Evaluation of thrombosis in selected Thai curry pastes and dishes using In Vitro experiments
Napa Siwarungson, Pattira Lertpringkop
Fresh herbs and spices used in Thai cooking is one of the uniqueness of Thai cuisine. They are usually blended together to make a paste-like so called ‘Curry Paste’. Some of them have been scientifically proved for health benefits when testing in the form of an individual extract. The objective was evaluated Thrombosis of Thai curry pastes and Jasmine rice/Thai Spaghetti with those curries. Food samples were extracted with water or digested with the simulation of gastrointestinal digestion. The solutions of treated solutions were tested for Thrombosis in vitro experiments. The results of water extracts from curry pastes showed the highest in anti-thrombosis. The water extract from green curry paste was different from the other curry pastes. Most of the water extracts from Jasmine rice/Thai spaghetti with curries were less potent than that of their curry pastes. After simulation of gastrointestinal digestion, most foods were reduced in anti-thrombosis.