Comparison of antioxidant and anti-aging activities in selected Thai curry pastes and dishes using water extraction and simulation of gastrointestinal digestion in vitro experiments
Napa Siwarungson, Pattira Lertpringkop
Fresh herbs and spices pastes used in Thai cooking are one of the uniqueness of Thai cuisine. Some of them have been scientifically proved for health benefits when there is no evidence on health benefits of the ingradients for Thai foods. The objectives were determined antioxidant and anti-aging activities of Thai curry pastes and Jasmine rice/Thai spaghetti with those curries and chickens. Food samples were extracted with water or digested with simulation of gastrointestinal digestion. The results of water extraction showed differences in their activities. The distinctive activities were found in the water extract from green curry paste. Most of the water extracted from Jasmine rice/Thai spaghetti with curries and chickens had less potent than that of their curry pastes except for both activities. After simulation gastrointestinal digestion, some activities of foods were altered.