Dr. Pattaneeya  Prangthip
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Dr. Pattaneeya Prangthip

Assistant Professor
Mahidol University, Thailand


Highest Degree
Ph.D. in Nutrition from Mahidol University, Thailand

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Area of Interest:

Biomedical Sciences
100%
Nutrition
62%
Food Biochemistry
90%
Tropical Biomedicine
75%
Physical Anthropology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Norbu, W., U. Wangdi, D. Dorji, D. Arthan and N. Soonthornworasiri et al., 2017. Obesity prevalence and contributing factors among adolescents in secondary schools in Pemagatshel district, Bhutan. Int. J. Adolescent Med. Health, (In Press). 10.1515/ijamh-2016-0143.
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  2. Mosikanon, K., D. Arthan, A. Kettawan, R. Tungtrongchitr and P. Prangthip, 2017. Yeast β-glucan modulates inflammation and waist circumference in overweight and obese subjects. J. Dietary Suppl., 14: 173-185.
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  3. Prangthip, P., A. Kettawan, J. Posuwan, M. Okuno and T. Okamoto, 2016. An improvement of oxidative stress in diabetic rats by ubiquinone-10 and ubiquinol-10 and bioavailability after short- and long-term coenzyme Q10 supplementation. J. Dietary Suppl., 13: 647-659.
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  4. Khuntamoon, T., A. Thepouyporn, S. Kaewprasert, P. Prangthip and S. Pooudoung et al., 2016. Thai generic-brand dry canine foods: Mutagenicity and the effects of feeding in vivo and in vitro. BMC Vet. Res., Vol. 12. 10.1186/s12917-016-0640-9.
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  5. Chaikham, P., P. Prangthip and P. Seesuriyachan, 2016. Ultra-sonication effects on quality attributes of maoberry (Antidesma bunius L.) juice. Food Sci. Technol. Res., 22: 647-654.
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  6. Chaikham, P. and P. Prangthip, 2015. Physical and biochemical properties of Yanang juice mixed with longan flower-honey following high pressure processing. Int. Food Res J., 22: 1607-1614.
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  7. Chaikham, P. and P. Prangthip, 2015. Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing. Food Biosci., 10: 1-7.
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  8. Prangthip, P., R. Surasiang, R. Charoensiri, V. Leardkamolkarn and S. Komindr et al., 2013. Amelioration of hyperglycemia, hyperlipidemia, oxidative stress and inflammation in steptozotocin-induced diabetic rats fed a high fat diet by riceberry supplement. J. Funct. Foods, 5: 195-203.
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  9. Posuwan, J., P. Prangthip, V. Leardkamolkarn, U. Yamborisut, R. Surasiang, R. Charoensiri and R. Kongkachuichai, 2013. Long-term supplementation of high pigmented rice bran oil (Oryza sativa L.) on amelioration of oxidative stress and histological changes in streptozotocin-induced diabetic rats fed a high fat diet; Riceberry bran oil. Food Chem., 138: 501-508.
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  10. Kongkachuichai, R., P. Prangthip, R. Surasiang, J. Posuwan, R. Charoensiri, A. Kettawan and A. Vanavichit, 2013. Effect of Riceberry oil (deep purple oil; Oryza sativa Indica) supplementation on hyperglycemia and change in lipid profile in Streptozotocin (STZ)-induced diabetic rats fed a high fat diet. Int. Food Res. J., 20: 873-882.
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  11. Prangthip, P., S. Charoenkiatkul, A. Kettawan, M. Okuno and T. Okamoto, 2012. Thai red curry paste lowers glucose, oxidative stress and insulin levels in type II diabetic rats. Int. Food Res. J., 19: 623-627.
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