Evaluation of Fibrinolytic activity 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’. These herbs and spices have been used in Thai folk remedy for centuries. Some of them have been scientifically proved for health benefits when testing in the form of an individual extract. The objective was determined Fibrinolytic activity 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 Fibrinolytic activity in vitro using biochemical assay. The results of water extracts from curry paste showed differences in Fibrinolytic activity. After simulation of gastrointestinal digestion, some Fibrinolytic activity of food was altered, either higher or less than their water extract.