Nutraceutical potential of modified Thai red curry paste: antioxidant, anti-inflammatory, and gut microbiota modulation

Thai red curry paste (TRCP) is traditionally a product used for health benefits, but its nutraceutical potential remains unexplored. This study examined traditional (CON) and modified TRCP (M1-TRCP and M2-TRCP) for antioxidant, anti-inflammatory, cytotoxic, and gut microbiome effects. M2-TRCP exhibited the highest antioxidant activity, with key phytochemicals including citric acid, ferulic acid, and glycosidic derivatives. At 2.5 mg ml−1, CON, M1-TRCP, and M2-TRCP reduced nitric oxide levels by 21.24, 11.01, and 10.72 μM, respectively, without cytotoxicity. The production of short-chain fatty acids, particularly acetic acid, increased significantly, with M2-TRCP showing the greatest effect (p < 0.05). The 16s rRNA analysis revealed M2-TRCP promoted beneficial gut microflora, especially Actinobacteria and Bifidobacterium. This study highlights TRCP’s potential to enhance nutrient uptake and bioavailability while reducing oxidation and inflammation, supporting its further development as a functional or nutraceutical products.