Khruea ma noi (Cissampelos pareira) the Rich Natural Pectin from Local Thai Plant to Healthy Dish Menus

Abstract

Cissampelos pareira L., commonly known as “Khruea ma noi,” is a traditional Thai herb with significant cultural and medicinal value in Northeastern Thailand, particularly in the use of its leaves for local dishes such as “lap ma noi” and in traditional Thai medicine. The leaves contain a high level of natural low methoxyl pectin, up to 30%, which can form gels at room temperature without additives. When crushed with boiled water, the leaves can absorb up to three times their weight in water before the gel structure loses stability. Compared to gelatin, pectin from Khruea ma noi provides higher gel stability and greater water-holding capacity, whereas gelatin requires heat or sugar to form a gel.

Moreover, pectin contributes to dietary fiber intake, reduces the absorption of sugars and fats in the gastrointestinal tract, and exhibits protective effects against gastric ulcers. The leaves are also nutritionally valuable, providing protein, beta-carotene, and other beneficial nutrients. This study supports the development of health-oriented food products, such as Khruea ma noi jelly and beverages containing the leaves, promoting the consumption of local Thai herbs, preserving traditional knowledge, and enhancing the economic value of Thai herbal resources.

This article aims to present the health benefits of Khruea ma noi leaves based on a review of credible literature and empirical research, covering its botanical characteristics, cultural consumption, nutritional properties, gel formation, and potential for health-focused food product development. The study emphasizes sustainable utilization of this local herb while preserving cultural and medicinal heritage.