Summary The bioactive components, antioxidative properties and phenolic profile of Thai purple rice after 24 h soaking and 36 h germination periods were investigated. Anti‐inflammatory properties of the rice extracts were also evaluated on macrophage cells, stimulated with Lipopolysaccharide. These conditions significantly increased the bioactive components and antioxidative properties. Total anthocyanin contents, total carotenoid contents and gamma‐aminobutyric acid were increased more than twofold in the soaked sample. Protocatechuic, caffeic, p‐coumaric, ferullic, rutin trihydrate, catechin and Trans‐cinnamic acids were detected in the extracts. Gallic acid was only identified after soaking and germination. All the extracts led to cell proliferation and inhibited nitric oxide (NO) production. Twenty‐four hour soaking exhibited highest bioactive compounds, antioxidative properties and showed greater NO inhibitory effects with IC50 of 234.00 ± 0.01 μg mL−1. In addition to established information on germination, soaking greatly improved the bioactive components and anti‐inflammatory properties of the rice variety.

SummaryThis is the first report of the evaluation of suitability for consumption of dragon fruit oligosaccharide (DFO) and its efficacy on gut microbiota modulation and in boosting the gut immune response in rats. The DFO produced significantly increased faecal bifidobacteria and lactobacilli but decreased bacteroides and clostridia. The DFO also showed immune‐response boosting properties by significantly increasing the plasma immunoglobulin A and G concentrations. In addition, it was confirmed by blood chemistry analysis and histology of the colon of the rats that DFO is suitable for the consumption. These results suggest that DFO is a potentially novel source of prebiotic ingredients with probiotic‐stimulation and immune boosting properties.

The ruthenium-based complex [Ru(η6-p-phenylethacrynate)Cl2(pta)] (pta = 1,3,5-triaza-7-phosphatricyclo-[3.3.1.1]decane), termed ethaRAPTA, is an interesting antitumor compound. The elucidation of the molecular mechanism of drug activity is central to the drug development program. To this end, we have characterized the ethaRAPTA interaction with DNA, including probing the sequence specific modified DNA structural stability and DNA amplification using the breast cancer suppressor gene 1 (BRCA1) of human breast and colon adenocarcinoma cell lines as models. The preference of ethaRAPTA base binding is in the order A > G > T > C. Once modified, the ethaRAPTA-induced BRCA1 structure has higher thermal stability than the modified equivalents of its related compound, RAPTA-C. EthaRAPTA exhibits a higher efficiency than RAPTA-C in inhibiting BRCA1 amplification. With respect to both compounds, the inhibition of BRCA1 amplification is more effective in an isolated system than in cell lines. These data provide evidence that will help to understand the process of elucidating the pathways involved in the response induced by ethaRAPTA.

Background: Fresh herbs and spices used in Thai food are one of the aspects that make Thai cuisine so unique. While some of these herbs and spices  have been studied scientifically to look for health benefits, there is little definitive evidence on the subject.Objective: To determine the proximate compositions, fatty acid profiles, phenolic and flavonoid contents, and antioxidant activity of fresh massaman curry paste (MCP) and cooked massaman curry, including beef and chicken massaman curry (BMC and CMC, respectively).Methods: The chemical composition and fatty acid profile of freeze-dried samples were analyzed. Food samples were extracted by three solvents: water, absolute methanol or ethanol. The total phenolic and flavonoid contents (TPC, TFC, respectively) of the extracts were measured spectrophotometrically and identified through high performance liquid chromatography (HPLC). The antioxidant activities of extracts were evaluated by 2,2-dyphenyl-1-picrylhydrazyl (DPPH) scavenging and ferric reducing antioxidant power (FRAP) assays.Results: It was found that carbohydrate, protein and fat were the main components of all sample studies. Chicken massaman curry (CMC) contained the highest fat and energy contents. The fatty acid profile of CMC showed high values of lauric acid (9460 mg/100 g), oleic acid (6050 mg/100 g) and palmitic acid (4220 mg/100 g). In contrast, MCP had high masses of linoleic acid (213.70 mg/100 g) and palmitic acid (195.71 mg/100g). It was determined that the methanol extract of MCP had the highest content of TPC (1.076±0.013 mg gallic acid equivalent (GAE)/100g crude extract), TFC (27.10±0.31 mg CE/ 100g crude extract) and antioxidant activity after being analyzed through FRAP assay (0.311 ± 0.002 mg Trolox/100g crude extract). The ethanol extract of MCP contained the highest mass of DPPH at a value of      11.81±0.06 mg GAE/100 g crude extract, followed by the methanol extract of MCP (11.02 ± 0.05 mg GAE/100 g crude extract). Cooked massaman curry, including BMC and CMC, had lower contents of TPC, TFC and antioxidant than fresh MCP did. Ferulic acid, the main phenolic acid in the samples, was highest in the methanol extract, followed by ethanol and then water. After the cooking process, some activities of food were altered.Conclusion: The results of this study suggest that fresh massamun curry paste and cooked Massuman curry in ready-to-eat foods could potentially exhibit antioxidant activity. The health benefits from of plant sources still remained in the products after being cooked.     Keywords: Thai food, Massaman curry, Antioxidant activity, Fatty acid profile, Phenolic compounds