Evaluation of Apoptosis Induction and Necrosis on Leukemia Cell Line in Selected Thai Curry Pastes and Their ready-to-cook Dishes Using in vitro Experiments
Napa Siwarungson, Pattira Lertpringkop
The combination of fresh herbs and spices used in curry pastes for Thai cooking were one of the uniqueness. Some of curry pastes with or without coconut milk and their ready-to-cook dishes have been scientifically proved for health benefits. Food samples were extracted with water or digested with the simulation of gastrointestinal digestion. The solutions of treated solutions were tested for Apoptosis induction and Necrosis on Leukemia cell line in vitro. The results of water extraction from all four curry pastes with coconut milk showed differences in Apoptosis induction and Necrosis of Leukemia cell line. Most of the water extraction from Jasmine rice/Thai spaghetti with curry pastes, coconut milk and chicken were higher potent than that of their curry pastes alone. After simulation of gastrointestinal digestion, Apoptosis induction and Necrosis of Leukemia cell line were higher than the water extraction. The curry pastes without coconut milk namely Gaeng Liang soup was shown to have greatest in Apoptosis induction among the other four curry pastes without coconut milk. Besides, Gaeng Liang soup also had the lowest in %Necrosis among the other curries without coconut milk.