We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Anti-oxidative and anti-inflammatory properties of Southern Thai foods extracts.
- Authors
Hmadhlu, P.; Sae-Wong, C.; Chinachoti, P.
- 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, p-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.
- Publication
International Food Research Journal, 2016, Vol 23, Issue 6, p2440
- ISSN
1985-4668
- Publication type
Academic Journal