Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries
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-inflamm...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/2/178 |
| _version_ | 1797339937920516096 |
|---|---|
| author | Sunisa Siripongvutikorn Kanyamanee Pumethakul Chutha Takahashi Yupanqui Vatcharee Seechamnanturakit Preeyabhorn Detarun Tanyarath Utaipan Nualpun Sirinupong Worrapanit Chansuwan Thawien Wittaya Rajnibhas Sukeaw Samakradhamrongthai |
| author_facet | Sunisa Siripongvutikorn Kanyamanee Pumethakul Chutha Takahashi Yupanqui Vatcharee Seechamnanturakit Preeyabhorn Detarun Tanyarath Utaipan Nualpun Sirinupong Worrapanit Chansuwan Thawien Wittaya Rajnibhas Sukeaw Samakradhamrongthai |
| author_sort | Sunisa Siripongvutikorn |
| collection | DOAJ |
| description | 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-08T09:54:49Z |
| format | Article |
| id | doaj.art-5c5c189b06914e9c8b4ef837d84c0f57 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T09:54:49Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5c5c189b06914e9c8b4ef837d84c0f572024-01-29T13:51:40ZengMDPI AGFoods2304-81582024-01-0113217810.3390/foods13020178Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai CurriesSunisa Siripongvutikorn0Kanyamanee Pumethakul1Chutha Takahashi Yupanqui2Vatcharee Seechamnanturakit3Preeyabhorn Detarun4Tanyarath Utaipan5Nualpun Sirinupong6Worrapanit Chansuwan7Thawien Wittaya8Rajnibhas Sukeaw Samakradhamrongthai9Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandDepartment of Science, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, Rusamilae, Muang, Pattani 94000, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandCenter of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandDivision of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, ThailandAll 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 (<i>p</i> < 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.https://www.mdpi.com/2304-8158/13/2/178anti-inflammatoryantioxidantinstant foodphytochemicalThai currynitric oxide |
| spellingShingle | Sunisa Siripongvutikorn Kanyamanee Pumethakul Chutha Takahashi Yupanqui Vatcharee Seechamnanturakit Preeyabhorn Detarun Tanyarath Utaipan Nualpun Sirinupong Worrapanit Chansuwan Thawien Wittaya Rajnibhas Sukeaw Samakradhamrongthai Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries Foods anti-inflammatory antioxidant instant food phytochemical Thai curry nitric oxide |
| title | Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries |
| title_full | Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries |
| title_fullStr | Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries |
| title_full_unstemmed | Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries |
| title_short | Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries |
| title_sort | antioxidant and nitric oxide inhibitory activity of the six most popular instant thai curries |
| topic | anti-inflammatory antioxidant instant food phytochemical Thai curry nitric oxide |
| url | https://www.mdpi.com/2304-8158/13/2/178 |
| work_keys_str_mv | AT sunisasiripongvutikorn antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries AT kanyamaneepumethakul antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries AT chuthatakahashiyupanqui antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries AT vatchareeseechamnanturakit antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries AT preeyabhorndetarun antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries AT tanyarathutaipan antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries AT nualpunsirinupong antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries AT worrapanitchansuwan antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries AT thawienwittaya antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries AT rajnibhassukeawsamakradhamrongthai antioxidantandnitricoxideinhibitoryactivityofthesixmostpopularinstantthaicurries |