International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 2 (2017)

Evaluation of functional foods properties on Thai curry soups without coconut milk by using water extraction in vitro experiments


Napa Siwarungson, Pattira Lertpringkop

This study aimed to determine the functional foods properties of water extract on Thai curry soups namely Gaeng Pah, Gaeng Liang, Gaeng Som, Gaeng Leung and Tom Yam. The water extract of these curry soups were tested for 5 functional foods properties for example; Thrombosis, Fibrinolytic activity, Antioxidant activity, Anti-aging activity, and Anti-hypertension activity. The results showed that Gaeng Leung soup had highest Anti-thrombosis activity and all curry soups did not have Fibrinolytic activity. All curry soups also had very high antioxidant activity especially Tom Yum and Gaeng Som soups. Tom Yam and Gaeng Pah soups inhibited Tyrosinase activity and resulted to increase Anti-aging activity, respectively. Finally, Gaeng Liang soup showed the highest Anti-hypertension activity compared to the other curry soups.
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