Bioactive compounds of thai red hot chili dip (nam prik ta dang) and effects on antioxidant activities and lipid peroxidation in rats (in vitro and in vivo models).

This study aimed to study the efficacy of Thai Red hot chili dip (Nam Prik Ta Dang) on antioxidant activity and lipid peroxidation inhibitor in vitro and in vivo models. Healthy recipe of Nam Prik Ta Dang (NPTD) was developed by Institute of Nutrition, Mahidol University used in this study. Fresh NPTD was determined for some bioactive compounds, and the antioxidant activities were evaluated by two different methods as oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP). The result showed that NPTD contained total polyphenol and also carotenoids such as beta-carotene and lutein. In vitro antioxidant activity values of NPTD was 204.3 ± 8.5 and 17.2 ± 2.7 micromole Trolox equivalent/gram for ORAC and FRAP, respectively. Freeze-dried NPTD was used for evaluating antioxidant activity and antilipid peroxidation in healthy rats. Daily administration of normal diet mixed NPTD for 2 months, serum ORAC significantly increased to compare with control group (p < 0.01). Lipid peroxidation marker as serum Thiobarbituric acid reactive substances (TBARS) significantly decreased to compare with control group (p < 0.05). In conclusion, healthy recipes of Thai red hot chili dip or Nam Prik TA Dang obtained various bioactive compounds which exhibited significantly antioxidant activities in vitro and in vivo. Moreover, daily consumption of NPTD showed the efficacy in inhibiting lipid peroxidation. Further study, it could be studied in oxidative stress condition and human clinical trials.