#FunctionalFoods

A new scientific study has uncovered that a substance produced by the body after caffeine consumption, known as 1-methylxanthine (1-MX), may significantly enhance memory and brain health—a discovery that could hold major implications for Thailand’s aging population and growing interest in cognitive wellness. Researchers found that 1-MX, a metabolite generated when our bodies break down caffeine, helps support memory functions, sparking discussions among health experts and educators about the potential applications for both prevention of neurodegenerative diseases and everyday cognitive support. Read the original study on PsyPost

A new study indicates that 1-methylxanthine (1-MX), a substance our bodies produce after caffeine intake, may support memory and brain health. The findings could influence Thailand’s approach to aging and cognitive wellness, sparking discussion among health experts and educators about prevention of neurodegenerative diseases and everyday cognitive support. Research by PsyPost notes that 1-MX is formed during caffeine metabolism and, in animal models, administration of 1-MX improved memory tasks and protected brain cells from oxidative stress.

Thai cuisine has a loyal fan in manao, the small green lime whose leaves and fruit flavor everyday meals and festive dishes alike. But manao is more than a culinary staple. For generations, households have used lime leaves, bark, and fruit in remedies and rituals, a heritage now being explored through modern science. As health-conscious readers seek to honor tradition while embracing evidence-based practices, manao offers a vivid case study in how ancient wisdom can inform today’s wellness choices.

Few ingredients so vividly capture the essence of Thai cuisine and culture as the small, vibrant green fruit known throughout the country as manao. While most Thai people recognize it as an indispensable flavor booster in dishes like tom yum, som tam, and countless chili dips, the leaves, bark, and fruit of Citrus aurantiifolia—more commonly called lime—hold a much deeper significance that extends well beyond the kitchen. The traditional uses of manao stretch back centuries, rooted in household remedies and ancient wisdom, while mounting scientific evidence is beginning to illuminate the bioactive magic that has long made lime a staple for both taste and health. Today, as health-conscious Thai readers seek to reconnect with their heritage and examine time-honored remedies with new eyes, the story of manao becomes both a case study in the enduring power of traditional herbal medicine and a testament to how modern research can inform and evolve ancient practices.

Galangal, known in Thai as kha, is more than a fragrant addition to tom yum and curries. Classified as Alpinia galanga, this fiery rhizome has long sat at the crossroads of food and medicine in Thai, Chinese, Ayurvedic, and Unani traditions. Today, modern science is uncovering why galangal has endured as a trusted remedy in Southeast Asia and beyond.

In Thai culture, galangal embodies the close bond between cooking and healing. Traditions passed from master to apprentice and mother to child describe its use to warm the body, improve appetite, settle the stomach, and boost immunity. In Ayurvedic practice, galangal is considered a hot herb, believed to balance bodily energies. In rural households, it remains a practical remedy for aches, coughs, nausea, fever, and minor infections. It has historically been used in poultices for bruises, as a post-meal digestif, and even as a preventive tonic during the rainy season when respiratory and stomach ailments are common.

Few plants hold as esteemed a place in Thailand’s culture and kitchens as ข่า (kha), known in English as galangal and classified scientifically as Alpinia galanga (L.) Willd. Beyond its unmistakable aroma infusing tom yum soup and curries, galangal’s gnarled rhizome has, for centuries, played a starring role in Thai, Chinese, Ayurvedic, and Unani medical traditions. Today, science is shining new light on why this fiery root has endured in the apothecaries of Southeast Asia and around the world.

For centuries, the towering stalks of อ้อยแดง—known globally as Saccharum officinarum or sugarcane—have waved across Thai landscapes, embodying both agricultural might and healing promise. While most passersby associate อ้อยแดง with sweetness and sugar production, ancient wisdom and new science reveal a far richer, more complex story: one in which this iconic plant’s healing power is celebrated both on temple altars and in the world’s most advanced laboratories.

In kitchens and clinics, at festivals and in village remedies, the red-stemmed variety of sugarcane—often called อ้อยดำ or อ้อยตาแดง—has stood as both staple and symbol. Today, research is illuminating why this time-honored herbal medicine deserves renewed attention from everyone seeking the best of traditional healing and modern health care.

Sugarcane stalks, especially the red-stem variety known in Thai as อ้อยแดง, have long shaped the countryside and the folk healing traditions of Thailand. Beyond sweetness and sugar production, science and traditional knowledge converge to highlight a broader potential: a plant that may support inflammation control, metabolic balance, and overall resilience when prepared in authentic, minimally processed forms.

In Thai kitchens, temples, and village clinics, อ้อยแดง has been a symbol of vitality. Today’s research is clarifying why this heritage deserves a closer look within modern wellness, particularly for Thai readers seeking natural options that complement conventional care.

In Thai markets, the green-skinned ส้มเขียวหวาน (som kiao wan)—the tangerine or mandarin—delights with sweet segments and bright aroma. Yet its sun-dried peel, long tucked away in kitchens and traditional remedies, is gaining attention for its potential health and beauty benefits. Modern science is now examining an ingredient that has anchored Thai culture for generations, offering insights into nutrition, pharmacology, and sustainable wellness.

Thai traditional medicine has long valued dried tangerine peel for digestive comfort, cough relief, and appetite stimulation. Across Asia, similar uses appear in Chinese herbalism and Vietnamese home remedies, where aged peel, known as chenpi, is believed to support digestive balance. Northern Thai dialects reflect regional affection for the fruit with names that echo its local importance. Beyond daily cooking, dried peel features in ceremonial offerings and festive customs, symbolizing renewal and prosperity.

Orange peel from the beloved Citrus sinensis—known locally as ส้มจีน or ส้มเกลี้ยง—has long been a staple in Thai and Southeast Asian healing. Dried peels are common in homes and markets, used in teas, herbal blends, soups, and congee to ease coughs, digestion, and abdominal discomfort. Traditional practitioners describe it as warming and qi-balancing, helping sluggish stomachs, nausea, and respiratory congestion. In Thai kitchens, sun-dried peels sit ready to top a pot of boiling water at the first sign of illness, reflecting a deep-rooted belief in their restorative power.

Thailand’s markets fill with the scent of som-o, the pomelo, especially during the cool season when large, grapefruit-like fruits line the stalls. Thais enjoy its sweet-tart segments at temple fairs and as merit offerings during New Year. But pomelo peel, the thick aroma-filled layer around the fruit, has long been used in Thai traditional medicine for coughs, swelling, skin issues, and indigestion. How much of this old wisdom holds up under scientific scrutiny? We explore the evidence with respect for heritage and a cautious, critical eye.

Thailand’s markets come alive with the fragrance of som-o, or pomelo, especially during the cool season when its hefty, grapefruit-like fruits are stacked high. Many Thais relish its sweet-tart segments at temple fairs or New Year merit offerings. Yet, the greatness of the pomelo (Citrus grandis (L.) Osbeck)—known locally by names such as โกรัยตะลอง, มะขุน, มะโอ, ลีมาบาลี, and สังอู—extends far beyond the fruit bowl. For centuries, Thai traditional medicine has harnessed the thick, aromatic peel of som-o for remedies thought to ease coughs, swelling, skin woes, and indigestion. But how much of the old wisdom has stood up to scientific inquiry? Today, with both respect for heritage and a critical eye, we explore what research reveals about pomelo peel’s healing promise—and where prudent caution remains essential.

Nestled among the colorful stalls of Thai fresh markets, few fruits are as beloved or as culturally significant as the green-skinned citrus known locally as ส้มเขียวหวาน (som kiao wan), or more widely as the tangerine or mandarin orange. While its sweet, juicy flesh is a popular snack across Thailand, it’s the sun-dried peel—often overlooked in the West—that has woven itself into the fabric of both culinary and traditional medicinal practices in Thai society. Today, as scientific research probes the ancient wisdom of herbal remedies, the humble tangerine peel emerges as a fascinating protagonist at the intersection of culture, nutrition, and pharmacology.

Orange peel—a simple byproduct of the beloved ส้มจีน (Citrus sinensis)—is perhaps one of the most recognized yet underrated ingredients in traditional Thai and Asian medicine. Known locally by various names like ส้มเกลี้ยง, its dried peel has woven itself into the region’s herbal pharmacopoeia for centuries, acting as a remedy, a culinary enhancer, and a symbol of good health. Today, as modern science uncovers new therapeutic benefits from what was once considered mere waste, orange peel stands as a shining example of how Thailand’s ancestral healing wisdom and contemporary research can intersect for better public health.

Sesame seeds—known in Thailand as “nga” (งา), whether in their white (nga khao) or black (nga dam) varieties—hold an enduring place at the crossroads of culture, cuisine, and traditional medicine. Revered for millennia across Asia and especially prominent in Thai culinary heritage, sesame seeds have recently stepped into the spotlight of scientific scrutiny. As Thailand and global communities seek healthful, natural remedies, sesame’s rich tradition and mounting scientific evidence offer both inspiration and practical pathways for modern wellness.

Sesame, known in Thai as งา, sits at the crossroads of tradition and science. In Bangkok markets, white and black sesame seeds brighten sweets and savory dishes alike. Across Asia, ancient texts extol sesame for nourishing the body and sustaining vitality. Modern science now tests those claims and asks what sesame can truly offer Thai readers today.

Sesame cultivation spans more than 3,000 years. It likely spread from the Indian subcontinent and Africa into Southeast Asia, including Thailand, where it is deeply woven into culinary and medicinal practices. In traditional Thai and Chinese medicine, black sesame seeds are believed to replenish energy, support hair health, ease constipation, and strengthen bones. These ideas echo Ayurvedic and Traditional Chinese Medicine concepts that regard black sesame as a longevity tonic.

Few plants bridge the worlds of tradition and science as elegantly as sesame (Sesamum indicum L.), known in Thai as “งา” and cherished for centuries across cultures as both food and medicine. From the noisy markets of Bangkok, where both white and black sesame seeds adorn everything from desserts to savory dishes, to ancient scripts referencing its powers to “nourish the five internal organs,” sesame has held a special place in Thai and global heritage. But what does modern research tell us about the health claims surrounding this tiny seed, and how do its age-old applications stand up to scientific scrutiny?

Kluai Namwa, botanically Musa x paradisiaca, is a staple in Thai kitchens and a long‑standing part of home remedies. Today, new laboratory research connects this age‑old fruit with modern biomedical insights, highlighting its potential beyond everyday cooking. The story resonates with Thai families who have trusted Kluai Namwa for generations and now see science catching up with tradition.

In rural and urban Thailand, the unripe fruit known as กล้วยน้ำว้า in Thai has long appeared in soothing broths and remedies for digestion, ulcers, and even postpartum lactation. The plant’s offerings extend from gentle wound care to digestive health, reflecting a deep cultural respect for nature’s gifts. According to research from Thailand’s Mahidol University, traditional uses align with botanical properties now being examined in labs.

Kluai Namwa, known botanically as Musa x paradisiaca and cherished across Thailand for generations, is far more than a simple tropical staple – it’s a beloved piece of both culinary heritage and traditional pharmacopoeia. This unassuming banana, commonly harvested while still unripe, has a profound legacy as a trusted remedy in Thai homes. Today, a fresh wave of laboratory research is illuminating the clinical potential of this age-old fruit, drawing new connections between ancient healing traditions and modern biomedical science.