Chiang Mai University’s Food Innovation and Packaging Centre (FIN) and the Faculty of Agro-Industry have successfully developed a functional drink featuring procyanidin extract derived from edamame. Utilizing green extraction technology, the drink delivers anti-ageing effects at the cellular telomere level, backed by research demonstrating its ability to help prevent chronic diseases.
Embodying the concept of "food as medicine," researchers have transformed off-grade edamame, typically sold for just a few baht per kilogram, into a high-value health product through a chemical-free extraction process. The resulting extract is linked to lower blood pressure, the inhibition of colon cancer cells, and improved skin health from the inside out.
Associate Professor Dr. Julaluk Khemacheewakul, from the Faculty of Agro-Industry and FIN, explained that the research was conceived to address two crises simultaneously: a public health crisis driven by non-communicable diseases (NCDs), particularly hypertension and colon cancer, which account for 1.9 million new cases globally each year, and an economic crisis facing Thai farmers, who are often forced to sell surplus or off-grade edamame as low-priced animal feed. To tackle these issues, Chiang Mai University leveraged advanced science and technology to elevate agricultural byproducts into a functional food with proven disease-prevention properties.
At the heart of this innovation is a green extraction technology that combines natural enzymes with high-frequency soundwaves to isolate procyanidins. This method is twice as effective as conventional techniques and completely eliminates the need for hazardous chemicals. The extract is then converted into a convenient, ready-to-drink powder using spray-drying and encapsulation technologies, ensuring long-term shelf stability and seamless readiness for industrial-scale production.
Cellular testing highlights the product's highly efficient, multi-target health benefits, as follows:
• Cellular Anti-Ageing: It protects against and delays the shortening of telomeres, which is a key biological marker of ageing, thereby prolonging cellular lifespan and reducing premature degeneration.
• Colon Cancer Inhibition: It actively suppresses the growth of cancer cells in the colon.
• Blood Pressure Regulation: It inhibits Angiotensin-Converting Enzymes (ACE), a primary biological mechanism responsible for managing and reducing hypertension.
• Skin Rejuvenation: It blocks tyrosinase enzymes, reducing hyperpigmentation and improving skin health from within.
• Zero-Waste Sustainability: It elevates agricultural waste into a premium bio-extract, driving a sustainable economy.
Moving forward, the product is projected to expand across three dimensions: functional foods, nutraceuticals, and eventually medical foods. This trajectory aims to strengthen Thailand’s comprehensive healthy food ecosystem, with a particular focus on colon cancer prevention, which is a pressing global health priority.
This innovation stands as a clear testament to Chiang Mai University’s commitment to translating academic research into real-world applications. By improving the livelihoods of local farmers, minimizing agricultural waste, and cutting national public health costs, CMU continues to transform the Thai food industry through evidence-based nutrition.
