Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries

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...

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Bibliographic Details
Main Authors: Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, Vatcharee Seechamnanturakit, Preeyabhorn Detarun, Tanyarath Utaipan, Nualpun Sirinupong, Worrapanit Chansuwan, Thawien Wittaya, Rajnibhas Sukeaw Samakradhamrongthai
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
anti-inflammatory
antioxidant
instant food
phytochemical
Thai curry
nitric oxide
Online Access:https://www.mdpi.com/2304-8158/13/2/178

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