemoglobinopathies, but were dependent on school (P< 0.001), sex (P=0.038), and age group (P=0.003), with serum zinc as a significant covariate. None of the children had serum selenium concentrations indicative of clinical selenium deficiency (i.e. <0.1 micro mol/L). Significant correlations existed between serum selenium and serum zinc (r= 0.216; P < 0.001), serum retinol (r = 0.273; P < 0.001), urinary iodine (r = -0.110; P = 0.014), haemoglobin (r = 0.298; P <0.001), and haematocrit (r = 0.303; P< 0.001). Mean (SD) dietary selenium intake was 46 (22) micro g/d. Children with low serum selenium concentrations had a lower mean selenium intake than those with high serum selenium concentrations (38 +/- 17 vs.51 +/- 24 micro g/d; P< 0.010). In conclusion, there appears to be no risk of selenium deficiency among these northeast Thai children.


Xs: 7.12261 Ys: 3.0843828 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant capacity of extracts and fractions from mango (Mangifera indica Linn.) seed kernels abstract: This study investigated the antioxidant capacity and chelating activity of the mango seed kernel (MSK) extracts prepared by shaking (SMSK) and acid hydrolysis (AMSK) including fractions. The MSK was dissolved in methanol and separated using a Sephadex LH-20 column with monitoring by UV absorption. The results showed that both MSK showed significantly (P<0.05) higher antioxidant capacity, assessed by the DPPH• and ABTS•+ scavenging assays and ferric thiocyanate test, than α-tocopherol. AMSK showed higher phenolic antioxidant activities than SMSK. The chelating efficiency of AMSK was greater than that of ascorbic acid. The chromatographic profile of MSK extracted by shaking (5 fractions) and acid hydrolysis (2 fractions) was different. Fraction 2 of AMSK (93.68±1.24% yield, db) showed a remarkable antioxidant and chelating activity in comparison with tannic acid and methyl gallate. The present study demonstrated that mango seed kernel obtained from acid hydrolysis is a potential material for use as a natural phenolic antioxidant.


Xs: 5.3337107 Ys: 1.3945888 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: The Thailand Declaration of the International College of Nutrition; Can Functional Foods and Functional Crops Decrease the Risk of Chronic Diseases and Provide Wellness? abstract: There is evidence that optimal nutrition is fundamental to human health and in the prevention of non-communicable diseases (NCDs) later in adult life. The identification, production and consumption of functional foods worldwide can increase health benefits for all who can access and afford such foods subject to advice from nutritionists. Recent meetings organized by the health agencies, give a crucial opportunity to make nutrition, a central part of the post-2015 sustainable human and agricultural development agenda. The aim of discussions in these meetings was to provide functional crops and foods to achieve optimal health by prevention of NCDs. It is possible that these efforts might ensure that the goals and targets set in the agenda are adequate to address the many challenges of global undernutrition as well as obesity which are major risk factors of NCDs. In many developing and middle income countries, food security provided by the governments, in one sense understandably, gave least consideration to functional foods supply and the prevention of obesity and metabolic syndrome, resulting in to emergence of NCDs. The Thailand Declaration reiterates that commitments to eradicate hunger and undernutrition as well as over-nutrition, and to increase investments in effective interventions; designers foods and designers crops. However, in planning coherent policies, our past experience on rapidly absorbed, energy-rich processed foods should be taken in to account while developing sustainable food systems. The food industry should be educated to exploit the expertise of food scientists and health professionals in designing functional foods taking cognizance of manufacturing and processing. Similarly, agriculture scientists may be actively involved in educating farmers so as to grow cash crops providing functional foods. The aim should be to achieve an increase in the availability of functional foods to an extent, or by a policy, by which such foods are available to poors, at affordable cost to prevent hunger and undernutrition and related diseases as well as NCDs. In addition our efforts might help in developing an international consensus on how to approach the development of new designer foods by farmers and food industry to produce low glycemic index foods. Such efforts may establish an international framework for the prevention of NCDs, so that human susceptibility to these diseases is substantially diminished.


Xs: 7.057175 Ys: 3.2858732 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: The antioxidant and anti-cadmium toxicity properties of garlic extracts abstract: Cadmium (Cd) contamination is a highly dangerous international problem because it can transfer into the food chain and become bioaccumulated, endangering human health. Cd detoxication is very interesting particularly the method providing no undesirable side effects. Cd also causes lipid oxidation that leads to undesired food quality. Garlic (Allium sativum L.) has been used as conventional food and in herbal therapy and folklore medicine as an antibacterial, antitumorogenic, and antioxidant agent for over 5000 years. In the present work, fresh garlic and pickled garlic extracted with distilled water was brought to determine antioxidant activities in terms of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging assay, ferric reducing ability power (FRAP) assay, chelating activities, superoxide, and hydroxyl scavenging assay. The data showed that pickled garlic extracts significantly possessed more DPPH, ABTS, FRAP, superoxide, and hydroxyl scavenging assays as 11.86, 13.74, 4.9, 46.67, and 15.33 g trolox equivalent/g sample, respectively, compared with fresh one as 7.44, 7.62, 0.01, 4.07, and 8.09 g trolox equivalent/g sample, respectively. However, iron chelating activity of fresh garlic extract was higher than that of pickled garlic while there was no significant difference in the copper chelating activity of both extracts. For anti-Cd properties, pickled garlic was more effective than fresh garlic and contained less toxicity than standard diallyl disulfide (DADS). Therefore, therapeutic properties of pickled garlic favored its consumption compared with fresh and standard DADS for its antioxidant and anti-Cd properties.


Xs: 7.5391717 Ys: 2.2514703 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Synergistic effect of Trikatuk, a traditional Thai formulation, on antioxidant and alpha-glucosidase inhibitory activities abstract: Oxidative stress and hyperglycemia are known to be responsible for several diseases, including diabetes. To prevent these diseases, efforts are ongoing to identify novel antioxidants with hypoglycemic effects. Trikatuk is a traditional Thai formulation composed of three herbs in equal quantities: the fruits of Piper nigrum and Piper retrofractum and the rhizomes of Zingiber officinale. This formulation has been reported to have antioxidant activity and the three individual herbs have been traditionally used for managing diabetes. Therefore, the present study aimed to investigate the phytochemical contents, antioxidant activity (DPPH and ABTS radical scavenging assays), and alpha-glucosidase inhibitory activity of Trikatuk. As Trikatuk is a combination of herbs, the synergistic effect and two different preparation methods from powder or extract mixtures were also explored. The results revealed that Trikatuk, particularly prepared from a mixture of extracts, exhibited high contents of piperine, total phenolics and total flavonoids, as well as significant antioxidant and alpha-glucosidase inhibitory activities. Trikatuk also exhibited additive or synergistic effects in all experiments. Overall, Trikatuk is potentially an alternative traditional medicine and dietary supplement offering antioxidant activity and diabetes management.


Xs: 8.261896 Ys: 4.296786 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Improving nutritional values in purple rice through germination and parboiling processes abstract: The objective of this study was to determine the effects of seed germination and the parboiling process at different temperatures and times on total anthocyanin concentration, antioxidant activity, γ‐aminobutyric acid (GABA) and the concentration levels of zinc (Zn) and iron (Fe) in the purple rice variety CMU 107. Germinated parboiled rice (GPR) and non‐germinated parboiled rice (NPR) samples were parboiled by being soaked under specific conditions involving a series of temperatures (25˚C, 60˚C and 80˚C) and times (2, 4 and 6 h) then being analyzed for the nutritional values. The results showed that the total anthocyanin concentration levels in NPR were about 62.2% higher than those in GPR, however, the antioxidant activity, Zn and GABA concentration levels in GPR were 197.9%, 9.8% and 5.8% higher than in NPR, respectively. The soaking temperatures and times did not significantly affect the Fe concentrations in all treatments.


Xs: 7.1192503 Ys: 2.8338764 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Anti-inflammatory and antioxidant activity of Thai mango (Mangifera indica Linn.) leaf extracts abstract: Mango (Mangifera indica Linn.) has been widely studied as a folk medicines and it has become a common ingredient in cosmeceutical products. However, there was no report on the efficacy of Thai mango leaf extracts against inflammation. Thus, the aim of this study was to ascertain the anti-inflammatory and antioxidant activities of methanol (MeOH) and aqueous (Aq) extracts from the leaves of three mango varieties: Keaw Morakot, Nam Doc Mai, and Mahajanaka. To assay in vitro anti-inflammatory activity, the amount of nitric oxide (NO) released from macrophage cells was indirectly measured. Since free radicals play an important role in the inflammatory process, the antioxidant activity of M. indica leaf extracts was measured by ABTS and DPPH radical scavenging, ascorbic acid, and total phenolic assays. Mangiferin was also analyzed by HPLC. The most effective extract was selected and tested for anti-inflammatory activity in an animal model, an acute ear edema test in albino rats. The MeOH extract of Mahajanaka (M-MeOH) reduced nitric oxide production by LPS-stimulated macrophage cell lines RAW 264.7. M-MeOH showed the strongest antioxidant activity and it was, therefore, selected for an in vivo anti-inflammatory assay. An acute ear edema test in albino rats showed that M-MeOH exhibited significant anti-inflammatory activity compared to the control; ethyl phenylpropiolate-induced ear edema (P < 0.05). Moreover, mangiferin, a bioactive compound in M. indica leaves was detected in MeOH and Aq extracts. We concluded that the MeOH extract of M. indica leaves exhibits an anti-inflammatory property, both in vitro and in vivo, due to the presence of efficacious antioxidants.


Xs: 7.7134433 Ys: 2.5212493 Publish year: 2013 keyword: thai_antioxidant_rich_food source: Thai title: Authentication of the Thai medicinal plants sharing the same common name 'Rang Chuet': Thunbergia laurifolia, Crotalaria spectabilis, and Curcuma aff. amada by combined techniques of TLC, PCR-RFLP fingerprints, and antioxidant activities abstract: The herbal drug known as 'Rang Chuet' has been widely used in traditional Thai medicine for the treatment of poisoning. However, at least three medicinal plants, Thunbergia laurifolia, Crotalaria spectabilis, and Curcuma aff. amada, share this name. Because of the similarity in nomenclature, the commercial products are considered authentic and have been effectively used as herbal drugs. Therefore, the aims of this study were to compare the biological activities of these plants with antioxidant assays and to establish a reliable method to identify the original plant species. T. laurifolia exhibited the highest free-radical-scavenging and ferric-reducing properties of the three aqueous extracts. Crotalaria spectabilis exhibited the highest antioxidant activity when ethanolic extracts were investigated. The total phenolic content was associated with the antioxidant capacities of the extracts. Thin-layer chromatography (TLC) and polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) methods were used to differentiate the three species. In the TLC analysis, characteristics of flavonoids in the ethanolic extracts and of phenolic compounds in the aqueous extracts were observed for T. laurifolia and Crotalaria spectabilis but not for Curcuma aff. amada. Variable sites in the matK genes of the three species were identified and can be recognized by the restriction enzymes DdeI and HaeIII. In summary, the TLC and PCR-RFLP fingerprints established in this study can be used to discriminate between T. laurifolia, Crotalaria spectabilis, and Curcuma aff. amada. As 'Rang Chuet' samples from different plant origins differ in their antioxidant potency, the substitution of these medicinal plants should be recognized.


Xs: 7.8799057 Ys: 3.5613751 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Acute and Sub-acute Toxicities of Thai Silkworm Powder (Bombyx mori Linn.) From Three Races in Male Wistar Rats and In vitro Antioxidant Activities abstract: Background: The silkworm powder from Japanese and Korean races has a high biological activity. However, there was less scientific evidence regarding bioactivities in Thai silkworm races. Objective: This research was interested in toxicity and antioxidant activities of Thai silkworm races. Material and methods: The 5th instar, 3rd day of growth stage of Thai traditional silkworm (Nanglai, Nangnoi and Samrong races) were lyophilized by freeze dryer and ground as silkworm powder. The acute and sub-acute toxicities studies were carried out in male Wistar rats. The antioxidant capacities of silkworm powder were investigated with DPPH, ABTS and FRAP methods. Results: The acute toxicity in rats by single dose oral administration show that the high dose at a concentration of 2,000 mg/kg b.w. did not have toxicity in rats. The sub-acute toxicity in rats by oral administration showed that the high dose concentration at 2,000 mg/kg body weight for 6 weeks had no toxicity in all group either. In addition, the hematological parameters and lipid profiles of treated group and control groups were not significantly different. The antioxidant study showed that silkworm powders were not significant difference in all groups of samples in three assays (DPPH, ABTS and FRAP). However, significant difference had been found in comparison to ascorbic acid (p < 0.05). Conclusion: Silkworm powder from three races of Thai silkworm did not produce any toxicity in male rats. In addition, the silkworm powder also exhibited antioxidant activities.

Keywords: Silkworm, toxicities, hematological parameters, lipid profile, antioxidant activities.


Xs: 8.04549 Ys: 3.8441722 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant effects of anthocyanins-rich extract from black sticky rice on human erythrocytes and mononuclear leukocytes abstract: The present study was aimed at determining the optimum dose of anthocyanins-rich extract (ARE) from Thai pigmented rice for its antioxidant effects. Three different methods of antioxidant analysis [Oxygen Radical Absorbance Capacity (ORAC) assay, Folin Cioculteau Phenol (FCP) assay and Vanillin assay] were used and the results obtained were excellently correlated (r > 0.98). Among red rice, black rice and black sticky rice, black sticky rice had the highest antioxidant level within the range 1368.34 ± 16.85 TE mM /kg dry mass, 922.03 ± 3.84 mM GE/kg dry mass and 218.97 ± 0.74 CE mM/kg dry mass, respectively. ARE with the highest antioxidant level was used in the following tests: Hemolysis test and Heinz body formation, which were used to assess the antioxidant activities of ARE on human erythrocytes, respectively. Comet assay was also used to assess the antioxidant activities of ARE on mononuclear leukocytes and it was found that the optimum dose of ARE (600 mg/L) inhibited hemolysis induced by 2,2'-Azobis(2-amidinopropane) dihydrochloride and Heinz body formation induced by N-acetylphenylhydrazine. Moreover, 200 -1000 mg/L of ARE was able to inhibit hydrogen peroxide-induced genotoxicity in mononuclear leukocytes in a dose-dependent manner. Nevertheless, high dose of ARE (800 mg/L) induced cytotoxicity and genotoxicity by itself. The results strongly suggested that optimum dose of ARE was beneficial for health promotion by reducing oxidative stress in cellular model.


Xs: 7.9954224 Ys: 3.3075926 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis abstract: The antioxidant and antibacterial activities of wood vinegar from Litchi chinensis, and its components have been studied. The chemical compositions of wood vinegar were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 17 chemical compounds were identified, representing 83.96% of the compositions in the wood vinegar. Three major components, included 2,6-dimethoxyphenol (syringol, 29.54%), 2-methoxyphenol (guaiacol, 12.36%), and 3,5-dimethoxy-4-hydroxytoluene (11.07%), were found in the wood vinegar. Antioxidant activities of the acids were investigated from the aspects of 1,1-Diphyl-2-picrylhydrazyl (DPPH) free radicals scavenging capacity, superoxide anion radical scavenging capacity, and reducing power. The pyroligneous acid exhibited high antioxidant activity which was comparable to the reference standards (vitamin C and butylated hydroxyl toluene) at the same dose with IC50 values of 36.5 ppm calculated by the DPPH radical scavenging assay, 38.38 g Trolox equivalent/100 g DW by the trolox equivalent antioxidant capacity (TEAC) assay, and 67.9 by the reducing power analysis. Antibacterial activity was evaluated using the disc diffusion and microdilution methods against a group of clinically antibiotic resistant isolates. The major components exhibited broad spectrum inhibition against all the bacterial strains with a range of disc inhibition zoon between 15-19 mm. The minimum inhibition concentration and minimum bactericide concentration against the test strains was ranging in 0.95-3.80 μL/100 μL and 1.90-3.80 μL/100 μL, respectively. Most of the antibiotic resistant strains were more susceptible to the wood vinegar than the non-antibiotic resistant strain except the strain of ornithine resistant Staphylococcus aureus. Based on the chemical profile, it was considered that the strongest antioxidant and antibacterial activity of Litchi chinensis wood vinegar was due to its highly phenolic compositions. This study revealed that the Litchi chinensis wood vinegar is valuable to develop as alternative food antioxidant and antibiotics.


Xs: 7.2759323 Ys: 2.3169112 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Phenolic Profiles, Antioxidant, and Inhibitory Activities of Kadsura heteroclita (Roxb.) Craib and Kadsura coccinea (Lem.) A.C. Sm abstract: Kadsura spp. in the Schisandraceae family are woody vine plants, which produce edible red fruits that are rich in nutrients and antioxidant activities. Despite their valuable food applications, Kadsura spp. are only able to grow naturally in the forest, and reproduction handled by botanists is still in progress with a very low growth rate. Subsequently, Kadsura spp. were listed as endangered species by the International Union for Conservation of Nature and Natural Resources (IUCN) in 2011. Two different Kadsura spp., including Kadsura coccinea (Lem.) A.C. Sm. and Kadsura heteroclita (Roxb.) Craib, are mostly found in northern Thailand. These rare, wild fruits are unrecognizable to outsiders, and there have only been limited investigations into its biological properties. This study, therefore, aimed to comparatively investigate the phenolic profiles, antioxidant activities, and inhibitory activities against the key enzymes involved in diabetes (α-glucosidase and α-amylase) and Alzheimer's disease (acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and beta-secretase 1 (BACE-1)) in different fruit parts (exocarp, mesocarp (edible part), seed, and core) of Kadsura coccinea (Lem.) A.C. Sm. and Kadsura heteroclita (Roxb.) Craib. The results suggested that Kadsura spp. extracts were rich in flavonol (quercetin), flavanone (naringenin), anthocyanidins (cyanidin and delphinidin), and anthocyanins (cyanidin 3-O-glucoside (kuromanin), cyanidin 3-O-galactoside (ideain), cyanidin 3-O-rutinoside (keracyanin), and cyanidin 3,5-di-O-glucoside (cyanin)). These flavonoids were found to be responsible for the high antioxidant activities and key enzyme inhibitions detected in Kadsura spp. extracts. The findings of the present study can support further development of Kadsura spp. as a potential source of phenolics and anti-oxidative agents with health benefits against diabetes and Alzheimer's disease. Besides, exocarp and the core of Kadsura spp. exhibited higher phenolic contents, antioxidant activities, and key enzyme inhibitory activities compared to the mesocarp and seeds, respectively. This information can promote the use of fruit parts other than the edible mesocarp for future food applications using Kadsura spp. rather than these being wasted.


Xs: 6.9208527 Ys: 3.096378 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: Utilization of mango seed abstract: Mango (Mangifera indica Linn.) is one of the most important tropical fruits in the world. During processing of mango, by-products such as peel and kernel are generated. Kernels take up about 17-22% of the fruit. The major components of mango seed are starch, fat and protein. The oil of mango seed kernel consist of about 44-48% saturated fatty acids (majority stearic) and 52-56% unsaturated. Mango seed kernels have a low content of protein but they contain the most of the essential amino acids, with highest values of leucine, valine and lysine. Mango seed kernels were shown to be a good source of polyphenols, phytosterols as campesterol, sitosterol and tocopherols. In addition, mango seed kernel could be used as a potential source for functional food ingredients, antimicrobial compounds and cosmetic due to its high quality of fat and protein as well as high levels of natural antioxidants. The mango stone obtained after decortication of mango seed can be utilized as adsorbent.


Xs: 7.4931746 Ys: 2.1735632 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Evaluation of Anti-Hyperglycemia and Complications of Red and Black Thai Jasmine Rice Cultivars in Streptozotocin-Induced Diabetic Rats abstract: The phytochemical constituents of red (RR) and black (BR) rice extracts were determined using high-pressure liquid chromatography (HPLC). Phytochemical screening revealed the presence of catechin, rutin, isoquercetin, cyanidin 3-glucoside, cyanidin 3-O-rutinoside, peonidin and quercetin. The anti-diabetic activities of RR and BR extracts on diabetic complications were examined in a streptozotocin-induced diabetic rat model. Rats (n = 80) were divided into 10 groups (n = 8 rats per group). Healthy and diabetic RR or BR-treated groups received 10, 50, or 200 mg of RR or BR per kg of body weight daily for 45 days. The results demonstrated significantly improved glucose control in rats administered RR or BR, while triglyceride and cholesterol levels were reduced in the diabetic groups. Moreover, RR or BR treatment led to decreased levels of malondialdehyde, aspartate aminotransferase, alanine aminotransferase, blood urea nitrogen, and creatinine. Further, glutathione concentration was significantly increased in both serum and liver tissue from RR- and BR-treated diabetic rats.


Xs: 7.5759544 Ys: 3.3935483 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Physicochemical, antioxidant, volatile component, and mass spectrometry‑based electronic nose analyses differentiated unrefined non‑centrifugal cane, palm, and coconut sugars abstract: Unrefined non-centrifugal sugars in Southeast Asia emanate from various plant sources including sugarcane, palm, and coconut. To assess food and flavor characteristic differences of these unrefined sugars, seven cane, three palm, and two coconut sugars were evaluated in term of their physicochemical, antioxidant, and volatile flavor properties. Results indicated that unrefined sugars from cane had significantly higher ICUMSA color value than palm and coconut sugars, yet they possessed comparable total soluble solid levels. Cane sugars also presented superior phenolic and flavonoid contents and antioxidant activities, particularly in Thai and Japanese products. Each sugar had distinct volatile flavor composition, comprising acids, Maillard reaction products (furanone, pyrazine, furan, and pyrrole), aldehydes, alcohols, and sulfurs. All traditionally made unrefined sugars had significantly greater Maillard reaction products and less acetic acid than in industrially manufactured cane sugars. Then, propanoic acid and [R-(R*,R*)]-2,3-butanediol were solely major volatiles in palm sugars from Thailand. Additionally, mass spectrometry-based electronic-nose (e-nose) profiling detection provided specific ion masses from various volatile components as potential chemical markers in monitoring aroma characteristic of unrefined sugars and differentiated these sugars into nine statistical clusters based on their materials and origins, wherein palm sugars from Thailand and Indonesia, as well as cane sugars from Thailand and Japan, had comparable volatile profiles.


Xs: 7.7645454 Ys: 2.8127685 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Bioactivity screening of Thai spice extracts for applying as natural food preservatives abstract: Herbs and spices have been used to enhance the flavour and aroma in Thai food for thousands of years and are also considered as a medicinal plant. This study was to investigate the antioxidant and antimicrobial activities of selected Thai spices (sweet basil, holy basil, finger root, kaffir lime leaf, black pepper, galangal, and lemongrass), using different extraction solvents, including aqueous and ethanol. The results of antimicrobial activity against four foodborne pathogens (Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, and Listeria monocytogenes), using agar disc diffusion and broth dilution assays, showed that the galangal ethanol extracts had the highest antimicrobial activity with the minimum inhibitory concentration and minimum bactericidal concentration of ≤12.5 and ≤50 mg/ml, respectively. In antioxidant activity, the sweet basil ethanol extracts showed the highest antioxidant activity in terms of total phenolic content (2.65 mg GAE/g), DPPH radical scavenging (90.30%) and thiobarbituric acid reactive substances. This study has demonstrated that galangal and sweet basil extracts could be used as natural antioxidant and antibacterial agents in food preservation with low side effects and could also promote human health. © 2018 Association of Agricultural Technology in Southeast Asia. All Rights Reserved.


Xs: 7.1213923 Ys: 2.4940972 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effects of Tropical Fruit Extracts abstract: Thailand is located in the tropics and a wide variety of fruits are grown commercially. However, studies regarding the phytonutrients, anti-mutagenic and chemopreventive effects of these fruits are limited. Thus, phytochemical profiles and inhibition of key enzymes involved in obesity and diabetes, together with anti-mutagenic and chemopreventive properties of eight tropical fruit extracts cultivated in Thailand, including Psidium guajava ‘Kimju’, Psidium guajava ‘Keenok’, Ananas comosus ‘Pattavia’, Ananas comosus ‘Phulae’, Durio zibethinus ‘Chanee’, Durio zibethinus ‘Monthong’, Carica papaya ‘Khaekdum’ and Mangifera indica ‘Namdokmai’ were investigated. Different cultivars were also compared. Results showed that M. indica ‘Namdokmai’ was the most antioxidant-rich extract containing abundant 4-hydroxybenzoic acid and its derivative, gallic acid, as the main phenolics. M. indica ‘Namdokmai’ also exhibited high inhibitory capacities (>60% inhibition under studied conditions) against lipase, α-amylase and α-glucosidase, key enzymes as drug targets for controlling obesity and type 2 diabetes. Interestingly, all fruit extracts suppressed food mutagen-induced DNA mutations assayed by the Ames test, especially M. indica ‘Namdokmai’ and C. papaya ‘Khaekdum’ (>50% inhibition at 200 µg/plate). The M. indica ‘Namdokmai’ was also the most potent extract for suppression of cancer promotion (>90% inhibition at 200 µg/mL) followed by P. guajava ‘Kimju’, P. guajava ‘Keenok’ and C. papaya ‘Khaekdum’. Results potentially indicated that fruit intake after overcooked meat consumption might supplement nutrients and fiber and also reduce DNA mutation sources.


Xs: 7.54358 Ys: 3.5386841 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Effect of storage conditions on phenolic compounds and antioxidant capacity of Thai yam (Dioscorea alata L.) tubers abstract: This study investigated the influence of storage conditions, i.e. freezing -18 C for 2 weeks, 4 C or room temperature (27 C) for 5 months on total phenolic compounds, flavonoid and monomeric anthocynanin contents, as well as oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) of methanol extracts from Thai purple yam (Dioscorea alata L.) tubers grown in Khon Kaen province. Freezing yam tubers resulted in enzymatic browning of tubers after thawing, making them unsuitable for further processing to purple yam flour. After storage at 4 C or 27 C, yam tubers contained high contents of total phenolic compounds of 22-27 mg gallic acid equivalent; flavonoid content of 13-16 mg catechin equivalent and monomeric anthocyanin of 17-23 mg in 100 g fresh yam weight. Although the ORAC and TEAC remained unchanged at 24-26 micro mol Trolox equivalent/g fresh weight and 2.2-2.6 micro mol Trolox equivalent/g fresh weight, respectively, the types of phenolic compound altered when the storage temperature was increased from 4 C to 27 C.


Xs: 6.9998865 Ys: 3.7791002 Publish year: 2006 keyword: thai_antioxidant_rich_food source: Thai title: Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking abstract: This study was conducted to determine soluble and total oxalate contents in common vegetables, cereal grains and legume seeds and the effect of household cooking on these substances. Each food sample was randomly purchased from three main representative markets in metropolitan area of Bangkok, Thailand. Soluble and total oxalates were determined by high-performance liquid chromatography (HPLC). The limit of quantitation for the oxalates was 3 mg/100 g.All studied vegetables contained relatively small amounts of total oxalate (<100 mg/100 g), except chinese convolvulus (Lpomoea reptans), acacia pennata (Acacia pennata), and cultivated bamboo shoot (Bambusa spp.), contained total oxalate more than 150 mg/100 g which can be significantly reduced after cooking by boiling. Among the legume seeds, soybeans (Glycine max (L.) Merrill) and peanuts (Arachis hypogaea L.) contained highest and moderate amounts of total oxalate, 204±14 mg and 142±35 mg/100 g, respectively. Rice contained negligible amount of total oxalate (<3 mg/100 g). There was significant reduction (P<0.05) in total oxalate due to cooking by boiling, percentage loss ranged form 18% in coconut heart top stems (Cocos nucifera Linn.) to 76% in A. pennata. Similar findings appeared in soluble oxalate, significant loss (P<0.05) ranged from 30% in cooked white stems swamp morning glory (Lpomoea aquatica, Forsk) to 83% in cooked cultivated bamboo shoot (Bambusa spp.). Loss of oxalates in various foods is likely due to their leaching loss in cooking water.


Xs: 7.590918 Ys: 2.7900734 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Tropical Journal of Natural Product Research Original Research Article Exploring Natural Essence: Aromatic Compounds and Antioxidant Potency in Concretes from Nong Khuang Forest Plants, Nasinuan Subdistrict, Maha Sarakham Province, Thailand abstract: The Nasinuan Community Forest is publicly accessible and conserved to ensure sustainable utilization, guided by the royal initiative spearheaded by Her Royal Highness Princess Maha Chakri Sirindhorn. Previous studies have highlighted the remarkable presence of microbial and plant biodiversity in this forest, suggesting that the contained plant species may possess distinctive attributes. This study investigated the volatile organic compositions (VOCs) and antioxidant activity of concretes derived from plants within this forest.
Nineteen varieties were extracted using hexane. Headspace technique of gas chromatographymass spectrometry identified various antioxidants and compounds, including 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6 in Ellipanthus tomentosus subsp. tomentosus and acetic acid in several species. Octodrine, a weight loss dietary supplement, was detected in Acacia auriculiformis and Dipterocarpus obtusifolius. Promising antioxidant capacity was observed in Pentacme siamensis, Xylia xylocarpa var. kerrii, Breynia glauca, and Peltophorum dasyrachis var. dasyrhachis, displaying moderate inhibition activity by ºOH (hydroxyl radical scavenging)
assay. Furthermore, Shorea obtusa and Dipterocarpus obtusifolius exhibited high inhibition activity of over 80% by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. B. glauca and Amorphophallus brevispathus exhibited the highest inhibitory activity levels >85% by ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay. Notably, Naringi crenulata measured the highest activity levels by the ferric-reducing antioxidant power (FRAP) assay. This study presents the first documentation of the antioxidant abilities of concretes derived from the bark of Sindora siamensis var. maritima and Shorea obtusa. However, further research and development are required to explore the pharmaceutical and cosmetic applications of these potent plant-derived concretes with high antioxidant capacities.


Xs: 7.340354 Ys: 2.9922738 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Free Radical Scavenging Activity and Reducing Capacity of Five Southern Thai Indigenous Vegetable Extracts abstract: The phenolic compounds of five southern Thai indigenous vegetables including Mon-pu (Glochidion wallichianum Muell Arg), Cha-plu (Piper sarmentosum Roxb.), white popinac (Leucaena leucocephala de Wit.), djenkol tree (Archidendrom jiringa I. C. Nielsen.) and stink bean (Parkia speciosa Hassk.) were extracted using different solvents (50 % acetone, 80 % methanol and distilled water) at a ratio of sample to extracting medium of 1:25 (w/v). The extracts were analyzed for total phenolic content using the Folin-Ciocalteu procedure, free radical scavenging capacity by using 2’,2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, and reducing capacity by using a ferric reducing antioxidant power (FRAP) assay. The acetone extracts of all plants possessed the highest total phenolic content followed by the methanolic and distilled water extracts, respectively. The highest total phenolic content was found in the acetone extracts of Mon-pu and white popinac (p < 0.05). The acetone extracts of all plants showed higher free radical scavenging capacity and reducing capacity than those of their methanolic and water extracts counterparts, respectively (p < 0.05). Among all plants tested, the extracts of Mon-pu extracted with all extracting media exhibited the highest free radical scavenging and reducing abilities (p < 0.05). The present study suggested that the acetone extract of Mon-pu was a potential source of natural antioxidants.


Xs: 4.0927672 Ys: 1.4406366 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Dietary intakes and antioxidant status in mind-body exercising pre- and postmenopausal women abstract: The decline in antioxidant defenses due to both estrogen loss and frequent adoption of poor dietary choices exposes postmenopausal women to cardiovascular diseases. Adequate nutrition and physical exercise are two factors of health promotion. This study investigated whether regular practice of mind-body exercise (yoga and/or tai chi) alters dietary intake and antioxidant status and balances the menopause-related increases in lipid peroxidation and cardiovascular risk.
Cross-sectional study. Setting: The study was conducted in an urban community in Bangkok (Thailand) between May and August 2007.
Premenopausal (Pre M; 39±8 yrs; n=56) and postmenopausal (Post M; 54±5 yrs; n=39) women who had been practicing yoga (Y) and/or tai chi (TC) more than 3 hours/week for a year, or who had no regular physical activity practice (sedentary, S).
All participants completed food frequency questionnaires and 4-day food and activity records. Blood was collected on day 5. Factorial ANOVA tests were performed according to menopause status, exercise, and hormone replacement therapy (HRT) groups.
Post M had higher (p = 0.01) dietary fiber intake compared with Pre M. Yoga practitioners had lower BMI (p = 0.004) and lower fat intake (p = 0.02) compared with their S and TC counterparts. Plasma total antioxidant status was significantly and independently lower and higher in Y and Post M groups, respectively. However, no difference was shown after adjusting for BMI. Regardless of menopause status and HRT, the activity of erythrocyte glutathione peroxidase - an aerobic training-responsive enzyme - was higher (p < 0.001) in TC practitioners compared with other groups. No effects were shown on erythrocyte superoxide dismutase activity, plasma lipid peroxidation (TBARS) or total homocysteine concentrations.
Yoga and tai chi exercises can be used as components of a strategy to promote healthy lifestyles (balanced diet and moderate intensity exercise) in vulnerable populations, such as menopausal women, in order to prevent aging induced oxidative stress-related diseases.


Xs: 7.0012994 Ys: 3.0733964 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Blanching process increases health promoting phytochemicals in green leafy Thai vegetables abstract: Different methods of cooking affected nutritional levels of vegetables, which were found to be based on habit and society. Ten commonly consumed green leafy vegetables; thorny tree, dill, chinese chive, peninsular, asiatic pennywort, betel vine, garden parsley, vietnamese coriander, swamp morning glory and sweet basil were investigated for the effects of Thai domestic blanching and streaming on chlorophylls, carotenoids, total polyphenol content (TPC) and total antioxidant capacity (TAC). Blanching for 30 s significantly (P < 0.05) enhanced contents of chlorophylls, lutein, β-carotene, TPC and TAC in most tested vegetables. A significant correlation (P < 0.05) among chlorophylls and β-carotene (r = 0.888), lutein and β-carotene (r = 0.784), pheophytin and TAC (r = 0.615, DPPH and r = 0.568, FRAP), TPC and TAC (r = 0.965, DPPH and r = 0.959, FRAP) were also found. After 5 min streaming, TPC and TAC showed similar patterns which were higher and lower in some cooked vegetables compared to fresh samples. Chlorophylls significantly changed to pheophytins during streaming. Alteration of pheophytins enhanced TAC as a significant correlation was obtained (r = 0.727, DPPH) and r = 0.713, FRAP) in streamed vegetables. Results demonstrated that 30 s blanching better preserved and also promoted more nutrients and antioxidant properties in green leafy vegetables than streaming.


Xs: 7.935986 Ys: 2.288769 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: The protective effect of some Thai plants and their bioactive compounds in UV light-induced skin carcinogenesis abstract: Skin cancer, represents a major public health concern. While the vast majority is non-melanoma skin cancers, melanomas are mostly responsible for mortality. Solar UVB radiation is mutagenic and carcinogenic. It is primarily responsible for both non-melanoma and melanoma skin cancers via excessive production of reactive oxygen species (ROS), which mediate changes in inflammation and immunity, and have been implicated in all three stages of skin cancer development. Due to their regulatory role in numerous functions of cells, signaling pathways are targets for chemoprevention. The current standards in melanoma therapy are targeted and combination therapies, which, albeit prolong survival responses, are still prone to development of drug resistance. To this extent, drugs of natural origin continue to spark great interest. Thailand has a rich biodiversity of indigenous flora, which have traditionally been used to treat a variety of pathologies. The active components in plant extracts that have medicinal properties, termed 'bioactive compounds,' are efficient chemopreventive agents due to their antioxidant, antimutagenic, anticarcinogenic, and carcinogen detoxification properties. Thai plants and their bioactive compounds have shown protective effects on UV light-induced skin cancer in different experimental models. This warrants further in vivo investigations and translation to clinical studies to determine efficacy and safety, for use as lead compounds in targeted/combination therapy or adjuvant therapy with existing regimes. Coupled with a strategy for prevention, this offers a promising outlook for protection against photocarcinogenesis.


Xs: 7.7400413 Ys: 3.2473607 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Recent Research Advances and Ethno-Botanical History of Miang, a Traditional Fermented Tea (Camellia sinensis var. assamica) of Northern Thailand abstract: Miang is an ethnic fermented tea leaf (Camellia sinensis var. assamica) from northern Thailand. It has long history of socio-cultural relationship with northern Thai people. Unlike other types of tea, Miang is a unique product that is known as chewing tea or eating tea. In addition, it is also a specific food for traditional religious ceremonies and funerals. Although chewing of Miang has become less popular among younger generations, there remains a demand for Miang in specific areas of northern Thailand. Understanding traditional fermentation mechanism for Miang has not been well documented and the information is now being developed. Current studies indicated that the astringent Miang possessed higher phenolic metabolites especially epigallocatechin gallate than the sour Miang and fresh tea leaf used for making Miang in general. The chemical constituents in Miang are of interest and the scientific advances to understand and develop this ethnic tea product is rapidly emerging. Miang has many potential benefits and is proposed to be used for many applications such as foods, pharmaceuticals and nutraceuticals. Other valuable chemical constituents have not yet been widely reported and this requires further research. The current understanding of Miang has been developed from literature on historic and socio-cultural relationships of Miang, current evidence scientific evidence and personal interviews with local Miang producers. From the plantation areas close to Miang production, physiological, chemical and microbiological analysis of Miang were undertaken and integrated with current scientific literature and community surveys to build an evolving body of new knowledge. This paper provides important historic background of Miang and its ethno-botanical relationship with northern Thai people. Traditional production of Miang and its chemical and physical properties make Miang different to other fermented tea leaves. Therefore this unique Miang with ethnic roots in northern Thailand is a potential source of health relevant bioactive compounds that is rapidly gaining research interest and can be advanced for many beneficial food and health applications.


Xs: 6.9700828 Ys: 3.3269205 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Evaluation of the antioxidant activity and nitric oxide production effect of formulated crispy vegetables from thermal processing of Amaranthus viridis and Sauropus androgynous abstract: Background: Amaranthus viridis and Sauropus androgynous are common edible vegetables consumed by the natives of Asia. This research aimed to carry out a comparative evaluation on the antioxidant activity and nitric oxide production effect of crispy vegetables formula of A. viridis and S. androgynous made by thermal processing.Methods: A. viridis and S. androgynous fresh vegetable leaves were dried, processed and formulated into crispy vegetables: A. viridis crispy vegetables, S. androgynous crispy vegetables and 50:50% (w/w) mixture of A. viridis and S. androgynous crispy vegetables. Total phenolic and flavonoids contents of the three crispy vegetables were evaluated using Folin Ciocalteu colorimetric and aluminum chloride assay. Results: S. androgynous crispy vegetable had higher phenolic (36.55 ± 0.01 mg GAE/g) and flavonoid (81.17±0.00 mg QE/g) contents than A. viridis crispy vegetables (16.55±0.00 mg GAE/g and 40.58±0.01 QE/g respectively) and 50:50% mixed crispy vegetable formula of A. viridis and S. androgynous (26.01 ± 0.00 mg GAE/g; 59.38±0.00 QE/g respectively). S. androgynous crispy vegetable sheet also demonstrated a better antioxidant activity against the radical effect of DPPH (15.43±0.07%), ABTS (34.04±0.05%) and FRAP (1.73±0.01) than A. viridis (13.45±0.11%, 26.35±0.17 &; 1.56±0.01 respectively) and was comparable with mixed formula (14.23±0.43%; 32.31±0.12%, 1.81±0.03 respectively). A significant dose-dependent cytotoxic effect was induced by the three crispy vegetables with IC50 of 8.33±0.69, 7.84±0.35, 7.86±0.33 respectively on HUVECs. The results also showed that mixed crispy vegetables (50:50%) promoted endothelial nitric oxide production. Conclusion:The study concludes that the antioxidant activity of the crispy vegetables reflects the total phenolic and total flavonoid content as their functional properties. Our findings also suggest that thermal processing of foods could have significant effect on the antioxidant activity of functional foods; however, A. viridis and S. androgynous prepared in crispy form may pose no potential threat to the body like the fresh vegetables.Keywords:Amaranthus viridis, S. androgynous, crispy vegetables, antioxidant, nitric oxide, hypertension, Thailand


Xs: 7.036241 Ys: 2.8749132 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Evaluation of antioxidant capacity and reproductive toxicity of aqueous extract of Thai Mucuna pruriens seeds abstract: Objective
In traditional medicine, the seeds of Thai Mucuna pruriens (T-MP) are used to treat male dysuria and are believed to enhance fertility. However, information pertaining to the toxicity of T-MP and its interaction with other properties is limited. This study was thus conducted to evaluate the antioxidant capacity and subacute toxicity of T-MP in the reproductive system.

Methods
Total phenolic content and antioxidant capacity of T-MP seed extract were determined using total phenolic content, 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays. Male and female adult rats were treated orally with T-MP at a dosage of 150 or 300 mg/kg body weight for 14 consecutive days. Sex hormones and functional parameters in the liver and kidney were evaluated. Histopathology of all tissue was conducted using Masson’s trichrome staining. Sperm parameters, including concentration, morphology, acrosome reaction status and DNA damage, were also examined. Expression of tyrosine phosphorylated protein (TyrPho), androgen receptor and A-kinase-anchoring protein 4 (AKAP4) were investigated using the Western blot technique.

Results
T-MP seed extract contained phenolic compounds and exhibited high antioxidant capacity with no toxicity at the tested doses. It did not affect liver or kidney function parameters in the male rats, but increased estradiol, aspartate aminotransferase and alanine aminotransferase levels in the females. Additionally, it decreased serum progesterone and alkaline phosphatase levels in female rats. Serum and intratesticular testosterone levels were significantly lower in male rats that received a high dosage of T-MP. Histopathological changes were not observed in any tissue treated with T-MP. T-MP also significantly increased sperm concentration (but did not affect sperm parameters), and enhanced testicular TyrPho protein and androgen receptor and expression of AKAP4 in sperms.

Conclusion
T-MP seed extract exhibited antioxidant capacity and was not harmful to reproductive tissues. It also had a phytoestrogenic effect on females and increased the expression of testicular and sperm markers of male fertility.
Please cite this article as: Iamsaard S, Arun S, Burawat J, Yannasithinon S, Tongpan S, Bunsueb S, Lapyuneyong N, Choowong-in P, Tangsrisakda N, Chaimontri C, Sukhorum W. Evaluation of antioxidant capacity and reproductive toxicity of aqueous extract of Thai Mucuna pruriens seeds. J Integr Med. 2020; Epub ahead of print.


Xs: 8.465857 Ys: 3.8994732 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Bioactive components, antioxidative and anti‐inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts abstract: The bioactive components, antioxidative properties and phenolic profile of Thai purple rice after 24 h soaking and 36 h germination periods were investigated. Anti‐inflammatory properties of the rice extracts were also evaluated on macrophage cells, stimulated with Lipopolysaccharide. These conditions significantly increased the bioactive components and antioxidative properties. Total anthocyanin contents, total carotenoid contents and gamma‐aminobutyric acid were increased more than twofold in the soaked sample. Protocatechuic, caffeic, p‐coumaric, ferullic, rutin trihydrate, catechin and Trans‐cinnamic acids were detected in the extracts. Gallic acid was only identified after soaking and germination. All the extracts led to cell proliferation and inhibited nitric oxide (NO) production. Twenty‐four hour soaking exhibited highest bioactive compounds, antioxidative properties and showed greater NO inhibitory effects with IC50 of 234.00 ± 0.01 μg mL⁻¹. In addition to established information on germination, soaking greatly improved the bioactive components and anti‐inflammatory properties of the rice variety.


Xs: 7.568664 Ys: 3.7975087 Publish year: 2013 keyword: thai_antioxidant_rich_food source: Thai title: Effect of blanching and drying on fiber rich powder from pitaya (Hylocereus undatus) peel abstract: The pitaya (Hylocereus undatus (Haw.)), a member of the Cactaceae, with white-flesh is a one of the famous varieties in Thailand and shows antioxidant activity from its pigment. However, its peels was handled as a waste, therefore the applying these materials could be get more benefits in producing fiber rich powder. The effects of blanching in hot water and drying at various temperatures (60°C, 70°C and 80°C) were investigated. The result showed that the blanched pitaya peel showed lower amounts of anthocyanin and betacyanin contents. Moreover, thermal degradation of anthocyanin and betacyanin could be occurred during drying process. However, the higher drying temperature trends to increase the antiradical activity of dried sample. This information provided that the pitaya peels is a valuable material for a manufacture of fiber-rich powder with high antiradical activity.


Xs: 8.071082 Ys: 4.2323837 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Stability of anthocyanin content and antioxidant capacity among local thai purple rice genotypes in different storage conditions abstract: This study determined whether storage conditions over six months affected grain anthocyanin content and antioxidant capacity of four purple rice genotypes with different initial anthocyanin content. Two forms of grain, paddy and brown rice were stored at three temperatures -25 °C, room temperature (25-30 °C) and 60 °C with three replications. In the two high-anthocyanin genotypes, the anthocyanin continued to decrease until the last month of storage, while the low-anthocyanin genotypes were not affected by storage time. Storage at 60 °C decreased the average anthocyanin content by 42%, compared to the 30% loss for grain stored at either -25 °C or room temperature. Brown rice retained more of its anthocyanin than paddy rice in the high anthocyanin genotypes. Antioxidant capacity substantially declined during storage in all genotypes and the capacity was higher in brown than paddy rice. There was a significant correlation between anthocyanin content and antioxidant capacity in the two high-anthocyanin genotypes, but not in the low-anthocyanin genotypes, indicating the possibility of different anti-oxidative key compounds between the low- and high-anthocyanin genotypes. These results suggest that the anthocyanin content and antioxidant capacity in purple rice genotypes would be most stable when stored at low temperature as brown rice.


Xs: 7.595544 Ys: 3.1259615 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Evaluation of chemical components of herbs and spices from Thailand and effect on lipid oxidation of fish during storage abstract: Thai food is popular because of its unique characteristics and health benefits, particularly the antioxidant properties of the herbs and spices added to them. To confirm its antioxidant properties, 11 common herbs and spices from Thailand were evaluated for their chemical components and radical scavenging activity. The effects of herb and spice powders on lipid oxidation in fish were evaluated. The results confirmed the presence of rich essential chemical components that are beneficial to humans. For example, ginger contained 31.21 ± 0.39% linoleic acid, sweet basil contained 52.96 ± 0.92% linolenic acid, kaffir lime leaves contained 517.15 ± 8.89 ng/mg lipid α-tocopherol, and climbing wattle contained 368.75 ± 18.2 μg/g sample adenosine monophosphate. High total polyphenol content and strong radical scavenging activity were also present in these herbs and spices, especially in turmeric, fingerroot, and ginger. Moreover, they exhibited excellent lipid oxidation prevention ability in fish, especially turmeric and ginger in lipid peroxide prevention and fingerroot and ginger in aldehyde prevention. The results showed significant differences between oxidized and non-oxidized fish samples. In addition, the results of a principal component analysis indicated a strong correlation between the chemical components and samples. In conclusion, Thai herbs and spices, which include turmeric, fingerroot, and ginger, have outstanding benefits that are essential for improving health and are suitable for use as preservatives in food.


Xs: 7.091631 Ys: 3.3861914 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: On-line HPLC–MS–DPPH assay for the analysis of phenolic antioxidant compounds in fruit wine: Antidesma thwaitesianum Muell abstract: A reversed phase high performance liquid chromatography (RP-HPLC) separation coupled with an electrospray ionisation mass spectrometry detection (ESI-MS) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was used for the screening of multiple antioxidant compounds in Antidesma thwaitesianum Muell. fruit wine. The active compounds were identified by comparison with authentic standards and published mass spectra. With the help of the multidimensional information of LC–ESI-MS/MS and DPPH assay, the compounds with different chemical structures could be determined in one run successfully. The antioxidant compounds were separated and identified as gallic acid, cyanidin-3-sophoroside, monogalloyl glucoside, delphinidin-3-sambubioside, catechin, caffeic acid, and pelargonidin-3-malonyl glucoside. This result shows that an on-line HPLC–MS–DPPH assay can be a powerful technique for the rapid characterisation of antioxidant compounds in plant extracts.


Xs: 7.09017 Ys: 3.366299 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand abstract: Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.


Xs: 7.3494625 Ys: 2.1372254 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Special Thai Oolong Tea: Chemical Profile and In Vitro Antidiabetic Activities abstract: Special Thai oolong tea is oolong tea ( Camellia sinensis (L.) Kuntze) steamed with selected Thai botanical drugs. Oolong tea steamed with ginger ( Zingiber officinale ), lemongrass ( Cymbopogon citratus ), and celery ( Anathallis graveolens L.) is called eternity tea (EN), whereas peaceful rest (PR) tea is made of oolong tea leaves steamed with Indian gooseberry ( Phyllanthus emblica ), Turkey berry ( Solanum torvum ), and wild betel leaf bush leaves ( Piper sarmentosum ). Oolong tea is known for its numerous biological activities including antidiabetic properties. However, the effect of the additional botanical drugs on the biological activities of special oolong teas has not yet been explored. From the results, the PR extract exhibited the best activity in the in vitro assays relevant to antidiabetic properties such as chemical antioxidant, anti-inflammation, anti-adipogenesis, enzyme inhibition, and glucose uptake and consumption. The UHPLC-QTOF-MS/MS profiles of PR and EN extracts indicated chemical profiles different from oolong tea. For instance, gingerdiol and gingerol were detected in EN, whereas piperettine I was detected in PR. Therefore, it was inferred that among the three tea extracts, the additional compounds in PR contributed to good activities compared to oolong and EN. It is also important to highlight that the PR extract inhibited glucose uptake and consumption by adipocytes and skeletal muscles at concentrations of 500 and 100 μg/ml, respectively, as well as metformin activity ( p < 0.05). Findings from this study support the antidiabetic potential of PR tea.


Xs: 5.6682687 Ys: 2.9544215 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Can phytochemical antioxidant rich foods act as anti-cancer agents? abstract: The search for therapeutic anticancer agents from plant-based foods became the work of numerous researchers when epidemiological studies showed a relationship between the low incidence of cancer and the intake of plant-based foods. These researchers were especially interested in plant-based foods with high antioxidant capacities because of the important role antioxidants have been postulated to play in the prevention and treatment of certain cancers. However, at present there is no conclusive proof that high antioxidant activity is a good indicator of high anticancer activity. This poses a challenge for researchers to directly test this hypothesis and resolve the debate. This review summarized the data on both sides of the debate.


Xs: 5.09237 Ys: 3.5210595 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Antioxidant-rich food intakes and their association with blood total antioxidant status and vitamin C and E levels in community-dwelling seniors from the Quebec longitudinal study NuAge abstract: A cross-sectional study was designed to investigate the association between current consumption of a series of 26 common antioxidant-rich foods (ARF) with serum total antioxidant status (TAS) and plasma vitamin C and E levels in community-dwelling older adults. A convenience sample of the first 94 non-smoking Caucasian men (54%) and women (46%) enrolled in the Quebec Longitudinal Study NuAge were selected. The "Functional Foods Consumption Frequency Questionnaire" (FFCFQ) was administered at recruitment (T1) to ascertain patterns of consumption of ARF over the lifetime. The total Oxygen Radical Antioxidant Capacity (ORAC) of 25 ARF reported by subjects was estimated using published values. Serum TAS was determined based on the Trolox equivalent antioxidant capacity (TEAC) assay while plasma vitamins C and E (α- and γ-tocopherol) levels were analyzed by HPLC. The numbers of ARF eaten daily at T1, estimated from the FFCFQ and calculated from the diet recalls, were significantly correlated (r=0.51, P<0.0001) and each measure was associated with total ORAC content (r=0.34, P<0.001 and r=0.59, P<0.0001 for FFCFQ and recalls, respectively). No significant association was found between TAS and the total ORAC value of ARF determined from the quantitative 24-h diet recalls. However, daily ARF consumption at T1 obtained from the FFCFQ was significantly and positively correlated with TAS (r=0.26, P<0.05) and circulating levels of vitamin C (r=0.25, P<0.02) and α-tocopherol (r=0.22, p<0.05) and negatively correlated with plasma γ-tocopherol (r=-0.25, P<0.025). These results highlight associations between ARF consumption and circulating levels of antioxidants in the elderly and suggest benefits from antioxidant-rich foods during aging.


Xs: 5.5782013 Ys: 3.478881 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Improving public health? The role of antioxidant rich beverages. abstract: Recent evaluations of diet quality in the UK reveal that two thirds of people still do not consume the recommended five portions of fruit and vegetables per day. Fruit and vegetables contain high concentrations of bioactive compounds including antioxidants which may be beneficial to health. The precise nature of the health benefits which are to be gained from the consumption of antioxidant-rich foods is yet to be fully elucidated. There has been a visually evident increase in the number of beverages which use their antioxidant capacity as a marketing tool in recent years. This poses the question as to whether or not this is an entirely positive change. The aims of this review are to 1) summarise the current evidence supporting the health benefits of antioxidant-rich foods in CVD, cancer, neuro-logical decline and diabetes, 2) summarise the antioxidant components of commonly consumed beverages, 3) investigate the emergence of new and novel beverage ingredients within the context of functional foods and 4) establish the potential role of antioxidant-rich beverages in human health. In conclusion, the evidence for specific health benefits which can be attributed to the antioxidant content of foods is still limited. However, antioxidant rich foods are most commonly from plant sources which contain a number of healthy components which make them a positive addition to the diet. Many compounds which display antioxidant activity (such as polyphenolic compounds) also have many other positive effects in the human system and therefore if consuming them on the basis of their antioxidant content increases consumption, then this can be viewed as a positive change in diet. Furthermore , the synergistic and interactive effects of antioxidant combinations from a mixed diet has not been adequately simulated in a research setting and the true nature of these interactions remains largely unknown.


Xs: 6.3391004 Ys: 4.070488 Publish year: 2022 keyword: antioxidant_rich_food source: Global title: Impact of Processing on Antioxidant Rich Foods abstract: Food is processed to make it safe, to make its shelf-life more stable, and to make it more desirable [...]


Xs: 5.9632993 Ys: 3.6717916 Publish year: 2011 keyword: antioxidant_rich_food source: Global title: Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods abstract: To evaluate the comparability of the two most common radical scavenging assays using 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, the 50 most popular antioxidant-rich fruits, vegetables and beverages in the US diet were identified and analyzed for their antioxidant capacities, total phenolics and flavonoids content. Spearmans–Rho correlation coefficients were calculated in order to characterize the relationship between antioxidant capacities, total phenolics and flavonoids content. Antioxidant capacity showed a strong positive relationship comparing both assays (ρ=0.949, p


Xs: 6.6783175 Ys: 3.6543968 Publish year: 2012 keyword: antioxidant_rich_food source: Global title: Analysis of Antioxidant-Rich Phytochemicals abstract: To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes the details of sample preparation procedures and methods developed to identify and quantify various types of natural antioxidants in foods. Focusing on the principle of quantification methods for natural antioxidants, the book reviews and summarizes current methods used in the determination of antioxidant-rich phytochemicals in different sources. Chapter by chapter, the distinguished team of authors describes the various methods used for analysis of the different antioxidant-rich phytochemicals - phenolic acids; carotenoids; anthocyanins; ellagitannins, flavonols and flavones; catechins and procyanidins; flavanones; stilbenes; phytosterols; and tocopherols and tocotrienols. Going beyond extensive reviews of the scientific literature, the expert contributors call on their accumulated experience in sample extraction and analysis to outline procedures, identify potential problems in dealing with different samples, and offer trouble-shooting tips for the analysis. Analysis of Antioxidant-Rich Phytochemicals covers the important food applications and health-promoting functions of the major antioxidant phytochemicals, presents general analysis principles and procedures, and systematically reviews and summarizes the various analytical methods necessary for each type of natural antioxidant in different food sources..


Xs: 6.1819744 Ys: 3.7948282 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: Assessment of Antioxidant Capacity and Putative Healthy Effects of Natural Plant Products Using Soybean Lipoxygenase-Based Methods. An Overview abstract: In the last decades, increasing demand of antioxidant-rich foods and growing interest in their putative role in prevention of degenerative diseases have promoted development of methods for measuring Antioxidant Capacity (AC). Nevertheless, most of these assays use radicals and experimental conditions far from the physiological ones, and are able to estimate only one or a few antioxidant mechanisms. On the other hand, the novel LOX/RNO and LOX–FL methods, based on secondary reactions between the soybean lipoxygenase (LOX)-1 isoenzyme and either 4-nitroso-N,N-dimethylaniline (RNO) or fluorescein (FL), may provide a more comprehensive AC evaluation. In fact, they are able to detect simultaneously many antioxidant functions (scavenging of some physiological radical species, iron ion reducing and chelating activities, inhibition of the pro-oxidant apoenzyme) and to highlight synergism among phytochemicals. They are applied to dissect antioxidant properties of several natural plant products: food-grade antioxidants, cereal and pseudocereal grains, grain-derived products, fruits. Recently, LOX–FL has been used for ex vivo AC measurements of human blood samples after short- and long-term intakes of some of these foods, and the effectiveness in improving serum antioxidant status was evaluated using the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as an AC/Peroxide Level ratio. An overview of data is presented.


Xs: 5.3279924 Ys: 3.3786259 Publish year: 2010 keyword: antioxidant_rich_food source: Global title: Blood cell gene expression associated with cellular stress defense is modulated by antioxidant-rich food in a randomised controlled clinical trial of male smokers abstract: Plant-based diets rich in fruit and vegetables can prevent development of several chronic age-related diseases. However, the mechanisms behind this protective effect are not elucidated. We have tested the hypothesis that intake of antioxidant-rich foods can affect groups of genes associated with cellular stress defence in human blood cells. Trial registration number: NCT00520819 http://clinicaltrials.gov.
In an 8-week dietary intervention study, 102 healthy male smokers were randomised to either a diet rich in various antioxidant-rich foods, a kiwifruit diet (three kiwifruits/d added to the regular diet) or a control group. Blood cell gene expression profiles were obtained from 10 randomly selected individuals of each group. Diet-induced changes on gene expression were compared to controls using a novel application of the gene set enrichment analysis (GSEA) on transcription profiles obtained using Affymetrix HG-U133-Plus 2.0 whole genome arrays.
Changes were observed in the blood cell gene expression profiles in both intervention groups when compared to the control group. Groups of genes involved in regulation of cellular stress defence, such as DNA repair, apoptosis and hypoxia, were significantly upregulated (GSEA, FDR q-values < 5%) by both diets compared to the control group. Genes with common regulatory motifs for aryl hydrocarbon receptor (AhR) and AhR nuclear translocator (AhR/ARNT) were upregulated by both interventions (FDR q-values < 5%). Plasma antioxidant biomarkers (polyphenols/carotenoids) increased in both groups.
The observed changes in the blood cell gene expression profiles suggest that the beneficial effects of a plant-based diet on human health may be mediated through optimization of defence processes.


Xs: 4.784478 Ys: 3.18231 Publish year: 2006 keyword: antioxidant_rich_food source: Global title: Effects of antioxidant-rich foods on vascular reactivity: Review of the clinical evidence abstract: The foods and nutrients discussed in this paper are components of dietary patterns that have been associated with lower cardiovascular disease risk. The focus of this review is on the effects of antioxidant foods on vascular health and discussion of their potential mechanisms of action. The foods reviewed include fruits and vegetables, red grapes and red wine, tea, cocoa/chocolate, and olive oil. The primary challenge in studying the cardioprotective components of a dietary pattern is in identifying mechanism(s) of action as well as the bioactive nutrients responsible. In selecting papers for this review, we focused on studies of whole foods and beverages that met the following criteria: 1) they are commonly consumed in typical diets, 2) they appear to have direct antioxidant effects, and 3) they have demonstrated effects on endothelial function in several human studies. The evidence presented herein suggests that dietary consumption of fruits and vegetables, red grapes and red wine, tea, chocolate, and olive oil may improve vascular reactivity, in part, by attenuating the adverse effects of oxidation on endothelial function. Additional research is needed to better understand the mechanism(s) by which antioxidant-rich foods and beverages favorably affect endothelial function and the extent to which this reflects direct antioxidant effects.


Xs: 5.2344317 Ys: 3.6340911 Publish year: 2019 keyword: antioxidant_rich_food source: Global title: Effects of antioxidant-rich foods on altitude- induced oxidative stress and inflammation in elite endurance athletes: A randomized controlled trial abstract: Background

Various altitude training regimes, systematically used to improve oxygen carrying capacity and sports performance, have been associated with increased oxidative stress and inflammation. We investigated whether increased intake of common antioxidant-rich foods attenuates these processes.

Methods

In a randomized controlled trial, 31 elite endurance athletes (23 ± 5 years), ingested antioxidant-rich foods (n = 16), (> doubling their usual intake), or eucaloric control foods (n = 15) during a 3-week altitude training camp (2320 m). Fasting blood and urine samples were collected 7 days pre-altitude, after 5 and 18 days at altitude, and 7 days post-altitude. Change over time was compared between the groups using mixed models for antioxidant capacity [uric acid-free (ferric reducing ability of plasma (FRAP)], oxidative stress (8-epi-PGF2α) and inflammatory biomarkers (IFNγ, IL1α, IL1RA, IL1β, IL2, IL5, IL6, IL7, IL10, IL12p70, IL13, IL17, TNFα, MCP-1 and micro-CRP). The cytokine response to a stress-test (VO2max ramp test or 100 m swimming) was assessed at pre- and post-altitude.

Results

FRAP increased more in the antioxidant compared to the control group (p = 0.034). IL13 decreased in the antioxidant group, while increasing in the controls (p = 0.006). A similar trend was seen for IL6 (p = 0.062). A larger decrease in micro-CRP was detected in the antioxidant group compared to controls (β: -0.62, p = 0.02). We found no group differences for the remaining cytokines. 8-epi-PGF2α increased significantly in the whole population (p = 0.033), regardless group allocation. The stress response was significantly larger post-altitude compared with pre-altitude for IL1β, IL6, IL7, IL13, IL12p70 and TNFα, but we found no group differences.

Conclusions

Increased intake of antioxidant-rich foods elevated the antioxidant capacity and attenuated some of the altitude-induced systemic inflammatory biomarkers in elite athletes. The antioxidant intervention had no impact on the altitude-induced oxidative stress or changes in acute cytokine responses to exercise stress-tests.


Xs: 6.1691628 Ys: 3.4936085 Publish year: 2021 keyword: antioxidant_rich_food source: Global title: Antioxidant-rich natural fruit and vegetable products and human health abstract: Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With increased consumption of FAV in its raw and processed form, a predominantly plant-based diet rich in FAV could reduce the risk of the development of chronic human diseases. This review highlights the potentials of the various types of antioxidants containing FAV; their impact on human health as nutraceuticals, pharmaceuticals, and phytoceuticals; as well as prospects in tackling some chronic human diseases. The structures and activity relationship of the antioxidant compounds, as well as their mechanism of action, are examined from current scientific investigations. Information provided herein will give more insight into the roles of antioxidant ingredients present in FAV.


Xs: 5.090585 Ys: 3.5736 Publish year: 2018 keyword: antioxidant_rich_food source: Global title: Antioxidant-rich foods and response to altitude training: A randomized controlled trial in elite endurance athletes abstract: High doses of isolated antioxidant supplements such as vitamin C and E, have demonstrated the potential to blunt cellular adaptations to training It is, however, unknown whether intake of high doses of antioxidants from foods has similar effects. Hence, the aim of the study was to investigate whether intake of antioxidant‐rich foods affects adaptations to altitude training in elite athletes.
In a randomized controlled trial, 31 national team endurance athletes (23 ± 5 years), ingested antioxidant‐rich foods (n=16) or eucaloric control foods (n=15) daily during a 3‐week altitude training camp (2320 m). Changes from baseline to post‐altitude in hemoglobin mass (Hbmass) (optimized CO rebreathing), maximal oxygen uptake (VO2max) (n=16) or 100m swimming performance (n=10), and blood parameters was compared between the groups. The antioxidant group significantly increased total intake of antioxidant‐rich foods (~118%) compared to the control group during the intervention. The total study population improved VO2max by 2.5% (1.7 ml/kg/min, p = 0.006) and Hbmass by 4.7% (48 g, p<0.001), but not 100m swimming performance. No difference was found between the groups regarding changes in Hbmass, VO2max or swimming performance. However, hemoglobin concentration increased more in the antioxidant group (effect size =0.7; p=0.045) with a concomitantly larger decrease in plasma and blood volumes compared to control group. Changes in ferritin and erythropoietin from pre‐ to post‐ altitude did not differ between the groups.
Doubling the intake of antioxidant‐rich foods was well tolerated and did not negatively influence the adaptive response to altitude training in elite endurance athletes.
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Xs: 6.7387195 Ys: 4.142898 Publish year: 2005 keyword: antioxidant_rich_food source: Global title: Antioxidant-Rich Foods Retard Lipid Oxidation in Extruded Corn abstract: Antioxidant-rich plant materials could provide protection against oxidation in extruded foods and feeds, but their efficacy is not well established. Degermed yellow cornmeal was mixed with 0.02% (w/w) ascorbic acid or quercetin, or with 2% (w/w) spray-dried ginkgo extract, onion powder, potato peels, or wheat bran. The mixtures were processed in a laboratory-scale twin-screw extruder at a feed rate of 227 g/min. Water pump rate was 16 g/min; screw speed was 200 rpm. Mass temperature during extrusion averaged ≈170°C. Samples were cut into small spheres, dried to 5% moisture, then stored in trilaminate bags at 25°C. Ground sample headspace was assayed for hexanal and other volatile indicators of oxidation by gas chromatography. Ginkgo and potato peels significantly darkened the extrudates. Total soluble phenolics, as ferulic acid equivalents, were highest in the ginkgo sample. Volatile compounds were lower in several treatments during storage compared with the control. These findings suggest that manufacturers may be able to formulate products with improved shelf-life through addition of antioxidant-rich food materials.