Publication: Thai red curry paste lowers glucose, oxidative stress and insulin levels in type II diabetic rats
Issued Date
2012-03-13
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ISSN
19854668
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2-s2.0-84857944597
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Mahidol University
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SCOPUS
Bibliographic Citation
International Food Research Journal. Vol.19, No.2 (2012), 623-627
Suggested Citation
P. Prangthip, S. Charoenkiatkul, A. Kettawan, M. Okuno, T. Okamoto Thai red curry paste lowers glucose, oxidative stress and insulin levels in type II diabetic rats. International Food Research Journal. Vol.19, No.2 (2012), 623-627. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/13481
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Title
Thai red curry paste lowers glucose, oxidative stress and insulin levels in type II diabetic rats
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Abstract
In order to evaluate whether daily intake of Thai red curry in an amount equivalent to that consumed in a normal Thai meal could decrease blood glucose and oxidative stress of type 2 diabetes mellitus (T2DM), six-weeks old male Sprague Dawley rats were fed a high-fat (HF) diet for 2 weeks and T2DM was induced with an injection of streptozotocin (25 mg/kg body weight). Rats then were fed a HF diet supplemented with 0.5% freeze dried Thai red curry paste (TRCP). After 3 weeks, beneficial effects were seen in the lowering of blood glucose level, liver enzyme activities and hyperinsulinemia. In addition, TRCP improved moderately antioxidant activity. These findings suggest that TRCP intake may ameliorate insulin sensitivity and oxidative stress in T2DM condition. These benefits might be attributed to the numerous bioactive compounds present in TRCP. Further studies on long term effects and optimal dosage will have to be conducted in the T2DM rat model before recommendations are made regarding the efficacy of TRCP as a dietary supplement for patients with T2DM.