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22 Thai Food Recipes to Reduce Cancer Risk

22 Thai Food Recipes to Reduce Cancer Risk

1. research confirms that Thai Food Recipes to Reduce Cancer Risk

Research Institute of Nutrition Research Mahidol University Food Toxicology and Nutrition A study was conducted on some Thai food extracts to reduce the incidence of mutagenicity. In three models of nitrite reactions In a state mimicking the digestion of food in the human stomach In this research, 22 recipes of Thai food were studied on the inhibition of mutagenicity. It was found that Thai food extracts were able to inhibit mutagenicity. Therefore, this research can confirm that Thai Food Recipes to Reduce Cancer Risk.

Mr. Monrudee Sukprasarnsub Researcher in food and nutrition toxicology Nutrition Research Institute Mahidol University under the control of Associate Professor Dr. Kaew Kangsadanampai, Head of Food Toxicology and Nutrition With the support of the National Research Council, a research study on a model that Mimics eating mutagenic foods such as grilled, grilled, smoked and stewed foods for extended periods of time by reacting with nitrites in a state similar to the human digestion. and eat Thai food together.

2. 22 Thai Food Recipes to Reduce Cancer Risk

There were 22 recipes of Thai food in this study, namely Kaeng Liang, Kaeng Som with mixed vegetables, and Red Curry with Roasted Duck. Green Curry with Chicken, Soup Tum Leung, Clear Glass Noodle Soup, Tom Yum Goong, Tom Yum Mushroom, Stir-fried Kale with Oyster Sauce Stir Fried Mixed Vegetables in Oyster Sauce Stir-fried shrimp with basil with long beans, vermicelli salad, Thai papaya salad, simmered soybean paste Shrimp Paste chili paste on the boat Fried Chicken with Herbs Stir-Fried Chicken with Cashew Nuts Omelette with onions and tomatoes Chu Chee Pomegranate Fish Crispy Fish Cake and steamed snakehead fish wrapped in non-slip leaves In conducting research used Extracts from the aforementioned Thai food Each type was added to the solution of each model. and then used for mutagenicity testing.

By studying the inhibition of mutagenicity of chemicals representing toxins obtained from eating meat, grilling, smoking during reaction with nitrites, it was found that :

  • The Thai food group has an inhibitory effect on high levels of mutagenicity, such as stir-fried kale with oyster sauce. Fried Chicken with Herbs Crispy Fish Cakes, Kaeng Liang, Omelette with Onions and Tomatoes, Stir-Fried Basil, Prawns with Long Beans Red curry with roasted duck, red gourd soup, stir-fried chicken with cashew nuts, Thai papaya salad, and stir-fried mixed vegetables. Sorted in descending order.
  • The Thai food group has an inhibitory effect on intermediate levels of mutagenicity, namely Chu Chee Pla Tubtim. chili paste on the boat Homok Fish with Noni Leaves Clear Soup with Glass Noodles Green curry with chicken, orange curry with mixed vegetables and mushroom tom yum sorted in order As for the Thai food group that had the least inhibitory effect on mutagenicity, In order from least to least is Simmered Soybean Paste Fresh shrimp paste, tom yum goong, and vermicelli salad respectively.

For the mutagenic inhibition study of a chemical agent, a toxin obtained by prolonged boiling of fish during reaction with nitrites, the inhibitory effect was shown to be moderate. From Thai papaya salad yielded the best result, followed by a mixed vegetable curry. Stir-Fried Chicken with Cashew Nuts Stir-fried mixed vegetables with oyster sauce, Kaeng Liang, vermicelli salad, and stir-fried kale with oyster sauce. Fried Chicken with Herbs Chu Chee Pomegranate Fish Hook Fish with Noni Leaves Chicken Green Curry Crispy Fish Cake Roasted Duck Red Curry chili paste on the boat Stir-fried shrimp with basil with yard-long beans, tom yum mushroom, glass noodle soup, shrimp soup, shrimp paste, fresh shrimp paste, and omelet with onion and tomato, respectively.

The study on the inhibition of chemical mutagenicity. which is a toxic agent derived from Stewed meat for a long time during reaction with nitrites. It was found that the inhibitory effect was shown at a low level, with the extract from the Thai papaya salad giving the best effect. followed by vermicelli salad, Kaeng Liang, stir-fried chicken with cashew nuts, and red curry with roasted duck. Chicken Green Curry Deep fried fish cakes, tom yum goong, orange curry with mixed vegetables, stir-fried mixed vegetables with oyster sauce. Clear Soup with Glass Noodles Fried Chicken with Herbs Shrimp Paste chili paste on the boat Chu Chee Pomegranate Fish Omelette with onions and tomatoes Stir-Fried Kale with Oyster Sauce Stir-fried shrimp with basil with yard-long beans, mushroom tom yum, and steamed snakehead fish curry, respectively.

Different levels of reduction of mutagenic toxicity with each Thai food extract were depending on the type Amount of vegetables, herbs, and spices used as ingredients.

The research above indicates that Thai food is truly healthy food. It can help reduce the risk or prevent cancer. Therefore, exercise should be accompanied by

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