Xs: 6.844834 Ys: 2.5168617 Publish year: 2015 keyword: thai_antioxidant_rich_food source: Thai title: Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand abstract: Evidence from epidemiological studies has strongly suggested that diets rich in fruits and vegetables play a vital role in disease prevention. The aim of this study was to determine nutrient and antioxidant content for 15 varieties of indigenous vegetables and fruits collected from Southern Thailand. The data indicated that indigenous vegetables provided small to moderate amounts of macronutrients and minerals. The highest content of β-carotene was found in Indian lettuce (Lactuca indica; 3575.54μg/100g), whereas water dropwort (Oenanthe javanica; 7439.11μg/100g) had the highest lutein content. Ripe cashew apple (Anacardium occidentale; 178.34mg/100g) and Spanish joint fir (Gnetum gnemon; 109.43mg/100g) were excellent sources of vitamin C. Mon-pu (Glochidion perakense) and young cashew leaves (Anacardium occidentale) were rich sources of β-carotene, lutein, total polyphenol, especially gallic acid, and had relatively high ORAC and FRAP activities. In conclusion, Thai indigenous vegetables provide diverse natural bioactive compounds that may contribute health benefits to the consumer.
Copyright © 2014 Elsevier Ltd. All rights reserved.


Xs: 5.53048 Ys: -0.89777064 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant and antiaging effect of traditional Thai rejuvenation medicines in Caenorhabditis elegans abstract: Objective
This study explored the rejuvenation mechanisms of Thai polyherbal medicines using different approaches, including in vitro methods, as well as a well-defined nematode model, Caenorhabditis elegans.

Methods
THP-R-SR012 decoction was selected from 23 polyherbal medicines, based on metal-chelating and chain-breaking antioxidant capacities. The influences of this extract on the survival and some stress biomarkers of C. elegans under paraquat-induced oxidative stress were evaluated. Furthermore, lifespan analysis and levels of lipofuscin accumulation were examined in senescent nematodes. The phytochemical profile of THP-R-SR012 was analyzed.

Results
Supplementation with THP-R-SR012 decoction significantly increased the mean lifespan and reduced the oxidative damage to C. elegans under oxidative stress conditions. Further, THP-R-SR012 supplementation slightly influenced the lifespan and the level of lipofuscin accumulation during adulthood. Antioxidant-related phytochemical constituents of THP-R-SR012 decoction were rutin, naringenin, 3,4-dihydroxybenzoic acid, gallic acid, glycyrrhizic acid, demethoxycurcumin and 18α-glycyrrhetinic acid.

Conclusion
The antioxidant potential of THP-R-SR012 was due to its scavenging properties, its enhancement of antioxidant-related enzyme activities, and the presence of the antioxidant-related compound. These results support the traditional use of THP-R-SR012 decoction as a tonic for nourishing and strengthening the whole body.
Please cite this article as: Ruangchuay S, Wang QQ, Wang LY, Lin J, Wang YC, Zhong GH, Maneenoon K, Huang ZB, Chusri S. Antioxidant and antiaging effect of traditional Thai rejuvenation medicines in Caenorhabditis elegans. J Integr Med. 2021; Epub ahead of print.


Xs: 7.3297486 Ys: 3.0324426 Publish year: 2006 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant activity of northern and northeastern Thai foods containing indigenous vegetables abstract: Antioxidant capacities were demonstrated between 13.25-86.00 mg vitamin C equivalent (VCE) per 100 g in 10 Northern foods and 4.63-176.71 mg VCE per 100 g in 10 Northeastern foods. The food that possessed the greatest antioxidant capacity was Sup ma khuea pro, and can be displayed from high to low as Kaeng phak seing da > Kaeng dok sa lae > Kaeng hed la ngok > Kaeng phak huan > Kaeng kae > Sup phak sa meg > Kaeng ka noon on > Kaeng dok ma rum> Kaeng pum > Kaeng naw mai bai ya nang> Lap tao > Sa yod ma kham > Kaeng sai bua > Kaeng phak seil > Kaeng om gai > Kaeng phak wan ban >Kaeng yhuak kluai > Kaeng dok phak plang > Pon pla krua ma noi. Total phenolic content in 100 g of Northern and Northeastern foods ranged from 48.42-225.70 and 15.63-157.62 mg gallic acid equivalent, respectively. Content of protein, fat, total dietary fiber and energy in 100 g were as follows; in Northern foods they ranged from 3.33-13.12, 0.55-3.02, 1.20-4.70 g and 24.67-96.65 Kcal, respectively. In Northeastern foods, protein, fat, total dietary fiber and energy varied from 1.69-5.05, 0.16-1.14, 0.90-3.50 g/100 g and 12.24-64.73 Kcal/100 g, respectively. Nutritionally, all 20 selected foods can be considered as low in fat and energy level.


Xs: 8.268229 Ys: 3.8465762 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant and anti-inflammatory activities of gamma-oryzanol rich extracts from Thai purple rice bran abstract: This study investigated the antioxidant and anti-inflammatory activities of -oryzanol rich extracts from Thai glutinous purple rice bran. Five purple rice bran samples, PAH E-KAW, GAM PEUAK, NIAW DAM, GAM THOR and GAM BOUNG were obtained from local glutinous cultivars in Northern Thailand. The -oryzanol rich extracts were prepared by soxhlet extraction and semi-purified by column chromatography. The extracts contained -oryzanol in the range of 1.23 to 9.14% w/w. The extracts containing more than 5% w/w of -oryzanol (PAH E-KAW, GAM THOR and GAM BOUNG) were selected for investigation of antioxidant and anti-inflammatory activities; and first standardized by adding the equivalent amount of each extract to give 10% w/v -oryzanol. All of extracts exerted moderate ABTS + and superoxide anion scavenging activity. GAM BOUNG exhibited the highest ABTS + scavenging activity with VCEAC value of 201.3  1.84 mg L-ascorbic acid/ gram extract, TEAC value of 267.2  2.96 mg Trolox/ gram extract and QEAC value of 137.4  3.41 mg Quercetin/ gram extract followed by PAH E-KAW and GAM THOR, respectively. GAM BOUNG also showed the highest activity on superoxide anion scavenging at IC 50 = 12.56  0.13 g/ml followed by GAM THOR and PAH E-KAW. Furthermore, GAM BOUNG exhibited a strong inhibition effect on linoleic acid peroxidation (IC 50 = 36.79  2.97 g/ml). Additionally, all of the extracts showed a strong anti-inflammatory activity through inhibitory effect on nitric oxide (NO) production in combined LPS-IFN--activated RAW 264.7 murine macrophage cells. GAM BOUNG exhibited the highest inhibitory effects on NO production (IC 50 = 29.32  2.21 g/ml), without exerting cytotoxicity followed by GAM THOR and PAH E-KAW. These results indicate that -oryzanol rich extracts from Thai glutinous purple rice bran are acting as a lipophilic radical scavenger better than a hydrophilic radical scavenger. Moreover, these extracts exert a potent anti-inflammatory activity.


Xs: 7.0961123 Ys: 3.1399171 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Foods from banana inflorescences and their antioxidant properties: An exploratory case in Thailand abstract: This study aimed to categorize Thai foods made from banana inflorescences and determine their antioxidant properties. An extensive literature review as well as a field survey with unstructured in-depth interviews were conducted to explore the consumption of banana inflorescences as foods. Antioxidant properties were assessed by total phenolic compounds, FRAP and DPPH assays. Thai foods made from banana inflorescences may be classified into 6 groups namely 1) fresh or side dishes 2) salads 3) soups and curries 4) deep fried dishes 5) stir fired dishes and 6) commercially processed banana inflorescence products. Antioxidant properties of the selected 16 banana inflorescence food recipes varied depending on their types. Fried recipes such as crispy fried and stir-fried banana inflorescences are among the dishes that exhibited high antioxidant properties. In contrast, some salads, steamed recipes, and banana inflorescence herbal tea showed the least antioxidant properties. This study reported the antioxidant properties of banana inflorescences in the form of real foods which could represent the real antioxidant capacity of consuming banana inflorescence as foods. As banana is cultivated worldwide, the findings in this study could help in promoting the consumption of banana inflorescence byproduct as foods.


Xs: 7.3399205 Ys: 3.598859 Publish year: 2009 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing abstract: Asian foods were studied for antioxidant capacity, total phenolics, and nutritional value. Varieties of commonly consumed foods were selected for the present study. They are chicken curry, spicy stir-fried pork, spicy sausage, curry dip, sate sauce (peanut sauce), and a dessert from black glutinous rice. The foods were packed in retort pouches and sterilized to understand the effect of heat on natural antioxidants to scavenge peroxyl radicals (ORAC assay) and DPPH radicals. One hundred grams of examined foods exhibited antioxidant capacity and total phenolic content ranging from 154.15 to 1499.63 μmole trolox equivalent from 7.46 to 40.16 mg vitamin C equivalent (VCE) and from 14.53 to 145.93 mg gallic acid equivalent, respectively. The top three highest foods in antioxidant capacity were Mu phat phrik khing (40.16 mgVCE/100g), Khua kling mu (31.38 mgVCE/100g) and Nam phrik ong (23.54 mgVCE/100g). The results showed that natural antioxidants retained their activity after thermal processing. Total phenolic content have a positive high correlation (r2 = 0.90) with antioxidant capacity. The determined content of protein, fat, total dietary fiber and energy ranged 1.97-22.74, 2.28-24.97, 1.72-6.77 g/100 g and 125-342 Kcal/100 g, respectively.


Xs: 6.554085 Ys: 3.0449395 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand abstract: Legumes and pulses are nutrient-dense foods providing a good source of protein, complex carbohydrates, fiber, vitamins, minerals, and bioactive compounds. To breed a new lineage of beans with specific nutritional and health beneficial purposes, more information on original lineage beans must be obtained. However, data concerning the nutritive compositions, total phenolic contents (TPCs), and health benefits regarding the antioxidant potentials of some original lineage beans in Thailand remain scarce, causing difficulty in decisional selection to breed a new lineage. Thus, this study aimed to examine the nutritional values (proximate compositions, vitamins, and minerals), TPCs, and antioxidant activities of ten original lineage bean cultivars in Glycine, Phaseolus, and Vigna genera from Genebank, Department of Agriculture (DOA), Thailand. The results indicated that beans in the Glycine genus potentially provided higher energy, protein, fat, and calcium contents than other genera, while the Phaseolus genus tended to provide higher carbohydrate and dietary fiber. Specifically, lima bean cultivar ‘38’ exhibited high vitamin B1, and red kidney bean cultivar ‘112’ exhibited high potassium content. Beans in the Vigna genus exhibited high TPCs and antioxidant activities. However, their nutritional compositions were markedly varied. The results of this work could support bean consumption as a feasible alternative diet and be used as a reference for future bean breeding (within the same genera) of a new lineage with particular nutritional requirements and health potentials.


Xs: 7.2846165 Ys: 2.7139246 Publish year: 2008 keyword: thai_antioxidant_rich_food source: Thai title: Relationship between antioxidant properties and chemical composition of some Thai plants abstract: Plants, which are rich in phenolic components, are of interest as sources of natural antioxidants. However, the biosynthesis of secondary metabolites is not well understood, and many plant components can act as antioxidants, so whole extracts from a wide range of plants need to be examined. To gain further knowledge in this area, the antioxidant activity and composition of organic solvent extracts from 28 Thai plants were investigated. A wide range of analytical parameters were studied including yield, phenolic compounds, flavonoids, moisture, ash, protein, fat, carbohydrate, dietary fiber, calcium, iron and vitamin C, and the data were analyzed by partial least square (PLS) regression analysis and principal component analysis (PCA) to allow correlation of the parameters and classification of the plants. The carbohydrate content was strongly associated with yield of extract. Antioxidant activity correlated well with phenolic and flavonoid contents, whereas the total phenolic compounds correlated weakly with other components except flavonoid content. In addition, fat and energy were useful parameters to distinguish seeds from other plant parts. These results provide useful data about the studied relationships and chemical patterns in plant tissues.


Xs: 7.1130867 Ys: 2.9473183 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant properties and bioactive constituents of some rare exotic Thai fruits and comparison with conventional fruits: In vitro and in vivo studies abstract: The aim of this research was to investigate the bioactivity of durian, snake fruit and mangosteen, rare exotic Thai fruits. These fruits were compared among them and with conventional fruits: durian with mango and avocado, and snake fruit with mangosteen and kiwifruit in order to find the preferable diet for human consumption. The contents of polyphenols, flavonoids, flavanols, tannins, anthocyanins, ascorbic acid and carotenoids, and the level of antioxidant potential by ABTS, DPPH, FRAP and CUPRAC in different extracts (methanol, water, acetone, and hexane) were determined. The presence of polyphenols (flavonoids and phenolic acids) in the investigated samples was characterized by Fourier transform infrared (FT-IR) spectroscopy and three-dimensional fluorimetry (3D-FL).The in vivo studies were carried out on 25 male Wistar rats, divided into 5 diet groups, each of 5. During 30 days of the experiment the rats of all 5 groups were fed basal diet (BD), which included wheat starch, casein, soybean oil, vitamin and mineral mixtures. The rats of the Control group were fed only the BD. The BD of the other 4 groups was supplemented with 1% of nonoxidized cholesterol (NOC) (Chol group), 1% of NOC in each group and 5% of lyophilized fruits: durian (Chol/Durian), snake fruit (Chol/Snake), mangosteen (Chol/Mangosteen). After the experiment diets supplemented with exotic fruits significantly hindered the rise in plasma lipids and hindered the decrease in the plasma antioxidant activity. In conclusion, the contents of bioactive compounds and the antioxidant potential are relatively high in the studied fruits and varied among them depending on the extraction procedure. FT-IR and 3D-FL can be used as additional tools for identification and comparison of bioactive compounds. Supplementation of diets with exotic fruits positively affects plasma lipid profile and antioxidant activity in rats fed cholesterol-containing diets.


Xs: 2.4742944 Ys: 2.423388 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Postprandial Glycemia, Insulinemia, and Antioxidant Status in Healthy Subjects after Ingestion of Bread made from Anthocyanin-Rich Riceberry Rice abstract: Riceberry rice, a gluten-free grain, contains many nutrient components, including carbohydrates, proteins, certain fatty acids, and micronutrients, as well as bioactive non-nutrient compounds, such as polyphenolic compounds. This study aimed to evaluate the effect of bread made from anthocyanin-rich Riceberry rice on the postprandial glycemic response, glucagon-like peptide-1 (GLP-1), antioxidant status, and subjective ratings of appetite. In the crossover design, 16 healthy participants (six men and 10 women) completed four sessions involving blood collection in the fasting state and at 30, 60, 90, 120, 150, and 180 min after food consumption (50 g of available carbohydrate) in a randomized order: 1) glucose solution, 2) wheat bread (WB), 3) Riceberry rice bread (RRB), and 4) Hom Mali bread (HMB). Consumption of RRB resulted in significantly lower postprandial plasma glucose concentration at 30 and 60 min when compared to HMB. No difference in postprandial glucose concentration between RRB and WB was observed. In addition, postprandial plasma insulin showed a significant decrease in the group which received RRB at 15 and 60 min, as compared to HMB. In comparison with 50 g of glucose, as a reference, the glycemic index (GI) of RRB, WB, and HMB was 69.3 ± 4.4, 77.8 ± 4.6, and 130.6 ± 7.9, respectively. Interestingly, the ferric-reducing ability of plasma (FRAP) level was shown to significantly increase after consumption of RRB. In the meantime, a significant decrease in the postprandial FRAP level was also observed following an intake of WB and HMB. All breads caused increases in the postprandial plasma protein thiol group and had similar effects on hunger, fullness, desire to eat, and satiety ratings. However, consumption of RBB, WB, and HMB did not change plasma GLP-1 and malondialdehyde (MDA) levels when compared to the baseline. The findings suggest that anthocyanin-rich Riceberry rice can be a natural ingredient for gluten-free bread which reduced glycemic response together with improvement of antioxidant status in healthy subjects.


Xs: 7.082475 Ys: 2.7840002 Publish year: 2013 keyword: thai_antioxidant_rich_food source: Thai title: Nutrients and bioactive compounds of Thai indigenous fruits abstract: This study determined the nutritional potential of Thai indigenous fruits in terms of nutrients, bioactive compounds, and antioxidant activities. Three indigenous fruits were collected at two conservation areas in Kanchanaburi province, Thailand. The results showed that Phyllanthus emblica L. exhibited the highest levels of vitamin C (575±452mg/100g), total phenolics (TP) (3703±1244mGAE/100g), and antioxidant activities, as measured by DPPH, FRAP and ORAC assays. Compared to the other two fruits, Antidesma velutinosum Blume contained higher levels of most nutrients and dietary fibre (15.6±5.9g/100g), as well as carotenoids (335±98μg/100g) and phytosterols (22.1±3.9mg/100g). Spondias pinnata (L.f.) Kurz was high in total phenolics (3178±887mGAE/100g) and antioxidant activity. Moreover, high correlations were found between TP and antioxidant activities (r>0.9). These Thai indigenous fruits are potentially good sources of nutrients, bioactive compounds, and antioxidant activities. Conservation and utilisation should be promoted for food security and consumption as part of a healthy diet.


Xs: 8.093761 Ys: 2.8965158 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Antibacterial, antioxidant properties and bioactive compounds of thai cultivated mushroom extracts against food-borne bacterial strains abstract: A fine-dried edible mushroom was extracted and investigated for its antibacterial activity against food-borne pathogenic bacteria, i.e. Bacillus cereus, Enterobacter aerogenes, Escherichia coli, Micrococcus luteus, Proteus vulgaris, Salmonella typhimurium and Staphylococcus aureus. The extracts of Flammulina velutipes, Ganoderma lucidum, Pleurotus ostreatus and Pleurotus pulmonarius inhibited both Gram-positive and Gram-negative bacteria. Water extract of Pleurotus pulmonarius significantly inhibited the growth of Gram-positive, i.e. Bacillus cereus and Micrococcus luteus (15 mm), while Gram-negative, i.e. Escherichia coli and Salmonella typhimurium resisted to most extracts. Only water extract from Pleurotus pulmonarius showed antibacterial activity against all tested bacteria. The minimum inhibitory concentrations (MICs) of Bacillus cereus had the lowest MIC range (1.25-5.00 mg/ml), whereas those of Salmonella typhimurium had the highest MICs (12.5-22.5 mg/ml) in Flammulina velutipes in ethylacetate extract, Ganoderma lucidum in methanol extract, Pleurotus ostreatus in ethylacetate extract and Pleurotus pulmonarius in water extract. Mushroom crude extracts were investigated for antioxidant capacity using the ABTS system. Results showed an effective antioxidant activity against ABTS radicals (91-94 %) and vitamin E derivatives (97 %), respectively. The IC50 values of Ganoderma lucidum, Pleurotus pulmonarius and Flammulina velutipes were 2.81 ± 0.02 mg/ml to 10.57 ± 0.27 mg/ml. Ganoderma lucidum exhibited maximum antioxidant potential as compared to Pleurotus pulmonarius and Flammulina velutipes, respectively. Positive correlations were found between total phenolic content in the mushroom extracts and their antioxidant activities. Water-extracted bioactive compounds produced by Pleurotus pulmonarius were characterized and identified on the basis of ¹H-NMR as a polysaccharide. The study reveals that cultivated mushroom extracts have higher free radical scavenging potential with high levels of antioxidant compounds. These compounds showed broad-spectrum activity, were non-toxic, and might be applicable for human use. Results suggest that cultivated mushrooms may have potential as natural antibacterial and antioxidant properties and could be used as potential natural source for the development of nutraceuticals.


Xs: 7.281322 Ys: 2.346009 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Phytochemicals and In Vitro Bioactivities of Aqueous Ethanolic Extracts from Common Vegetables in Thai Food abstract: Non-communicable diseases (NCDs) are the leading global cause of death. The World Health Organization (WHO) has endorsed the consumption of fruits and vegetables because they are rich in phytochemicals that sustainably ameliorate the occurrence of NCDs. Thai food contains many spices and vegetables with recognized health benefits. Quality control of plant samples encountered a bottleneck in the field and comparative studies of plant control origins including species or cultivar identification, growing area and appropriate harvesting time are limited. To address this issue, all plant samples used in this study were cultivated and controlled by the Department of Agriculture, Ministry of Agriculture and Cooperatives, Thailand. The samples were phytochemically screened and determined their health-promoting bioactivities via antioxidant activities and inhibition of NCD-related enzymes including lipase (obesity), α-amylase and α-glucosidase (diabetes), angiotensin-converting enzyme (hypertension), as well as acetylcholinesterase, butyrylcholinesterase and β-secretase (Alzheimer’s disease). The non-enzymatic reaction toward glycation was also evaluated. The results showed that Senegalia pennata subsp. insuavis (Lace) Maslin, Seigler & Ebinger, Citrus hystrix DC. and Solanum melongena ‘Kermit’ extracts exhibited high antioxidant activities. Moreover, Citrus hystrix DC. extract was a potent inhibitor against lipase, angiotensin-converting enzyme and butyrylcholinesterase, while Coriandrum sativum L. and Psophocarpus tetragonolobus (L.) DC. were potent anti-diabetic agents and Senegalia pennata subsp. insuavis (Lace) Maslin, and Seigler & Ebinger was a potent anti-glycation agent. Our data provide a comparative analysis of ten vegetables to encourage healthy food consumption and development to control NCDs in Thailand in the future.


Xs: 7.535695 Ys: 2.366058 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant, anticancer, and cytotoxic effects of Thai traditional herbal preparations consumed as rejuvenators abstract: The present study was undertaken to investigate the antioxidant, anticancer, and cytotoxic properties of 18 ethanol extracts of the plant-based preparations described in Thai Pharmaceutical Textbook and locally used as rejuvenators. ‘Tri-Su-Ra-Phon’, ‘Tri-Sa-Mo’, ‘Jatu-Pha-La-Ti-Ga’, and ‘Nava-Kot’ extracts had much higher antioxidant activities than those of standard trolox and ascorbic acid. The percentage inhibitions, using 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)methods, of these extracts were found to be approximately 73.33 ± 6.01–93.50 ± 0.30% and 73.71 ± 2.77–101.86 ± 0.54%, respectively. ‘Tri-Su-Ra-Phon’ extract presented the highest phenolic and flavonoid contents of 1373.40 mg gallic acid equivalent/g of extract and 4290.60 mg catechin equivalent/g of extract, respectively. Moreover, ‘Jatu-Pha-La-Ti-Ga’, ‘Tri-Sa-Mo’, and ‘Tri-Su-Ra-Phon’ exhibited significant anticancer activity against human breast cancer cell lines with selectivity indexes of 3–12. Based on this information, it could be concluded that ‘Jatu-Pha-La-Ti-Ga’, ‘Tri-Sa-Mo’, and ‘Tri-Su-Ra-Phon’ have great potential to be used in the development of functional beverages that are currently in demand for health benefits.


Xs: 7.449329 Ys: 2.9218202 Publish year: 2024 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries abstract: All living organisms undergo molecular damage by free radical products. Disrupting the balance between antioxidants and free radicals leads to greater risks of diabetes, hypertension, stroke, and cancer. Consumption of curries containing various herbs and spices provides antioxidant and anti-inflammatory benefits which promote health. The antioxidant and nitric oxide (NO) inhibitory properties of six popular Thai curries, including green curry (G), Panang curry (P), Massaman curry (M), spicy basil leaf curry (SB), southern sour curry (SS), and southern spicy yellow curry (SY) were determined. All six curries contained phenolic and flavonoid compounds and provided antioxidant activity based on electron transfer and hydrogen atom donor properties, as well as having the ability to reduce oxidized metal. The highest antioxidant value was found in SB, followed by M, SS, and SY. The replacement of sugar with dried stevia powder at 50% (Re) improved antioxidant activity. The ORAC assay provided five times higher results than DPPH, ABTS, and FRAP. Extracts of all curries at 1 mg/mL on the macrophage cell line RAW 264.7 showed no cytotoxicity. The highest NO inhibition was found in SB (p < 0.05). All curry extracts contained quercetin, kaempferol, luteolin, and apigenin. The six selected popular Thai curries had antioxidant and anti-inflammatory health benefits. Nutraceuticals, functional foods, and the ingredients of each raw material and curry powder should be further investigated.


Xs: 6.935251 Ys: 3.1204631 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand abstract: Fabaceae is the third largest family containing great variation among populations. However, previous studies mainly focus on single species, and phytochemicals at population level have never been reported. This work aims to complete this knowledge with 50 populations from throughout Thailand by (1) determining total phenolic (TPC), flavonoid (TFC), and anthocyanin (TAC) contents; and (2) investigating in vitro and cellular antioxidant potentials. Phytochemicals of 50 populations from different localities are differed, illustrating high heterogeneity occurring in polyphenols accumulations. Vigna unguiculata subsp. sesquipedalis populations showed low variability in TPC ranging from 628.3 to 717.3 mg/100 g DW gallic acid equivalent, whereas the high variability found in TFC and TAC range from 786.9 to 1536.1 mg/100 g DW quercetin equivalent, and 13.4 to 41.6 mg/100 g DW cyanidin equivalent. Red cultivar population #16 had the greatest TAC, but surprisingly the cream cultivars were relatively high in anthocyanins. HPLC quantification of genistein and daidzein showed great variations among populations. In vitro antioxidant results indicated that antioxidant capacity mediated by electron transfer. Cellular antioxidants ranged from 59.7% to 87.9% of ROS/RNS in yeast model. This study investigated at the population level contributing to better and frontier knowledge for nutraceutical/phytopharmaceutical sectors to seek potential raw plant material.


Xs: 8.171369 Ys: 3.9889505 Publish year: 2015 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant activities and cytotoxicity of thai pigmented rice abstract: Objective: This research quantified the phytochemical profile, antioxidant activities and cytotoxicity of Thai pigmented rice. Methods: Acidified ethanol extracts from seeds of twelve Thai pigmented rice cultivars (six black and six red rice) were investigated for their content of bioactive compounds (phenolics, anthocyanins, and procyanidins), antioxidant activities (ferric reducing antioxidant power; FRAP, DPPH radical scavenging activity; DPPH, and inhibition of lipid peroxidation; TBARS), and cytotoxicity on human promyelocytic leukemia (HL-60) cells. Results: Black rice cultivars (0.05–0.54 mg GAE/ml extract) and red rice cultivars showed total phenolic content (0.21–0.99 mg GAE/ml extract). The predominant phenolic pigments were anthocyanins (1.51±1.70 mg C3G/l extract) for black rice and procyanidins (0.35±0.23 mg EPE/ml) for red rice. Antioxidant activity ranged within 0.06–1.36 mg AAE/ml for FRAP, IC500.10–1.12 mg/ml for DPPH and 7.57–40.48 % for TBARS. Red rice tended to exhibit higher antioxidant activities than black rice in the FRAP assay, but there were no significant differences between the rich colors in the DPPH and TBARS assays. Pigmented rice extracts containing the highest total phenolic content were selected to assess their cytotoxicity on human promyelocytic leukemia (HL-60) cells. Black rice showed higher cytotoxicity, corresponding with the lower IC50 Conclusion: The results revealed that Thai pigmented rice is a natural antioxidant source with potential for use as an active ingredient in cosmetics, functional food and pharmaceuticals. © 2015, International Journal of Pharmacy and Pharmaceutical Science. All right resurved.


Xs: 7.8479743 Ys: 3.2099087 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill abstract: a b s t r a c t Chemical composition and antioxidative activities of some Thai traditional fermented shrimp and krill products including Jaloo, Koong-Som and Kapi were studied. All products did not contain myosin heavy chain or actin, but contained a large amount of small peptides. Kapi had the highest protein content, whereas carbohydrate content varied with products. Water-soluble fraction from all products possessed DPPH and ABTS radical-scavenging activity, as well as ferric reducing antioxidant power (FRAP) in a con-centration-dependent manner. At the same concentration tested, the water-soluble fraction from Kapi exhibited the highest antioxidative activity. Soluble fraction of all products showed high stability over a wide pH range (2–11) and was stable after heating at 40–100 °C for 15–60 min. Fractions from all prod-ucts heated at 100 °C had increases in FRAP, suggesting the enhancement of antioxidant activity. There-fore, fermented shrimp and krill products could be used as a potential source of nutrients and natural antioxidants.


Xs: 8.052059 Ys: 3.940467 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant Activities and Characterization of Polyphenols from Selected Northern Thai Rice Husks: Relation with Seed Attributes abstract: Rice production generates a significant amount of agricultural waste. This study aimed to give results related to the existence of antioxidant phenols in agricultural waste of selected Northern Thai rice varieties. The antioxidant activities, contents of total flavonoids and phenolic compounds in the ethanolic rice husk extract were evaluated. The highest antioxidant activities were found in the variety PES1CMU, with 2,2ʹ-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid and 2,2-diphenyl-1-picrylhydrazyl as 679.66 and 4.16 mmol/(L· g) trolox equivalent, respectively, ferric reducing antioxidant power as 0.87 mmol/(L· g) Fe 2+ , total phenolic content as 29.90 mmol/(L· g) gallic acid and total flavonoid content as 12.16 mg/g catechin equivalent. Polyphenol compounds were identified mainly by standard polyphenols using the liquid chromatography mass spectrometry, with the highest contents of phytic acid, o-coumaric acid, naringin and kaempferol. The non-glutenous and wetland ecotypes of rice husk samples were the richest in antioxidant activities and polyphenol contents characterized by using principal component analysis. The glutenous rice husk contained higher antioxidant activities than the rest. Interestingly, quercetin is a significant phenolic compound that positively correlated with the overall antioxidant activities of rice husk. This finding will be relevant for future application of rice husk antioxidant components in the production of functional ingredients as well as for the food and pharmaceutical industries.


Xs: 7.2981076 Ys: 2.4597213 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Influence of Plant Origins and Seasonal Variations on Nutritive Values, Phenolics and Antioxidant Activities of Adenia viridiflora Craib., an Endangered Species from Thailand abstract: Adenia viridiflora Craib. is an indigenous plant found in Thailand, Cambodia and Vietnam that has become threatened owing to lack of knowledge about its agricultural management. This plant is now rare in the wild and was registered in the Plant Genetic Conservation Project under the initiation of Her Royal Highness Princess Maha Chakri Sirindhorn (RSPG) to promote sustainable conservation and optimally beneficial utilization. A. viridiflora has a long history of utilization as a nutrient-rich source with medicinal properties but scientific evidence of the veracity of these claims is limited. Here, the nutritional compositions, phenolic contents and antioxidant activities of different plant parts (young shoots and old leaves) of A. viridiflora were investigated using plants collected from four areas of Thailand as Kamphaeng Phet (KP), Muang Nakhon Ratchasima (MN), Pakchong Nakhon Ratchasima (PN) and Uthai Thani (UT) at different harvesting periods (March-April, May–June and July–August). Results indicated that young shoots provided higher energy, protein, fat, dietary fiber, phosphorus, sodium, and zinc than old leaves. By contrast, nutrients such as total sugar, vitamin C, carotenoids, potassium, calcium, magnesium, and iron contents were higher in old leaves that also exhibited higher phenolic contents and most antioxidant activities than young shoots. Generally, most nutrients, phenolic contents, and antioxidant activities exhibited no clear trend among different plant origins. The harvesting period of July–August provided a suitable climate for biosynthesis of most nutrients, while high phenolics were mainly found in samples harvested in March–April. No clear trend was observed in the prevalence of antioxidant activities that varied according to assay techniques.


Xs: 7.208794 Ys: 2.4210875 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Evaluation of Antidiabetic, Antioxidant and Other Phytochemical Properties of Thai Fruits, Vegetables and Some Local Food Plants abstract: Antidiabetic, antioxidant, anti-acetylcholinesterase and prebiotic activities, total phenolics and flavonoids of 33 crude ethanolic extracts of Thai local fruits, vegetables and some local food plants were determined. Mangosteen (Garcinia mangostana) fruit peel and Indian gooseberry (Phyllanthus emblica) fruit extracts had highest antioxidant activity. Bamboo grass (Tiliacora triandra) leaf extract had strongest α-amylase inhibitory activity (78.28 % inhibition), while mulberry (Morus alba) fruit extract had strongest α-glucosidase inhibitory activity (59.63 % inhibition). Star cactus (Aloe vera) leaf pulp extract had strongest anti-acetylcholinesteraseVactivity (31.55 % inhibition). Indian gooseberry fruit and mangosteen fruit peel extracts had highest content of total phenolics and flavonoids, respectively. The extract with highest indigestible polysaccharide content was the extract of mangosteen fruit peels (188.62 mg/g extract), while those with relatively high indigestible polysaccharides were the extracts of pineapple fruits (Ananas comosus), lotus seeds (Nelumbo nucifera), black rice grains (Oryza sativa) and pisang mas banana fruits (Musa sapientum). Based on these properties, 5 plant extracts were selected to study for their prebiotic effect on growth and fermentation of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus in yogurt at 42 °C. Addition of lotus seed extract resulted in highest proliferation of these bacteria with 2.24 logCFU/g increase of total lactic acid bacterial counts in yogurt after 24 h fermentation, while addition of black rice grain, pisang mas banana fruit and pineapple fruit extracts caused good growth of these bacteria with 2.12 - 2.19 logCFU/g increase of total counts.


Xs: 7.524274 Ys: 3.2933755 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Lipophilic and hydrophilic antioxidant capacities of vegetables, herbs and spices in eighteen traditional thai dishes abstract: A selection of 18 local dishes commonly consumed in four regions of Thailand and 42 types of vegetables as their ingredients were analyzed for their total antioxidant capacity (TAC) and total phenolic content (TPC). The TAC was calculated by combining the hydrophilic oxygen radical absorbance capacity (H-ORAC) and the lipophilic oxygen radical absorbance capacity (L-ORAC). The H-ORAC values of all vegetables ranged from 2.87 to 607.17 μmol Trolox equivalents (TE) per gram, whereas the L-ORAC values ranged from 0.17 to 262.02 μmol TE.g-1. The TAC values paralleled the H-ORAC values in most vegetables because H-ORAC makes up more than 90% of TAC. All of the vegetables analyzed contained total phenolic contents ranging from 0.29 to 10.03 mg gallic acid equivalent per gram of fresh weight (GAE.g-1). The H-ORAC, L-ORAC and TPC of all dishes showed wide ranges, from 9.82 to 44.37 μmol TE.g-1, from 0.41 to 4.85 μmol TE.g-1 and from 0.56 to 2.22 mg GAE.g-1, respectively. To make an overall evaluation, the TAC and TPC consumed per serving size must be considered. The TAC and TPC of all dishes per serving ranged from 901 to 7,237 μmol TE and from 49 to 326 mg GAE, respectively. Fifty percent of the studied dishes were found to contain a TAC level greater than 3,000 μmol TE per serving. This means that a single food item of these dishes could achieve the recommended daily allowance of antioxidants currently recommended by the United States Department of Agriculture at 3,000 to 5,000 μmol TE.


Xs: 8.165815 Ys: 4.010927 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice abstract: Four fractions, namely, rice bran, rice husk, brown rice and milled rice of a Thai rice variety (Khao Dawk Mali 105), collected from three different growth sites, were analysed to determine phenolic acid composition, γ-oryzanol and tocopherols content and their antioxidant capacity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing ability power (FRAP) assays. The bran and husk fractions showed higher values of antioxidant activity based on the DPPH and FRAP assays, compared to the other fractions. In addition, the bran fraction had the highest γ-oryzanol and tocopherols content. On the other hand, the husk fraction showed a greater phenolic acids concentration than the other fractions. The three major phenolic acids found in all fractions, despite different growth sites, were ferulic, vanillic and p-coumaric acids. Ferulic acid was most evident in the bran, whereas vanillic and p-coumaric acids were mostly found in the husk. Significant differences (p < 0.05) in the antioxidant capacities of each fraction depended on the growth sites and antioxidant components. We propose that variation in phenolic acid content could be affected by the growth sites. This study demonstrates that rice bran and husk can be considered as valuable sources of bioactive components with high antioxidant properties.


Xs: 7.7000585 Ys: 3.7891378 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Anthocyanin profile and its antioxidant activity of widely used fruits, vegetables, and flowers in Thailand abstract: ABSTRACT
Objective: Anthocyanins are the water-soluble pigments most commonly present in flowers, fruits, and vegetables. Anthocyanins have been reported for is antioxidant, anti-inflammatory, antibacterial properties, and other health benefits in human. This study was performed to extract and determine the anthocyanin and to access the antioxidant properties of the most commonly used fruits, vegetables, and flowers in Thailand.
Methods: Extraction of anthocyanin and its aglycones from the selected samples and determination of anthocyanin and anthocyanidins using reversedphase high-performance liquid chromatography analysis. Determination of total antioxidant ability using 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, 1, 1-diphenyl-2-picryl-hydrazil, and Ferric reducing antioxidant power assay.
Results: Maximum distribution of tested anthocyanin and anthocyanidin contents was observed in the extracts of Jambolan plum, Ceylon spinach, purple sweet potato, purple lettuce (PLe) followed by common plum (CP) and red dragon fruit. The extracts of ma-kiang, purple eggplant (PE), red grape, and PLE showed the maximum amount of cyanidin 3-glucoside, delphinidin 3-glucoside, peonidin 3-glucoside, and malvidin 3-glucoside,
respectively. Likewise, the maximum concentration of cyanidin, delphinidin, peonidin, and malvidin was found in common plum, red khae, red cabbage (RC), and PLe, respectively. Ma-kiang extract exhibited the maximum antioxidant activity followed by RC, CP, and PE extract compared to the other extracts.
Conclusion: The present study primarily profiled the anthocyanin content of selected fruits, vegetables, and flowers. Among the tested samples, makiang extract showed the high cyanidin 3-glucoside content and antioxidant activity. Further, detailed study on the anthocyanin content at different climate and geographical conditions and other factors are necessary to develop nutraceutical or cosmetic product with a functional ingredient.


Xs: 7.421577 Ys: 2.3601422 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Plant ingredients in Thai food: a well-rounded diet for natural bioactive associated with medicinal properties abstract: Background
Seeking cures for chronic inflammation-associated diseases and infectious diseases caused by critical human pathogens is challenging and time-consuming. Even as the research community searches for novel bioactive agents, consuming a healthy diet with functional ability might be an effective way to delay and prevent the progression of severe health conditions. Many plant ingredients in Thai food are considered medicinal, and these vegetables, herbs, and spices collectively possess multiple biological and pharmacological activities, such as anti-inflammatory, antimicrobial, antidiabetic, antipyretic, anticancer, hepatoprotective, and cardioprotective effects.

Methodology
In this review, the selected edible plants are unspecific to Thai food, but our unique blend of recipes and preparation techniques make traditional Thai food healthy and functional. We searched three electronic databases: PUBMED, Science Direct, and Google Scholar, using the specific keywords “Plant name” followed by “Anti-inflammatory” or “Antibacterial” or “Antiviral” and focusing on articles published between 2017 and 2021.

Results
Our selection of 69 edible and medicinal plant species (33 families) is the most comprehensive compilation of Thai food sources demonstrating biological activities to date. Focusing on articles published between 2017 and 2021, we identified a total of 245 scientific articles that have reported main compounds, traditional uses, and pharmacological and biological activities from plant parts of the selected species.

Conclusions
Evidence indicates that the selected plants contain bioactive compounds responsible for anti-inflammatory, antibacterial, and antiviral properties, suggesting these plants as potential sources for bioactive agents and suitable for consumption for health benefits.


Xs: 7.2368827 Ys: 3.4389713 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut abstract: Makapuno is a natural mutant coconut cultivar with jelly-like endosperm. Here, we investigated the nutritional compositions, active ingredients, and antioxidant activities of Makapuno meat and water. The contents of macronutrients, sugars, vitamins, amino acids, and fatty acids were reported. We found that Makapuno meat has higher dietary fiber with lower protein and fat content compared to normal coconut meat. Medium-chain fatty acids were the major fat component of Makapuno meat and water. Phytochemical analysis revealed that while flavonoid content was lower, the total phenolic, alkaloid, and tannin contents of Makapuno meat were comparable with those of mature coconut. However, Makapuno water contained higher alkaloid content when compared to mature and young coconuts. The antioxidant activities, as examined by DPPH, FRAP, and ABTS assays, showed that Makapuno meat and water had antioxidant activities, and Makapuno water exhibited protective activity against DNA damage. Hence, this research provides the nutraceutical importance of Makapuno, which could be used in the food industry.


Xs: 8.183309 Ys: 4.091049 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Antimutagenic and Antioxidant Activities of Thai Rice Brans abstract: Background
Rice bran is the outer layer of the rice grain, and contains high amounts of bioactive phytochemicals. Here, we investigated and compared chemopreventive properties of purple and white rice bran extracts.

Methods
Rice bran was extracted with dichloromethane and methanol. Chemical constituents in the extracts were analyzed by colorimetric assay and high performance liquid chromatography. The mutagenicity and antimutagenicity of the extracts were determined via the Salmonella mutation assay. The anticarcinogenic enzyme induction and antioxidant activities of the extracts were examined using Hepa1c1c7 cells and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, respectively.

Results
The methanol extracts of rice bran contained high amounts of phenolic acids, flavonoids, anthocyanins, and phytic acid, whereas large amounts of γ-oryzanol and vitamin E were presented in the dichloromethane extract. None of the extracts were mutagenic to Salmonella typhimurium. All rice bran extracts had strong antimutagenic effects against aflatoxin B1- and 2-amino-3,4-dimethylimidazo [4,5-f]quinoline-induced mutagenesis. The inhibitory effect against 2-aminofluorene-induced mutagenesis was found in the dichloromethane extract, while only the methanol extract of purple rice bran exhibited antimutagenic effects against benzo(a)pyrene. None of the extracts induced quinone reductase activity in Hepa1c1c7 cells. Additionally, the greatest antioxidant capacity was found in the methanol extract of purple rice bran.

Conclusions
The methanol extract of purple rice bran containing high amount of phenolic acids, flavonoids, anthocyanins, and phytic acid showed the most effective antioxidant and antimutagenic activities by inhibiting mutagenic metabolizing enzymes and/or scavenging free radicals. These results demonstrate the nutritional and medical value of Thai rice for cancer prevention.


Xs: 7.7485976 Ys: 2.479418 Publish year: 2009 keyword: thai_antioxidant_rich_food source: Thai title: Antimicrobial, antioxidant and anticancer activities of Thai local vegetables abstract: Thai local vegetables (20 species) were screened for their antimicrobial and antioxidant activities. Methanolic extracts of Cassia siamea, Garcinia cowa, Limnophila aromatica and Polygonum odoratum exhibited strong antioxidant and antibacterial activities. The sensitive bacteria to these extracts were Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Among all plant extracts, the extract of P. odoratum had the highest phenolic content and antioxidant activity with EC 50 value of 315.35 μg extract/mg DPPH (2,2-diphenyl-1-picrylhydrazyl). These plant extracts were also tested for cytotoxicity against human oral epidermal carcinoma (KB), breast adenocarcinoma (MCF-7) and small cell lung carcinoma (NCI-H187). P. odoratum extract was moderately active against MCF-7 (IC 50 value of 6.01 μg/ml). Major types of active compounds in P. odoratum extract were identified by HPLC method. Flavonoids found in this plant were rutin, catechin, quercetin, kaempferol and isorhamnetin. Among these compounds, rutin was found in the highest amount (3.77% w/w dry extract).


Xs: 7.246132 Ys: 2.8398392 Publish year: 2005 keyword: thai_antioxidant_rich_food source: Thai title: Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand abstract: A large number of plants, which have been used as food and herbs in Thailand, were investigated for their antioxidant activity by using a β-carotene bleaching method. The contents of plant chemicals, such as vitamin C, vitamin E, carotenoids, tannin, and total phenolics, were also determined. The results showed that the highest antioxidant activity was found in the plant Gymnema inodorum, followed by Piper sarmentosum and Mentha arvensis, respectively. G. inodorum also contained the highest amount of vitamin E, and M. arvensis contained the highest amount of total xanthophylls. Correlations between the chemical content of each plant and the antioxidant index were observed. The results suggest that chemicals such as vitamin C, vitamin E, carotenoids, and phenolic compounds are the contributors to the antioxidant activity in the plants.


Xs: 7.0907016 Ys: 2.99762 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Phenolic compounds and antioxidant activity of edible flowers abstract: Introduction: Edible flowers has been used for thousands of years. They increase aesthetic appearance of food, but more often they are mentioned in connection with biologically active substances. The main ingredient of the flowers is water, which accounts for more than 80%. In small amounts, there are also proteins, fat, carbohydrates, fiber and minerals. Bioactive substances such as carotenoids and phenolic compounds determine the functional properties of edible flowers. Aim: The aim of this work was to characterize the phenolic compounds found in edible flowers and compare their antioxidant activity.
Results: This review summarizes current knowledge about the usage of edible flowers for human nutrition. The work describes the antioxidant activity and phenolic compounds of some edible flowers. Based on literature data there is a significant difference both in content of phenolic compounds and antioxidant activity between edible flowers. These difference reaches up to 3075-fold in case of antioxidant potential. Among described edible flowers the most distinguishable are roses, peonies, osmanthus fragans and sambuco nero.
Conclusions: Edible flowers are the new source of nutraceuticals due to nutritional and antioxidant values.


Xs: 8.341045 Ys: 4.0707474 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Characteristics of Thai Pigmented Rice Milk Kefirs with Potential as Antioxidant and Anti-Inflammatory Foods abstract: Aims: The characteristics, antioxidant property of Hawm Nil rice (Purple rice), Red Hawm rice (Red rice), Khao Dawk Mali 105 rice (White rice) milk kefirs and mixing of three color rice milk kefir in different ratios were investigated. Then, anti-inflammatory activity of Hawm Nil rice kefir was studied. Methodology: The physiochemical properties, total phenolic compounds and antioxidant activities of these rice milk kefirs were investigated. Anti-inflammatory measurements were performed to study blood chemistry, hematological values and tumor necrosis factor-a (TNF-a) level in colitis rats compared with rats treated with prednisolone (positive control) and cow’s milk kefir. Results: All the rice kefir formulas had lower pH values than the cow’s milk kefir. Moreover, they all exhibited no changing viscosity. Lactic acid concentrations increased in cow’s milk kefir during 24-48 h. Alcohol concentrations in all the rice formulas increased within 24-48 h, while cow’s milk only increased at 72 h. Antioxidant activity, most of the rice milk kefirs had antioxidant activity higher than cow’s milk by DPPH assay. In addition, the Hawm Nil rice milk kefir had high antioxidant activity by DPPH assay and FRAP assay. Blood chemistry, hematological values and tumor necrosis factor-α (TNF-α) levels in colitis rats treated with Hawm Nil rice milk kefir did not differ from those treated with prednisolone and cow’s milk kefir. TNF-α in the serum of colitis rats treated with Hawm Nil rice milk kefir was significantly reduced when compared to the PBS buffer. Conclusion: The findings indicated that color rice kefirs may offer protection against chemically induced tissue injury. Hawm Nil rice milk kefir exerted potential antioxidant and anti-inflammatory activities and was safe for human consumption. Other Thai colored rice will be used to develop Thai rice milk kefir products as new and antioxidant-rich beverages and functional foods for human health benefits in the future.


Xs: 7.996848 Ys: 4.076612 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health abstract: Purple rice is recognized as a source of natural anthocyanin compounds among health-conscious consumers who employ rice as their staple food. Anthocyanin is one of the major antioxidant compounds that protect against the reactive oxygen species (ROS) that cause cellular damage in plants and animals, including humans. The physiological role of anthocyanin in plants is not fully understood, but the benefits to human health are apparent against both chronic and non-chronic diseases. This review focuses on anthocyanin synthesis and accumulation in the whole plant of purple rice, from cultivation to the processed end products. The anthocyanin content in purple rice varies due to many factors, including genotype, cultivation, and management as well as post-harvest processing. The cultivation method strongly influences anthocyanin content in rice plants; water conditions, light quantity and quality, and available nutrients in the soil are important factors, while the low stability of anthocyanins means that they can be dramatically degraded under high-temperature conditions. The application of purple rice anthocyanins has been developed in both functional food and other purposes. To maximize the benefits of purple rice to human health, understanding the factors influencing anthocyanin synthesis and accumulation during the entire process from cultivation to product development can be a path for success.


Xs: 5.941572 Ys: 4.3377533 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Thai Native Chicken as a Potential Functional Meat Source Rich in Anserine, Anserine/Carnosine, and Antioxidant Substances abstract: This study identified anserine and anserine/carnosine in chicken breast of Thai native chicken (TNC; 100% Thai native), Thai synthetic chicken (TSC; 50% Thai native), and Thai native crossbred chicken (TNC crossbred; 25% Thai native) compared with commercial broiler chicken (BR; 0% Thai native) using nuclear magnetic resonance (NMR) spectroscopy and the effect on antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assay (DPPH). We conducted experiments with a completely randomized design and explored principal components analysis (PCA) and orthogonal projection to latent structure-discriminant analysis (OPLS-DA) to identify the distinguishing metabolites and relative concentrations from 1H NMR spectra among the groups. The relative concentrations and antioxidant properties among the groups were analyzed by analysis of variance (ANOVA) using the general linear model (GLM). This study revealed seven metabolites alanine, inositol monophosphate (IMP), inosine, and anserine/carnosine, lactate, anserine, and creatine. Lactate, anserine, and creatine were major components. In terms of PCA, the plots can distinguish BR from other groups. OPLS-DA revealed that anserine and anserine/carnosine in the chicken breast were significantly higher in TNC, TSC, and TNC crossbred than BR according to their relative concentrations and antioxidant properties (p < 0.01). Therefore, TNCs and their crossbreeds might have the potential to be functional meat sources.


Xs: 7.556883 Ys: 3.195083 Publish year: 2014 keyword: thai_antioxidant_rich_food source: Thai title: Phenolics, Flavonoids and Antioxidant Activity of Vegetables as Thai Side Dish abstract: The total phenolics, flavonoids and antioxidant activity of 21 selected kinds of Thai side dish vegetables were determined. The result showed that all kinds of Thai side dish vegetables contained phenolic and flavonoid compounds. The Thai side dish vegetables that contained the highest phenolic compound was Pak bung tai muang, 1.66±0.006 mgGAE/g. As Ma khua puang and Kra jeab kheaw contained the highest flavonoid compound (0.14±0.001 mgRE/g). In the part of antioxidant activity, Kha-on displayed the highest antioxidant activity with 91.99±1.36%inhibit by DPPH assay and 1.65±0.03 mM FeSO4 by FRAP assay method. Although this result revealed that Thai side dish vegetables may not high source of phenoloic and flavonoid compounds, they showed high efficiency of antioxidation power. It was suggested that Thai side dish vegetables would become new good source and natural of phenolic and flavonoid compounds because Thai people generally ate most of all vegetables as side dish in fresh cut and scald so phenolics and flavonoids were not destroyed from cooking process. In addition, they usually consumed Thai side dish fresh cut vegetables at least 100 gram/time/person which were benefit for the human health.


Xs: 4.577533 Ys: 0.975138 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal abstract: Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods.


Xs: 8.1092 Ys: 2.7721944 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Amino acids and antioxidant activities of extracts from wild edible mushrooms from a community forest in the Nasrinual District, Maha Sarakham, Thailand abstract: Twenty two species of wild edible mushrooms were collected from Nasrinual community forest. The levels of 15 amino acids, antioxidant activity, and γ-aminobutyric acid (GABA) were determined. The 8 essential amino acids were arginine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine, that they were found in all the mushrooms at concentration ranges of 0.28-2.14, 0.11-0.8, 0.19-1.33, 0.33-2.22, 0.22-1.73, 0.18-1.09, 0.31-1.83, and 0.23-1.66 g/100 g dw, respectively. The greatest and smallest amount of total amino acids, 28.41 and 5.76 g/100 g dw, were found in Hed-Peung-No5 and Hed-Klum-Ma, respectively. The antioxidants from the mushroom extracts obtained by water and 60% methanol and their activities were evaluated. It was found that flavonoids content and DPPH in methanol extracts were higher than in water extracts. In contrast, the phenolic content and FRAP activity in water extracts were higher than those in methanol extracts. Total phenolic, FRAP, and flavonoids content were highest in the extracts of Hed-Peung-No2, but the DPPH activity was highest in the extracts from Hed-Peung-No3. The GABA content was higher in the extracts obtained by hot water than it was in the extracts obtained by methanol. The highest GABA content was from water extract of Hed-Sai-duan (23.304 ± 0.027 mg/g dw).


Xs: 7.916798 Ys: 3.8759067 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Bioactive compounds and antioxidant properties of different solvent extracts derived from Thai rice by-products abstract: We investigated the contents and compositions of bioactive compounds in by-products of rice as affected by extraction with different solvents. Free and bound phenolic compounds and their antioxidant activities of rice bran and husk extracted by acetone, ethanol, and water at different temperatures (50, 60, 70, and 80 °C) were evaluated. Overall, the heated water extract provided the highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities, ferric-reducing antioxidant power, total phenolic content, and total flavonoid content compared to the other solvents of all the samples studied. The antioxidant activities increased when the water temperature increased from 50 to 70 °C but decreased at 80 °C. The contents of bound phenolics were greater than those of free phenolics, including phenolic acids and flavonoids, in all the samples studied. Acetone gave the highest amounts of γ-oryzanol and tocopherols in all samples. With a reduction in particle size of the rice husk, there was a significant increase in extracted phenolic acids, flavonoids, and antioxidant properties.


Xs: 8.159092 Ys: 4.113496 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Physiochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka abstract: Nine red and three black rice varieties from Thailand, China and Sri Lanka were analysed to determine their proximate composition and their physicochemical and antioxidant properties. Four groups of rice varieties with different amylose contents were identified. Cyanidin 3-glucoside and peonoidin 3-glucoside were confirmed as the dominant anthocyanins in black rice varieties with contents ranging from 19.4 to 140.8 mg/100 g DM and 11.1–12.8 mg/100 g DM, respectively. Total phenolic content (TPC) differed significantly between the varieties, but not between the colours. Highest TPC was found in the red Thai rice Bahng Gawk (BG) with 691 FA equivalent mg/100 g DM, which showed as well the highest antioxidant properties. In red varieties, the major phenolic acids in the free form were ferulic, protocatechuic and vanillic acid, whereas in black varieties protocatechuic acid was dominant followed by vanillic and ferulic acid. In the bound form, ferulic acid was predominant in both colours, where contents differed significantly, followed by p-coumaric and vanillic acid. The antioxidative capacity did not differ significantly between both colours but amongst genotypes. Antioxidant capacity of rice varieties ranged within 0.9–8.1 mmol Fe(II)/100 g DM for FRAP and 2.1–12.3 mmol TEAC/100 g DM. DPPH scavenging ability ranged from 13.0% to 76.4% remaining DPPH.


Xs: 7.198067 Ys: 3.9433784 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Biochemical and Antioxidative Properties of Unprocessed and Sterilized White and Black Sesame By-product from Northern Thailand abstract: The objective of this research was to determine the effects of sterilization on storage stability of white and black sesame by-products. Results showed that sterilization at 120⁰C for 10 min had no effect on proximate compositions and mineral contents of both sesame seed cakes, but the significant reductions of thiamine, riboflavin, sesamin, sesamolin, total phenolic compounds and antioxidant capacity (DPPH and FRAP assays) were observed. During the storage at 37⁰C, all bioactive components and antioxidant properties apparently tended to decrease when the storage time rose. At the end of storage, PV (peroxide value) and TBARS (thiobarbituric acid-reactive substances) values of stored black sesame seed cakes were shown to be significantly lower than that in white sesame seed cakes. This study may suggest the application of black and white sesame seeds cakes as functional food ingredients in the future production.


Xs: 8.03479 Ys: 4.0643587 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Correlation of Phytochemical, Metal Contents and Antioxidant Activities of Black Glutinous Rice Bran and Potential Chemoprevention abstract: In this work total anthocyanin content (TAC), total flavonoid content (TFC), total phenolic content (TPC) and minerals found in five black glutinous rice cultivars (MS, SK, PY, PC and KK) from Thailand were analyzed. The antioxidant activity of anthocyanin-rich black glutinous rice bran extracts against nitric oxide radical (NO.), superoxide radical (O2.-) and lipid peroxyl radical (LOO.) was also determined. Potential chemopreventive property of rice bran extract was screened based on cellular bioassays for phase II detoxification enzyme induction. Quinone reductase (QR) induction in murine hepatoma cells was used as a marker for this effect. Rice bran extract of cultivar KK had the highest TAC, of SK the highest TFC and of PC the highest TPC. The best antioxidants against NO., O2.- and LOO. were cultivars KK, MS, and SK, respectively. Overall, TAC, TFC and TPC had a combinatorial effect on the antioxidant activities of all extracts; none of them dominated. Minerals may not play a role in the antioxidant activity of the extracts because most correlations between them and the antioxidant activity were unpredictable. However, rice bran contained high mass fractions of some essential minerals on dry mass basis, including Zn (103-133 μg/g), Se (11-18 μg/g) and Cu (3.8-7.1 μg/g). Chemopreventive study indicated that PC cultivar was the most potent chemopreventor with the lowest concentration of an inducer needed to double the QR activity (CD value) of 0.7 μg/mL. These findings showed that black glutinous rice bran is rich in phytochemicals and some essential minerals, and has a potential chemopreventive property.


Xs: 7.529205 Ys: 2.7519493 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Anti-oxidative and anti-inflammatory properties of Southern Thai foods extracts abstract: Eight selected indigenous Southern Thai foods extracted and solubilized in water, 50% ethanol and 95% ethanol. Antioxidant activities were determined including free radicals scavenging and reducing properties. Key of phenolic compounds were found to include gallic acid, protocatechuic acid, chlorogenic acid, ρ-coumaric acid and ferulic acid. Anti-inflammatory (Nitric Oxide inhibition in macrophage RAW264.7 cells) was significant particularly in water extracts of Kaeng Som Pla Too Aor Dip, Kua Kling Kai, and Khao Yam Nham Bu Du (where IC50 7-26 times the magnitude of 95% ethanol extract). The observed anti-inflammatory effects were relatively high in the presence of key phenolics such as gallic acid. Further investigation in health implication is warranted.


Xs: 8.10307 Ys: 4.064312 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Improved antioxidant activity of BKOS Thai jasmine rice abstract: Thai jasmine rice (Oryza sativa L. cv. KDML105) is highly valued due to its subtle aroma, robust seed characteristics and high nutritional quality. Low-energy ion-beam bombardment was chosen to improve the quality of jasmine rice by mutation induction. One mutated variety, named BKOS, was found to exhibit a deep purple colour due to an increased accumulation of anthocyanin. The total phenolic content and antioxidant activities of cooked and uncooked rice extracts were compared with KDML105, BKOS and other rice mutants created by a low-energy ion beam. The BKOS extracts showed the highest total phenol content (0.140 and 0.096 mg of gallic acid equivalent (GAE) g(-1) dry extract from uncooked and cooked rice, respectively). The BKOS extracts also had improved antioxidant activities, determined using three standard methods: 2,2'-diphenyl-1-picrylhdrazyl (DPPH) free radical scavenging, ABTS radical cation (ABTS•(+)) decolourisation and ferric-reducing antioxidant power assays. BKOS extracts showed 2-2.5-fold increased levels for each method. Interestingly, there was no significant difference between the antioxidant activities of the cooked and uncooked BKOS rice extracts. The increased quantity of antioxidants in this anthocyanin-based natural product could allow antioxidants to be consumed by a wider population than what is currently possible.


Xs: 7.7640333 Ys: 3.221597 Publish year: 2015 keyword: thai_antioxidant_rich_food source: Thai title: Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes abstract: Antioxidant and angiotensin converting enzyme (ACE) inhibitory peptides were extracted and isolated from two different types of Thai traditional fermented shrimp pastes, Kapi Ta Dam (Kp-B6) and Kapi Ta Deang (Kp-R6). Compounds with masses less than 500 Da were found to be predominantly presented in both extracts. Following fractionation with sequential anion exchange chromatography and solid phase extraction (C18 matrix), three dipeptides were identified. Ser-Val and Ile-Phe were shown to exhibit ACE inhibitory activity with IC50 values of 60.68 ± 1.06 and 70.03 ± 1.45 μM, respectively. Trp-Pro was shown to have high 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity (EC50 17.52 ± 0.46 μM). These results indicate that Thai traditional fermented shrimp pastes are potential sources of bioactive peptides possessing ACE inhibitory and antioxidant activities.


Xs: 7.3014646 Ys: 3.026567 Publish year: 2011 keyword: thai_antioxidant_rich_food source: Thai title: Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac ( Momordica cochinchinensis Spreng) abstract: Three fractions (peel, pulp and aril) of gac fruit (Momordica cochinchinensis Spreng) were investigated for their phytochemicals (lycopene, beta-carotene, lutein and phenolic compounds) and their antioxidant activity. The results showed that the aril had the highest contents for both lycopene and beta-carotene, whilst peel (yellow) contained the highest amount of lutein. Two major phenolic acid groups: hydroxybenzoic acids and hydroxycinnamic were identified and quantified. Gallic acid and p-hydroxybenzoic acid were found in all fractions. Ferulic acid and p-hydroxybenzoic acid were most evident in pulp. Myricetin was the only flavonoid found in all fractions. Apigenin was the most predominant flavonoid in pulp (red), whereas rutin and luteolin gave the highest content in aril. The extracts of different fractions exhibited different levels of antioxidant activity in the systems tested. The aril extract showed the highest FRAP value. The greatest antioxidant activities of peel and pulp extracts were at immature stage, whereas those in the seed extracts increased from mature stage to ripe stage. The contents of total phenolic and total flavonoid in peel and pulp decreased during the fruit development stage (immature>ripe fruit) and subsequently displayed lower antioxidant capacity, except for the seed.


Xs: 5.6234837 Ys: 4.18471 Publish year: 2022 keyword: thai_antioxidant_rich_food source: Thai title: Effects of Thai native chicken breast meat consumption on serum uric acid level, biochemical parameters, and antioxidant activities in rats abstract: This study aimed to evaluate the effect of a high protein diet comprising breast meat from commercial broiler (BR), Thai native (PD), and commercial broiler × Thai native crossbred (KKU-ONE) chicken on serum uric acid, biochemical parameters, and antioxidant activities in rats. Male Sprague–Dawley rats were divided into four groups. The control group received a standard chow diet, and the other three groups were fed a high protein diet (70% standard diet + 30% BR, PD, or KKU-ONE chicken breast) for five weeks. The PD- and KKU-ONE-fed rats had lower plasma total cholesterol and triglyceride levels than the control rats. A decrease in HDL-c was also observed in rats fed a diet containing BR. Liver weight, liver enzyme, plasma ALP, xanthine oxidase activity, serum uric acid, creatinine, superoxide production, and plasma malondialdehyde levels increased in BR-fed rats. The findings of this study might provide evidence to support the use of Thai native and Thai native crossbred chicken breast meat as functional foods.


Xs: 8.120046 Ys: 4.1955705 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion abstract: The pigment of riceberry rice is a natural ingredient with health benefit because of its rich polyphenols, especially anthocyanins. This study evaluated the effect of 0.125–0.5% (w/w) riceberry rice extract (RBE) supplementation on physicochemical properties and sensory characteristics of yogurt. RBE supplementation to yogurt significantly increased total phenolic content (TPC), cyanidin-3-glucoside (C3G), peonidin-3-glucoside (P3G), DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). Furthermore, yogurt representing a reduction of syneresis and firmness, can be achieved by RBE. In gastrointestinal digestion, yogurt supplemented with RBE resulted in higher release of TPC, C3G, P3G and FRAP than the control. The addition of 0.125–0.25% (w/w) RBE into yogurt did not negatively influence the overall acceptability, compared to the control. The higher TPC and antioxidant activity of yogurt supplemented with 0.125–0.25% (w/w) RBE was observed during 21 days of refrigerated storage. The overall findings suggest that RBE offers a promising natural ingredient to produce novel yogurt.


Xs: 7.5588455 Ys: 3.1067183 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Textural Characteristics of Thai Foods abstract: Thai food varies, depending on the geographical regions. However, the desired textural quality of food product is moving forward to satisfy the consumers' needs. This chapter discusses the consumption of modern food and local food in Thailand, along with historical and geographical background, selected food samples with sensory evaluation and instrumental measurement, and the health benefit of Thai food in terms of antioxidant. Thai cuisine may be described as four regional cuisines corresponding to four main regions of the country: Northern, Northeastern (called Isan), Central, and Southern. Chinese influences on Thai cooking include the use of noodles, soy sauce, and other soy products. Most measurements of texture in selected Thai solid foods are texture profile analysis or compression tests, whereas liquid foods are judged by viscosity. For sensory measurement, liking scores with nine‐point hedonic scale were used. Heath benefits of Thai food in terms of antioxidant are found in main dishes, soup, fruit, and vegetable.


Xs: 7.3094244 Ys: 2.9076562 Publish year: 2015 keyword: thai_antioxidant_rich_food source: Thai title: Phytochemicals and antioxidant capacities of Mao-Luang (Antidesma bunius L.) cultivars from Northeastern Thailand abstract: Phenolic compounds extracted from fourteen Mao-Luang (Antidesma bunius) cultivars grown in Northeastern Thailand were quantified using HPLC analysis and the antioxidant capacity of the extracts was determined by ABTS(+), DPPH radical, and FRAP assays. This study showed that there were differences (p<0.05) in phenolic compounds and antioxidant activities among Mao-Luang cultivars. Gallic acid, (-)-epicatechin, (+)-catechin, and cyanidin-3-O-glucoside were the major polyphenolic components in all Mao-Luang cultivars. The highest contents were found in 'Kumlai' with values of 281.30, 949.73, 127.60 and 54.67mg/100g DW, respectively. 'Kumlai' also exhibited the highest antioxidant activity with the values of 103.04mmolVCEAC/gDW (DPPH assay), 35.35mmolFe(II)/gDW (FRAP assay), and 46.37mmolTE/gDW (ABTS(+) assay). Correlation analyses revealed that gallic acid, ferulic acid and some anthocyanins, mainly cyanidin-3-O-glucoside, were responsible for the antioxidant capacity of Mao-Luang fruits.
Copyright © 2015 Elsevier Ltd. All rights reserved.


Xs: 6.8071165 Ys: 2.742077 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Carotenoid, flavonoid profiles and dietary fiber contents of fruits commonly consumed in Thailand abstract: Soluble and insoluble dietary fiber and flavonoid contents in 21 varieties of Thai fruits, as well as carotenoids in five varieties of ripe durians were determined. Fresh fruits were purchased from five local markets in Bangkok during July 2008-May 2009. Dietary fiber content ranged from 0.71 to 3.58 g/100 g edible portion, with all five varieties of durian, guava, ripe banana and papaya being good sources of dietary fiber. Durian (Chanee, Kradom, and Puang manee variety) having yellow to deep-yellow color pulp had the highest carotenoid content. Durian, pomelo, guava and ripe banana were good sources of flavonoids; especially pomelo (Thong dee and Tuptimsayam variety) showed the greatest total flavonoid content (13,994.21 and 15,094.99 microg/100 g edible portion). Data in this study demonstrated that Thai fruits are not only a good source of dietary fiber but also a good source of carotenoids and flavonoids.


Xs: 7.7776265 Ys: 3.8881645 Publish year: 2018 keyword: thai_antioxidant_rich_food source: Thai title: Characterization of Antioxidants Extracted from Thai Riceberry Bran Using Ultrasonic-Assisted and Conventional Solvent Extraction Methods abstract: Riceberry bran (RBB), a waste product from rice processing, contains several antioxidants with potential health benefits. This study aims to compare the two main parameters affecting the extraction efficiency of antioxidants from RBB, namely, the extraction technique (ultrasonic-assisted extraction (UAE) and conventional solvent extraction) and solvent (ethanol and d-limonene). The highest values of total phenolic content, total flavonoid content, total anthocyanin content, and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays were detected in ethanolic extracts obtained by UAE. High-performance liquid chromatography investigation of the chemical composition of RBB revealed five major groups of antioxidants: (1) phenolic acids, including protocatechuic acid, vanillic acid, p-coumaric acid, ferulic acid, and sinapic acid; (2) flavonoids, including rutin, myricetin, and quercetin 3-glucuronide; (3) anthocyanins, including cyanidin 3-glucoside and peonidin 3-glucoside; (4) vitamin E, including γ-tocotrienol, β-tocotrienol, δ-tocopherol, γ-tocopherol, and α-tocopherol; and (5) γ-oryzanol. Protocatechuic acid exhibited the highest DPPH radical scavenging activity and FRAP values, whereas the lowest values were observed for γ-oryzanol.


Xs: 8.1325 Ys: 4.10271 Publish year: 2009 keyword: thai_antioxidant_rich_food source: Thai title: Changes in Phenolic Acids and Antioxidant Activity in Thai Rice Husk at Five Growth Stages during Grain Development abstract: Soluble and bound phenolic acids were isolated from Thai rice husk samples at five growth stages during grain development, and their antioxidant activities were evaluated. The results showed that ferulic acid was the major soluble phenolic acid in husk at all stages, and its concentration decreased steadily during grain development. The ratio of ferulic to p-coumaric acid was approximately 2:1 at all stages. The most abundant bound phenolic acid in all extracts was p-coumaric acid, followed by ferulic acid along with traces of syringic, vanilic, and p-hydroxybenzoic acids. Most of the antioxidant activities of soluble and bound phenolic acids in husk extracts were found at flowering stage, and there were high correlations of antioxidant activity to levels of soluble ferulic, gallic, and p-coumaric acids.


Xs: 7.4821105 Ys: 3.2914352 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Predictive mathematical modeling for EC50 calculation of antioxidant activity and antibacterial ability of Thai bee products abstract: Antioxidant activities of bee products from Thailand (honey, bee pollen and propolis) via the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate)(ABTS) assays were determined. The prediction of the EC50 (the half maximal effective concentration) were studied using the logistic, sigmoidal, dose response, and asymmetric 5 parameters (5P) regression models. The antimicrobial ability was tested against Staphylococcus aureus (TISTR 517), Bacillus cereus (TISTR 687), and Escherichia coli(TISTR 1261). Propolis extract with higher total phenolic content (TPC) exhibited more effective antiradical action against the DPPH and ABTS, followed by bee pollen extract and honey. All four regression models could be used to estimate the EC50 of the bee products. However, the dose-respond and 5P provide the better EC50 prediction for the bee products than the others based on the comparability of their results to those of right-angled triangle method. Thai bee products had effective antimicrobial activities on each test microorganism. The antimicrobial potency of the bee products was ranged in the order: propolis > bee pollen > honey. Results revealed that antioxidant activity and antimicrobial ability of the bee products correlated with the TPC values.


Xs: 7.0982323 Ys: 3.2169504 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidant Compounds and Activities in Selected Fresh and Blanched Vegetables from Northeastern Thailand abstract: This investigation aimed to identify the effect of blanching on 30 edible leaves of vegetables from northeastern Thailand on the total phenol content (TPC), total flavonoid content (TFC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP), and β-carotene bleaching activity. The results showed that blanching caused a significant (p<0.05) increase in TPC [fresh (0.39-0.85g/100g), blanched (0.60-1.84 g/100g)] and decrease in TPC [fresh (0.58-2.83 g/100g), blanched (0.27-2.58 g/100g)]. Interestingly, fresh and blanched Oxystelma esculentum reveal TPC and FRAP assay had high relationship (R 2 = 0.7423, R 2 = 0.6908). Blanching caused an increase or decrease in the antioxidant compounds and antioxidant activity depending on the specific vegetables. A highly positive correlation between TPC and FRAP in fresh and blanched vegetables was found. These results will be usefully when revising guidelines on the beneficial properties of local vegetables from the northeastern region of Thailand.


Xs: 7.0742917 Ys: 3.492521 Publish year: 2017 keyword: thai_antioxidant_rich_food source: Thai title: Stability of Bioactive Compounds and Antioxidant Activity of Thai Cruciferous Vegetables during In Vitro Digestion abstract: Raphanus sativus (L.) var. caudatus Alef (Thai rat-tailed radish), Brassica juncea (L.) Czern. (leaf mustard) and Brassica juncea (L.) Coss. var. sareptana Sinskaja (mustard green) are cruciferous vegetable commonly consumed in Thailand and Asian countries. The vegetables were extracted with different solvents namely methanol, hexane and water prior to total phenolic content (TPC), phenethyl isothiocyanate (PEITC) content and antioxidant activity by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay were determined. Effects of gastrointestinal digestion on stability of these characteristics were investigated. It was found that the order of extraction efficiency for high bioactive compounds and antioxidant activity was water> methanol> hexane. Among vegetables, mustard green showed the highest TPC, PEITC, FRAP and DPPH values being 19.78 ± 0.01 g GAE, 9.65 ± 1.08 µmol, 7.75 ± 0.31 µM FeSO4 and 8.18 ± 0.01 µM TE per 100g, respectively. Decreases in DPPH (30.6-53.5%), FRAP (49.0-88.0%) and PEITC (27.2-56.7%) values were slightly higher than TPC (27.9-41.6%) after in vitro digestion. It can be said that Thai cruciferous vegetables contain substantial chemical property and this may promote their health protection but the stability through digestive system should be warranted.


Xs: 7.591078 Ys: 2.6336436 Publish year: 2024 keyword: thai_antioxidant_rich_food source: Thai title: Comprehensive Analysis of Antioxidant and Phenolic Profiles of Thai Medicinal Plants for Functional Food and Pharmaceutical Development abstract: Medicinal plants, are resources of traditional medicines, have played a significant role in human culture throughout history. The connect of traditional knowledge with contemporary scientific findings, display the potential of these plants for nutritional and pharmaceutical applications. This study aimed to investigates the antioxidant activity and phenolic compositions of seven medicinal plants (Kaempferia parviflora, Hibiscus sabdariffa, Phyllanthus emblica, Terminalia chebula, Terminalia bellirica, Gynostemma pentaphyllum, and Stevia rebaudiana) from Kalasin Province, Thailand. 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays were used to evaluate the the antioxidant activities. The qualitative method was used for the phytochemical screening. Additionally, reverse-phase high-performance liquid chromatography (RP-HPLC) analysis reveals their phenolic compositions. Results revealed that phenols, flavonoids, and terpenoids were found in all medicinal plants studied, with flavonoids and phenols most predominant. Notably, P. emblica and T. bellirica show significant antioxidant properties and high levels of phenolics and flavonoids. P. emblica had the highest phenolic acid concentrations, with ρ-coumaric (79.43 µg/g), chlorogenic (45.22 µg/g), and ferulic acid (29.58 µg/g) being dominant. The research emphasizes the value of these plants in developing functional foods and pharmaceuticals, underlining the importance of conserving biodiversity and traditional knowledge for future health product innovation.


Xs: 7.4565187 Ys: 2.7919822 Publish year: 2021 keyword: thai_antioxidant_rich_food source: Thai title: Phytochemical contents, antioxidant activity, and anticancer activity of three common guava cultivars in Thailand abstract: Introduction: Guava (Psidium guajava) is a nutritious fruit containing various bioactive compounds that are beneficial to human health. In this study, we investigated the total phenolic content, total flavonoid content, level of vitamin C, antioxidant activity, and anticancer activity of three guava cultivars (Kimju, Paen Sitong, and Paen Saidang) that are commonly cultivated and consumed in Thailand. These properties were compared among the different cultivars and between different parts of the fruit.
Methods: In this study, we evaluated the phytochemical contents (total phenolic, total flavonoid contents and vitamin C) and antioxidant activities (DPPH, ABTS, FRAP) using spectrophotometry. Anticancer activity was examined by XTT assay.
Results: The results showed that guava fruit extracts possess antioxidant activity, which is correlated with the amounts of phytochemicals. They also exhibited a significant cytotoxic effect on leukaemia cells (U937). The extract of guava fruit peel exhibited higher phytochemical contents, antioxidant activity, and anticancer activity than the pulp extract. Among guava cultivars, the highest anticancer activity was obtained from Paen Saidang, whereas the highest antioxidant activity was obtained from Kimju.
Conclusion: The results of the present study suggest that Thai guava fruits possess potential antioxidant and anticancer activities due to the presence of different phytochemicals. Guava peel must be eaten with the pulp to maximize the health benefits of guava fruits.


Xs: 7.7066164 Ys: 3.05724 Publish year: 2012 keyword: thai_antioxidant_rich_food source: Thai title: Flavonoid, phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature abstract: Spices used in curry pastes containing phenolics and flavonoids have been reported to prevent oxidative stress related diseases. Thai hot curry, Kua-khling curry paste, a Thai traditional seasoning particular Thai-Muslim, was investigated as potential functional food. In the present study, the flavonoid, phenolic contents and antioxidant activities of extract from spices used in the paste were determined. The effect of pH, solvent type and temperature (100-121°C) were investigated after the samples were extracted. It was found that the extracts of spices presented flavonoid and phenolic contents in the range 0.04-11.18 mg catechin equivalent (CE)/100 g sample and 0.68-134.91 mg gallic acid equivalent (GAE)/100g sample, respectively. Antioxidant activities determined as DPPH radical scavenging activity, hydroxyl radical scavenging activity (HRSC) and ferric reducing antioxidant power (FRAP) of the extracts were 0.49-8,214.91 mg GAE/100g sample, 0.69-9.30 mg GAE/100g sample and 25.83-6,860.55 mg GAE/100 g sample, respectively. The best solvent for extraction was water since its yielded flavonoid and phenolic contents and DPPH activityas 61.03±6.22 CE/100 g,964±79.13 GAE/100g and 1,740.84±13.57 GAE/100g, respectively. Flavonoid, phenolic contents and DPPH activity were decreased at pH lower and higher than pH 6. However, it was found that temperature at 100°C caused more depletion of flavonoids, phenolic contents and DPPH activity compared with heating 121°C. Therefore, thermally canned food may have a potential for health benefit as evaluated by antioxidant properties in vitro system.


Xs: 7.01284 Ys: 2.8047178 Publish year: 2016 keyword: thai_antioxidant_rich_food source: Thai title: Thai Fruits Exhibit Antioxidant Activity and Induction of Antioxidant Enzymes in HEK-293 Cells abstract: The cellular antioxidant enzymes play the important role of protecting the cells and organisms from the oxidative damage. Natural antioxidants contained in fruits have attracted considerable interest because of their presumed safety and potential nutritional value. Even though antioxidant activities of many fruits have been reported, the effects of phytochemicals contained in fruits on the induction of antioxidant enzymes in the cells have not been fully defined. In this study, we showed that extracts from Antidesma ghaesembilla, Averrhoa bilimbi, Malpighia glabra, Mangifera indica, Sandoricum koetjape, Syzygium malaccense, and Ziziphus jujuba inhibited H2O2-induced intracellular reactive oxygen species production in HEK-293 cells. Additionally, these Thai fruit extracts increased the mRNA and protein expressions of antioxidant enzymes, catalase, glutathione peroxidase-1, and manganese superoxide dismutase. The consumption of Thai fruits rich in phenolic compounds may reduce the risk of oxidative stress.


Xs: 7.0357184 Ys: 3.2143223 Publish year: 2019 keyword: thai_antioxidant_rich_food source: Thai title: Antioxidants-rich ice cream containing herbal extracts and futooligossaccharides: manufacture, functional and sensory properties abstract: This work aimed to optimize an aqueous extract rich in phenolic compounds and potential functional properties made of Ilex paraguariensis, Melissa officinalis, and Cymbopogon citratus. The lyophilized extract was used for the development of an ice cream. Total phenolics, FRAP, DPPH, Folin-Ciocalteu's reducing capacity, and total reducing capacity of different combinations of herbal extracts were tested and modeled using response surface methodology. Simultaneous optimisation was employed to maximize the bioactive compounds in the extract and the lyophilized optimum combination was added to ice cream. The lyophilized extract contained quercetin-3-rutinoside, hesperidin, isoquercetin, caffeic acid, and 5,7-dihydroxyflavone. The optimised extract, which showed antihypertensive, antidiabetic, and antioxidant activity using in vitro protocols, increased total phenolics and antioxidant activity in comparison to the control ice cream. The ice cream presented a sensory acceptance index of 83%. After 72 days of storage (-18 °C), total phenolics and antioxidant activity significantly decreased.


Xs: 8.339714 Ys: 3.7791247 Publish year: 2023 keyword: thai_antioxidant_rich_food source: Thai title: Protective Effects of Proanthocyanidin-Rich Fraction from Red Rice Germ and Bran on Lung Cell Inflammation via Inhibition of NF-κB/NLRP3 Inflammasome Pathway abstract: The activation of the NLRP3 inflammasome pathway during infectious pathogen-induced immunopathology can lead to chronic inflammation and various adverse health outcomes. Identification of functional foods with anti-inflammatory properties is crucial for preventing inflammation triggered by NLRP3 inflammasome activation. This study aimed to investigate the anti-inflammatory properties of a proanthocyanidin-rich fraction obtained from red rice germ and bran against lipopolysaccharide (LPS) and adenosine triphosphate (ATP)-induced condition in A549 lung cells. The proanthocyanidin-rich fraction from Yamuechaebia 3 red rice extract (YM3-PRF) was obtained using column chromatography with Sephadex LH20, and its total proanthocyanidin content was determined to be 351.43 ± 1.18 mg/g extract using the vanillin assay. A549 lung cells were pretreated with YM3-PRF at concentrations of 5–20 μg/mL prior to exposure to LPS (1 μg/mL) and ATP (5 nM). The results showed that YM3-PRF significantly inhibited the expression of inflammatory mRNAs (NLRP3, IL-6, IL-1β, and IL-18) and the secretion of cytokines (IL-6, IL-1β, and IL-18) in a dose-dependent manner (p < 0.05). Mechanistically, YM3-PRF exerted its anti-inflammatory effects by inhibiting NF-κB translocation and downregulating proteins associated with the NLRP3 inflammasome pathway (NLRP3, ASC, pro-caspase-1, and cleaved-caspase-1). These findings suggest that the proanthocyanidin-rich fraction from red rice germ and bran has protective effects and may serve as a potential therapeutic option for chronic inflammatory diseases associated with NLRP3 inflammasome activation.


Xs: 3.2995336 Ys: 3.9570136 Publish year: 2020 keyword: thai_antioxidant_rich_food source: Thai title: Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model abstract: This work aimed to investigate the psychobiotic effects of six bacterial strains on the mind and behavior of male Wistar rats. The probiotic (PRO) group (n = 7) were rats pre-treated with antibiotics for 7 days followed by 14-day probiotic administration, antibiotics (ANT) group (n = 7) were rats treated with antibiotics for 21 days without probiotics. The control (CON) group (n = 7) were rats that received sham treatment for 21 days. The six bacterial strains with probiotic properties were mostly isolated from Thai fermented foods; Pedicoccus pentosaceus WS11, Lactobacillus plantarum SK321, L. fermentum SK324, L. brevis TRBC 3003, Bifidobacterium adolescentis TBRC 7154 and Lactococcus lactis subsp. lactis TBRC 375. The probiotics were freeze-dried into powder (6×109 CFU/5 g) and administered to the PRO group via oral gavage. Behavioral tests were performed. The PRO group displayed significantly reduced anxiety level and increased locomotor function using a marble burying test and open field test, respectively and significantly improved short-term memory performance using a novel object recognition test. Antibiotics significantly reduced microbial counts in rat feces in the ANT group by 100 fold compared to the PRO group. Probiotics significantly enhanced antioxidant enzymatic and non-enzymatic defenses in rat brains as assessed using catalase activity and ferric reducing antioxidant power assay, respectively. Probiotics also showed neuroprotective effects with less pyknotic cells and lower frequency of vacuolization in cerebral cortex. This multi-strain probiotic formulation from Thai fermented foods may offer a potential to develop psychobiotic-rich functional foods to modulate human mind and behaviors.


Xs: 7.4948344 Ys: 3.6129394 Publish year: 2010 keyword: thai_antioxidant_rich_food source: Thai title: Effect of Drying Methods on Chemical Composition, Color and Antioxidant Properties of Thai Red Curry Powder abstract: Thai red curry pastes were transformed into powder by two different drying methods: microwave and hot-air drying. The microwave drying was carried out in a microwave oven with output powers of 180, 360 and 540 W and the hot-air drying was carried out at air temperatures of 60, 70 and 80°C. The quality attributes of Thai red curry powder were evaluated for proximate composition, color (Hunter L, a and b) and antioxidant properties (total phenolic content and antioxidant activities). The Folin-Ciocalteu method was used to determine total phenolic content, while 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidative power (FRAP) assays were used to elucidate antioxidant activities. The drying methods showed no significant effects on the chemical compositions of the red curry powder, whereas color and antioxidant properties were all affected by the two methods to different extents. Microwave drying resulted in darker and less yellow color than the hot-air drying. Almost all red curry powder in the microwave-dried samples had a greater phenolic content and antioxidant activity than hot-air dried samples.