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The present study aimed to assess the possible effects of Assam tea (Camellia sinensis) extract (ATE) on growth performances, immune responses, and disease resistance of Nile tilapia, Oreochromis niloticus against Streptococcus agalactiae. Five levels of ATE were supplemented into the based diet at 0, 1, 2, 4, and 8 g kg-1 feed of Nile tilapia fingerlings (10.9 ± 0.04 g initial weight) in triplicate. After four and eight weeks of feeding, fish were sampled to determine the effects of the tea supplements upon their growth performance, as well as serum and mucosal immune responses. A disease challenge using S. agalactiae was conducted at the end of the feeding trial. Fish fed ATE revealed significantly improved serum lysozyme, peroxidase, alternative complement (ACH50), phagocytosis, and respiratory burst activities compared to the basal control fed fish (P<0.05). The mucus lysozyme and peroxidase activities were ameliorated through ATE supplementation in the tilapia diets. Supplementation of ATE significantly (P<0.05) enhanced final body weight, weight gain, and specific growth rate; while a decreased feed conversion ratio was revealed at 2 g kg-1 inclusion level, after four and eight weeks. Challenge test showed that the relative percent survival

It is important to raise awareness regarding rice's nutritional quality and health benefits in terms of enhancing rice consumption in people's daily diets. This study evaluated the proximate components and phytochemical profiles of 11 Thai rice bran varieties, 4 non-colored rice brans and 7 colored rice brans, collected from the same agricultural fields. The chemical composition (ash, fat, proteins, fiber, and gross energy) was determined using proximate analysis methods. High-performance liquid chromatography was used to analyze the γ-oryzanol, tocopherols, and anthocyanins, while gas chromatography mass spectrometry determined the free fatty compounds. The phenolic profile was determined using liquid chromatography-mass spectrometry. The results showed great variations in each parameter of the nutritional and bioactive components among different rice bran varieties. Statistical analysis was also performed correlating the results obtained from PCA to categorize the samples by their nutritional characteristics into three main groups: group A with a high content of protein and fiber, group B with a high content of fat and gross energy, and group C with low fat and energy values but high amounts of functional, active components, particularly γ-oryzanol. Anthocyanins were detected in only one sample of colored rice bran. The major free fatty acids found in rice bran samples were oleic, linoleic, and palmitic acids. Systematic assessment of the concentration of these compounds gained from this study would be helpful to the industrial sector for selecting phytochemical-rich varieties as a value-added component in nutritional products.

Pigmented rice is mainly black, red, and dark purple, and contains a variety of flavones, tannin, polyphenols, sterols, tocopherols, γ-oryzanols, amino acids, and essential oils. The present study evaluated the cytotoxic effects of purple rice extracts (PREs) combined with chemotherapeutic drugs on human cancer cells and mechanisms of cell death. Methanolic (MeOH) and dichloromethane (DCM) extracts of three cultivars of purple rice in Thailand: Doisaket (DSK), Nan and Payao (PYO), were tested and compared with white rice (KK6) Rice bran, a byproduct of the rice milling process, contains most of the phytochemicals. The phenolic, anthocyanin, and proanthocyanidin content of three brown, purple, and red rice brans isolated from different rice varieties using HPLC-PDA is high (Chen et al., 2012). Antioxidative capacities, which are determined by (2,2-diphenyl-1-picrylhydrazyl) DPPH and oxygen radical absorbance capacity (ORAC) and cell-inhibiting effects using an MTT assay, the light-brown bran has no effect, the purple bran exhibits a minor effect on leukemia and cervical cancer cells, and the red bran exhibits strong inhibitory effects on leukemia, cervical, and stomach cancer cells, based on the IC 50 levels. High concentrations of protocatechuic acid and anthocyanins in purple bran and proanthocyanidins in red bran are identified (Chen et al., 2012)..The concentrations of lipophilic, solvent-extractable (free), and cell wall-bound (bound) phytochemicals and their antioxidant capacities from brans of white, light brown, brown, purple, and red colors, are compared by Ratana Banjerdpongchai et al

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The long term storage effects on stingless bee (Tetragonula laeviceps-pagdeni) honey from SE Asia (Thailand) were examined using physicochemical parameters. Fresh stingless bee honey was stored at 4, 30, and 45˚C for 6 and 12 months. The results show that the moisture, ash, and electrical conductivity change little over time and temperature storage. The total acidity increased when stored for 6 and 12 months. pH, diastase, and HMF demonstrated statistically significant changes for both time and temperature storage. The carbohydrates (fructose, glucose, and maltose) decreased during time and temperature storage, but the changes were not statistically significant. Storage for the longest time period (12 months) and highest temperature (45˚C) resulted in the greatest changes. Storage at 4˚C for 12 months resulted in the least change and the honey was, by and large, unchanged from fresh honey.Efectos del almacenamiento a largo plazo en la miel de abejas sin aguijó n (Hymenoptera: Meliponini: Apidae)Los efectos del almacenamiento a largo plazo de la miel de la abeja sin aguijó n (Tetragonula laeviceps-pagdeni) de sureste de Asia (Tailandia) han sido examinados mediante el uso de parámetros físico-químicos. La miel de abejas sin aguijó n fresca se almacenó a 4˚C, 30˚C y 45˚C durante 6 y 12 meses. Los resultados muestran que la humedad, las cenizas y la conductividad eléctrica cambian poco con el tiempo y la temperatura de almacenamiento. La acidez total se incrementó cuando se almacena durante 6 y 12 meses. El pH, la concentració n de diastasa y el HMF demostraron cambios estadísticamente significativos en relació n con el tiempo y la temperatura de almacenamiento. Los hidratos de carbono (fructosa, glucosa y maltosa) disminuyeron durante el tiempo y la temperatura de almacenamiento, pero los cambios no fueron estadísticamente significativos. El almacenamiento durante un período mayor de tiempo (12 meses) y a temperatura más alta (45˚C) originaron los mayores cambios. El almacenamiento a 4˚C durante 12 meses originó el menor cambio y la miel varió , en general, mucho menos en relació n con la miel fresca.

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Steroid 5-alpha reductases (SRD5As) are responsible for the conversion of testosterone to dihydrotestosterone, a potent androgen, which is the aetiologic factor of androgenetic alopecia. This study aimed to compare the SRD5A gene expression suppression activity exerted by Thai rice bran extracts and their components and investigate the interactional mechanism between bioactive compounds and SRD5A2 using molecular dynamics (MD) simulation. Bran of Oryza sativa cv. Tubtim Chumphae (TRB), Yamuechaebia Morchor (YRB), Riceberry (RRB), and Malinil Surin (MRB), all rice milling by-products, was solvent-extracted. The ethanolic extract of TRB had the highest sum of overall bioactive compounds (γ-oryzanol; α-, β-, and γ-tocopherol; phenolics; and flavonoids). Among all extracts, TRB greatly downregulated the expression of SRD5A1, SRD5A2, and SRD5A3; there were no significant differences between TRB and finasteride regarding SRD5A suppression. The linear relationship and principal component analysis supported that the α-tocopherol content was correlated with the SRD5A suppression exerted by TRB. Furthermore, MD simulation demonstrated that α-tocopherol had the highest binding affinity towards SRD5A2 by interacting with residues Phe118 and Trp201. Our findings indicate that α-tocopherol effectively downregulates the expression of SRD5A genes and inhibits SRD5A2 activity, actions that are comparable to standard finasteride. TRB, a source of α-tocopherol, could be developed as an anti-hair loss product.