Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries.

ABSTRACT: 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 oxid

SUBMITTER: Siripongvutikorn S 

PROVIDER: S-EPMC10814089 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature