Effects of Namya Kanom Jeen powder extracts on anti-oxidative and anti-inflammatory properties

Preeya Dat-arun, Rattana Leelawattana, Pavinee Chinachoti

Abstract


Background: Spices and herbs are known to have anti-oxidant and anti-inflammatory properties. We studied their properties of Namya Kanom Jeen (NKJ), a spicy soup (Southern Thailand recipe) with water and ethanol (50% and 95%) extracts.

Methods: This study aimed to assess functional properties of NKJ powder extract using in vitro model. These functional properties were anti-oxidant, α-amylase inhibition, and anti-inflammatory properties. Anti-oxidant activities were determined using free radical scavenging activity (DPPH) and Ferric Reducing Anti-oxidant Power (FRAP). Anti-inflammation effect was studied by measuring nitric oxide (NO) production inhibition on RAW264.7 macrophage cells after being exposed to lipopolysaccharide (LPS). 

Results: Water extract of NKJ powder demonstrated the highest activity in anti-inflammatory and anti-oxidant property by DPPH radical scavenging activity when compared with ethanol extract. 

Conclusion: NKJ powder extracts may ameliorate the oxidation and inflammation conditions which would be the combined effect of several bioactive compounds from many of the ingredients within these extracts.

Keywords: Anti-oxidant; Anti-inflammation; Phenolic compound; Namya Kanom Jeen powder


Full Text: [Abstract] [Full Article]

DOI: 10.31989/ffhd.v8i8.383

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