Abstract This study investigated the bioactivity of Southern Thai curry pastes and ready-to-eat dishes after simulated gastrointestinal digestion. Antioxidant activity, anti-inflammatory effects, cytokine production, tyrosinase inhibition, and phenolic profiles were evaluated in nine samples: red curry paste (RCP), sour curry paste (SCP), kua kling curry paste (KCP), red curry (RC), sour curry (SC), kua kling curry (KC), and rice-based dishes (RRC, RSC, RKC). Total phenolic content (TPC) was highest in RCP, KC, and RKC, while total flavonoid content (TFC) peaked in SCP, RC, and RSC (p0.05), consistent with DPPH and ABTS results. KCP exhibited the strongest tyrosinase inhibition (64.57±1.88%), whereas rice-based samples showed the lowest activity. All samples were non-cytotoxic, maintaining cell viability above 80%. RCP and KCP showed the strongest nitric oxide inhibitory effects. ELISA analysis demonstrated significant inhibition of TNF-α, particularly in RC and KC, while rice-based dishes were less effective. RCP also showed the greatest inhibition of IL-1β. Pyrogallol was most abundant in RCP, RC, and RRC. LC-QTOF-MS/MS identified key bioactive compounds, including quercitrin, capsaicin, ferulic acid, and linoleic acid. These findings suggest that digested Southern Thai dishes possess promising antioxidant and anti-inflammatory properties; however, in vivo studies are needed for confirmation.
Detarun et al. (Fri,) studied this question.