Siripongvutikorn Sunisa, Pumethakul Kanyamanee, Yupanqui Chutha Takahashi, Seechamnanturakit Vatcharee, Detarun Preeyabhorn, Utaipan Tanyarath, Sirinupong Nualpun, Chansuwan Worrapanit, Wittaya Thawien, Samakradhamrongthai Rajnibhas Sukeaw
Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand.
Department of Science, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, Rusamilae, Muang, Pattani 94000, Thailand.
Foods. 2024 Jan 5;13(2):178. doi: 10.3390/foods13020178.
All living organisms undergo molecular damage by free radical products. Disrupting the balance between antioxidants and free radicals leads to greater risks of diabetes, hypertension, stroke, and cancer. Consumption of curries containing various herbs and spices provides antioxidant and anti-inflammatory benefits which promote health. The antioxidant and nitric oxide (NO) inhibitory properties of six popular Thai curries, including green curry (G), Panang curry (P), Massaman curry (M), spicy basil leaf curry (SB), southern sour curry (SS), and southern spicy yellow curry (SY) were determined. All six curries contained phenolic and flavonoid compounds and provided antioxidant activity based on electron transfer and hydrogen atom donor properties, as well as having the ability to reduce oxidized metal. The highest antioxidant value was found in SB, followed by M, SS, and SY. The replacement of sugar with dried stevia powder at 50% (Re) improved antioxidant activity. The ORAC assay provided five times higher results than DPPH, ABTS, and FRAP. Extracts of all curries at 1 mg/mL on the macrophage cell line RAW 264.7 showed no cytotoxicity. The highest NO inhibition was found in SB ( < 0.05). All curry extracts contained quercetin, kaempferol, luteolin, and apigenin. The six selected popular Thai curries had antioxidant and anti-inflammatory health benefits. Nutraceuticals, functional foods, and the ingredients of each raw material and curry powder should be further investigated.
所有生物都会受到自由基产物的分子损伤。抗氧化剂和自由基之间的平衡被打破会导致患糖尿病、高血压、中风和癌症的风险增加。食用含有各种草药和香料的咖喱具有抗氧化和抗炎功效，有益健康。测定了六种常见泰国咖喱的抗氧化和一氧化氮（NO）抑制特性，包括绿咖喱（G）、椰奶咖喱（P）、玛莎曼咖喱（M）、罗勒叶辣咖喱（SB）、南部酸咖喱（SS）和南部辣黄咖喱（SY）。所有六种咖喱都含有酚类和黄酮类化合物，并基于电子转移和氢原子供体特性提供抗氧化活性，还具有还原氧化金属的能力。抗氧化值最高的是SB，其次是M、SS和SY。用50%的甜菊干叶粉替代糖（Re）可提高抗氧化活性。氧自由基吸收能力（ORAC）测定结果比二苯基苦味酰基自由基（DPPH）、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）和铁离子还原抗氧化能力（FRAP）测定结果高五倍。所有咖喱提取物在1mg/mL浓度下对巨噬细胞系RAW 264.7均无细胞毒性。NO抑制率最高的是SB（<0.05）。所有咖喱提取物都含有槲皮素、山奈酚、木犀草素和芹菜素。所选的六种常见泰国咖喱具有抗氧化和抗炎的健康益处。营养保健品、功能性食品以及每种原材料和咖喱粉的成分都应进一步研究。
