Xs: 7.2180505 Ys: 3.155067 Publish year: 2008 keyword: thai_antioxidant_rich_food source: Thai title: Bioactive Compounds and Volatile Compounds of Thai Bael Fruit (Aegle Marmelos (L.) Correa) as a Valuable Source for Functional Food Ingredients. abstract: Bael fruit (Aegle marmelos (L.) Correa) is an attractive and characteristically sweet aroma fruit, native to Southeast Asia, known to be a good source of natural antioxidants and bioactive compounds. In this study, the results showed that fully ripe Thai bael fruit pulps had total, soluble, and insoluble dietary fiber contents of 19.84, 11.22, and 8.62 g/ 100 g dry weight (dw), respectively. Determination of antioxidant activities by 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging and ferric reducing antioxidant power (FRAP) assays resulted in 6.21 μg dw/ μg DPPH and 102.74 μM trolox equivalent (TE)/ g dw, respectively. It was also found to have total phenolic, total flavonoid, total carotenoid, and ascorbic acid contents of 87.34 mg gallic acid equivalent (GAE)/ g dw, 15.20 mg catechin equivalent (CE)/ g dw, 32.98 μg/ g dw, and 26.17 mg/ 100 g dw, respectively. Volatile compounds in bael fruit pulp were analyzed using the solid-phase microextraction (SPME)/ gas chromatography (GC)/ mass spectrometry (MS) method. A total of 28 volatile compounds were identified, and the dominant components were monoterpenes and sesquiterpenes. Among these components, limonene was the major constituent producing the characteristic bael fruit flavor.


Xs: 8.011904 Ys: 4.0961 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Health-Promoting Compounds in Pigmented Thai and Wild Rice abstract: Organic pigmented Thai rice and wild rice are commonly available in specialized Italian markets and food shops, and they are gaining popularity among consumers demanding healthy foods. Indeed, the typical colour of kernels, which is the unique characteristic of pigmented cereals, is due to the accumulation of pigments that are also responsible for a number of healthy effects. The aim of this study was to provide a portrait of two organic pigmented Thai rice varieties from Thailand and one wild rice variety from Canada, imported into Italy and at Italian consumers’ disposal. To this end, the proximate composition and the content of health-promoting compounds, such as carotenoids, anthocyanins and phenolic compounds, were determined in Thai and wild rice. Moreover, the effect of cooking on phytochemicals was assessed, in order to provide reliable data on the dietary intake of bioactive compounds by samples under investigation. Results show that studied samples have a content of phytochemicals higher than white rice and comparable to other cereals. The cooking process determined a decrease of bioactive compounds in all varieties under investigation. However, some samples were found more resistant to cooking stress, and some phytochemicals were little affected by this process. Therefore, pigmented Thai and wild rice may represent a valuable source of healthy compounds and an alternative to other wholesome foods required by consumers.


Xs: 8.106949 Ys: 4.0269537 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Effect of Extraction on Phenolic Antioxidant of Different Thai Rice (Oryza Sativa L.) Genotypes abstract: Acid hydrolysis and shaking extraction methods were used to extract nine genotypes of Thai rice grains. The extracts were determined total phenolic including anthocyanin contents and antioxidant capacities using 2,2-diphenyl-1-picrylhydrazyl and the ferric thiocyanate assays from white, red, and black rice grains. The results demonstrated that the extraction methods affected phenolic antioxidant of rice grains. The values of insoluble phenolic compounds were significantly higher than those of soluble phenolic compounds, which was about 1.3 times. The soluble anthocyanin content of grains was low comparing to the insoluble anthocyanin content. In addition, among studied rice grains, black rice possessed the highest phenolic and anthocyanin contents as well as antioxidant capacities. These findings suggested that black rice can be further explored as a functional food.


Xs: 6.9465537 Ys: 4.1621194 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans abstract: Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun drying and heat pump drying resulted in comparable levels of CGAs and antioxidant activities in green coffees; however, color parameters, especially lightness (L*), differed. Correlation analyses indicated a relationship between specific CGAs, antioxidant activities and color parameters among coffees. PLS analysis revealed that the high contents of 5-caffeoylquinic acid in green coffees did not correlate with antioxidant activities. Results from CGAs contents and PCA analysis provided a linkage to previous research relating important components and quality indices of both green and roasted coffees as affected by postharvest drying. Results indicated that heat pump drying at 50 °C is a viable alternative and possibly superior to sun drying for preserving certain desirable chemical and physical characteristics of green coffee.


Xs: 7.2782736 Ys: 3.1094408 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Microchemical Components and Antioxidant Activity of Different Morphological Parts of Thai Wild Purslane (Portulaca oleracea) abstract: Purslane weed has long been used for animal feed in Thailand but has been underutilized, and no published data exist on the chemical and nutritional qualities of Thai wild purslane. In this study, we aimed to determine the microchemical components of purslane stem, leaf, and flower, including the phenolic acid, flavonoid, ascorbic acid, β-carotene, and fatty acid content. The water extract of the flower fraction contained the highest total phenolic acid content and had the highest O2-scavenging activities, whereas leaf contained the highest amount of total flavonoids and ascorbic acid. The β-carotene content was not significantly different in leaf and flower fractions but was significantly greater than that in stem (P < 0.05). The predominant phenolic acid was chlorogenic acid for all fractions. Rutin was the major flavonoid found in leaf, and myricetin was highest in flower and stem. Alpha linolenic acid (18 : 3n-3) content ranged from 16% (149 mg per 100-g sample) of total fatty acid in stem to 50% (523 mg per 100-g sample) in leaf. We suggest that Thai wild purslane could be considered a nutritional source for animal feed or an excellent vegetable in the human diet. Nomenclature: Thai wild purslane (common purslane), Portulaca oleracea L.


Xs: 8.1363125 Ys: 4.158564 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Physiochemical, Antioxidant Activities and Anthocyanin of Riceberry Rice from Different Locations in Thailand abstract: The objective of this study was to investigate the physiochemical qualities, antioxidant activities and
anthocyanin content of Riceberry rice for the selected locations in Thailand. The study on the Riceberry rice was conducted from the five locations: Chiang Mai, Lampang, Phetchabun, Sing Buri, and Surin provinces; they were evaluated on the qualities such as length, width and color values (L*, a*, and b*), proximate composition, total phenolic content (TPC), DPPH radical scavenging activity assay, ABTS radical scavenging activity assay and anthocyanin content. The results indicated that the difference in areas were significantly different of L* a* and b* values (p<0.05). The percentage of moisture content was in the range of 9.69 to 11.59. The fat contents were in the range of 2.46% to 3.35%. The percentage of protein, ash, fiber and carbohydrate contents was in the scope of 7.84–9.25, 9.69–11.59, 1.82–2.40 and 73.45–76.50, respectively. The quantitative composition of total phenolic compound, % scavenging ability of DPPH, % scavenging ability of ABTS, anthocyanin content of Riceberry rice in different areas all had a significant difference (p<0.05). As for total phenolic compound and total anthocyanin the content was between 179.16–327.61 mgGAE/100g and 24.69–272.76 mg/100g of rice, respectively. The percentage scavenging ability of DPPH and percentage scavenging ability of ABTS was in the range of 39.25 to 71.54 and 27.29 to 43.03, respectively.


Xs: 8.266965 Ys: 3.9561174 Publish year: 2013 keyword: thai_antioxidant_rich_food source: Thai title: Enhancing Antioxidant Properties of Germinated Thai rice (Oryza sativa L.) cv. Kum Doi Saket with Salinity abstract: The objective of this study was to investigate the possibility of enhancing the antioxidant properties of germinated rice seeds cv. Kum Doi Saket, a pigmented rice variety cultivated in northern Thailand, using salinity. Rice seeds were soaked in 0, 25, 75, 150, and 300 mM NaCl for 12 hours, sown on 0.7% agar supplemented with the same NaCl concentrations for soaking at 28 ± 2°C in the dark for 5 days. Germination percentage, growth of seedlings, antioxidant capacities, total phenolic content, and activities of Ascorbate Peroxidase (APX) and Catalase (CAT) were examined. The results showed that germination was not affected by 25 and 75 mM NaCl, but was significantly reduced by 17% and 100% under 150 and 300 mM NaCl, respectively. Fresh weight was not affected by 25 mm NaCl, whereas all NaCl concentrations significantly reduced the shoot length of germinated seeds. Root length was significantly reduced by 150 and 300 mM NaCl. Antioxidant capacities, quantified by DPPH and ABTS radical scavenging assays, and total phenolic content significantly increased in germinated seeds treated with 150 mM NaCl. A high positive correlation between antioxidant capacities and total phenolic content was found. APX activities increased with germination time, reached the highest peak on day 2 for the control, and on day 4 for salt treatments with 150 mM NaCl showing the highest activity. CAT activities of the control reached the maximum on day 2, whereas it showed different highest peaks for salt treatments; salinity reduced the activity of CAT during germination. These results suggest that antioxidant properties of Kum Doi Saket germinated rice seeds are enhanced by salinity stress of 150 mM NaCl. This is an alternative way to elevate antioxidant properties for consumption and for further pharmaceutical application of germinated Thai rice.


Xs: 7.5994897 Ys: 3.3981996 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand abstract: Three different honey samples viz. longan flower, lychee flower and wildflower honeys were collected from Northern Thailand and subjected to conventional thermal (90 °C/5 min) and ultrasound (40% and 80% amplitudes/20 kHz/30 min) treatments. The physicochemical characterizations such as color parameters, browning index (BI), pH, viscosity, diastase activity, 5-hydroxymethylfurfural (HMF) content and antioxidative properties affected by processing treatments were determined. Our results illustrated that both thermal and ultrasonic processes sufficiently eliminated the indicator microbes to the complied limits of the Thai Agricultural Standard (TAS 8003-2013). Based on the results, the color, BI, pH, diastase activity and HMF content of ultrasonicated honeys were minimally altered. Ultrasonication yielded higher quality of antioxidant compounds and properties as compared to the conventional thermal technique. Additionally, ultrasound treatment at 40% amplitude noticeably improved the levels of total phenols, total flavonoids and antioxidant capacity (FRAP assay). Thus, ultrasonication, especially with low amplification, is an alternative preservation technique for maintaining the quality of honey samples.


Xs: 7.1219835 Ys: 3.7444181 Publish year: 2013 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: A comparative study of Thai fermented soybeans (thua nao) abstract: B. subtilis TN51 was inoculated in cooked black and yellow soybeans, after incubating at 42°C and 4°C for 48 h, the fermented thua nao were produced. The antioxidant capacities, total pehenolics and flavonoids of the fermented black (TN-BS) and yellow (TN-YS) soybeans were then examined as compared to their cooked non-fermented (CNF) soybeans. It was found that fermentation enhanced the increase of total phenolic and flavonoid contents (except yellow soybean fermentation) as well as antioxidant activities of anti-DPPH radicals and ferric reducing antioxidant power (FRAP) of the soybean extracts. The extracts of CNF black soybean and TN-BS, showed higher total phenolic content, total flavonoids, anti-DPPH radicals and lipid peroxidation inhibition than those of yellow soybean extracts. While, FRAP value was found higher in the extract of TN-YS than that in TN-BS extract. Correlation studies indicated significant (P ≤ 0.01) positive correlation between the total phenolic contents and the values of FRAP in soybean extracts (r = 0.889). Whereas, the contents of total phenolics (r = -0.731) and flavonoids (r = -0.709) were negatively correlated (P ≤ 0.01) with IC50 of DPPH radical-scavenging activity. Also, a significant negative correlation (P ≤ 0.01, r = -7.39) was demonstrated between the total flavonoid contents and IC50 of lipid peroxidation inhibition. These results show that black soybean thua nao produced by powder culture B. subtilis TN51 could be used for possible commercial production of functional food to alleviate oxidative stress.


Xs: 8.1330385 Ys: 4.009545 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran abstract: It is important to raise awareness regarding rice's nutritional quality and health benefits in terms of enhancing rice consumption in people's daily diets. This study evaluated the proximate components and phytochemical profiles of 11 Thai rice bran varieties, 4 non-colored rice brans and 7 colored rice brans, collected from the same agricultural fields. The chemical composition (ash, fat, proteins, fiber, and gross energy) was determined using proximate analysis methods. High-performance liquid chromatography was used to analyze the γ-oryzanol, tocopherols, and anthocyanins, while gas chromatography mass spectrometry determined the free fatty compounds. The phenolic profile was determined using liquid chromatography-mass spectrometry. The results showed great variations in each parameter of the nutritional and bioactive components among different rice bran varieties. Statistical analysis was also performed correlating the results obtained from PCA to categorize the samples by their nutritional characteristics into three main groups: group A with a high content of protein and fiber, group B with a high content of fat and gross energy, and group C with low fat and energy values but high amounts of functional, active components, particularly γ-oryzanol. Anthocyanins were detected in only one sample of colored rice bran. The major free fatty acids found in rice bran samples were oleic, linoleic, and palmitic acids. Systematic assessment of the concentration of these compounds gained from this study would be helpful to the industrial sector for selecting phytochemical-rich varieties as a value-added component in nutritional products.


Xs: 7.732343 Ys: 2.6131978 Publish year: 2009 keyword: thai_antioxidant_rich_food source: Thai title: Essential Oil and Antioxidant Activity of Cassumunar Ginger (Zingiberaceae: Zingiber montanum (Koenig) Link ex Dietr.) Collected from Various Parts of Thailand abstract: Zingiber montanum (Koenig) Link ex Dietr. is widely found in tropical Asia and is used commonly in folk medicine for the treatment of various diseases. The objectives of this study were to investigate the variation in the essential-oil component and the antioxidant activity of rhizome extracts from Z. montanum collected from various regions of Thailand. Essential oils were obtained using a microwave extraction method (ME). Samples collected from western Thailand contained the highest amount of essential oil (11.07 mL/kg), the accession from Kanchanaburi province gave the highest volume (21 mL/kg), whereas those from eastern Thailand contained the lowest volume (4.95 mL/kg). The constituents of the essential-oil samples were determined by GC analysis. This technique identified 15 compounds in Z. montanum essential oils. The major constituents of the oil consisted of sabinene, terpinen-4-ol and DMPBD ((E)-1(3, 4-dimethylphenyl) butadiene). No significant differences in essential-oil components among the original sources of rhizomes were found. The antioxidant activities of the ethanolic extracts were screened by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Samples from different sources showed significantly different DPPH scavenging activities (p< 0.05). The antioxidant activities of the rhizome extract obtained from the north showed the highest activity (80.88%), followed by those from the east (76.47%), the south (72.51%), the northeast (67.38%), the west (66.66%) and the central region (57.63%).


Xs: 7.96749 Ys: 3.8939655 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts abstract: The processing and digestive stability of ethanolic extracts from four Thai rice bran varieties, namely Khao Dawk Mali 105, Hom Nil, Kiaw Ngu, and Leum Pua, were assessed by applying different thermal and pH conditions, as well as in vitro gastrointestinal digestion models. High-performance liquid chromatography, Folin–Ciocalteu analysis, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were used to determine the chemical composition, total phenolic content (TPC), and antioxidant activity. Thermal treatment at 100 °C for 15 min induced the degradation of phenolic components and TPC, whereas the antioxidant activities measured by DPPH and FRAP assays remained stable after the heat treatment. Higher phenolic content and antioxidant activity values were observed in the extracts incubated at acidic pH levels of 3 and 5. After simulated digestion, all extracts exhibited the decrease of phenolic compounds and anthocyanin contents, as well as antioxidant activities.


Xs: 7.5329823 Ys: 2.1674213 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant activity and antidiabetic activities of Northern Thai indigenous edible plant extracts and their phytochemical constituents abstract: Diabetes mellitus is the most common non-infective disease characterized by hyperglycemia (high level of blood glucose). Formation of advanced glycation end products (AGEs) in long termed-hyperglycemia and oxidative stress are the key factors to accelerate diabetic complications. To screen potential candidates for treating diabetes, total phenolic content, total flavonoid content, antioxidant activity from crude extracts of some Thai edible plants were primarily assessed, and the inhibiting potential of diabetes and its complications provided from some of these plants were evaluated in terms of their inhibitory activities of α-amylase, α-glycosidase, and AGEs formation. The highest amounts of phenolic and flavonoid compounds were found in the ethanolic extract of Caesalpinia mimosoides (S20, 12.63 ± 1.70 mg GAE/g DW) and Glochidion hirsutum (S8, 3.02 ± 0.25 mg CE/g DW), respectively. The highest antioxidant activity was found in Schinus terebinthifolius Raddi (S26, 217.94 ± 32.30 μg AAE/g DW) whereas the highest inhibitory activities of α-amylase and α-glycosidase were obtained from Basella alba L. (S11, IC50 = 0.21 ± 0.01 mg/ml) and S. terebinthifolius (S26, IC50 = 0.05 ± 0.02 mg/ml) respectively. The inhibitory effects of AGEs formation were studied in vitro using two model systems: BSA-glucose and BSA-methylglycoxal (MGO). The extracts of Glochidion hirsutum (Roxb.) Voigt (S8, IC50 = 0.20 ± 0.01 mg/ml) and Polygonum odoratum Lour. (S13, IC50 = 0.03 ± 0.01 mg/ml) exhibited the inhibitory activity of AGEs formation derived from glucose (BSA-glucose system) stronger than aminoguanidine (AG) (0.26 ± 0.00 mg/ml), which is a common AGEs formation inhibitory drug. By BSA-MGO assay, the inhibition of some selected extracts in this study (G. hirsutum, G. sphaerogynum, and S. terebinthifolius with IC50 = 0.11 ± 0.01, 0.11 ± 0.01, and 0.10 ± 0.00 mg/ml, respectively) were slightly less efficient than AG (the IC50 = 0.06 ± 0.00 mg/ml). These results indicated that some selected Thai edible plants in this present study provided potential applications towards the prevention of diabetes and their complications via the inhibitory of α-amylase, α-glycosidase, AGEs formation, and oxidative stress. This fundamental information would be important for alternative drug discovery and nutritional recommendations for diabetic patients.


Xs: 6.9912496 Ys: 3.3482645 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan abstract: Carotenoid-rich green leafy vegetables including cilantro, Thai basil leaves, sweet potato leaves, and choy sum were selected to evaluate the effects of water cooking or boiling on their total carotenoid content (TCC), total phenolic content (TPC), and total antioxidant capacity (TAC). The percentage inhibition of peroxidation (%IP), Trolox equivalent antioxidant capacity (TEAC), and metal-chelating effect were used to evaluate TAC. The results indicated that TCC reached the maximum after boiling cilantro, Thai basil leaves, and sweet potato leaves for 10 minutes, 5 minutes, and 5 minutes, respectively, and choy sum remained almost unchanged after 30 minutes of boiling. Boiling cilantro and choy sum had a negative effect on their TPC, whereas there was a significant increase in TPC of Thai basil leaf and sweet potato leaf at 1 minute and 5 minutes of boiling, respectively. During water cooking, TAC of the vegetables did not demonstrate a consistent trend. However, TCC was a vital contributor to %IP, whereas TPC showed a strong association with TEAC. Our findings suggest that a boiling time of ≤5 minutes would be better for preserving or enhancing TCC and TPC as well as revealing a higher %IP, TEAC, or metal-chelating effect for the four vegetables investigated in this study.


Xs: 7.594467 Ys: 2.7320144 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Callus Culture of Thai Basil Is an Effective Biological System for the Production of Antioxidants abstract: Thai basil is a renowned medicinal plant and a rich source of bioactive antioxidant compounds with several health benefits, with actions to prevent of cancer, diabetes and cardiovascular disease. Plant cell and tissue culture technologies can be routinely established as an important, sustainable and low-cost biomass source to produce high-value phytochemicals. The current study aimed at developing an effective protocol to produce Thai basil leaf-derived callus cultures with sustainable and high production of biomass and antioxidants as an alternative of leaves production. MS basal medium with various concentrations of plant growth regulators (PGRs) compatible with nutraceutical applications (i.e., gibberellic acid (GA 3) and 6-benzylaminopurine (BAP) either alone or in combination with naphthalene acetic acid (NAA)) were evaluated. Among all tested PGRs, the combination BAP:NAA (5 mg/L:1 mg/L) yields the maximum biomass accumulation (fresh weight (FW): 190 g/L and dry weight (DW): 13.05 g/L) as well as enhanced phenolic (346.08 mg/L) production. HPLC quantification analysis indicated high productions of chicoric acid (35.77 mg/g DW) and rosmarinic acid (7.35 mg/g DW) under optimized callus culture conditions. Antioxidant potential was assessed using both in vitro cell free and in vivo cellular antioxidant assays. Maximum in vitro antioxidant activity DPPH (93.2% of radical scavenging activity) and ABTS (1322 µM Trolox equivalent antioxidant capacity) was also observed for the extracts from callus cultures grown in optimal conditions. In vivo cellular antioxidant activity assay confirmed the effective protection against oxidative stress of the corresponding extract by the maximum inhibition of ROS and RNS production. Compared to commercial leaves, callus extracts showed higher production of chicoric acid and rosmarinic acid associated with higher antioxidant capacity. In addition, this biological system also has a large capacity for continuous biomass production, thus demonstrating its high potential for possible nutraceutical applications.


Xs: 8.194317 Ys: 3.5708187 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidation, Anti-Inflammation, and Regulation of SRD5A Gene Expression of Oryza sativa cv. Bue Bang 3 CMU Husk and Bran Extracts as Androgenetic Alopecia Molecular Treatment Substances abstract: Androgenetic alopecia (AGA), a hair loss disorder, is a genetic predisposition to sensitive androgens, inflammation, and oxidative stress. Unfortunately, current treatments with synthetic medicines contain a restricted mechanism along with side effects, whereas the bioactive constituents of plant extracts are multifunctional, with fewer side effects. The massive amounts of rice husk and bran are agricultural wastes that may cause pollution and environmental problems. Owing to these rationales, the local rice variety, Bue Bang 3 CMU (BB3CMU), which is grown in northern Thailand, was evaluated for the valuable utilization of rice by-products, husk (BB3CMU-H) and bran (BB3CMU-RB) extracts, for AGA treatment regarding antioxidant, anti-inflammatory, anti-andro-genic activities, and the characterization of bioactive compounds. Our study verified that BB3CMU-H had the highest level of polyphenols, contributing to its greater antioxidant activity. Conversely, BB3CMU-RB was the predominant source of tocopherols, resulting in better anti-androgenic activities regarding the downregulation of steroid 5α-reductase genes (SRD5A). Notably, anti-inflammation via the attenuation of nitric oxide productions was observed in BB3CMU-H (0.06 ± 0.13 μM) and BB3CMU-RB (0.13 ± 0.01 μM), which were significantly comparable to diclofenac sodium salt (0.13 ± 0.19 μM). Therefore, the combination of BB3CMU-H and BB3CMU-RB could be utilized in cosmeceutical and pharmaceutical applications for AGA patients.


Xs: 7.7672195 Ys: 4.138984 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestion abstract: Encapsulation technique was applied to improve the stability of bioactive compounds in bran extracts from Thai rice cultivars (Khao Dawk Mali 105, Kiaw Ngu, Hom Nil, and Leum Pua), using three carriers including gelatin, gum Arabic, and the mixture of gelatin and gum Arabic. The microcapsules obtained using gelatin provided a higher production yield of 76.08, 85.63, 85.63 and 85.59%, respectively. A greater encapsulation efficiency was also observed in the extracts encapsulated with gelatin (93.45, 95.91, 91.19 and 95.09%, respectively). After simulated gastric and intestinal digestion, the microcapsules formed by using gelatin exhibited the higher release of bioactive compounds and antioxidant activity than unencapsulated extracts. However, the extracts encapsulated using gelatin and gum Arabic complex yielded the lowest release of bioactive compounds and their antioxidant activity after simulated digestion. The overall results showed that gelatin was an appropriate carrier that could protect bioactive compounds from the digestion conditions.


Xs: 8.290419 Ys: 4.0212717 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition abstract: Indigenous southern Thai non-glutinous rice varieties Kaab Dum, Khai Mod Rin, Yar Ko, Yoom Noon, and Look Lai made under four different processing conditions, white rice, brown rice, germinated brown rice, and rice grass, were assessed for antioxidant components and in vitro antioxidative activities. According to the findings, rice’s antioxidant components and antioxidant activity were considerably impacted by both variety and processing. High levels of total extractable phenolic compounds (164–314 mg gallic acid equivalent (GAE)/kg, dry weight (dw)) and carotenoid (0.92–8.65 mg/100 g, dw) were found in all rice varieties, especially in rice grass and germinated brown rice, indicating that milling to generate white rice had an adverse effect on those components. Additionally, after germination, a higher γ-oryzanol concentration (9–14 mg/100 g, dw) was found. All rice varieties had higher ascorbic acid, phenolic compound, and carotenoid contents after sprouting. Overall, Yoom Noon rice grass had the highest total extractable phenolic content (p < 0.05). The rice grass from Yoom Noon/Look Lai/Kaab Dum had the highest ascorbic acid content (p < 0.05). The total carotenoid concentration of Look Lai rice grass was the highest, and Yoom Noon’s germinated brown rice had the highest γ-oryzanol content (p < 0.05). All rice varieties’ aqueous extracts had remarkable ABTS free radical scavenging activity, with Khai Mod Rin reaching the highest maximum value of 42.56 mmol Trolox equivalent/kg dw. Other antioxidant mechanisms, however, were quite low. Compared to germinated brown rice, brown rice, and white rice, rice grass often tended to have stronger antioxidant activity. Yar Ko rice grass was found to have the highest DPPH free radical scavenging activity (3.8 mmol Trolox equivalent/kg dw) and ferric reducing antioxidant power (FRAP) (4.6 mmol Trolox equivalent/kg dw) (p < 0.05). Khai Mod Rice grass had the most pronounced metal chelation activity (1.14 mmol EDTA equivalent/kg dw) (p < 0.05). The rice variety and processing conditions, therefore, influenced the antioxidant compounds and antioxidative properties of Thai indigenous rice. The results can be used as a guide to select the optimal rice variety and primary processing in order to satisfy the needs of farmers who want to produce rice as a functional ingredient and to promote the consumption of indigenous rice by health-conscious consumers.


Xs: 8.032927 Ys: 4.0037374 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Effect of extraction conditions on phenolic content, anthocyanin content and antioxidant activity of bran extracts from Thai rice cultivars abstract: The bran of two cultivars of Thai non-glutinous rice, namely Khao dawk mali 105 (white rice) and Hom nil (purple rice); and two varieties of Thai glutinous rice, namely Kiaw Ngu (white rice) and Leum Pua (dark purple rice) were assessed regarding their compositions, total phenolic content and antioxidant activity. The aims of this research were to (1) identify the major components of the various kinds of Thai rice bran and their properties, (2) evaluate the effect of extracting solvent on the chemical compositions and antioxidant activity of extracts, and (3) optimize the appropriate extraction temperature and extraction time for obtaining high-efficiency extracts. The amounts of 3 major groups of bioactive compounds, including phenolic acids, flavonoids and anthocyanins, were investigated using high-performance liquid chromatography. The highest values of phenolic acids, flavonoids, anthocyanins, total phenolic content, and antioxidant activity based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were detected in extracts obtained using 65% (v/v) ethanol. The extraction process conducted at 60 °C for 60 min provided the highest values of bioactive compounds, total phenolic content, DPPH radical scavenging activity and FRAP.


Xs: 7.8715653 Ys: 2.9840188 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant Activity of some Seaweed from the Gulf of Thailand abstract: Four species of seaweed, Sargassum binderi Sonder, Amphiroa sp., Turbinaria conoides (J. Agardh) Küzting and Halimeda macroloba Decaisne, were collected from the Gulf of Thailand. Seaweeds were extracted with water or ethanol and examined for phenolic compounds and antioxidant activities by measuring the scavenging activity of both ABTS and DPPH radicals. In general, the aqueous extracts (AE) showed higher antioxidant activities and phenolic contents than ethanolic extracts (EE). Therefore, AE were chosen for three additional assays: superoxide anion scavenging assay, anti-lipid peroxidation in liver homogenate and reducing power. T. conoides extract showed the highest antioxidation activity in all assays. Therefore, the dried T. conoides had a potential to antioxidative agent in nutraceutical products.


Xs: 5.8430333 Ys: 4.32185 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Effect of genotypes on macronutrients and antioxidant capacity of chicken breast abstract: Objective:
The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat.

Methods:
In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using HPLC.

Results:
The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05).

Conclusion:
Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.


Xs: 7.652535 Ys: 2.4955542 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Phenolic content and in vitro inhibitory effects on oxidation and protein glycation of some Thai medicinal plants abstract: Fifteen medicinal plant extracts were investigated for: total phenolic content and free radical scavenging effect by DPPH and ABTS assays; anti-lipid peroxidation activity by TBARS; and for antiglycation activity. The results revealed that the total phenolic content showed good correlation with free radical scavenging by ABTS (r = 0.721) and anti-lipid peroxidation by TBARS (r = -0.659), but showed no correlation with antiglycation. Three extracts from Tamarindus indica, Camellia sinensis and Artocarpus lakoocha demonstrated a significant antioxidant effect, and also showed a promising antiglycation effect. The IC50 (mg/ml) were 0.9-0.16 for the DPPH method; TEAC values (mg Trolox/mg sample) of 1.72-2.83 for the ABTS method; IC50 (mg/ml) of 0.64-1.22 for the TBARS method; and IC50 ranging from 0.01 to 3.20 for the antiglycation method. These three herbs were found to possess effective antioxidant and antiglycation activities, and could be further developed for use in anti-aging cosmetics.


Xs: 4.7585263 Ys: -0.84485435 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Efficacy of a dietary supplement derived from five edible plants on telomere length in Thai adults: A randomized, double‐blind, placebo‐controlled trial abstract: Mylife/Mylife100® is a dietary supplement consisting of black sesame seed, guava fruit, mangosteen aril, pennywort leaves, and soy protein. These edible plants contain multiple high‐potential bioactive compounds exerting various vital biological functions including antioxidants which contribute to delaying the rate of telomere shortening. Telomere length is associated with cellular aging and age‐related diseases. This study aimed to assess the efficacy of Mylife/Mylife100® on telomere length through a randomized, double‐blind placebo‐controlled trial. The trial assessed the alteration of leukocyte telomere length after 32 adults aged 50–65 years received either Mylife/Mylife100® or placebo (five capsules/day) for 8‐week supplementation. The results demonstrated a significant increase in mean telomere length from baseline (6313 bp) to the 8‐week supplementation period (6655 bp; p < 0.05) in the group receiving the product, whereas no significant change was observed in the placebo group. Additionally, the product group exhibited a significant improvement in plasma total antioxidant capacity levels compared to the placebo group (mean change, +35 vs −38; p = 0.006). This study also showed a significant correlation between telomere length and % CD4 + T cells ( r = +0.325; p = 0.00003), % CD8 + T cells ( r = +0.156; p = 0.048), and visceral fat ( r = − 0.349; p = 0.000006). The findings suggest that consuming this dietary supplement (Mylife/Mylife100®) for 8 weeks has a positive effect on cellular aging by lengthening telomeres possible through their antioxidant capacities. Oxidative stress and cellular aging are underlying predisease mechanisms that might be alleviated by supplementing with this product.


Xs: 7.6609893 Ys: 3.4455602 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Characterization of the antioxidant and ACE-inhibitory activities of Thai fish sauce at different stages of fermentation abstract: Six-month-old (FS6) and 12-month-old (FS12) Thai fish sauces were separated by Sephadex-G25 desalting columns into 3 fractions, namely, F1 (peptides/Maillard reaction products), F2 (peptides/NaCl) and F3 (peptides/amino acids). The F3 fractions from both samples showed the highest chemical and cellular antioxidant activities and could inhibit ACE (P < 0.05). F1 and F2 showed mitogenic effects on HepG2 cells. F3 exhibited cytoprotective effects and inhibited cellular reactive oxygen species (ROS) up to 50 µg l-leucine equivalent/ml while demonstrating a cellular pro-oxidation effect at 100 µg l-leucine equivalent/ml. The F3 from FS12 (F3-12) induced upregulation of genes encoding antioxidant enzymes, particularly SOD1, at a higher level than that from FS6 (F3-6) (P < 0.05). Glu was the predominant free amino acid in both fish sauce samples, while Phe, Trp and Tyr were predominant in F3s. Peptide identification showed that F3-6 and F3-12 primarily contained di- and tripeptides originating from myosin, creatine kinase, titin, actin and troponin.


Xs: 5.3459797 Ys: 3.0950723 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: A preliminary study on the effects of star fruit consumption on antioxidant and lipid status in elderly Thai individuals abstract: Objective
The aims of this preliminary study were to evaluate the antioxidant and lipid status before and after star fruit juice consumption in healthy elderly subjects, and the vitamins in star fruit extracts.

Methods
A preliminary designated protocol was performed in 27 elderly individuals with a mean (±SD) age of 69.5±5.3 years, by planning a 2-week control period before 4 weeks of consumption of star fruit twice daily. Oxidative stress parameters such as total antioxidant capacity, glutathione, malondialdehyde, protein hydroperoxide, multivitamins such as l-ascorbic acid (Vit C), retinoic acid (Vit A), and tocopherol (Vit E), and the lipid profile parameters such as cholesterol, triglyceride, high-density lipoprotein-cholesterol (HDL-C) and low-density lipoprotein-cholesterol (LDL-C) were analyzed. Moreover, Vit C, Vit A, and Vit E levels were evaluated in the star fruit extracts during the 4-week period.

Results
In the 2-week control period, all parameters showed no statistically significant difference; after 4 weeks of consumption, significant improvement in the antioxidant status was observed with increased total antioxidant capacity and reduced malondialdehyde and protein hydroperoxide levels, as well as significantly increased levels of Vit C and Vit A, when compared to the two-time evaluation during the baseline periods. However, glutathione and Vit E showed no statistical difference. In addition, the HDL-C level was higher and the LDL-C level was significantly lower when compared to both baseline periods. But the levels of triglyceride and cholesterol showed no difference. Vit C and Vit A were identified in small quantities in the star fruit extract.

Conclusion
This preliminary study suggested that consumption of star fruit juice twice daily for 1 month improved the elderly people’s antioxidant status and vitamins, as well as improved the lipoproteins related to Vit C and Vit A in the star fruit extract.


Xs: 7.496019 Ys: 2.1208453 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Germinated Thai Black Rice Extract Protects Experimental Diabetic Rats from Oxidative Stress and Other Diabetes-Related Consequences abstract: Background: Diabetes mellitus (DM), particularly type 2 DM (T2DM), is one of the most common metabolic disorder worldwide. The prevention measures and treatment strategies for DM are improving steadily. The current study explains the impact of germination on phytochemical content of Thai black rice (BR), and the influence of germinated BR extract (GBRE) supplementation on diabetic conditions in rats. Methods: BR was germinated and the phenolic, anthocyanin, and γ-aminobutyric acid (GABA) content of the extract were analyzed using HPLC and spectrophotometric methods. Streptozotocin-induced diabetic rats were supplemented with high and low doses of GBRE. The plasma glucose, insulin, cholesterol, triglyceride levels, antioxidant status, and antioxidant enzyme levels of treated animals were assessed using ELISA and spectrophotometric methods. Results: Germination enhanced the GABA content of BR, and GBRE intervention improved the total antioxidant capacity and antioxidant enzymes levels in diabetic rats. The plasma glucose, cholesterol, triglyceride levels, insulin resistance and glucose tolerance were reduced, and the degree of insulin secretion in rat plasma was significantly increased upon GBRE treatment. Both pre and post-treatment approaches showed the anti-diabetic ability of GBRE. In most of the analyzed parameters, GBRE was quite equal to the performance of drug-metformin. Conclusions: GBRE supplementation helps prevent and manage the consequences of DM.


Xs: 7.7034307 Ys: 4.0498433 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Preparation and Release Behavior of Gelatin-Based Capsules of Antioxidants from Ethanolic Extracts of Thai Riceberry Bran abstract: This study aimed to devise an environment-friendly and effective, yet simple and practicable, antioxidant extraction and encapsulation method from Riceberry bran, whose extract was used thereafter for developing highly efficient antioxidant capsules. Ethanolic Riceberry bran extracts with high total phenolic content, total flavonoid content, total anthocyanin content, and antioxidant activity (using DPPH radical scavenging activity and ferric reducing antioxidant power assay) were obtained using ultrasonic-assisted extraction. The optimum conditions for producing the capsules, such as types of gelatin, concentrations of gelatin, and the Riceberry bran extract concentrations, were studied. Capsules produced by incorporating 1% (w/v) of acid-treated gelatin (type A) and 1% (w/v) of Riceberry bran extract yielded higher chemical properties. When dispersed in water at 37 °C, the capsules exhibited a high release of antioxidants. Moreover, the capsule showed a lower degradation rate of antioxidants under simulated gastrointestinal conditions compared to the crude extract.


Xs: 7.638891 Ys: 3.1191893 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Study of the Phenolic Composition of Shiraz Red Grape Cultivar (Vitis vinifera L.) Cultivated in North-eastern Thailand and its Antioxidant and Antimicrobial Activity abstract: The seed, skin and whole grape extract of the red grape cultivar Shiraz, which is widely cultivated in North-eastern Thailand, were investigated. Total phenolic, total flavonoid and total monomeric anthocyanin content ranged from 48.04 to 116.73 g GAE/100g db (dry weight base), 74.82 to 258.69 mg CE/g db, and 5.06 to 55.45 mg/100g db, respectively. Dimeric procyanidin (119.56–484.08 mg/100g db), (+)-catechin (52.30–231.92 mg/100g db), (–)-epicatechin (27.92–174.10 mg/100g db), and gallic acid (4.42–27.80 mg/100g db) were found to be the main flavanols that were present in the seed. Rutin and trans-resveratrol were present in amounts of between 21.13 and 40.05 and 2.85 and 3.60 mg/100g db respectively. All extracts showed remarkable DPPH radical-scavenging activity (EC 50), ranging from 0.47 to 2.10 µg/mL. Methanolic extract from the seed and skin were also active against all Gram-positive bacteria, but these exerted less of an inhibiting effect on the growth of the tested Gram-negative bacteria. The activity of the methanolic extract of the seed was effective against B. cereus ATCC 11778, B. subtilis ATCC 6633 and S. faecalis TISTR 459.


Xs: 7.14321 Ys: 3.682825 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Cloud-point extraction and reversed-phase high performance liquid chromatography for analysis of phenolic compounds and their antioxidant activity in Thai local wines abstract: A cloud-point extraction (CPE) was developed for the determination of 12 phenolic compounds (i.e. gallic acid, procatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, guaiacol, p-cresol, o-cresol and 3,5-xylenol) using reversed-phase high performance liquid chromatography (RP-HPLC) with photodiode array (PDA) detection. The optimum CPE conditions were 2.0% (w/v) Triton X-114, 3.0% (w/v) Na 2 SO 4 and 20-min equilibrated at 45 °C. The surfactant-rich phase was then analyzed by HPLC using a Symmetry C 18 column, gradient mobile phase of acetoni-trile and 1% (v/v) acetic acid, and PDA detection at 280 nm. Under the optimum condition, the target phenolic compounds were separated within 25 min. CPE gave higher enrichment factor up to 15-fold compared to that of direct analysis. The proposed method showed good analytical performances with limits of detection in the range 0.01– 0.1 mg L −1 and precisions with relative standard deviation (RSD) lower than 5% for retention time and 10% for peak area. The method was successfully applied to the analysis of phenolic compounds in Thai local wine samples. Gallic acid, procatechuic acid, and vanillic acid were the highest phenolics found in the studied wines with the contents up to 172.4, 99.1, and 26.6 mg L −1 , respectively. The recovery of the spiked wine samples (0.5, 1.0, and 2.0 mg L −1) were obtained in the range of 90.4–110%. High total phenolic content, total flavonoids, and antioxidant activity (DPPH method) in the studied wines were also observed.


Xs: 3.7481215 Ys: 4.276181 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods abstract: Fermented foods (FFs) are prepared through controlled or spontaneous microbial growth, promoting the conversion of complex food components by microbial enzymatic action. FFs are common in the cuisine of Southeast Asian countries. Furthermore, FFs have recently become popular worldwide, due to their proposed and proven beneficial health effects. The microbes present in FFs affect the quality, taste, and flavor of the food. Thailand is famous for its versatile range of foods, especially FFs. Fermented beans, fish, meat, sausages, vegetables, and fruits are commonly consumed in Thailand. Thai fermented foods (TFFs) are a key source of bioactive microorganisms and molecules, and several studies have detailed the isolation, identification, and characterization of potent microbial strains from TFFs; however, a detailed literature review of Bacillus and Lactobacillus species in TFFs is not available. Therefore, in this review, we summarize the available information on representative TFFs, as well as Bacillus and Lactobacillus species in TFFs and their bioactive properties .


Xs: 7.26181 Ys: 3.0539875 Publish year: 2008 keyword: thai_antioxidant_rich_food source: Thai title: Screening methods to measure antioxidant activities of phenolic compound extracts from some varieties of Thai eggplants abstract: Phenolic compounds and their antioxidant activities from fruits of eleven Thai eggplant varieties were determined. Freeze dried samples were extracted in 70% methanol and their total phenolic contents were measured. Antioxidant activities of the crude extracts were evaluated using three different assays: the DPPH (diphenyl-1-picrylhydrazyl) assay, the β-carotenoid bleaching assay, and the ABTS+ (2,2'-azinobis 3-ethylbenzothiazoline-6-sulfonic acid) assay. The antioxidant activities were expressed as gallic acid equivalents (GAE) to standardize these methods to allow for data comparisons. The three antioxidant assay methods give different antioxidant activity trends. Phenol contents of the eggplant extracts were related to their antioxidant activities measured by ABTS+ and DPPH assay. In contrast, the results measured by the β-carotenoid bleaching assay were not related to the phenol contents of the extracts. On the basis of DPPH results, Solanum torvum has both the highest total phenolic content and total antioxidant activity.


Xs: 6.719747 Ys: 2.7483475 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Effect of Cold Plasma and Elicitors on Bioactive Contents, Antioxidant Activity and Cytotoxicity of Thai Rat‐tailed Radish Microgreens abstract: BACKGROUND
Raphanus sativus var. caudatus or Thai rat‐tailed radish (RTR) contains glucosinolates and isothiocyanates with chemopreventive effects; however, only mature plants have been studied to date. Thus, this work aimed to determine isothiocyanates, phenolic compounds and flavonoid compounds, antioxidant activity, cytotoxicity and antiproliferative activity of RTR microgreens grown from seeds treated with cold plasma (21 kV for 5 min), organic elicitor (160 mM NaCl, 10 mM CaCl2 or 176 mM sucrose) or both in combination. Seeds were germinated on vermiculite and sprayed with deionized water or elicitor for 7 days before harvest.

RESULTS
Cold plasma had no effect on growth, while NaCl and CaCl2 increased fresh weight. Plasma with CaCl2 led to the highest total isothiocyanate (ITC) content (1.99 g kg‐1 DW) in RTR microgreens containing raphasatin as the only ITC detected. Plasma treatment gave the highest total phenolic content (7.56 mg GAE g‐1 DW), antioxidant activity from DPPH assay (7.70 mg TE g‐1 DW) and FRAP assay (21.72 mg Fe2+ g‐1 DW). Microgreen extracts from plasma showed IC50 value of 29.28 μg·mL‐1 and 13.83 μg·mL‐1 towards MCF‐7 and HepG2, respectively with inhibitory property on MMP‐2 and MMP‐9 proteins. Plasma enhanced Bax and Caspase‐3 gene expressions but reduced Bcl‐2 and MMP‐9 expressions indicating activation of apoptosis.

CONCLUSION
Cold plasma showed promise as an innovative tool to enhance bioactive compounds with chemopreventive benefits in microgreens.


Xs: 4.809689 Ys: 2.6180053 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Therapeutic Potential of Hibiscus sabdariffa Linn. in Attenuating Cardiovascular Risk Factors abstract: Cardiovascular diseases (CVDs) represent a broad spectrum of diseases afflicting the heart and blood vessels and remain a major cause of death and disability worldwide. CVD progression is strongly associated with risk factors, including hypertension, hyperglycemia, dyslipidemia, oxidative stress, inflammation, fibrosis, and apoptosis. These risk factors lead to oxidative damage that results in various cardiovascular complications including endothelial dysfunctions, alterations in vascular integrity, the formation of atherosclerosis, as well as incorrigible cardiac remodeling. The use of conventional pharmacological therapy is one of the current preventive measures to control the development of CVDs. However, as undesirable side effects from drug use have become a recent issue, alternative treatment from natural products is being sought in medicinal plants and is gaining interest. Roselle (Hibiscus sabdariffa Linn.) has been reported to contain various bioactive compounds that exert anti-hyperlipidemia, anti-hyperglycemia, anti-hypertension, antioxidative, anti-inflammation, and anti-fibrosis effects. These properties of roselle, especially from its calyx, have relevance to its therapeutic and cardiovascular protection effects in humans. This review summarizes the findings of recent preclinical and clinical studies on roselle as a prophylactic and therapeutic agent in attenuating cardiovascular risk factors and associated mechanisms.


Xs: 7.351457 Ys: 3.2521694 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Comparison of antioxidant contents of Thai Honeys to Manuka Honey abstract: Introduction: Natural honey has been valued in traditional medicine having demonstrated many antioxidant properties. The aim of this study was to compare the antioxidant activities of 12 types of honey from Thailand and manuka honey from New Zealand. Methods: Antioxidant contents of phenolic content, ferric reducing antioxidant power (FRAP), ascorbic acid content, 2, 2-diphenyl-1- picrylhydrazyl (DPPH), and Trolox Equivalent Antioxidant Capacity (TEAC) were determined in Thai and manuka honey samples. Results: All of the 12 types of Thai (n=54) and manuka (n=3) honey varied in range for phenolic content (210-1,519, 563-785 mg GAE/kg), FRAP value (600-9,183, 3,866-4,933 μM Fe(II)/ kg), ascorbic acid content (103-386, 913-1,212 mg/kg), DPPH radical scavenging activity (25-528, 259-310 mg Trolox/kg) and TEAC content (96-636, 328-421 mg Trolox/kg). Mangosteen honey had the highest content of phenolics (1,495±20 mg GAE/kg), FRAP value (9,083±100 μM Fe(II)/kg), DPPH radical scavenging activity (522±6 mg Trolox/kg) and TEAC content (632±3 mgTrolox/kg). Conclusion: Antioxidant activities in mangosteen and rambutan honey presented significantly higher values than manuka honey in terms of phenolic content, DPPH and TEAC. Manuka honey contained the highest vitamin C content (1,194±18 mg/ kg). However, the values for antioxidant properties were dependent on source of honey. Some honeys from Thailand were found to be a better source of antioxidant properties compared to manuka honey.


Xs: 8.004653 Ys: 3.99477 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Anthocyanins in Thai rice varieties: distribution and pharmacological significance abstract: Anthocyanins are phenolic, water-soluble, predominant flavonoids of plants, and are known for its wide distribution and its pharmacological importance. Almost all the plant sources like vegetables, fruits, cereals, grains are residing with anthocyanins. The type and quantity of the anthocyanins differ based on the species, varieties, cultivars, even the growth stage of the same plant, part of the plant, ethnic and environmental factors. Rice is one of the regular food sources for more than half of the people in the world. The rice cultivars and strains vary among the countries. Apart from the typical, polished, white rice, some of the colored rice varieties are in use. Anthocyanin present in the rice outer layer contributes the color of the rice. The nature, concentration, and distribution of anthocyanins are found to be varied among the rice cultivars. The current review focused on the anthocyanins content of Thai rice varieties and its reported pharmacological significance.


Xs: 6.146465 Ys: 0.12676542 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Edible Insects in Thailand: An Overview of Status, Properties, Processing, and Utilization in the Food Industry abstract: Edible insects have become increasingly popular in Thailand as a nutritious and appealing alternative food source. As the edible insect industry in the country expands rapidly, efforts are being made to transform it into an economically viable sector with substantial commercial potential. Some of the most consumed and sold edible insects in Thailand include locusts, palm weevils, silk-worm pupae, bamboo caterpillars, crickets, red ants, and giant water bugs. With its strong growth, Thailand has the potential to emerge as a global leader in the production and promotion of edible insect products. Edible insects are an excellent source of protein, fat, vitamins, and minerals. In particular, crickets and grasshoppers are protein-rich, with the average protein content of edible insects ranging from 35 to 60 g/100 g of dry weight or 10 to 25 g/100 g of fresh weight. This surpasses the protein content of many plant-based sources. However, the hard exoskeleton of insects, which is high in chitin, can make them difficult to digest. In addition to their nutritional value, edible insects contain biologically active compounds that offer various health benefits. These include antibacte-rial, anti-inflammatory, anti-collagenase, elastase-inhibitory, α-glucosidase-inhibitory, pancreatic lipase-inhibitory, antidiabetic/insulin-like/insulin-like peptide (ApILP), antidiabetic, anti-aging, and immune-enhancing properties. The Thai food industry can process and utilize edible insects in diverse ways, such as low-temperature processing, including refrigeration and freezing, traditional processing techniques, and incorporating insects into products, such as flour, protein, oil, and canned food. This review offers a comprehensive overview of the status, functional properties, processing, and utilization of edible insects in Thailand, and it serves as a valuable resource for those interested in edible insects and provides guidance for their application in various fields.


Xs: 7.7976556 Ys: 2.6328995 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant and antibacterial potentials of some Thai native plant extracts abstract: Eight native Thai plant rarely studied were extracted by using distilled water and 95% ethanol then were investigated for their total phenolics, free radical scavenging, metal chelating and five antibacterial capacities. Five bacteria consisted of one gram-negative (Esherichia coli) and four gram-positive (Stapphylococcus aureus, Stapphylococcus epidermidis, Bacillus cereus and Bacillus subtilis). Significant difference was observed among solvent extractions used and the plant species. The aqueous extracts gave higher antioxidant abilities but lower antibacterial capacities than the ethanol ones. Principle component analysis (PCA) revealed that the free radical scavenging was correlated to the total phenolics. Among the eight species, S. gratum extracts showed the strongest free radical scavenging ability, while, C. harmandiana showed the strongest chelating capacity. The G. cowa extracts were exception in antibacterial capacities because their activities against all the test bacteria. Some native Thai plant rarely studied could be used as alternative natural sources for antibacterial and antioxidant substances.


Xs: 7.2767086 Ys: 2.826525 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Phytochemicals, vitamin C and sugar content of Thai wild fruits abstract: The objective of the present study was to generate information about the potential health-enhancing properties of selected Thai wild fruits. Nineteen varieties of wild fruits, collected from the natural forest in north-eastern Thailand, were analysed for phytochemicals, anti-oxidant activity, vitamin C and sugar content. The results showed that Diospyros decandra Lour. exhibited the highest content of total phenolic compounds (215 mg GAE/g) and total flavonoid content (187 mg RE/g). Terminalia chebula Retz. had higher anti-oxidant activities than other fruits, as measured by 1,1-diphenyl-2-picrylhydrazyl radical scavenging (99% inhibition) and ferric reducing/anti-oxidant power assays (63 mmol FeSO4/g). The sum of sugars (sucrose, glucose, fructose and galactose) ranged from 33 to 430 mg/g fresh weight, being dominated by glucose (ranging from 7.5 to 244 mg/g) and fructose (ranging from 5.3 to 193 mg/g). The highest content of vitamin C was found in Phyllanthus emblica Linn. (2.2 mg/g). Thai wild fruits, which were investigated in this study, have been shown to be a novel rich source of phytochemicals.Research highlights► Major sugars found in 19 Thai wild fruits were glucose, fructose and galactose. ► Major phenolic acids found in wild fruits were hydroxybenzoic acids and hydroxycinnamic acids. ► The highest content of vitamin C was found in Emblic myrabolan.


Xs: 7.5004005 Ys: 3.2307832 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Total phenolic content and antioxidant activities of edible flower tea products from Thailand abstract: Tea is one of the most widely consumed beverages all over the world due to its beneficial health effects and special flavor and taste. Tagetes erecta, Telosma minor, Ixora coccinea, Nelumbo nucifera, Antigonon leptopus, Hibiscus rosa-sinensis, Bougainvillea glabra and Senna siamea are used as traditional edible and medicinal materials in Thailand. In this study, the total phenolic content and antioxidant capacities of these edible flower tea drinks were investigated. Each categories of tea were brewed at 90, 95 and 100 degrees Celsius for 3, 5 and 10 minutes to investigate the total phenolic content and antioxidant capacities at different brewing temperature conditions and times. The total phenolic content (TPC) was estimated as gallic acid equivalents by the Folin-Ciocalteu reagent method. The antioxidant activity was measured by ferric-reducing antioxidant power (FRAP). Results showed that tea drink of Tagetes erecta flowers brewed at 100 degrees Celsius for 3 minutes contained the highest level of total phenolic content, 35.446 (mg GAE/g DW). However, Tagetes erecta tea drinks brewed at 95 degrees Celsius for 5 minutes exhibited the highest total reducing capacity (Ferric Reducing Antioxidant Power, FRAP assay; 36.143 μmol FeSO4/g DW). This study has provided useful information for further research in edible flower tea products from Thailand.


Xs: 6.805297 Ys: 2.9511235 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials abstract: The edible beans in Fabaceae have been used for foods and medicines since the ancient time, and being used more and more. It is also appeared as a major ingredient in dairy cooking menu in many regions including Thailand, a rich biodiversity country. Many studies reported on health benefits of their flavonoids, but there is no report on the effect of cooking on phytochemical profile and pharmacological potentials. Thus, this present study aims to complete this knowledge, with the 10 most consumed Fabaceae beans in Thailand, by determining the impact of traditional cooking and gastrointestinal digestion on their phytochemicals, their antioxidant and anti-diabetic activities using different in vitro and in cellulo yeast models. The results showed that Vigna unguiculata subsp. sesquipedalis were the richest source of phytochemicals, whereas the population of V. mungo, Phaseolus vulgaris, V. angularis, and V. unguiculata subsp. sesquipedalis were richest in monomeric anthocyanin contents (MAC). Furthermore, the results clearly demonstrated the impact of the plant matrix effect on the preservation of a specific class of phytochemicals. In particular, after cooking and in vitro digestion, total flavonoid contents (TFC) in Glycine max extract was higher than in the uncooked sample. This study is the first report on the influence of cooking and in vitro gastrointestinal digestion on the inhibition capacity toward advanced glycation end products (AGEs). All samples showed a significant capacity to stimulate glucose uptake in yeast model, and V. angularis showed the highest capacity. Interestingly, the increase in glucose uptake after in vitro digestion was higher than in uncooked samples for both P. vulgaris and G. max samples. The current study is the first attempt to investigate at the effects of both processes not only on the natural bioactive compounds but also on antioxidant and anti-diabetic activities of Thailand’s 10 most consumed beans that can be applied for agro-industrial and phytopharmaceutical sectors.


Xs: 7.9832172 Ys: 2.6759603 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: The chemical composition, antifungal, antioxidant and antimutagenicity properties of bioactive compounds from fungal endophytes associated with Thai orchids abstract: Some plant‐derived bioactive compounds produced by fungal endophytes have been proven to have antimicrobial and antioxidant activities. In this study, endophytic fungi were isolated from 20 orchid samples collected in northern Thailand from 12 genera of orchids. In total, 97 isolates were isolated from the leaves (44.3%), stems (40.2%) and flowers (15.5%) of the orchid samples. The antifungal activity was investigated of the endophytic isolates against the plant pathogenic fungi. The results showed that 13 endophytic isolates provided antifungal activities against Fusarium sp., Colletotrichum sp. and Curvularia sp. The endophyte CK F05‐5, which was isolated from the flower part of Dendrobium lindleyi, was chosen for further testing because it the highest level of antifungal activity against Fusarium sp. The isolate CK F05‐5 was identified as Fusarium oxysporum on the basis of its ITS sequences of 5.8 s rRNA, and phytochemical analysis revealed the presence of coumarins. The ethyl acetate extract of CK F05‐5 was examined for its total phenolic content and antioxidant activity using Folin–Ciocalteu's reagent and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging assay, respectively. The phenolic content was 160.51 mg of GAE/g of extract, and the free radical scavenging activity was 89.61 µg/ml at the half maximal inhibitory concentration (IC50). The antimutagenic potential of the ethyl acetate extract of CK F05‐5 against Trp‐P‐1 mutagenic substances was determined using the Ames test which revealed that the extract of CK F05‐5 at 10 mg/plate had the highest antimutagenic activity against Trp‐P‐1 (51.2%) and 39.6% for strains TA98 and TA100, respectively. The active compounds present in the acetate extract of CK F05‐5 were examined using GC‐MS analysis, which displayed the presence of gibepyrone A, pyrrolo [1, 2‐a] pyrazine‐1, 4‐dione, hexahydro‐3‐(2‐methylpropyl) and indoleacetic acid as major components. Based on the results, this endophytic fungus contains various bioactive components that have various biological activities. This useful information could help in producing potentially valuable and novel pharmaceutical products.


Xs: 7.7625885 Ys: 3.2174873 Publish year: 2015 keyword: thai_antioxidant_rich_food source: Thai title: Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand abstract: Chemical compositions, sensory and antioxidative properties of 11 salted shrimp paste (Ka-pi) obtained from various places of Thailand were determined. Different salted shrimp pastes had varying amino acid compositions. Glu/Gln and Asp/Asn were the major amino acids. Among all samples, S9 (Kapi Rayong), which had the highest total amino acid (68.95 mg/g sample), generally had the highest sensory score for all attributes. Volatile compounds varied in types and abundance among samples, but pyrazine derivatives were the major volatile components in all samples. Browning intensity and intermediate browning products were different between samples. The highest antioxidative activities as determined by DPPH, ABTS, H2O2 radical and singlet oxygen scavenging activities, FRAP and metal chelating activity were found for S1 (Kapi Satun). Therefore, salted shrimp pastes having nutritive value and antioxidative activity were different in sensory property, thereby determining the consumer acceptability.


Xs: 7.5037785 Ys: 2.6149688 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: In vitro screening of phenolic compounds, potential inhibition against α-amylase and α-glucosidase of culinary herbs in Thailand abstract: Herbs that are commonly used in Thai dishes were selected for evaluation in order to determine their phenolic compounds, antioxidant activity, and in vitro potential inhibition against α-amylase and α-glucosidase. The total phenolic content ranged from 2.89 to 75.26 mg GAE/g dw. The three aqueous herb extracts with the highest total phenolic content were yellow-berried nightshade (Solanum xanthocarpum), holy basil (Ocimum sanctum) and acacia (Acacia pennata). The antioxidant activity was expressed as percent inhibition of DPPH, ranging from a high of 85% in bitter gourd (Monordica charantia) to a low of 0% in garlic (Allium sativum) and shallot (Allium cepa). A high correlation (r = 0.70, p < 0.05) was observed between total phenolic content and antioxidant activity for the herb extracts in the Solanaceae family while, an insignificant high and negatively correlation (r = −1.00, p > 0.05) for the herb extracts in the Cucurbitaceae and Umbelliferae families was observed. All of the herbs had caffeic content, varying from 0.00 to 23.93 mg/g dw. Peppermint (Mentha canalenisa), galangal (Languas galangal) and holy basil (O. sanctum) had a significant p-coumaric acid content. The first and second obtained principal component represented 60% of the total variation. The potential inhibition against α-amylase for the herbs extracts ranged from 0% to 58%, while the highest percentage was observed in the acacia (A. pennata) extract. The potential inhibition against α-glucosidase varied from 7% to 100%. A high correlation (r = 0.68, p < 0.05) was observed between α-amylase inhibition and caffeic acid content for aqueous extracts in the Alliaceae, Cucurbitaceae, and Leguminosae families, while a high correlation (r = 0.49, p < 0.05) was observed between α-glucosidase inhibition and total phenolic content for the aqueous extracts of all herbs. Therefore, specific culinary herbs showed to have a potential use for dietary management during the early stages of hyperglycaemia.


Xs: 3.4932575 Ys: 4.241642 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation abstract: Miang, a traditional fermented tea from Northern Thailand, potentially hosts beneficial probiotic bacteria. A total of 133 isolates of lactic acid bacteria (LAB) isolated from Miang were evaluated for probiotic potential. Among them, 5 strains showed high tolerance to bile and acidic conditions and were selected for further evaluation. All selected strains showed inhibitory activity against human pathogens, including Bacillus cereus, Staphylococcus aureus, and Salmonella ser. Typhimurium. Nucleotide sequences analysis of the 16S rRNA gene revealed that 3 isolates were identified as Lactobacillus pentosus; the remaining were L. plantarum and Pediococcus pentosaceus, respectively. All 5 strains showed a high survival rate of more than 90% when exposed to simulated gastrointestinal conditions and were also susceptible to antibiotics such as erythromycin, tetracycline, and gentamycin, and resistant to vancomycin, streptomycin, and polymycin. In addition, the selected isolates exhibited different degrees of cell surface hydrophobicity (58.3–92.9%) and auto-aggregation (38.9–46.0%). The antioxidant activity reflected in DPPH scavenging activities of viable cells and their cell-free culture supernatants (CFCS) were also found in selected LAB isolates. Moreover, selected LAB isolates showed ability to grow on commercial prebiotics (GOS, FOS or XOS). The preliminary study of spray-drying using cyclodextrin as thermoprotectant suggested that all strains can be designed as a powdered formulation. L. pentosus A14-6 was the best strain, with high tolerance against simulated gastrointestinal conditions, high cell surface hydrophobicity, effective response to tested commercial oligosaccharides, especially XOS, and the highest cell antioxidant properties. L. pentosus A14-6 was therefore targeted for further applications in food and synbiotic applications.


Xs: 6.8203206 Ys: 2.315648 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Comparison of Phytochemicals, Antioxidant, and In Vitro Anti-Alzheimer Properties of Twenty-Seven Morus spp. Cultivated in Thailand abstract: Alzheimer's disease (AD) is a progressive neurodegenerative disorder. To fight the disease, natural products, including mulberry, with antioxidant activities and inhibitory activities against key enzymes (acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and beta-secretase 1 (BACE-1)) are of interest. However, even in the same cultivars, mulberry trees grown in different populated locations might possess disparate amounts of phytochemical profiles, leading to dissimilar health properties, which cause problems when comparing different cultivars of mulberry. Therefore, this study aimed to comparatively investigate the phytochemicals, antioxidant activities, and inhibitory activities against AChE, BChE, and BACE-1, of twenty-seven Morus spp. cultivated in the same planting area in Thailand. The results suggested that Morus fruit samples were rich in phenolics, especially cyanidin, kuromanin, and keracyanin. Besides, the aqueous Morus fruit extracts exhibited antioxidant activities, both in single electron transfer (SET) and hydrogen atom transfer (HAT) mechanisms, while strong inhibitory activities against AD key enzymes were observed. Interestingly, among the twenty-seven Morus spp., Morus sp. code SKSM 810191 with high phytochemicals, antioxidant activities and in vitro anti-AD properties is a promising cultivar for further developed as a potential mulberry resource with health benefits against AD.


Xs: 3.6728997 Ys: 4.1140122 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed abstract: This study aimed to develop a GABA drink by probiotic fermentation of brown rice milk (BRM). The drink was prepared from GABA-rich brown rice and fermented by a GABA-producing probiotic Lactobacillus pentosus 9D3 isolated from Thai pickled weed. The strain considerably enhanced the GABA content in BRM fortified with yeast extract, isolated soy protein and pyridoxine hydrochloride, rendering a drink with high GABA content (14.3 mg/100 mL) and a high number of probiotic cells (8.6 log CFU/mL). The drink contained phenolic compounds and exhibited antioxidant activities. The drink could inhibit key enzymes related to obesity and diabetes. The drink flavored with lychee juice showed good sensory acceptance, provided around 100 kcal/100 mL, and it could be refrigerated for up to 30 days. In conclusion, the developed probiotic GABA drink has great potential to be commercialized as a plant-based functional drink with health benefits that may prevent some chronic diseases.


Xs: 7.765797 Ys: 3.3846166 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Influence of Heat Treatment on Antioxidant Capacity and Color of Thai Red Curry Paste abstract: Thai red curry paste contains several herbs and spices well known for their health benefits. The objective of this research was to study the effects of heat treatment on the antioxidant capacity (total phenolic content (TPC) and its antioxidant activity) and colors of Thai red curry paste. The paste was subjected to heat treatment at different temperatures (60, 75, 90, 105 and 120°C) and for different times (0, 10, 20, 30, 40, 50 and 60 min). The TPC was determined by the Folin-Ciocalteu method and its antioxidant activity was elucidated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidative power (FRAP) assays and expressed as Trolox equivalent antioxidant capacity (TEAC). Thai red curry paste color was expressed as Hunter L, a, b values. Results showed that heat treatment had a significant (P < 0.05) effect on the TPC, antioxidant activity and color. The samples treated at 120°C had higher TPC and antioxidant activity than the untreated samples. The color parameter L values of red curry paste increased when the sample was heated higher than 60°C, while color parameters a and b were not different for most of the heated samples.


Xs: 7.021748 Ys: 3.2776358 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant activity and phenolic acid composition in different parts of selected cultivars of mangoes in Thailand abstract: Total polyphenol contents, phenolic acid composition and antioxidant properties in peel, flesh and seed kernel of green mature (GM) and fully ripe (FR) mangoes of six cultivars (Khiew Sawoey, Nam Dokmai, Rad, Chok Anan, Fah Lan and Kaew Dum) were investigated. Results showed that all mango seed kernels contained highest content of total polyphenols, followed by those observed in peel and flesh. For GM and FR mango flesh, the highest amount of total polyphenols was found in Kaew Dum whereas Fah Lan showed the lowest amount. Mango seed kernel of all cultivars in FR stages exhibited the highest DPPH scavenging activity, ferric reducing antioxidant potential (FRAP) and H2O2 scavenging activity, followed by those observed in peel and flesh. Peel and flesh of all FR mango samples tended to possess higher antioxidant capacities compared to those of GM mangoes, while GM mango seed kernels showed higher antioxidant potentials over the ripe ones. For all mango samples, the correlation among DPPH, FRAP and H2O2 as well as their correlation with the total polyphenol content were highly correlated with positive correlation coefficients. Phenolic acid, as determined by high performance liquid chromatography, which found in all parts of mangoes was caffeic acid. Different types and contents of phenolic acids were found in all parts of each mango cultivar. The results indicated that mangoes, especially in peel and seed kernels, can be good sources of phenolic compounds with strong antioxidant.


Xs: 7.102713 Ys: 3.0801477 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Fruit quality and antioxidant capacity of six Thai mango cultivars abstract: Fruits of six Thai mango (Mangifera indica L.) cultivars (‘Okrong’ ‘Nuan Chan’ ‘Thongdum’ ‘Namdokmai No. 4’ ‘Namdokmai Si-Thong’ and ‘Yaigrum’) were analyzed for their quality characteristics and antioxidant capacity. Sucrose was the main sugar in the mango fruit. Carotenoids were higher in ‘Thongdum’ (15 mg/100 g dry weight; DW) than other cultivars. The total flavonoids and total phenolics were in the ranges 33–67 mg/100 g DW and 8–22 mg/100 g DW, respectively. The antioxidant capacity was in the range 23–68 mg/(±)-6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox) equivalents per⋅100 g DW and was positively correlated with the flavonoid and phenolic contents, suggesting that these compounds mainly contribute to the antioxidant activity of mango fruits. There were genotypic differences in the antioxidant contents. Thai mangoes have great potential as an antioxidant source.


Xs: 7.3173833 Ys: 2.9956846 Publish year: 2008 keyword: thai_antioxidant_rich_food source: Thai title: Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro abstract: Bitter gourd (Momordica charantia L.) has long been regarded as a food and medicinal plant. We investigated the antioxidant activity of the water extract of leaf, stem and fruit fractions by several in vitro systems of assay, namely DPPH radical-scavenging activity, hydroxyl radical-scavenging activity, β-carotene-linoleate bleaching assay, ferric reducing/antioxidant power (FRAP) assay and total antioxidant capacity. Total phenolic content was measured by Folin-Ciocalteu reagent. Identification of phenolic compounds was achieved using HPLC with the UV-diode array detection. The extracts of different fractions were found to have different levels of antioxidant activity in the systems tested. The leaf extract showed the highest value of antioxidant activity, based on DPPH radical-scavenging activity and ferric reducing power, while the green fruit extract showed the highest value of antioxidant activity, based on hydroxyl radical-scavenging activity, β-carotene-linoleate bleaching assay and total antioxidant capacity. The predominant phenolic compounds were gallic acid, followed by caffeic acid and catechin. The present study demonstrated that the water extract fractions of bitter gourd have different responses with different antioxidant methods. Total phenol content was shown to provide the highest association with FRAP assay in this present study (R(2)=0.948).
Copyright © 2008 Elsevier Ltd. All rights reserved.


Xs: 8.129602 Ys: 4.178384 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Applying nitrogen fertilizer increased anthocyanin in vegetative shoots but not in grain of purple rice genotypes abstract: Background:
Anthocyanin is a major antioxidant compound in purple rice, with properties that can protect against oxidative damage in some human diseases. This study was undertaken to determine if N fertilizer can enhance anthocyanin and antioxidant levels in four purple Thai rice genotypes.

Results:
The anthocyanin concentration and antioxidant capacity were increased in the shoots of N120 plants compared to plants without N. The leaves had higher anthocyanin concentration and antioxidant capacity than the stem + leaf sheath. Maximum shoot anthocyanin concentrations occurred at tillering and then declined by 87 to 94% at maturity. Antioxidant capacity was high at tillering and panicle initiation and declined by 26% in leaves and by 98% in the stem + leaf sheath at maturity. Unlike in the vegetative shoot, grain anthocyanin was not affected by the addition of N fertilizer. The response of grain antioxidant activity to N fertilizer was affected by genotype, increasing in KPY by 45% but decreasing in K19959 by 30% in N120 plants.

Conclusion:
Applying N fertilizer could be a promising way to improve the anti-oxidative properties in vegetative parts for use in rice-grass juice, cosmetics and other products, especially the young leaves which contained high values of anthocyanin as well as antioxidant activity. However, further field studies should be undertaken to optimize N utilization for anthocyanin and antioxidant content in purple rice genotypes.


Xs: 8.198824 Ys: 2.834063 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern Thailand abstract: Twenty-five wild edible mushrooms from Northeastern Thailand were analyzed for their antioxidant activities, proteins, sugars, β-glucan, and phenolic profiles. Results showed that T. clypeatus and V. volvacea exhibited the greatest scavenging activity (83.07 and 86.60%) and reductive power (9.79 and 8.42 g Fe(II)/kg, respectively). T. clypeatus recorded the highest content of (+)-catechin and naringenin (13.40 and 0.74 g/kg dw), with V. volvacea the highest amount of quercetin and quercetin-3-O-rutinoside (1.82 and 1.16 g/kg dw, respectively). Both T. clypeatus and V. volvacea also exhibited the greatest amounts of β-glucan (125.23 and 344.43 g/kg dw) and protein (343.30 and 452.20 g/kg dw, respectively) among the mushroom species evaluated. Results suggested that both T. clypeatus and V. volvacea were a good source of healthy compounds, namely β-glucan and flavonoids, and could be used to mitigate diseases involving free radicals.


Xs: 7.884234 Ys: 2.5452764 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Chemical composition and antioxidant activity of three species of Cornukaempferia in Thailand abstract: Chumroenphat T, Saensouk S, Saensouk P. 2021. Chemical composition and antioxidant activity of three species of Cornukaempferia in Thailand. Biodiversitas 22: 4036-4044. Genus Cornukaempferia (Zingiberaceae) were used as medicinal plants in Thailand. Cornukaempferia has never been reported the chemical compounds and antioxidant activity before. This study was designed to identify the chemical composition and antioxidant activities in root, rhizome, stem, and leaves of Cornukaempferia aurantiflora, C. larsenii, and C. longipetiolata. DPPH scavenging activity and Ferric reducing antioxidant power (FRAP) assays assessed the chemical composition and antioxidant activity. The results showed that total phenolic content (TPC) and total flavonoid content (TFC) found different plant parts obtained in this study were in the order of root>rhizomes>leaves> stems. The C. aurantiflora had a high TPC of 416.39 mg GAE/g dry weight, while individual phenolics, such as vanillic acid at 256.90 mg/g dry weight, showed high contents in the leaf part. For C. larsenii, TFC and individual flavonoids, such as catechin, have high 62.52 and 56.47 mg/100g dry weight values in the roots, respectively. The antioxidant activities in different species of different plant parts (DPPH: root>leaves > rhizomes > stems; FRAP: leaves >root> rhizomes > stems). The genus Cornukaempferia is a rich source of bioactive compounds and antioxidant activity. Therefore, the genus Cornukaempferia will be used as medicine and food to produce products with health benefits in the future.


Xs: 8.044378 Ys: 4.225534 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: The effect of germination on GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice abstract: The changes were studied in the GABA content (gamma aminobutyric acid), chemical composition, total phenolics content and antioxidant capacity from the germination process of Thai waxy paddy rice (RD6). The paddy rice was soaked to about 33% wet basis moisture content and then germinated in the cabinet incubator (28-30°C) for 0, 12, 24, 36, 48 and 60 h. Embryos were cut to determine the GABA content, and the germinated paddy rice was dried at 50°C using a tray dryer, dehusked and ground for analysis. It was found that the germination process significantly (p<0.05) increased GABA, dietary fiber, total phenolics content and antioxidant capacity, while the fat, protein, starch and amylose content trended to decrease slightly. There was little change in the early stage of germination and then a marked increase after 36 h. For the GABA content after soaking, it gradually increased from 80 to 220 mg/100 g embryo fresh weight from 12 to 60 h. Based on the results, germinated paddy rice can be considered as an alternative source of GABA and of dietary fiber content with high total phenolics content and high antioxidant capacity.


Xs: 7.3320684 Ys: 3.1249504 Publish year: 2008 keyword: thai_antioxidant_rich_food source: Thai title: Correlation of antioxidant activity and major isoflavonoid contents of the phytoestrogenrich Pueraria mirifica and Pueraria lobata tubers abstract: The antioxidant activity of wild Pueraria mirifica collected from 28 of the 76 provinces of Thailand and Pueraria lobata collected from China were assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. P. mirifica tuberous extracts showed weak antioxidant activity in comparison with alpha-tocopherol. Six plant samples exhibited stronger antioxidant activity than the mean value of the P. mirifica population. In addition, the mean value of the P. mirifica population indicated significantly lower antioxidant activity than P. lobata. The analysis of the antioxidant activity of isoflavonoids revealed that puerarin and daidzein exhibited the same level of antioxidant activity as alpha-tocopherol. The results showed convincingly that puerarin and daidzein in the plant tubers may play an important role in antioxidant activity. The correlation analysis between antioxidant activity and major isoflavonoid contents of plant tubers indicated a significant correlation only with puerarin and a significant lack of correlation with daidzin, daidzein and genistein.


Xs: 7.4907894 Ys: 2.138954 Publish year: 2024 keyword: thai_antioxidant_rich_food source: Thai title: Alpha-Glucosidase Inhibition, Antioxidant Activities, and Molecular Docking Study of Krom Luang Chumphon Khet Udomsak, a Thai Traditional Remedy abstract: Krom Luang Chumphon Khet Udomsak remedy (KKR) has traditionally been used as an alternative treatment, particularly for hyperglycemia; however, its therapeutic efficacy has not been scientifically validated. Thus, this study aims to investigate the potential inhibitory and antioxidant effects of α-glucosidase enzyme and characterize the chemical profile of KKR extracts using gas chromatography-mass spectrometry (GC-MS). The investigation highlights both KKR extracts as potent inhibitors of α-glucosidase, with the ethanolic extract of KKR (KKRE) displaying an IC50 value of 46.80 µg/mL and a noncompetitive mode of action. The combination of ethanolic and aqueous extracts of KKR (KKRE and KKRA, respectively) with acarbose exhibited a synergistic effect against the α-glucosidase. The KKRE extract displayed strong scavenging effects in the DPPH assay (IC50 156.3 µg/mL) and contained significant total phenolic (172.82 mg GAE/g extract) and flavonoid (77.41 mg QE/g extract) contents. The major component of KKRE is palmitic acid (15.67%). Molecular docking revealed that the major compounds interacted with key amino acid residues (ASP215, GLU277, HIS351, ASP352, and ARG442), which are crucial for inhibiting α-glucosidase. Notably, campesterin had a more significant influence on α-glucosidase than acarbose, with low binding energy. These findings underscore the significance of KKR in traditional medicine and suggest that it is promising treatment for diabetes mellitus. Further studies using animal model will provide valuable insights for advancing this research.


Xs: 7.505886 Ys: 2.9112284 Publish year: 2024 keyword: thai_antioxidant_rich_food source: Thai title: Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman abstract: Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS identified 99 components (Masaman) and 62 components (spicy basil leaf curry) such as quininic acid, hydroxycinnamic acid, luteolin, kaempferol, catechin, eugenol, betulinic acid, and gingerol. The cynaroside and luteolin-7-O-glucoside found in spicy basil leaf curry play a key role in antioxidant activities and were found at a significantly higher concentration than in Massaman curry. Phenolic and flavonoid compounds generally exhibit a bitter and astringent taste, but all the panelists scored both curries higher than 7 out of 9, confirming their acceptable flavor. Results suggest that the Massaman and spicy basil leaves contain various phytochemicals at different levels and may be further used as functional ingredients and nutraceutical products.


Xs: 7.6844745 Ys: 2.8325152 Publish year: 2008 keyword: thai_antioxidant_rich_food source: Thai title: Effects of nitrogen fertilization on the phenolic composition and antioxidant properties of basil (Ocimum basilicum L.) abstract: Cited By (since 1996):29, Export Date: 18 October 2014


Xs: 7.518079 Ys: 3.3752894 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cakes abstract: Proteins from Sacha inchi (SI) have been widely known for their health-benefiting properties. This study aimed to investigate the different protein isolates obtained from oil press-cakes of Thai and Peru SI. The protein content and protein recovery of Thai and Peru SI were estimated to be 93.27, 90.67%, and 49.15, 59.32%, respectively. The protein patterns of the Thai and Peru SI samples analyzed by SDS-PAGE showed glycoprotein as a major protein, with a molecular weight of 35 kDa. Both protein isolates (PI) showed water and oil holding capacities in the range of 2.97–3.09 g/g sample and 2.75–2.88 g/g sample, respectively. The emulsifying properties of the PI from Thai SI were higher than those of Peru (p < 0.05), while the foaming properties were not analogous to the emulsion properties. The Thai SI sample showed lower digestibility up to 120 min of in vitro digestion time than that of the Peru SI sample (p < 0.05). However, simulated in vitro pepsin digestion of Thai and Peru Si samples displayed hydrolyzed protein bands compared to trypsin digestion, which showed no protein patterns in both SI samples on a 4–20% gradient gel. These results suggest that the protein isolates from Thai and Peru SI exhibit marked variations in physical and techno-functional properties and have a high potential to be employed as plant-based protein additives for future non-animal-based protein-rich foods.


Xs: 7.8042593 Ys: 2.2398043 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant and Anti-Skin Aging Potential of Selected Thai Plants: In Vitro Evaluation and In Silico Target Prediction abstract: The skin is the largest organ that performs a variety of the body’s essential functions. Impairment of skin structure and functions during the aging process might severely impact our health and well-being. Extensive evidence suggests that reactive oxygen species play a fundamental role in skin aging through the activation of the related degradative enzymes. Here, the 16 Thai medicinal plant species were screened for their potential anti-skin aging properties. All extracts were investigated for total phenolic and flavonoid contents, antioxidant, anti-elastase, and anti-tyrosinase activities, as well as the binding ability of compounds with target enzymes by molecular docking. Among all the plants screened, the leaves of A. occidentale and G. zeylanicum exhibited strong antioxidants and inhibition against elastase and tyrosinase. Other potential plants include S. alata leaf and A. catechu fruit, with relatively high anti-elastase and anti-tyrosinase activities, respectively. These results are also consistent with docking studies of compounds derived from these plants. The inhibitory actions were found to be more highly positively correlated with phenolics than flavonoids. Taken together, our findings reveal some Thai plants, along with candidate compounds as natural sources of antioxidants and potent inhibitors of elastase and tyrosinase, could be developed as promising and effective agents for skin aging therapy.


Xs: 8.266042 Ys: 3.456212 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Natural Melanogenesis Inhibitor, Antioxidant, and Collagen Biosynthesis Stimulator of Phytochemicals in Rice Bran and Husk Extracts from Purple Glutinous Rice (Oryza sativa L. cv. Pieisu 1 CMU) for Cosmetic Application abstract: Oryza sativa L. cv. Pieisu 1 CMU (PES1CMU) has a high anthocyanin content in the colored bran and high phenolic content in the husk. Biologically active compounds in plants are available as dietary supplements and cosmetics. To expand the utilization of natural resources, PES1CMU will be a natural remedy for skin hyperpigmentation and aging. Cell-free tyrosinase inhibition and scavenging assays were used to screen all extracts, including PES1CMU-rice bran oil (RBO), PES1CMU-defatted rice bran (DFRB), and PES1CMU-husk (H). PES1CMU extracts were first examined in IBMX-stimulated B16 cells and H2O2-induced fibroblasts. The results exhibited that PES1CMU-DFRB was the most effective inhibitor of mushroom tyrosinase, intracellular melanin production (fold change of 1.11 ± 0.01), and tyrosinase activity (fold change of 1.22 ± 0.10) in IBMX-stimulated B16 cells. Particularly, PES1CMU-DFRB showed a comparable whitening effect to the standard arbutin with no significant difference (p > 0.05). Moreover, PES1CMU-DFRB and PES1CMU-H demonstrated strong scavenging activities. After accelerated cell aging caused by H2O2 exposure in fibroblasts, the levels of malondialdehyde production in all PES1CMU-treated fibroblasts were comparable with those of standard l-ascorbic acid (p > 0.05). Besides, PES1CMU-DFRB and PES1CMU-H treatment significantly inhibited collagen degradation against MMP-2 compared to l-ascorbic acid-treated cells (p > 0.05). PES1CMU rice-processing wastes (DFRB and H) could become potential natural sources for dermatocosmetic constituents in skin anti-aging and whitening products.