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Antioxidant Capacity of Honeys from Various Floral Sources Based on the Determination of Oxygen Radical Absorbance Capacity and Inhibition of in Vitro Lipoprotein Oxidation in Human Serum Samples
Abstract
Honeys from seven different floral sources were analyzed for in vitro antioxidant capacity and total phenolic content. Antioxidant capacity was measured by the oxygen radical absorbance capacity (ORAC) assay and by monitoring the formation of conjugated dienes as an index of the inhibition of copper-catalyzed serum lipoprotein oxidation. ORAC values ranged from 3.1 to 16.3 micromol Trolox equivalent/g honey. The darkest colored honeys, such as buckwheat honey, had the highest ORAC values. A linear correlation was observed between phenolic content and ORAC activity of the investigated honeys (p < 0.0001, R (2) = 0.9497). The relationship between the ORAC activity and inhibition of lipoprotein oxidation by the honeys yielded a correlation coefficient of 0.6653 (p = 0.0136). This work shows that honey may be used as a healthy alternative to sugar in many products and thereby serve as a source of dietary antioxidants.
... Acidity contributes to honey flavour, stability against microorganisms, enhancement of chemical reactions, antibacterial and antioxidant activities (Gheldof and Engeseth, 2002) [39] and is indicative of fermentation of sugars into organic acids. Gluconic acid (2, 3, 4, 5, 6pentahydroxyhexanoic acid) is the most abundant acid found in honey which is produced from enzymatic breakdown of glucose by glucose oxidase (a naturally found enzyme in honey (Oddo and Piro, 2004) [75] . ...
... Honey contains ascorbic acid because most flowers on which the bees forage contain vitamin C which serves as sources of polyphenol and dietary antioxidant (Gheldof and Engeseth, 2002) [39] . The antioxidant activity of honey, which depends on its botanical origin, is related to Vitamin C content (Kesio et al., 2009) [53] . ...
... Honey contains ascorbic acid because most flowers on which the bees forage contain vitamin C which serves as sources of polyphenol and dietary antioxidant (Gheldof and Engeseth, 2002) [39] . The antioxidant activity of honey, which depends on its botanical origin, is related to Vitamin C content (Kesio et al., 2009) [53] . ...
Honey is a natural sweet substance produced by honeybees using nectar. It is known to be an easily digestible food stuff containing a range of nutritionally important elements viz., saccharides, organic acids, amino acids, minerals, vitamins, aromatic substances, colour etc. From the ancient times, honey has been used as a natural sweetener as well as a healing agent. Presently, the demand of honey has also been increasing from years to years. With the increasing demand, the focus of beekeepers are towards the production of more and more honey of \good quality. In India, Bureau of Indian Standards (BIS) and Food Safety and Standards Authority of India (FSSAI) have specified the standards for quality parameters of honey. The quality of honey is mostly related to its physico-chemical characteristics viz., colour, moisture content, sugars, fructose, glucose and acidity, pH, enzymes activities, hydroxyl methyl furfural (HMF) content and electrical conductivity. These physicochemical properties of honey are mainly dependent on the geographical region, honeybee species, flower type, weather conditions, processing conditions, packaging and storage period. This review summarizes the literature about variations in physico-chemical characteristics of honey as influenced by external parameters.
... Honey [a mixture of sugars (38.3% fructose, 30.3% glucose, 7.1% maltose, 1.3% sucrose) and other compounds (water 20%, 0.5% acids, 0.3% proteins, 0.2% minerals, vitamins, phenols, together with more than 180 other substances)] is considered a natural sweet food supplement with medicinal value (National Honey Board, 2002). It also contains trace compounds including flavonoids, phenolic acids, ascorbic acid, enzymes (catalase and peroxidase), carotenoids and products of Maillard reactions, all of which are considered as the prime contributors to its antioxidant capacity (Gheldof, 2002). Free radicals (O 2 •− , OH•, O•, H 2 O 2 ) are natural by-products of metabolism that are produced within organisms given a complex redox reactions and can cause severe cellular damage. ...
... After cooling, a color reagent [arsenomolybdate (2 ml)] was added. A calibration curve was prepared using a standard solution of glucose (20,40,60,80 and 100 μg/mL, r 2 = 0.993). The reducing sugars reduce copper from the cupric to cuprous state when heated with alkaline copper tartrate to form cuprous oxide. ...
... Initially, each of the honey samples (50%, w/v) was serially diluted by transferring 5 ml of the sterile honey into 5 ml of sterile nutrient broth to obtain the following dilutions: 25% (w/v), 12.5% (w/v), 6.25% (w/v) and 3.125% (w/v) (Ibekwe, 2001). Other desired concentrations [15,20,30,40 and 50% (w/v)] were also prepared. Thus, four groups (unheated, 50°C, 70°C and 90°C) of honey samples at different concentrations were prepared. ...
Background: Honey is renowned for its antioxidant, antimicrobial and medicinal properties. It is typically heated and filtered during processing to avoid crystallization. However, few studies have reported its heating effect and the antioxidant and antimicrobial activities of honey. Materials and Methods: In this study, honey samples were collected from eight different honey-producing sites in Bangladesh and heated to 50ºC, 70ºC and 90ºC for 12 hours, while the antioxidant potentials and antimicrobial properties of the heated samples were compared with those of the unheated samples. Antimicrobial properties were investigated against one Gram-positive and eight Gram-negative bacteria. Other physicochemical and biochemical properties were also determined. Results: Interestingly, there was a proportionate increase in the amount of antioxidant compounds (phenolics and flavonoids) as well as antioxidant potentials proportional with the amount of heat introduced, whereas the antimicrobial properties of the honey samples were reduced with increasing heat. Conclusion: In conclusion, though prolonged heat treatment of honey can increase its antioxidant potential, antimicrobial activities are compromised.
... The study noted that atranorin exhibited a strong radical scavenging eff ect, with IC 50 values of 39.31 μM [23]. The antioxidant and free radical scavenging capabilities of AT were assessed using the TRAP and TAR assays [24]. These methods are commonly used to determine the non-enzymatic antioxidant potential of isolated substances or mixtures. ...
... These methods are commonly used to determine the non-enzymatic antioxidant potential of isolated substances or mixtures. In the TRAP assay, AT demonstrated dosedependent antioxidant activity [24]. The TAR analysis revealed that AT signifi cantly scavenges free radicals at a dose of 100 μg/ml [25]. ...
Lichens are a rich source of diverse secondary metabolites, with depsides playing a crucial role in their biological properties. Atranorin, a prominent depside, has been widely studied due to its signifi cant pharmacological effects. This review explores the
biosynthesis of atranorin, elucidates its molecular structure, and presents insights from docking studies that reveal its interactions with key biological targets. Furthermore, the diverse biological effects of atranorin including anti-cancer, anti-infl ammatory, antiviral, antioxidant, and antifungal activities are discussed. These fi ndings highlight atranorin's broad therapeutic potential, making it a promising candidate for drug development.
... The quality of honey is determined by its composition, which is also related to the botanical origin of the nectar and honeydew, as well as to climate, environmental conditions, and beekeeping practices [3]. Therefore, it is strictly related to the geographical origin of the honey and, because of that, information on the physico-chemical para meters and the botanical origin of honey from various regions are usually demanded by consumers [4]. ...
... The colour of honey samples dominated by Ar butus unedo ranged from 103 mm to 127 mm on the Pfund scale, corresponding to a spectrum from light to dark brown. This colour variation is linked to HMF and mineral content [3,10,33]. ...
The authenticity of honey presents significant challenges to food quality control, necessitating the continuous modernization and enhancement of analytical methodologies. This study aims to characterize 24 honey samples collected from eight regions in northeastern Algeria by analyzing their physicochemical parameters and pollen profiles. The results revealed significant pollen diversity across all samples, predominantly monofloral honeys, particularly eucalyptus honey, along with varieties such as Hedysarum coronarium L., Arbutus unedo L., Lavandula stoechas L., Ziziphus lotus (L.) Lam., and Citrus. Multifloral honeys exhibited diverse taxa including Eucalyptus camaldulensis Dehnh., Hedysarum coronarium L., Echium plantagineum L., Lavandula stoechas L., Raphanus raphanistrum L., and Malva sylvestris L., common to northeastern Algeria's ecosystems. Most honey samples met international physicochemical standards, indicating high quality. However, honey quality is predominantly influenced by its botanical origin, as demonstrated by principal component analysis, cluster analysis, and co-inertia analysis, which grouped the samples into seven distinct physicochemical units.
Precise characterization is essential for enhancing local honey production by elucidating the complex relationships between pollen composition, botanical origin, and physicochemical properties.
Keywords: honey; melissopalynology; physicochemical properties; quality; geographical provenance; northeastern Algeria.
... Flavonoids with numerous hydroxyl groups exhibit higher antioxidant potency than those bearing only one hydroxyl group. Moreover, the presence of the ortho-3,4-dihydroxy moiety improves the antioxidative action [61]. Furthermore, they can reduce the oxidation promoted by transition metals, potentially by donating them a hydrogen atom, leading to a lower pro-oxidative action. ...
... Furthermore, they can reduce the oxidation promoted by transition metals, potentially by donating them a hydrogen atom, leading to a lower pro-oxidative action. Flavones and specific flavanones, including naringenin, may selectively bind metals through their 5-hydroxyl and 4-oxo groups [61]. Among the multiple flavonoids, gossypin and quercetin have recently attracted attention for their potential to mitigate the accumulation of HMs within internal biological systems. ...
Heavy metals (HMs) are natural elements present in the Earth’s crust, characterised by a high atomic mass and a density more than five times higher than water. Despite their origin from natural sources, extensive usage and processing of raw materials and their presence as silent poisons in our daily products and diets have drastically altered their biochemical balance, making them a threat to the environment and human health. Particularly, the food chain polluted with toxic metals represents a crucial route of human exposure. Therefore, the impact of HMs on human health has become a matter of concern because of the severe chronic effects induced by their excessive levels in the human body. Chelation therapy is an approved valid treatment for HM poisoning; however, despite the efficacy demonstrated by chelating agents, various dramatic side effects may occur. Numerous data demonstrate that dietary components and phytoantioxidants play a significant role in preventing or reducing the damage induced by HMs. This review summarises the role of various phytochemicals, plant and herbal extracts or probiotics in promoting human health by mitigating the toxic effects of different HMs.
... Pada hasil penelitian ini, didapatkan bahwa kandungan vitamin C pada kombucha yang diproduksi menggunakan madu memiliki kadar vitamin C yang lebih tinggi dibandingkan dengan tanpa madu. Hal ini disebabkan karena kandungan alami yang dimiliki oleh madu, dimana madu diketahui mengandung vitamin C berada dalam kisaran 13,89 dan 27,32 mg/100g dengan rata-rata 21,15 ± 3,99 mg/100g (Cantarelli et al., 2008;Gheldof & Engeseth, 2002). Sedangkan vitamin C yang berasal dari produk kombucha yang diproduksi tanpa menggunakan madu dimungkinkan terbentuk selama proses fermentasi. ...
... Madu diketahu mengandung polifenol dan vitamin C yang kadarnya akan berbeda-beda bergantung pada jenis madunya. Berbagai fitokimia, serta zat lain termasuk asam organik, vitamin, dan enzim; beberapa di antaranya dapat berfungsi sebagai sumber antioksidan makanan juga terdapat dalam madu (Cantarelli et al., 2008;Gheldof & Engeseth, 2002). Keberadaan senyawa-senyawa ini yang pada akhirnya dapat meningkatkan aktivitas antibakteri pada produk kombucha yang diproduksi oleh pemanis madu. ...
Abstrak: Kombucha adalah produk minuman fermentasi yang mengandung sejumlah vitamin, mineral, enzim, dan asam organic yang diketahui memiliki banyak manfaat bagi Kesehatan. Bahan utama pembuatan kombucha umumnya adalah teh hijau dan hitam. Seiring dengan perkembangan zaman, pengembangan produk kombucha telah banyak dilakukan untuk meningkatkan nilai tambahnya. Adapun jenis dan umlah substrat, berupa gula, dan kultur kombucha simbiotik yang digunakan dalam fermentasi bervariasi dan akan mempengaruhi kualitas dari produk akhir. Selain itu waktu fermentasi juga akan mempengaruhi kualitas dari produk yang dihasilkan. Penelitian ini bertujuan untuk mempelajari proses pembuatan kombucha teh hitam dengan jenis pemanis dan lama fermentasi berbeda terhadap karakteristik berupa warna, viskositas, pH dan terutama tingkat kesukaan konsumen. Penelitian ini dilakukan dengan metode Rancangan Acak Kelompok (RAK) menggunakan 2 faktor yaitu jenis pemanis dan lama fermentasi. Hasil penelitian menunjukkan bahwa, jenis pemanis berpengaruh nyata terhadap nilai L* dan a*, namun tidak berpengaruh terhadap nilai b*, viskositas dan pH. Sedangkan lama fermentasi berpengaruh nyata terhadap seluruh parameter tersebut. Produk Kombucha dengan jenis pemanis gula dengan lama fermentasi memiliki rata-rata tingkat kesukaan tertinggi untuk parameter warna (5.60), aroma (5.08), rasa (4.80) dengan kadar vitamin C 0.95%. Namun tidak berbeda nyata dengan kombucha yang menggunakan pemanis madu dan lama fermentasi 8 hari dengan kadar vitamin C 1.89%. Kedua jenis kombucha ini diketahui memiliki aktivitas antimikroba untuk bakteri Bacillus sp., Pseudomonas aeruginosa, E.Coli, Salmonella sp., Staphylococcus aureus. Abstract: Kombucha is a fermented beverage product that contains some of vitamins, minerals, enzymes and organic acids which are known to have many health benefits. The main ingredients for making kombucha are generally green and black tea. Along with the times, the development of kombucha products has been carried out a lot to increase its added value. The type and amount of substrate, in the form of sugar, and the symbiotic kombucha culture used in the fermentation varies and will affect the quality of the final product. In addition, the fermentation time will also affect the quality of the product produced. This study aims to study the process of making black tea kombucha with different types of sweeteners and different fermentation times for characteristics such as color, viscosity, pH and especially the level of consumer preference. This research was conducted using a randomized block design (RBD) method using 2 factors, namely the type of sweetener and fermentation time. The results showed that the type of sweetener had a significant effect on L* and a* values, but had no effect on b* values, viscosity and pH. While the fermentation time has a significant effect on all of these parameters. Kombucha products with a type of sugar sweetener with a 8 days of fermentation time have the highest average preference for color (5.60), aroma (5.08), taste (4.80) parameters with a vitamin C content of 0.95%. However, this was not significantly different from kombucha which used honey sweetener and 8 days of fermentation with 1.89% vitamin C content. Both types of kombucha are known to have antimicrobial activity against Bacillus sp., Pseudomonas aeruginosa, E.Coli, Salmonella sp., Staphylococcus aureus bacteria.
... The natural antioxidant compounds present in honey provide antioxidant activity. These compounds include phenolic acids, flavonoids, ascorbic acid, organic acids, enzymes (catalase, glucose oxidase), amino acids, carotenoids, Maillard reaction products and proteins (Gheldof and Engeseth, 2002). Enzymes are naturally present in honey, like catalase, peroxidase and glucose oxidase (McKibben and Engeseth, 2002). ...
... Different types of honey have different phenolic contents and as a result, have different antioxidant functions. In addition, handling, processing and honey storage may effect on its composition (Gheldof and Engeseth 2002;Turkmen et al., 2005). A significant correlation was found between the phenolic content and antioxidant activity which was determinate by FRAP assay and DPPH assay, showed that phenolic compounds of acacia honey appeared to be responsible for the antioxidant activity (Krpan et al., 2009). ...
The goal of this study was to assess the impact of binary combination antioxidant synergistic effects of honeybee products (citrus honey, clover honey, sugar feeding honey, bee pollen, bee bread, bee wax, old wax comb, Egyptian propolis, Chinese propolis, royal jelly, Drone brood homogenate, worker brood homogenate, queen brood homogenate, bee venom) and The present study compared the antioxidant activity between ethanol and water extracts of bee products and evaluated the synergistic antioxidant activity effect of binary combination of bee products (water and ethanol extracts, separately), the antioxidant activity was analyzed via DPPH radical scavenging activity assay and found propolis as one of the most powerful antioxidant among all the honeybee products examined, and the ethanol (80%) extraction method recorded more antioxidant activity than the water extract, but in the royal jelly, drone brood homogenate, worker brood homogenate, queen brood homogenate and bee venom the water extract were the highest. The obtained results of honey bee product mixture activity affected by the interaction between chemical compositions of them, which had an impact on their antioxidant activity. And several of these binary combinations showed synergistic results; this might be because adding more antioxidant components from other products increased the antioxidant capacity.
... The antioxidant activity of honey polyphenols has been extensively studied, generating a huge number of papers, to name a few highly cited publications [35][36][37][38][39][40][41][42][43][44]. Various multivariate statistical methods were used for that purpose; Pearson correlation coefficient, principal component analysis (PCA), linear discriminant analysis (LDA), cluster analysis (CA), neural network (NN) and their combinations [45][46][47][48][49][50][51][52][53][54][55]. ...
... Table 2 provides a summary of collated data from over 50 multivariate analyses emphasizing very strong correlations (r > 0.83, p < 0.05) between honey color, the total phenolics content (TPC), total flavonoid content (TFC) and antioxidant activity measured by ABTS (2,2 -azinobis-(3-ethylbenzothiazoline-6-sulfonate), FRAP, DPPH or ORAC methods. In general, darker colors of honey had a higher content of polyphenols and higher antioxidant activity than light-colored honeys [36][37][38][39][40]. When honeys were arranged according to the increased color from the extra light to dark amber, they displayed a proportional increase in the total flavonoids and the total polyphenol content, indicating that polyphenolics contributed to both honey color and honey antioxidant activity [48,49]. ...
Hydrogen peroxide is the principal antibacterial compound of honey and its concentration determines honey bacteriostatic (MIC) and bactericidal (MBC) potencies. Levels of H2O2 produced are highly relevant to honey therapeutic potential, but they vary extensively among honey with reasons not immediately apparent. According to a traditional view, H2O2 is produced as a by-product of glucose oxidation by the honey bee enzyme, glucose oxidase; however, significant levels of H2O2 could be produced in a non-enzymatic way via polyphenol autooxidation. The aim of this study was to evaluate the potential for such an alternative pathway by re-examining evidence from many experimental and correlative studies in order to identify factors and compounds required for pro-oxidant activity. Unexpectedly, the color intensity was found to be the main indicator separating honey varieties based on the quantitative differences in the polyphenolic content, antioxidant activity and the content of transition metals, Fe, Cu and Mn, the main factors required for pro-oxidant effects. The color-impeding polyphenolics and their oxidation products (semiquinones and quinones) further contributed to color development through multiple chemical conjugations with proteins, phenolic oxidative polymerization, chelation or the reduction of metal ions. Moreover, quinones, as an intrinsic part of polyphenol redox activity, play an active role in the formation of higher-order structures, melanoidins and colloids in honey. The latter structures are also known to chelate metal ions, potentially contributing to H2O2 production. Thus, the color intensity appears as a major parameter that integrates polyphenol-dependent pro-oxidant reactions resulting in H2O2 generation.
... Unlike synthetic compounds, honey represents a natural product that does not produce side effects that can be harmful to health. Among the compounds found in honey, phenol compounds, vitamin C, catalase, peroxidase, and glucose oxidase enzymes have antioxidant properties (Gheldof and Engeseth 2002;Tanvir et al. 2015). Honey also contains flavonoids and carotenoids. ...
... Honey is rich in flavonoids, and the anticancer properties of flavonoids have created great interest among researchers (Othman 2012). The proposed mechanisms are rather diverse and include various signaling pathways (Woo et al. 2004), such as the stimulation of TNF-α release (Tonks et al. 2001), inhibition of cell proliferation, induction of apoptosis (Jaganathan and Mandal 2010), cell cycle arrest (Pichichero et al. 2010), and inhibition of lipoprotein oxidation (Gheldof and Engeseth 2002). ...
... Honeys nutritional and healing properties since early beginning makes it an important component of traditional remedy (12)(13)(14)(15). Current opinions suggest honey not only as nutritional supplement but also highlight its properties like non-peroxide dependent and antioxidant (16). ...
Honey is popular all over the world and used commonly in medicines and food. This study was designed to compare the natural and commercial honey for their antioxidant enzymes. In this study, 11 different honey samples were collected from different areas of Balochistan. The activity of different antioxidant enzymes like superoxide dismutase, peroxidase and catalase enzymes were measured and compared by standard curves of pure enzymes. Moreover, protein content was also determined by using Bradford Assay. Results showed that highest protein content was found in one of the natural honey samples (4.42 ± 0.02 U/mg). Enzyme's superoxide dismutase showed highest activity of (4.93 ± 0.06 U/mg), whereas secondly peroxidase activity of (0.34 ± 0.02 U/mg) and thirdly catalase activity of (0.22 ± 0.01 U/mg) was observed in different natural honey samples. The current study demonstrated that higher concentration of protein content and antioxidant enzymes were found in natural honey which means they are good source of antioxidants. Therefore, antioxidant enzymes can be used as markers for determining the purity and quality of honey.
... They are natural products of secondary plant metabolism and reach honey through honeybees [56]. Their range in honey is very wide; according to some authors, it ranges from 5 to 1300 mg/kg [57,58], while according to others from 20 to 2400 g/100 g of honey [44]. ...
Honey is a sweet syrup mixture substance produced by honey bees. Contradictory results have been reported on the influence of organic and conventional beekeeping on the properties of honey. The aim of this research was to determine the potential difference between organically and conventionally produced honey of the same botanical origin (linden, acacia, chestnut, meadow). It was shown that the electrical conductivity (0.16-0.98 mS/cm), optical rotation (−1.00 − (−2.60) [α] D 20), pH values (3.30-4.95), free acidity (4.0-9.0 mmol/kg), total content of phenolic (76.5-145.9 µg GAE/g dry weight (d.w.)) and flavonoids (48.7-307.0 µg QE/g d.w.), antioxidant potential, phenolic profile, mineral composition, color (−8.62-126.57 mmPfund) and sensory characteristics, although statistically significant differences were found, were not significantly improved better in the organic samples. All organic honey samples were richer in hydroxycinnamic acid derivatives (60.5-112.1 µg CGAE/g d.w.) compared to conventional honey (56.7-91.1 µg CGAE/g d.w.) of the corresponding botanical origin. The results show that organic beekeeping does not lead to the production of honey with significantly better physicochemical, nutritional and sensory properties compared to conventionally produced honey.
... Recent researches have shown antipseudomonal activity and antioxidant properties of all three components of Swarna-prash [6][7][8][9][10] . ...
All neonates are exposed to a variable degree of oxidative stress that may result in cellular, tissue, or organ damage due
to a low-efficient antioxidant system. The present study aimed to evaluate the effect of licked Swarna-prash, comprising 15
mg Swarna-bhasma (incinerated gold particles) mixed with 1 mL honey and 0.5 mL Ghrita (butter oil), given in perinatal
oxidative stress. A randomized case-control study ensued after the microanalysis of InAuPs (Incinerated Aurum Particles)
and Swarna-prash. Ninety newborns were registered, considering the inclusion and exclusion criteria, and divided into three
groups.
The single dose of Swarna-prash was given once a day in Group A and thrice a day in Group B. Due to ethical issues,
nothing was given except mother milk in Group - C (control group). Venous blood samples were collected from the
umbilical cord after birth and 48 h for complete blood counts (CBC), Liver function test (LFT), Renal function tests (RFT),
and antioxidant enzymes.
The Swarna-bhasma consisted of crystallite-size InAuPs ranging from 30.86 to 114.02 nm. The intergroup analysis of
CBC, LFT, RFT, SOD, GSH, and catalase values shows in significant (p>0.05) variation except for the serum bilirubin and
SOD in group-B v/s C, offers significant mean values (p<0.05). Finally, it can be inferred that Swarna-prash opposes
neonatal perinatal oxidative stress, seems nontoxic, reduces the incidence of physiological jaundice, and is bio-compatible.
Keywords: Microanalysis, Newborns, Oxidative-stress, Swarna-bhasma, Swarna-prash
IPC Code: Int Cl.24: A61K 36/00
... The properties of honey differ from region to region, leading to investigations into the distinctive characteristics of honey from eastern Morocco compared to other areas. This knowledge is vital for consumers and industries interested in its potential for pharmaceuticals and functional foods [1,2]. Honey's attributes, influenced by ecological factors and plant origins, exhibit diverse phenol levels impacting antioxidant activity [3][4][5][6][7]. ...
This study evaluates the physicochemical properties, phenolic and flavonoid content, antioxidant activity, and molecular docking interactions of honey from eastern Morocco. Analysis confirmed compliance with European Commission standards, with moisture content ranging from 15.39% to 19.74% and pH between 3.79 and 4.94. Carob honey exhibited the highest protein content (0.42%), polyphenol concentration (720.16 mg gallic acid/kg), flavonoid content (90.5 mg catechin/kg), and antioxidant activity (63.5% DPPH inhibition). Strong correlations were observed between phenolic and flavonoid content and antioxidant properties. Molecular docking identified ethyl phenylacetate and thymol as key compounds with significant interactions with cytochrome c peroxidase, suggesting potential therapeutic effects. DFT calculations supported these findings, indicating these compounds may enhance antioxidant activity. The study highlights the exceptional quality and antioxidant capacity of honey from eastern Morocco, reflecting its unique floral sources and potential as a natural source of antioxidants with therapeutic benefits.
... Conversely, it requires expensive equipment in performing the method. Because of the usages of the expensive equipment, other methods were normally chosen from various types of research, such as CUPRAC (cupric reducing/antioxidant power) 18 , FRAP (ferric reducing antioxidant power) 19,20 , TRAP approach 11 , ABTS for natural radicals 21 , hydroxyl radical searching deoxyribose approach 22 , the DPPH (1,1-diphenyl-2-picrylhydrazyl) 23 , LDL (lipoprotein) oxidation 24 , categorization of lipid peroxidation-based compounds (i.e., thiobarbituric acid reactors) 25 , and reactive nitrogen varieties with biological end-points (i.e., oxidative DNA damage). The main objective of this study is to determine an appropriate method for a rapid performance in extracting, standardizing, and estimating GA antioxidant activity, and its extraction products. ...
Gum arabic (GA) is the main product of acacia trees. As a raw and commercial samples, GA was extracted with methanol and analysed to measure the antioxidant activity using five methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), Folin-Ciocalteu indexes (FCI), which indicate total phenolic compounds (TPC), oxygen radical absorbance capacity (ORAC), ferric reducing antioxidant power (FRAP), and cupric reducing antioxidant capacity (CUPRAC). This study used antioxidant assays to detect TPC and selected appropriate and inexpensive methods to determine the antioxidant capacity of GA samples. The results reveal that the FCI, ORAC, and CUPRAC are correlated highly with FRAP. Person's correlation coefficient (r) values are 0.98, 0.93, and 0.99, respectively, based on the sample size of (n = 8). This means that the TPC of GA is highly correlated with their antioxidant activities that are measured by these three methods. Hence the FCI, ORAC, and the CUPRAC methods are more effective and simpler. They had similar predictive power to the FRAP of GA antioxidant activity. Consequently, GA is generally recognized as being slightly acidic which may have been obtained from appropriate methods of the antioxidant capacity detection. This acidity is due to the electronic transfer mechanism based on the selection of the working pH.
... The main constituents of honey include carbohydrates, proteins and amino acids, vitamins, minerals, volatile compounds and polyphenols. 13 Different amount of polyphenols have been reported in honey based on the floral and botanical sources, such as 56.32 and 246.21 mg/100 g, for tropical blossom and acacia ehrenbergina honey, respectively. 14 Polyphenols are plant secondary metabolites with antioxidant properties that are used as chemical markers in the classification of plant systems. ...
Gallic acid (GA) is a well-known polyphenol that occurs naturally in plants and is used as a chemical marker or standard antioxidant in analytical research. Here, a carbon paste electrode was modified with a nanocomposite of graphitic carbon nitride and gold nanoparticles (g-C3N4/AuNPs/CPE). The g-C3N4/AuNPs was characterized by Fourier transform infrared spectroscopy, X-ray diffraction, energy-dispersive X-ray spectroscopy, and scanning electron microscopy. Electrochemical impedance spectroscopy, cyclic voltammetry, and differential pulse voltammetry methods were used to investigate the electrochemical behavior of GA on the electrode. EIS analysis exhibited lower charge-transfer resistance in g-C3N4/AuNPs/CPE than CPE; 250 vs 1500 Ω, respectively. The g-C3N4/AuNPs/CPE was used to GA sensing with limit of detection and linear response range of 0.025 and 0.16–4.10 μM, respectively via DPV. Then, the GA content in Iranian honey samples with different floral origins such as Ziziphus, Barberry, Thyme, Astragalus, Eucalyptus and Coriander was successfully determined. According to result, the fabricated electrochemical sensor could be useful for GA evaluation in food samples.
... It also increased the production of antibodies for the second immune response (Al-Waili and Haq 2004) and improved neutrophil circulation and chemotaxis to the tumour . The modulation of signalling pathways (Woo et al. 2004), inhibition of cell proliferation and induction of apoptosis (Jaganathan and Mandal 2010), cell cycle arrest (Pichichero et al. 2010) and inhibition of lipoprotein oxidation (Gheldof and Engeseth 2002) are other reported mechanisms. Although honey is an effective preventative but largely ineffectual therapeutic agent, it has been observed that its capacity to cause decreased tumour development or to limit metastasis depends on the timing of therapy (Oršolić et al. 2005). ...
Honey, a natural sweetener and ancient remedy, has garnered interest due to its potential therapeutic benefits. This abstract overviews current research into honey’s cardioprotective, anti-atherogenic and anti-cancerous activity. Numerous studies have demonstrated that honey consumption may contribute to cardiovascular health. Honey has shown potential in improving lipid profiles, lowering blood pressure and reducing the risk of atherosclerosis. The anti-inflammatory activity of honey may play a role in protecting the heart and blood vessels. Honey inhibits the progression of atherosclerosis by reducing the synthesis of pro-inflammatory molecules, preventing cholesterol oxidation and enhancing endothelial function. A study reported that honey exhibits anticancer properties due to its ability to inhibit tumour cell proliferation, induce apoptosis and mitigate oxidative stress. In conclusion, honey’s multifaceted benefits, including its cardioprotective, anti-atherogenic and anti-cancerous potential, make it a promising natural product for promoting overall health. Incorporating honey into a balanced diet may be a simple yet effective strategy for promoting a healthy lifestyle and preventing diseases. However, further research is required to understand the mechanisms behind these effects better and establish optimal therapeutic dosages.
... On the other hand, acacia honey showed the lowest reducing antioxidant power, with a measurement of 58.1 ± 0.06 μg TE g −1 . These results align with previous studies where the antioxidant activity, measured using the FRAP method, ranged from 95 to 2705 μmol TE kg −1 [35,36]. Tomczyk et al. measured FRAP activity of honey varieties ranging from 0.64 mmol TE kg -1 for acacia honey to 2.32 mmol TE kg -1 for forest honey [37]. ...
A total of fourteen honey samples, including monofloral, polyfloral, and honeydew honeys, collected from Bulgaria, Turkiye, and Morocco were analyzed with the aim to investigate the influence of floral origin on the biological properties of honey.The antioxidant activities of the samples were estimated using the DPPH, ABTS, FRAP, and CUPRAC methods, as well as analyzing their phytochemical composition by measuring the total phenolic content through the Folin-Ciocalteu method and individual polyphenols by HPLC.The results demonstrated that honeydew honey exhibited the highest total phenolic content and antioxidant activity among all the samples tested. It was followed by linden and forest honeys, which also demonstrated significant biological activity. In contrast, acacia and ziziphus honeys displayed the lowest levels of phenolic content and antioxidant properties among the samples.Our results indicated that while the botanical origin of honey had a significant influence on its biological properties, other factors such as geographical location also played a role in determining its quality. The observed variations among the honey samples from the same botanical origin could be attributed to factors such as specific landscape conditions, including whether the honey was sourced from an urban or rural area, the timing of harvest, beekeeping practices, and storage conditions.
... Tuksitha et al. (2018) highlighted that the overall antioxidant activity of honey is influenced by various antioxidant components and the complexity of its composition. Moreover, polyphenolic compounds, Maillard reaction products, organic acids, and various peptides found in honey collectively influence its antioxidant activity (Gheldof and Engeseth, 2002). ...
This study aimed to investigate the potential in vitro antihyperglycemic activity of honey sourced from three different species of stingless bees (Heterotrigona itama, Geniotrigona thoracica, and Kelulut matahari) by assessing their α-glucosidase enzyme inhibition, antioxidant activity, and total phenolic and flavonoid contents in comparison with honey from Apis cerana, obtained from West Sumatra, Indonesia. The honey samples were obtained from stingless bee farms at the Faculty of Animal Science, Universitas Andalas. Variations were observed in α-glucosidase enzyme inhibition, antioxidant activity (half maximal inhibitory concentration, IC50), and total phenolic and flavonoid contents among the honey samples from H. itama, G. thoracica, K. matahari, and A. cerana. In terms of α-glucosidase inhibition, honey from the stinging bee A. cerana demonstrated higher inhibition than that from the other three stingless bees species. Honey derived from K. matahari exhibited the lowest IC50 value, indicating its superior antioxidant activity, followed by honey from A. cerana, H. itama, and G. thoracica. The highest total phenolic and flavonoid contents were found in honey from A. cerana, followed by honey from K. matahari, H. itama, and G. thoracica. Analysis using Fourier-transform infrared spectroscopy revealed that the predominant absorptions in all four honey samples were observed at 767∼1,643 cm⁻¹, indicating that absorptions are primarily ascribed to monosaccharides and disaccharides. Additionally, some peaks implied the presence of phenolic and flavonoid compounds. Overall, honey from stingless bees shows promise as an antihyperglycemic food, as evidenced by its α-glucosidase enzyme inhibition activity, antioxidant activity, and relatively high total phenolic content.
... The total amount of phenols and colour of honey have a direct correlation with honey's antioxidant activity (Gheldof and Engeseth, 2002;Chua et al., 2013). The antioxidant properties of dark honey are enhanced due to its higher total phenolic content (Frankel et al., 1998). ...
Agrochemical contamination of honey is a difficult issue that requires comprehensive attention. Apicultural products, viz., honey is widely consumed owing to their high nutritional and medicinal value. Their contamination leads to a serious health hazard. Consuming honey without understanding its origins and safety might be harmful. Agrochemicals can either directly or indirectly reach the bee hive or contaminate honey. Use of effective techniques and strategies to reduce honey-bee interactions with pesticides is recommended for apiarists and agriculturalists. Quantifying the impacts of pesticides in terms of a hazard quotient (HQ) has attracted a lot of attention concurrently with the regulatory change in evaluating the risks of pesticides to honey bees. To ensure the safety of honey, health authorities worldwide must enact strict laws and regulations governing its production, handling, and analysis.
... Several studies have revealed the richness of honey by phenolic compounds. In fact, Slovenian researchers have found a content of 24.14 mg / 100 g in forest honey [39]. While another Italian study [40] showed a percentage of polyphenols ranging from 3 mg / 100 g to 17.5 mg / 100 g, these values are lower than those found in the samples of our study. ...
Honey is a very complex biological compound of great diversity, giving it a multitude of properties, both nutritionally and therapeutically. In order to determine the physico-chemical characteristics, three types of samples were collected from the region of Morocco. These are zandaz honey and black honey from the Bouyblane region, multi-flower honey from the Atlas region, and commercial honey called "Achefae". These honeys are analyzed for determination of pH, electrical conductivity, ash content, density, free acidity, hydroxymethylfurfural content, color intensity, and phenolic compounds. These physico-chemical parameters studied are the most frequently used as indicators of the quality and stability of honey and having a great influence on its organoleptic properties. The results showed that there were differences from one sample of honey to another and that they all meet international standards.
... The antioxidant activity is attributed to its content of polyphenols and ascorbic acid and the activity of glucose oxidase. Hydrogen peroxide (H 2 O 2 ) is also an important in vivo antioxidant agent which is produced when the enzyme glucose oxidase that is activated in vivo 38: 1016-1029 (2024) during the dilution of honey acts on endogenous glucose (57,59). All these properties of honey promote wound healing by enhancing epithelialization and minimizing scar tissue (60). ...
Background/aim:
Oral mucositis (OM) is a common and serious side effect of cancer treatment. The incidence of chemotherapy-induced OM in pediatric patients can reach up to 91.5% and has a major impact on patients' quality of life. The aim of the study was to assess the efficacy of current interventions and agents for the management of OM in children undergoing chemo/radiotherapy or hematopoietic stem cell transplantation (HSCT).
Materials and methods:
A systematic search of randomized controlled trials (RCTs) was conducted in the MEDLINE and Scopus databases from January 2000 until March 2023. Thirty-four randomized studies meeting the inclusion criteria were identified and five RCTs investigating the efficacy of Low Level Laser Therapy (LLLT) intervention or the agent honey were included in the meta-analysis.
Results:
The meta-analysis of two RCTs indicated that topical application of honey on oral mucosa was effective in shortening the mean duration of hospital stay in children with severe OM (MD=-4.33, p=0.002). However, LLLT was not found to be effective for the prevention or treatment of OM grade ≥II (RR=0.99, p=0.99). Moreover, the therapeutic application of LLLT did not show significant benefit for lower risk of OM grade ≥II (RR=0.48, p=0.58).
Conclusion:
Various interventions and agents were examined in the present study for the management of OM. Honey could be a promising candidate for the treatment of OM in pediatric patients. Further high-quality RCTs are required to enhance our findings.
... Recent studies have confi rmed that honey contains CAT, as well as that the antioxidant defense mechanism of honey can be attributed to CAT [30]. Also, as reported by Gheldoff and Engeseth [31], honey contains selenium. Costa-Silva et al. [32] found that increased GPx might be due to the presence of selenium in honey which is a cofactor for GPx activity. ...
Linden honey represents a unique honey variety valued for its nutritional benefits, distinctive taste and aroma. Phenols, polyphenols, flavonoids, ascorbic acid and phenolic acids in honey have antioxidant activities. This study aimed to investigate the effects of linden honey on the activities of antioxidant enzymes catalase (CAT) and glutathione peroxidase (GPx), as well as on the concentration of malondialdehyde (MDA) in individually housed animals. The investigated parameters were quantified using spectrophotometric method for determination of enzyme activities and MDA concentration in the blood. We found that treatment with linden honey in the socially isolated animals significantly increased the enzyme activities of CAT and GPx, and significantly decreased the concentration of MDA. The modulation of CAT and GPx activities in socially isolated animals treated with linden honey may be very important for understanding the role of honey in the capacity of antioxidant defense system to increase and maintain its stability in psychosocial stress conditions. Our results may be important in biomedical research for understanding the role of honey in the amelioration of oxidative stress.
... Essentially, natural honey is a sticky and viscous solution with a content of 80-85% carbohydrate (mainly glucose and fructose), 15-17% water, 0.1-0.4% protein, 0.2% ash and minor quantities of amino acids, enzymes, minerals, pollen grains, pigments and vitamins as well as other substances like phenolic compounds [3,[5][6][7]. Jameset al. [3] stated that each of these minor elements is known to have uniquenutritional or medicinal properties and the exclusive blend accounts for the varied and different applications of natural honeys. Although the major elements of honey are nearly the same in all honey samples, the precise chemical composition and physical properties of natural honeys vary according to the plant species on which the bees forage [3,8]. ...
... Picrorhiza kurroa, health care properties are attributed to pharmacological potential including the protection of the liver ailment [13] by virtue of antioxidative properties [14] and anti-cancerous activity including modulation of the immune system [15]. The field of preventive medicine is progressively inclining towards the plant derived antioxidants over synthetic alternatives [16,17,18]. Numerous studies have reported the antioxidant properties of P. kurroa, highlighting its potential of exhibiting antioxidant action [19,20]. ...
Picrorhiza kurroa, traditional Himalayan herb popularly known as kutki, had been emerged now as the most promising plant for National/ International trade commodity. Excessive usages of this particular herb in various formulations made it vulnerable. Thus, its propagation through micro/macro propagation methods for its further better conservation has been realized. Owing to its large demand in the local and global market for its established pharmaceuticals and nutraceuticals potential are well recognized at present. In view of the described fact, we access its availability from the grower’s field from mid Himalaya of Kumaun region of Uttarakhand (India). During rearing of accessed kutki plants from grower’s fields which were maintained at biotech product testing facilities (green house facilities) as well as under laboratory in vitro practices, these were nurtured and established in pots for further in vitro establishment. Thus, pot containing soil: sand: compost in the 1:1:1 ratio where field grown plants were nurtured and nourished. Powdery mildew caused by the fungus stressed these plants. However, this stress could be managed by foliar application of 0.2% (w/v) sulfur in water and 0.2% (v/v) mild (Tween-20) aqueous detergent solutions. Imidacloprid (0.2% v/v) was also required to spray to avoid sucking pests (Aphids and Thripes) infestations. The data of explants after control of infection and infestation and prior to control were compared. While establishing explants in vitro, our data showed better establishment on infection and infestation under control. However, molecular characterization for infection and infestation behavior yet is underway. Murashige and Skoog medium while supplemented with 0.5mg/L Thidiazuron (TDZ) and 0.5mg/L Indole butyric acid (IBA) based on our previous studies and checker board for identifying suitable concentrations of growth regulators, showedgood callus induction rate. Callus growth was maintained through subsequent sub-culturing based on callus growth conditions. It is worth mentioning that the use of soluble Polyvinylpyrrolidone (PVP) 0.03-0.05% w/v significantly removed phenolics exudates and sufficient for maintaining callus growth and viability. Beside, orientation of molecules is important to assess their promising biological activities. In view of this particular fact Fourier Transform Infrared (FTIR) analysis offering valuable insights for the molecules extracted from the induced callus for various functional groups. This will provide some understanding of bioactivities from this important ethnic plant resource too.
... They have been suggested as possible markers for determining the botanical origin of honey [14]. Dark honey is reported to contain more phenolic acid derivatives but fewer flavonoids than light honey [15]. According to many studies the most important phenolic compounds found in honey are: caffeic acid vanillic acid, þ-coumaric acid, syringic acid, quercetin, ferulic acid, myricetin, kaempferol pinocembrin, inobanksin, ellagic acid, chrysin, 3-hydroxybenzoic acid, galangin, chlorogenic acid, 4-hydroxybenzoic acid, gallic acid, rosmarinic acid, hesperetin, benzoic acid and others [16,17]. ...
In present time, drug resistance in microbes is a very serious problem. The consequences of antibiotic resistance are significant. It can lead to the persistence of infections, increased healthcare costs, prolonged hospital stays and higher mortality rates. The research to obtain new antimicrobial compounds is vitally important. Hence, natural products are considered as safe alternatives to synthetic drugs. Honey is highly regarded for its nutritional value and therapeutic properties it has been used in traditional medicine in many countries for thousands of years. Its effectiveness as an antimicrobial agent is primarily due to its unique chemical composition natural hydrogen peroxide content, low water activity and acidic pH. The antimicrobial activity of honey can vary depending on factors such as floral source, geographical origin and processing methods. Honey has a strong antimicrobial effect and it may be an alternative natural source of medicine to prevent and treat many diseases caused by pathogenic microorganisms.
... The antioxidant properties of honey may be affected by polyphenols, acids, catalase peroxidase, and browning reactions [4]. A large number of plant polyphenols are simple phenolic compounds, which are cited as the primary antioxidants in various types of honey. ...
The present study characterized the physicochemical and antioxidant properties of five distinct kinds of honey originating in Bangladesh. All the samples showed considerable variations regarding their physicochemical characteristics and antioxidant properties. According to the results, sundarbans honey (SbH) showed the best results among all the samples. It fulfilled all the criteria of a multifloral honey with color parameters (L*= 39.9, a*= 1.82, and b*= 8.48), lower moisture content (17.08±0.17%), pH (3.83±0.06), HMF content (14.81±0.28 mg/kg), higher EC (0.79±0.011 mS/cm), TDS (260±1 ppm), diastase activity (167.24 ± 1.66 Gothe/gm). The SbH sample also showed the highest antioxidant potential with 1714.54 ± 591.2 mg/kg of proline content, 489.8 ± 1.4 mg GAEs/kg of TPC, 67.84 ± 0.1 mg CAEs/kg of total flavonoids, and 56.23% of DPPH scavenging activity. All of the findings of the tests on the specimens were within the range considered suitable according to global honey standards. Principal component analysis (PCA) was used to find the most influential factors in explaining the connections between the physicochemical and antioxidant characteristics of the honey samples. Due to consumer and academic interest in honey's unique qualities, this study may help standardise honey metrics in Bangladesh, indicating excellent export opportunities.
... The biological characteristics of honey depend on the amount of native antioxidants in the pollen and other nectar collected by the bees (Schramm et al., 2003). The antioxidant activity of honey is not only related to the existence of phenolics, flavonoids, and CAT but also associated with the reaction products of the macrobiotic reaction in honey (Gheldof & Engeseth, 2002;Sergiel et al., 2014). The TP and flavonoid contents were analyzed in four honey samples, and there were significant differences in the TP and total flavonoid contents of the four honey samples (Figures 2A and 2B; p<0.05). ...
The physicochemical profile composition of four different types of honey samples and their antioxidant activity were analyzed. The physicochemical properties, including fructose, glucose, sucrose, total phenols (TP), flavonoids, insoluble matter, 5-hydroxymethylfurfural (5-HMF), amylase, sucrase, and 17 amino acids, and antioxidant power, were determined in four kinds of honey from Guizhou. The results showed significant differences in the physicochemical composition and antioxidant power of different honey samples. Among them, compared with other honey samples, Coptis chinensis Franc honey showed more TP and total phenolic content and a stronger antioxidant capacity. The correlation analysis showed that 5-HMF was negatively correlated with antioxidant indicators, TP, flavonoids, and multiple amino acids, implying that 5-HMF may affect the quality and biological activity of honey. Various amino acids were significantly correlated with antioxidant activity, TP, and flavonoids. Principal component analysis revealed that multiple amino acids played a major role in the first principal component (PC1), which may suggest that amino acids are an important factor in the quality of honey. Taken together, these findings provide a reference for further research on honey quality from different sources and its associated health effects.
... Increases in C-peptide levels following honey consumption in both healthy and diabetic subjects demonstrate that honey may stimulate both healthy and diseased pancreatic beta cells. It is thought that due to its anti-inflammatory [62], antioxidant [75], antiviral and probiotic [76] properties, honey may contribute to the healing of diseased beta cells [25]. On the other hand, Panero et al. [77] observed that higher levels of C-peptide in type I diabetic patients confer a statistically significant protective effect against the development of microvascular complications. ...
Honey is a nutritious, healthy, and natural food, to which antioxidant, anti-inflammatory, and antimicrobial properties have been attributed, mainly due to its content of phenolic compounds. The aim of this review is to analyze the available evidence of the effect of honey on humans. Forty-eight clinical trials published between 1985 and 2022 were analyzed, with a total of 3655 subjects. More beneficial effects of honey intake than no or negative effects on different cardiovascular and metabolic risk factors, glucose tolerance, mucositis caused by chemo-radiotherapy, cough in children and wound healing, among others have been observed. Although the number of studies conducted to date is limited and the different investigations are not standardized, beneficial effects of honey intake have been observed, especially when its intake replaces the intake of other sweeteners. In addition, honey could be a safe adjuvant to be administered alongside drugs used for certain diseases.
... mg QE/g) (P<0.05). Flavonoids with multiple hydroxyl groups are more effective antioxidants than those with only one [28]. Zengin et al. [29] have determined the total phenolic compounds and total flavonoid compounds of methanol extracts in C. pallasii samples as 28.92±0.81 ...
Human beings have used plants as medicine for various health cause of years. Plants are widely used in the traditional medicine of different countries and are a source of strong drugs. To evaluate research some bioactive properties of the extract of the Crocus cancellatus subsp. mazziaricus (Herb.) B. Mathew, 1982 the antioxidant activities of these extracts were analyzed by means of cleaning methods (DPPH, ABTS scavenging activity), β-carotene/linoleic acid test system and FRAP activity. Phenolics and flavonoid contents as the equivalents of gallic acid, quercetin respectively. The phenolic content of the extracts was analyzed using HPLC. Brine shrimp lethality test was applied to analyze cytotoxic activity. The obtained results indicated that the highest phenolic compound ferulic acid with 2376.2±0.00 µg/g was in extracts. The highest total phenolic and flavonoid were found in the ethanolic extracts. The aerial part-methanol extract exhibited the highest antioxidant capacity and the corm acetone extract the highest amount of ferric reducing power activity. Among the four different extracts, the acetone extract showed the highest amount of radical scavenging both corm and aerial parts. The brine shrimp lethality assay of bulb ethanol extract has showed good cytotoxic with LC50 of 320.535 μg/mL. This study will be a source for future studies.
... Due to its complex composition, even honey of the same botanical origin can exhibit different biological activities (27,28). Therefore, if it is only reported that the honey is monofloral, without indicating its exact pollen percentage and the pollen range of the other floral sources (secondary pollen 16-45%, minor pollen 3-15%, and trace pollen 1-3%), the diversity of the types of honey used in the investigations brings with it a variability in the results and difficulties in the reproduction of the studies. ...
Introduction
Antibacterial properties of honey vary according to its floral origin; few studies report the percentage of pollen types in honey, making it difficult to reproduce and compare the results. This study compares the antibacterial and wound-healing properties of three kinds of monofloral Ulmo honey with different percentages of pollen from Eucryphia cordifolia.
Methods
The pollen percentage of the honey was determined by melissopalynological analysis, and they were classified into three groups: M1 (52.77% of pollen from Eucryphia cordifolia), M2 (68.41%), and M3 (82.80%). They were subjected to chemical analysis and agar diffusion test against Staphylococcus aureus. A total of 20 healthy adult guinea pigs (Cavia porcellus) of both sexes were randomly assigned to four groups for experimental burn skin wound (uninfected) production and treatment with Ulmo honey. On day 10 post-injury, biopsies were obtained, and histological analysis was performed to assess wound-healing capacity following the treatment with honey.
Results
The chemical analysis showed that M3 differed significantly from M1 in terms of pH (P = 0.020), moisture (P = 0.020), total sugars (P = 0.034), and total solids (P = 0.020). Both strains of Staphylococcus aureus were susceptible to M1 and M2 at 40% w/v but were resistant to M3 at all concentrations. All groups (I–IV) were in the initial proliferative phase, with complete or partial re-epithelialization of the epidermis.
Discussion
The antibacterial activity showed a wide range of variation in the different types of honey studied, with no significant differences between wound healing and pollen percentage in the groups studied. Higher pH and the absence of Tineo in M3 conferred a lower antibacterial capacity but not a lower wound healing capacity. Despite its variability in the percentage of Eucryphia cordifolia like primary pollen in Ulmo's monofloral honey, this has the same properties in relation to wound healing.
... Honey is a simply digestible food for kids, athletes, and patients in a convalescent period [11]. Honey is also recommended for the improvement of night's sleep by releasing melatonin during rest [12]. On the other hand, it may boost the immunity system by raising the counts of neutrophils, reducing thrombocytopenia, and stabilizing hemoglobin levels [13]. ...
The current research work aimed to evaluate some physiological effects of honey on cholesterol and triglycerides in albino mice by studying some of its physical-chemical characteristics and biological activities. Four groups of mice were fed with four honey varieties (nigella, moringa, sidr, and pumpkin honey), at the rate of 1 mL honey/10 mL water. The results depicted that moringa honey reported the highest moisture content 18.55% followed by Nigella sativa honey 18.11%, while pumpkin honey reported the lowest value 17.02%. The protein content of honey varieties varied from 4.99% (pumpkin honey) to 9.11% (sidr honey), and the pumpkin honey and sidr honey had the same ash value of 0.75%. The fat content of honey varieties varied from 0.09% (sidr honey) to 0.22% (pumpkin honey). The fiber content of honey varieties varied from 1.79% (sidr honey) to 2.13% (moringa honey). The carbohydrate content of sidr band moringa honey was 70.93% and 74.92% respectively. The honey acidity content followed this declining pattern, pumpkin (4.52%) sidr (4.17%), and nigella (4.06%). Regarding the total soluble solids content, the values were 81.15°Brix, 79.71°Brix, and 77.11°Brix for the pumpkin, moringa and Nigella sativa honey, respectively. The honey density ranged from 1.39 kg/L to 1.41 kg/L. It was noted that the highest (25.77 mm) and lowest (24.12 mm) inhibitions zones for Escherichia coli , were recorded by moringa honey and pumpkin honey respectively. Likewise, the maximum (28.77 mm) and minimum (24.12 mm) Salmonella enteritidis inhibition was recorded in the moringa and sidr honey respectively; while the zone of inhibitions of Bacillus cereus values varied from 7.45 mm (sidr honey) to 12.75 mm (pumpkin honey). Furthermore, the greatest values for the very low-density Lipoprotein (VLDL) (0.84 mmol/L) and triglyceride (TG) (0.92 mmol/L) were detected in the mice fed with moringa honey; and the highest high-density lipoprotein value (HDL) (1.22 mmol/L) was detected in the mice fed with pumpkin honey. In contrast, the control mice developed the highest values in low-density lipoprotein (LDL) (2.57 mmol/L) and total cholesterol (TC) (2.66 mmol/L); while the mice fed with Nigella sativa honey and pumpkin honey reported the lowest value of LDL and TC values of 0.62 mmol/L and 0.62 mmol/L respectively. These results indicated the functional effects of honey in lowering TC and LDL with an increase in HDL, VLDL, and TG compared to the control mice group. These findings revealed the usefulness of several varieties of honey in the food and pharmaceutical companies.
... Honey also has phenolics and flavonoids, which correlated significantly with total antioxidant contents [5]. The study of antioxidant capacity was measured by the Oxygen Radical Absorbance Capacity (ORAC) assay shows the relationship between the ORAC activity and inhibition of lipoprotein oxidation by the honey, so honey may be used as a source of dietary antioxidants [6]. Erejuwa et al. [1]. ...
... Honey is a supersaturated solution of fructose and glucose (Gheldof and Engeseth, 2002) and contains trace components such as phenolic acids and flavonoids, glucose oxidase and catalase, ascorbic acid, carotenoids, organic acids, amino acids, proteins and Alpha-tocopherol (Ferreres et al., 1993). Honey is bacteriostatic and bactericidal against Gram-positive bacteria (Bogdanov, 1997), and antimicrobial activity has been attributed to peroxide and non-peroxide substances. ...
Recent societal interest in healthful food has led to the development of functional dairy products that
primarily provide health benefits in addition to their essential nutrients. The main objective of the research is to
extract, estimate, and fractionation the bio-active and antioxidant compounds and pigments in Spirulina algae and
apply their use in a functional yogurt drink that enhances nutritional value by adding pure bee honey to it to give
it shape, taste and high nutritional value and replacement of cane sugar with natural honey. Spirulina is added to
yogurt drinks at concentrations of 0.5, 1, and 1.5 percent with traditional starters and 0.5, 1, and 1.5 percent with
traditional starters plus Bifidobacterium longum. T.S.S, α-Tocopherol, and ash content were determined. With an
increase in Spirulina concentration, a decrease in pH was seen during the setting period. Diacetyl, Acetoin,
antioxidants, and phytochemicals all increased along with the level of Spirulina. Yogurt drinks made with 1%
Spirulina scored similarly to controls for sensory factors like color, and appearance, flavor, and texture. All Yogurt
drink samples were mold and yeast free. Liveliness of the Yogurt drink culture when stored at the recommended
temperature of 5°C: Control has less overall lactic acid bacteria, but all samples can increase their Spirulina content
by 0.5, 1, and 1.5 times as well as their overall bifidobacterial count the progress of storage for all lactic acid
bacteria and bifidobacterial up to 15 days the viable count.
Providing medicinal honey involves a unique process based on scientific regulations and guidelines. Little attention has been paid to the integrative and comprehensive criteria for medical grade honey (MGH) production and evaluation. Because of the high importance of this valuable natural product and its use as a medicinal supplement, treatment aid, and even a therapeutic agent, the guidelines and criteria for identifying and authenticating medical grade honey (MGH) must be reviewed and analyzed. Medicinal grade honey is achieved through a continuous chain from the location of colony establishment to the production process to storage and screening. Any disruption in this chain will disrupt the entire process. Furthermore, numerous geographical zones lack the ability to produce medicinal honey. Accordingly, the production of natural honey for medicinal use requires harsh conditions so as to guarantee the health of consumers. Medical grade honey covers a limited range of naturally produced honey in the world.
The composition of hydro-distilled oils of Teucrium polium L. at different stages (pre-flowering and flowering) was evaluated by Gas Chromatography/Mass Spectrometry (GC/MS). Furthermore, the antioxidant activity of the essential oils extracted from pre-flowering and full-flowering of T. polium was examined utilizing DPPH free radical scavenging and ABTS. + cation radical scavenging. The essential oils were analysis yielded 59 and 57 components, respectively. Oxygenated sesquiterpenes accounted for (49.90%) of the total amount in the fresh aerial portion at the pre-flowering stage, followed by monoterpenes hydrocarbons (17.75%) and sesquiterpene hydrocarbons (8.00%). The majority of the fresh aerial portion at the full-flowering stage portion was composed of oxygenated sesquiterpenes (45.71%) monoterpenes hydrocarbons (25.49%) and sesquiterpene hydrocarbons (12.14%). epi-α-Cadinol accounted for (11.90%) of the fresh plant at the pre-flowering stage, followed by (E)-β-santalol (6.15%). After flowering, the concentrations of both components were dropped to (10.13%) and (5.14%), respectively. The results of the study indicate that T. polium has antioxidants in both the pre-flowering and full-flowering stages. Compared to the full-flowering sample, the pre-flowering essential oil showed greater antioxidant activity.
The analytical results from a study of 16 honey samples (extra white to dark honey color range) of phenolic compounds obtained using the single UV spectrum methodology and classical spectrophotometric methods (Folin–Ciocalteu and AlCl3 methods) are presented. The first method quantified all classes of phenolic compounds in honey’s SPE-C18 extract: the total hydroxybenzoic acid content (concentrations between 0.37 ± 0.05 and 4.46 ± 0.37 mg of gallic acid/g of honey), total hydroxycinnamic acid content (0.13 ± 0.03 and 2.76 ± 0.13 mg of ferulic acid/g of honey), and total flavonoid content (0.15 ± 0.03 and 1.63 ± 0.17 mg of quercetin/g of honey). The total phenolic contents were, on average, 1.86 ± 0.72 and 1.78 ± 0.79 times higher than the results obtained for raw honey and the SPE-C18 extract, respectively, using the classical Folin–Ciocalteu method. The total flavonoid contents, on average, were 6.02 ± 3.14 times larger and 0.66 ± 0.33 times smaller than the results obtained using the classical AlCl3 method for raw honey and SPE-C18 extract, respectively.
1.1 Background: Honey is a complex mixture of concentrated sugar solution with main ingredients of fructose and glucose and any honey depends largely on the source of the nectar. 1.2. Objectives: To assess physicochemical properties and biological activities of ten honey samples collected from different regions of Karnataka in vitro. 1.3. Methods: Physical, chemical and biological properties studied using standard protocols. 1.4. Results: The colour of the samples varied from white to dark amber. The pH of the samples varies from 3.2 to 5.59. The electric conductivity falls between 1.100mS/cm to 0.177mS/cm. The protein content of honey sample ranges between 0.73±0.041mg/g and 0.08±0.06mg/g. The total sugar content in the honey samples were 1.9-9.75mg/g. The total phenol content in honey from Rubber tree plantation showed least (11.45 mg/100g) and highest content was recorded from honey samples of Arecanut tree plantations (84.17mg/100g). The radical scavenging activity of the honey samples varied from 24.92±1.535% to 56.46±0.462%. The FRAP antioxidant activity varied from 23.64± 1.767mg/100g to 3.58±0.424mg/100g. All the honey samples have been shown the zone of inhibition against the bacterial strains. Numerous varieties of pollen grains were seen in honey samples and their species were identified. 1.5. Conclusion: The present study revealed different properties of honey samples which were varied as per their collection place and associated plants which can be used for their applications in pharmacology.
Honey has been consumed since the beginning of time. It contains several chemicals that provide honey greater storage stability. The evidence for which was discovered in an Egyptian mummy. Honey is classified according to its uses, bees that produce it, collecting and processing methods. Honey includes over 200 components that improve its medicinal and physiological properties. Water, enzymes, carbohydrates, oligosaccharides, amino acids, vitamins, volatile chemical compounds, and vital minerals are all components of honey. Honey offers a variety of health-beneficial and medical properties, including antibacterial, anti-cholesterol, antihypertensive, antidiabetic, radioprotective, antiviral, and probiotic benefits. Honey can be used in a variety of foods, including biscuits, lassi, laddu, ice cream, muffins, and bread. The inclusion of honey in food products improves the functionality and nutritional value of the food. Honey is high in minerals, vitamins, and macronutrients. Honey can be contaminated with low quality sugar, high fructose corn syrup, sugar syrup, and beetroot invert syrup, which can be detected using many sophisticated instruments such as FTIR, NMR or differential calorimetry, gas chromatography (GC), and liquid chromatography. Introduction:
In this study, we aimed to investigate the quality characteristics, antioxidant activity, and sensory traits of meringue Jeung-pyun with different amounts of cacao bean husk powder. Based on our analyses, high cacao bean husk content resulted in an increase in certain Jeung-pyun qualities, such as the L values, b values, hardness, gumminess, and number of pores, whereas the moisture content, pH, pore size, adhesiveness, cohesiveness, and chewiness significantly decreased. Electronic tongue analysis showed that the intensity of sourness, saltiness, and umami increased with the amount of cacao bean husk added. For the sensory characteristics, C6 demonstrated the highest ranking for all test items. Furthermore, it was found that the addition of cacao bean husks increased the antioxidant activity of the Jeung-pyun (p < 0.001). Therefore, these results suggest that Jeung-pyun produced with a mixing ratio of C6 has excellent qualities, antioxidant activities, and sensory characteristics.
اجريت الدراسة لتقييم جودة نماذج من انواع مختلفة من العسل المحلي المنتج من مناحل مختلفة من مناطق الفرات الاوسط ( النجف ،الديوانية ،الحلة ،كربلاء المقدسة ) والمستورد في جامعة كربلاء للمدة من1 /12-1/9 /2017 وشملت فحص 11 أنموذجا واظهرت النتائج تباين في النسبة المئوية للرطوبة اذ تراوحت مابين 16.3 – 19.8 %، ولوحظ بان نسبة الرماد تراوحت مابين 0.2211-0.5433 % . وكانت قيم الاس الهيدروجيني لنماذج العسل متباينة اذ كانت اعلى قيمة اس هيدروجيني في النموذج 9 وبلغت 3.9 اما ادنى قيمة اس هيدروجيني كانت 2.2 للنموذج 5،وبينت نتائج تقدير الحموضة الكلية اعلى مقدار للحموضة كان 22.8 ملئ مكافئ كغم للنموذج 9 ،وعند تقدير فعالية انزيم الدايستيز لوحظ تباين واضح في قيم الفعالية ،كما بينت النتائج المستحصل عليها من تقدير السكريات اذ ظهر تفاوت في مجموع سكري السكروز والكلوكوز اذ سجلت اعلى قيمة 73.9%للنموذج 11 بينما سجلت اقل قيمة لمجموع السكريات 64.3% للنموذج 9 ،وتباينت قيم الهيدروكسي مثيل فورفورال للنماذج اذ اعطى اعلى قيمة للنموذج 2 وبلغت 38.9 ملغم غم وبلغت اقل قيمة للنموذج 9 بلغت 22.4ملغم غم ،اما نتائج الكشف عن انزيم الكلكوز اوكسيديز فقد اظهرت النتائج اختلاف واضح في فعالية الانزيم وبلغت 0.99 مايكرومول مول دقيقة وهي اعلى فعالية للانزيم في النموذج 11 وكانت اقل فعالية للانزيم في نموذج 2 وبلغت 0.22 مايكرومول مول دقيقة نلاحظ من النتائج تطابق نسب الرطوبة لكل النماذج مع المواصفة العراقية والتي نصت على ان لاتزيد نسبة الرطوبة في نماذج العسل عن 21% .وتظهر النتائج مطابقة معظم النماذج المحلية للمواصفة العراقية الموضوعة للرماد والتي لاتزيد نسبتها عن 0.3% اما نموذج 11و10وهي نماذج العسل المستورد نلاحظ تجاوز نسبة الرماد فيها عن الحد المسموح به في المواصفة العراقية . .واظهرت نتائج الدراسة توافق نسبة الحموضة الكلية لجميع النماذج مع المواصفة العراقية ، وكانت نتائج تقدير السكريات الكلية ضمن حدود المواصفات العراقية وهيئة دستور الاغذية،
Le miel est un produit qui renferme des propriétés nutritives susceptibles de stimuler les performances zootechniques des volailles. L’objectif de cette étude était de déterminer le taux d’incorporation optimal du miel dans les rations des poulets de chair. Un échantillon de 105 poussins de chair a été réparti en trois lots de 35 sujets (témoin, traité 1 et traité 2).Chaque lot a été ensuite subdivisé en 5 répétitions de 7 sujets chacun. Les lots traités 1 et 2 ont reçu des doses du miel dans la ration alimentaire respectivement au démarrage 0,5% et 1%, en croissance 1% et 2% et en finition 1% et 4%. Le premier lot a servi de témoin. Les lots ont été comparés sur les variables de la croissance pondérale. Les résultats ont montré au cours de la phase de démarrage une amélioration significative (P < 0,05) de la consommation volontaire des aliments (30,5 g contre 34,8 g), du GMQ (22,7 g/jour contre 23,4 g/ jour), l’IC (1,3 contre 1,4) et le poids vif à 14 jours (359g contre 377 g). Par contre au cours de la phase de croissance, aucune différence significative n’a été notée dans la ration contenant 1% de miel. En revanche pendant la phase de finition, une amélioration significative a été observée sur tous les paramètres étudiés. Cette étude suggère l’utilisation du miel à la dose de 0,5% pendant les phases de démarrage et de croissance et à 1% au cours de la phase de finition. Honey is a natural bee product containing nutritional properties able to stimulate the performance of poultry. The study aimed to determine the optimal rate of honey in the diets of broiler. A sample of 105 chicks has been randomized and then divided into three groups of 35 chicks each (One control and two treated groups). Then each group was then divided in 5 replicates of 7 chicks. The treated groups received doses of honey at the starting 0.5% and 1%, in growing 1% and 2% finally in finishing stage 1% and 4% respectively. Groups were compared on the growth parameters. The results showed that during the starting stage, a significant improvement (P < 0.05) was observed on feed intake (30.5g vs 34.8g), DWG (22.7g per day vs 23.4g per day), feed efficiency (1.3 vs 1.4) and body live weight (359 vs 377g at 14 days). However, during the growing stage, no significant difference was observed on feed containing 1% of honey. Moreover, during the finishing stage, all the studied parameters were improved by honey at 1%. Therefore, the present study indicated the useful of honey at 0.5% during the starting and growing stages while 1% may be used during the finishing stage
The effect of adding dry honey to turkey breast meat on oxidative stability was measured using TBA, volatile headspace, and oxidative stability index. Ground turkey breast meat was mixed with different concentrations of dry honey (0, 1, 5, 10, 15, and 20%) then cooked in polyethylene bags to 72 C. Oxidative stability measurements were taken for raw meat and cooked meat and for cooked meat after 48 h of storage at 4 C. The proximate composition of the raw meat was 73.9% moisture, 23.2% protein, and 1.3% fat. Gas headspace analysis determined hexanal to be the most abundant volatile compound. Hexanal content decreased as the amount of added honey increased in both freshly cooked meat and in meat stored for 48 h at 4 C. The TBA values also decreased with increasing levels of added honey in the freshly cooked and 48-h-stored meats. The percentage inhibition of oxidation for the 5, 10, 15, and 20% samples increased from 50 to 76% for the freshly cooked meat and from 34 to 88% for the 48-h-stored meat. The oxidative stability index increased with increasing concentrations of honey from 0.28 h (control) to 7.73 h (20% honey). Addition of up to 15% honey inhibited the development of oxidative compounds in cooked turkey meat, with little further inhibition observed compared to 20% honey.
BACKGROUND Data continue to accumulate supporting a proatherogenic role for oxidized low-density lipoprotein (Ox-LDL). Antioxidant micronutrients such as ascorbate, alpha-tocopherol, and beta carotene, levels of which can be favorably manipulated by dietary measures without side effects, could be a safe approach in inhibiting LDL oxidation. In fact, in vitro studies have shown that all three antioxidants can inhibit LDL oxidation. The present study was undertaken to ascertain both the safety and antioxidant effect of combined supplementation with alpha-tocopherol, ascorbate, and beta carotene on LDL oxidation.
METHODS AND RESULTS The effect of combined supplementation with alpha-tocopherol (800 IU/d) plus ascorbate (1.0 g/d) and beta carotene (30 mg/d) on copper-catalyzed LDL oxidation was tested in a randomized, placebo-controlled study in two groups of 12 male subjects over a 3-month period. Blood samples for the lipoprotein profile, antioxidant levels, and LDL isolation were obtained at baseline and at 3 months. Neither placebo nor combined antioxidant therapy resulted in any side effects or exerted an adverse effect on the plasma lipoprotein profile. Compared with placebo, combined antioxidant therapy resulted in a significant increase in plasma ascorbate and lipid standardized alpha-tocopherol and beta carotene levels (2.6-, 4.1-, and 16.3-fold, respectively). At baseline, there were no significant differences in the time course curves and kinetics of LDL oxidation as evidenced by the thiobarbituric acid reacting substances (TBARS) assay and the formation of conjugated dienes. However, at 3 months, combined supplementation resulted in a twofold prolongation of the lag phase and a 40% decrease in the oxidation rate. The combined antioxidant group was also compared with a group that received 800 IU of alpha-tocopherol only. Although the combined antioxidant group had significantly higher ascorbate and beta carotene levels than the group supplemented with alpha-tocopherol alone, there were no significant differences between the two groups with respect to LDL oxidation kinetics.
CONCLUSIONS Combined supplementation with ascorbate, beta carotene, and alpha-tocopherol is not superior to high-dose alpha-tocopherol alone in inhibiting LDL oxidation. Hence, alpha-tocopherol therapy should be favored in future coronary prevention trials involving antioxidants.
An earlier edition of Methods of melissopalynology was published in Bee World 51(3): 125–138 (1970), and has been widely used. It is now republished with minor corrections and updating, and with two significant additions. The acetolysis method is included, which has not previously been commonly used in melissopalynology; also the literature list is enlarged so that it provides an introduction to the extensive literature on palynology, which is scattered over many journals.
The water-soluble antioxidant capacity of 19 samples of honey from 14 different floral sources was determined by a spectrophotometric assay. The highest concentration of antioxidants measured was 20.3 times that of the lowest, showing that great variation exists in the chemical nature of honey from different floral sources. Antioxidant content was positively correlated with both water content and honey colour. Because of the health benefits of dietary antioxidants, floral source should be a factor in evaluating the potential of honey as an antioxidant-containing food supplement.
Isoflavonoids are compounds present in many legumes, but are derived in the human diet mainly from soybeans and various soybean-based food products. The major isoflavonoids occurring in soy are the glycosides of genistein and daidzein. The metabolic products of genistein metabolism in humans have not been clearly shown. The two main products of daidzein metabolism in humans appear to be equol and O-desmethylangolensin. Increasing evidence suggests that oxidative modification to low-density lipoprotein is involved in atherogenesis, and that natural antioxidants that prevent or inhibit oxidative damage to low-density lipoprotein may beneficially influence atherogenesis. In the present experiments, the effects of genistein and daidzein, and the daidzein metabolites equol and O-desmethylangolensin on Cu2+-induced oxidation of lipoproteins in serum were examined. Three concentrations of each compound (0.1 μM, 1 μM, 10 μM) were tested for antioxidant activity in six individual serum samples. All compounds tested inhibited lipoprotein oxidation. The minimum concentration for significant inhibition was 1 μM for genistein and daidzein (P < 0.05), and 0.1 μM equol and O-desmethylangolensin (P < 0.05). Equol and O-desmethylangolensin were more potent inhibitors of in vitro lipoprotein oxidation in serum than the two major dietary isoflavonoids. This study has demonstrated that soybean isoflavonoids and metabolic products of daidzein metabolism inhibit lipoprotein oxidation in vitro. Human intervention studies are needed to determine if these compounds can influence oxidation in vivo.
The inhibitory effect of honey on polyphenol oxidase (PPO) and on browning reactions was studied in apple slices, grape juice, and model systems. Browning was prevented by immersing apple slices in a honey solution. Grape juice preparations with added honey exhibited less browning and retained a higher concentration of polyphenols than juices made with no added honey. In model solutions of caffeoyl tartrate and epicatechin, the browning rate was inversely proportional to the added honey concentration. A kinetic study showed that honey is noncompetitive with epicatechin. Preincubation of PPO with honey progressively decreased the PPO activity with time. The compound responsible for this inhibitory effect of honey appeared to be a small peptide with an approximate molecular weight of 600.
Lipoprotein oxidation is a process thought to be involved in atherogenesis. Dietary antioxidants that prevent or inhibit oxidative damage to lipoproteins may help to prevent atherosclerosis. Both black and green teas can be major dietary sources of flavonoids and other phenolics with antioxidant activity. Results of previous studies suggest that green tea may have a greater antioxidant potential than black tea. The aim of this study was to assess and compare the effects of black and green tea on in vitro lipoprotein oxidation. The tea extracts were prepared using a method similar to that used to prepare infusions of tea for drinking. Antioxidant activities of seven black teas and four green teas were assessed using an in vitro assay that measures Cu2+ -induced oxidation of lipoproteins in human serum. All tea extracts inhibited in vitro lipoprotein oxidation in human serum to a similar extent. No significant difference in antioxidant activity was found between black and green tea. Caffeine prepared to a comparable concentration to that found in tea had no effect on lipoprotein oxidation. Further studies are required to determine the importance of these findings in relation to possible protective effects of black and green tea consumption against atherogenesis and cardiovascular disease.© 1999 Society of Chemical Industry
The purpose of this study is to provide a comprehensive survey on the compositional properties of LDL (e.g., lipid classes, fatty acids, antioxidants) relevant for its susceptibility to oxidation, on the mechanism and kinetics of LDL oxidation, and on the chemical and physico-chemical properties of LDL oxidized by exposure to copper ions. Studies on the occurrence of oxidized LDL in plasma, arteries, and plaques of humans and experimental animals are discussed with particular focus on the use of poly- and monoclonal antibodies for immunochemical demonstration of apolipoprotein B modifications characteristic for lipid peroxidation. Apart from uptake of oxidized LDL by macrophages, studies describing biological effects of heavily or minimally oxidized LDL are only briefly addressed, since several reviews dealing with this subject were recently published. This article is concluded with a section on the role of natural and synthetic antioxidants in protecting LDL against oxidation, as well as some previously unpublished material from our laboratories.
Fluorescence spectroscopy is a rapid, sensitive method for characterizing molecular environments and events. In spite of its utility, food researchers have been slow to adopt fluorescence methodology, partly because its value has gone unrecognized. This article presents a brief overview of the theory of fluorescence spectroscopy, together with some examples of applications of this technique to illustrate its potential for addressing key problems in food science.
The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight of the fruits (edible portion), strawberry had the highest ORAC activity (micromoles of Trolox equivalents per gram) followed by plum, orange, red grape, kiwi fruit, pink grapefruit, white grape, banana, apple, tomato, pear, and honeydew melon. On the basis of the dry weight of the fruits, strawberry again had the highest ORAC activity followed by plum, orange, pink grapefruit, tomato, kiwi fruit, red grape, white grape, apple, honeydew melon, pear, and banana. Most of the antioxidant capacity of these fruits was from the juice fractions. The contribution of the fruit pulp fraction (extracted with acetone) to the total ORAC activity of a fruit was usually less than 10%. Among the commercial fruit juices, grape juice had the highest ORAC activity followed by grapefruit juice, tomato juice, orange juice, and apple juice.
Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea, and one black tea measured using the automated oxygen radical absorbance capacity assay with three different reactive species: a peroxyl radical generator, a hydroxyl radical generator, and Cu2+, a transition metal. Based on the fresh weight of the vegetable, garlic had the highest antioxidant activity (micromol of Trolox equiv/g) against peroxyl radicals (19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn, eggplant (9.8-3.9), cauliflower, potato, sweet potato, cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery, and cucumber (3.8-0.5); kale had the highest antioxidant activity against hydroxyl radicals followed by Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers, and the others. The green and black teas had much higher antioxidant activities against peroxyl radicals than all these vegetables. However, the tea also showed a prooxidant activity in the presence of Cu2+, which was not found with any of the vegetables studied.
The flavonoid profiles of 12 different unifloral French honey samples were analysed by HPLC to evaluate if these substances could be used as markers of the floral origin of honey. In this analysis, the characteristic flavonoids from propolis and/or beeswax (chrysin, galangin, tectochrysin, pinocembrin and pinobanksin) were separated from those originating mainly from nectar and/or pollen (polyhydroxylated flavonoid aglycones), which would be related to their floral origin. All the analysed samples contained a common flavoniod profile consisting of polyhydroxylated flavonoid agylcones including 8-methoxykaempferol, kaempferol, quercetin, isorthamnetin luteolin and apigenin, suggesting that flavonoid analysis does not generally prove differences between French monofloral honey samples. However, some individual honey samples showed potential floral markers. Thus, heather honey was characterized by the presence of myricetin, calluna honey by ellagic acid and citrus honey by the flavanone hesperetin. In other samples, the relative amount of 1 individual flavonoid could be related to the floral origin. Thus, sunflower honeys contained an important relative amount of quercetin, and in alder honey only 8-methoxylkaempferol was detected. This preliminary study shows that flavonoid and phenolic compound analyses could be a very valuable complementary biochemical technique in the objective determination of the floral origin of some specific monofloral honey samples, but further studies with a larger number of samples is necessary to confirm the observed differences.
We previously described a rapid headspace gas chromatographic method for the determination of hexanal, an important decomposition product of n-6 polyunsaturated fatty acid (PUFA) peroxidation in rat liver samples and human red blood cell membranes. This method was applied to the measurement of Cu2+ catalyzed-oxidation of freshly prepared human low density lipoproteins (LDL) from 10 healthy adult volunteers. A twofold variation in oxidative susceptibility was found by this assay for hexanal and other volatiles. Hexanal values correlated significantly (P < 0.05) with total polyunsaturated fatty acid (PUFA), 18:2 and n-6 PUFA contents of LDL; but poorly with 20:4 and with vitamin E. Therefore, in addition to alpha-tocopherol, other endogenous antioxidants and factors may contribute to LDL's resistance to oxidation. This simple, rapid and sensitive method for oxidative susceptibility provides a useful component in the analysis of the prooxidant/antioxidant status of biological samples. The method is used routinely in our laboratories to determine specific peroxidation products of n-6 and n-3 PUFA.
The current emphasis on screening the environment for man-made genotoxic and carcinogenic compounds detracts from studies on the possible health hazard or beneficial effects of naturally occurring agents to which humans are exposed daily. The simple phenolics, which are ubiquitous among plants, used as food additives, and ingested daily in milligram quantities, belong to this category of compounds. They induce double-strand DNA breaks. DNA adducts, mutations and chromosome aberrations in a great variety of test systems. However, they can suppress the genotoxic activity of numerous carcinogenic compounds in both in vitro and in vivo assays. This dual function of dietary phenolics also becomes evident when their carcinogenic or anticarcinogenic potential is examined. Some, but not all, phenolics induce precancerous lesions, papillomas and cancers, act as cocarcinogens, and exert a promoting effect in various rodent assays. On the other hand, phenolics have proved to be potent inhibitors of carcinogenesis at the initiation and promotion stages induced by carcinogens and promoters of different molecular structures. The extent to which a health hazard or protective activity of complex dietary mixtures is due to their phenolic content remains an unresolved issue. In addition, these multiple, occasionally contradictory functions of simple phenolics make it difficult to propose their use as chemopreventive agents.
The kinetics of the oxidation of human low density lipoprotein (LDL) can be measured continuously by monitoring the change of the 234 nm diene absorption. The time-course shows three consecutive phases, a lag-phase during which the diene absorption increases only weakly, a propagation phase with a rapid increase of the diene absorption and finally a decomposition phase. The increase of the dienes is highly correlated with the increase of MDA or lipid hydroperoxides. The duration of the lag-phase is determined by the endogenous antioxidants contained in LDL (vitamin E, carotenoids, retinylstearate). Water-soluble antioxidants (ascorbic acid, urate) added in micromolar concentrations prolong the lag-phase in a concentration-dependent manner. The determination of the lag-phase is a convenient and objective procedure for determining the susceptibility of LDL from different donors towards oxidation as well as effects of pro- and antioxidants.
Increasing evidence indicates that oxidative modification of low‐density lipoprotein (LDL) is causally related to atherosclerosis. Oxidatively modified LDL (oxLDL), in contrast to native LDL, is taken up avidly by macrophages, leading to formation of lipid‐laden foam cells. Foam cells are pathognomonic of the atherosclerotic fatty streak. Modified LDL may also promote atherosclerosis by many other mechanisms, such as recruitment and retention of monocyte‐macrophages, T‐lymphocytes, and smooth muscle cells in the arterial intima, and cytotoxicity toward endothelial cells and macrophage‐derived foam cells. The “oxidation hypothesis of atherosclerosis” is supported by a number of in vivo findings, such as the presence of oxLDL in atherosclerotic lesions, and increased titers of autoantibodies against modified LDL in patients with atherosclerosis.
As a corollary of the oxidation hypothesis of atherosclerosis, antioxidants that can inhibit LDL oxidation may act as antiatherogens. This conception is supported by animal studies showing that antioxidants such as probucol, butylated hydroxytoluene, and α‐tocopherol can slow the progression of atherosclerosis. Epidemiological and clinical data indicate a protective role of dietary antioxidants against cardiovascular disease, including vitamin E, β‐carotene, and vitamin C. Likewise, basic research studies on LDL oxidation have demonstrated a protective role for antioxidants, present either in the aqueous environment of LDL or associated with the lipoprotein itself. More studies are needed to establish the effectiveness and determine the required doses of specific antioxidants to prevent and possibly treat cardiovascular disease.
Epidemiological studies strongly suggest that high intakes of foods rich in beta carotene, as well as those rich in vitamin E or vitamin C, reduce the risk of some but not all cancers and cardiovascular disease. It is difficult to determine whether these antioxidant nutrients per se are the sole protective agents or whether other factors associated with foods containing them contribute to the foods' protective effects. With respect to vitamin E, a number of studies where dietary and supplementary vitamin E were clearly differentiated, a reduced risk of certain cancers or cardiovascular disease from supplemental vitamin E but not from dietary vitamin E was demonstrated. This provides strong presumptive evidence that high intakes of vitamin E per se provide a health benefit. Only a few intervention studies with specific nutrients are available and results are inconsistent.
Although the role of free radicals has continued to capture the imagination of scientists, the interest in nutritional aspects of free radicals is relatively recent. Oxidative stress, which often arises as a result of the imbalance in the human antioxidant status, has been implicated in ageing and in a number of human diseases such as cancer, atherosclerosis, malaria and in rheumatoid arthritis. This review discusses the current status of free radicals in nutrition and dietary antioxidants and considers the possibility that use of a range of antioxidants, which have been carefully evaluated, combined with methods for measuring oxidant generation, would help to delineate the contribution of nutrients to the modulation of the consequences of free radicals in the human body.
Flavonoids are polyphenolic antioxidants naturally present in vegetables, fruits, and beverages such as tea and wine. In vitro, flavonoids inhibit oxidation of low-density lipoprotein and reduce thrombotic tendency, but their effects on atherosclerotic complications in human beings are unknown. We measured the content in various foods of the flavonoids quercetin, kaempferol, myricetin, apigenin, and luteolin. We then assessed the flavonoid intake of 805 men aged 65-84 years in 1985 by a cross-check dietary history; the men were then followed up for 5 years. Mean baseline flavonoid intake was 25.9 mg daily. The major sources of intake were tea (61%), onions (13%), and apples (10%). Between 1985 and 1990, 43 men died of coronary heart disease. Fatal or non-fatal myocardial infarction occurred in 38 of 693 men with no history of myocardial infarction at baseline. Flavonoid intake (analysed in tertiles) was significantly inversely associated with mortality from coronary heart disease (p for trend = 0.015) and showed an inverse relation with incidence of myocardial infarction, which was of borderline significance (p for trend = 0.08). The relative risk of coronary heart disease mortality in the highest versus the lowest tertile of flavonoid intake was 0.42 (95% CI 0.20-0.88). After adjustment for age, body-mass index, smoking, serum total and high-density-lipoprotein cholesterol, blood pressure, physical activity, coffee consumption, and intake of energy, vitamin C, vitamin E, beta-carotene, and dietary fibre, the risk was still significant (0.32 [0.15-0.71]). Intakes of tea, onions, and apples were also inversely related to coronary heart disease mortality, but these associations were weaker. Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease in elderly men.
The susceptibility of low density lipoprotein (LDL) to oxidative modification can be determined by analyzing the lag phase for initiation of diene formation in isolated LDL exposed to Cu2+. However, the applicability of this assay for clinical studies is limited by the requirement of a preparative ultracentrifugation of LDL and that the influence of water soluble antioxidants and other lipoproteins is not accounted for. The present paper describes a modification of this assay allowing determination of lag phase for lipoprotein diene formation in serum. The formation of dienes in serum exposed to Cu2+ begins following the consumption of serum alpha-tocopherol, correlates to the formation of thiobarbituric acid reactive substances (r = 0.987, n = 8), is inhibited by the addition of ascorbic acid and is absent in lipoprotein-deficient serum. It is also accompanied by an increased mobility of serum lipoproteins on agarose gel electrophoresis and with an ability of serum to displace isolated copper-oxidized LDL from binding sites mediating degradation in mouse peritoneal macrophages. The coefficient of variance of the analysis is below 3%. It is concluded that this technique allows analysis of lipoprotein oxidation susceptibility in serum samples and may prove to be useful in clinical analysis of the lipoprotein oxidation susceptibility.
A relatively simple but sensitive and reliable method of quantitating the oxygen-radical absorbing capacity (ORAC) of antioxidants in serum using a few microliter is described. In this assay system, beta-phycoerythrin (beta-PE) is used as an indicator protein, 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) as a peroxyl radical generator, and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox, a water-soluble vitamin E analogue) as a control standard. Results are expressed as ORAC units, where 1 ORAC unit equals the net protection produced by 1 microM Trolox. The uniqueness of this assay is that total antioxidant capacity of a sample is estimated by taking the oxidation reaction to completion. At this point all of the nonprotein antioxidants (which include alpha-tocopherol, vitamin C, beta-carotene, uric acid, and bilirubin) and most of the albumin in the sample are oxidized by the peroxyl radical. Results are quantified by measuring the protection produced by antioxidants. This solves many problems associated with kinetics or lag-time measurements. A linear correlation of ORAC value with concentration of serum. Trolox, vitamin C, uric acid, and bovine albumin is demonstrated. The coefficient of variation within a run is found to be about 2% and from run to run about 5%. Trolox, alpha-tocopherol, vitamin C, beta-carotene, uric acid, and bilirubin completely protect beta-PE from oxidation, while bovine albumin protects beta-PE only partially. On a molar basis, the relative peroxyl radical absorbance capacity of Trolox, alpha-tocopherol acid succinate, uric acid, bilirubin, and vitamin C is 1:1:0.92:0.84:0.52. Bovine albumin per unit weight has a lower peroxyl absorbing capacity than these antioxidants.(ABSTRACT TRUNCATED AT 250 WORDS)
In this review of the scientific literature on the relationship between vegetable and fruit consumption and risk of cancer, results from 206 human epidemiologic studies and 22 animal studies are summarized. The evidence for a protective effect of greater vegetable and fruit consumption is consistent for cancers of the stomach, esophagus, lung, oral cavity and pharynx, endometrium, pancreas, and colon. The types of vegetables or fruit that most often appear to be protective against cancer are raw vegetables, followed by allium vegetables, carrots, green vegetables, cruciferous vegetables, and tomatoes. Substances present in vegetables and fruit that may help protect against cancer, and their mechanisms, are also briefly reviewed; these include dithiolthiones, isothiocyanates, indole-3-carbinol, allium compounds, isoflavones, protease inhibitors, saponins, phytosterols, inositol hexaphosphate, vitamin C, D-limonene, lutein, folic acid, beta carotene, lycopene, selenium, vitamin E, flavonoids, and dietary fiber. Current US vegetable and fruit intake, which averages about 3.4 servings per day, is discussed, as are possible noncancer-related effects of increased vegetable and fruit consumption, including benefits against cardiovascular disease, diabetes, stroke, obesity, diverticulosis, and cataracts. Suggestions for dietitians to use in counseling persons toward increasing vegetable and fruit intake are presented.
The antioxidant and prooxidant behavior of flavonoids and the related activity-structure relationships were investigated in this study using the oxygen radical absorbance capacity assay. Three different reactive species were used in the assay: 2,2'-azobis(2-amidino-propane) dihydrochloride, a peroxyl radical generator; Cu(2+)-H2O2, mainly a hydroxyl radical generator; and Cu2+, a transition metal. Flavonoids including flavones, isoflavones, and flavanones acted as antioxidants against peroxyl and hydroxyl radicals and served as prooxidants in the presence of Cu2+. Both the antioxidant and the copper-initiated prooxidant activities of a flavonoid depend upon the number of hydroxyl substitutions in its backbone structure, which has neither antioxidant nor prooxidant action. In general, the more hydroxyl substitutions, the stronger the antioxidant and prooxidant activities. The flavonoids that contain multiple hydroxyl substitutions showed antiperoxyl radical activities several times stronger than Trolox, an alpha-to copherol analogue. The single hydroxyl substitution at position 5 provides no activity, whereas the di-OH substitution at 3' and 4' is particularly important to the peroxyl radical absorbing activity of a flavonoid. The conjugation between rings A and B does not affect the antioxidant activity but is very important for the copper-initiated prooxidant action of a flavonoid. The O-methylation of the hydroxyl substitutions inactivates both the antioxidant and the prooxidant activities of the flavonoids.
Several methods have been developed to measure the total antioxidant capacity of a biological sample. The use of peroxyl or hydroxyl radicals as pro-oxidants in the oxygen radical absorbance capacity (ORAC) assay makes it different and unique from the assays that involve oxidants that are not necessarily pro-oxidants. An improvement in quantitation is achieved in the ORAC assay by taking the reaction between substrate and free radicals to completion and using an area-under-curve technique for quantitation compared to the assays that measure a lag phase. The interpretation of the changes in plasma or serum antioxidant capacity becomes complicated by the different methods used in detecting these changes. The interpretation also depends upon the conditions under which the antioxidant capacity is determined because the measurement reflects outcomes in a dynamic system. An increased antioxidant capacity in plasma or serum may not necessarily be a desirable condition if it reflects a response to increased oxidative stress. Similarly, a decrease in plasma or serum antioxidant capacity may not necessarily be an undesirable condition if the measurement reflects decreased production of reactive species. Because of these complications, no single measurement of antioxidant status is going to be sufficient, but a "battery" of measurements, many of which will be described in Forum articles, will be necessary to adequately assess oxidative stress in biological systems.
Honeys from different floral sources were evaluated for their antioxidant content and for their ability to inhibit enzymatic browning in fruits and vegetables. Antioxidant contents of honeys vary widely from different floral sources, as do their abilities to protect against enzymatic browning. Polyphenol oxidase (PPO) activity was reduced over a range of approximately 2-45% in fruit and vegetable homogenates, corresponding to a reduction in browning index by 2.5-12 units. Soy honey was particularly effective when compared to clover honey, which had a similar antioxidant content. When compared to commercial inhibitors of browning, honeys were less effective; however, in combination they added to the effectiveness of metabisulfite and ascorbic acid. Honey has great potential to be used as a natural source of antioxidants to reduce the negative effects of PPO browning in fruit and vegetable processing.
Lipid oxidation is a major deteriorative factor in meats. Sources of natural antioxidants that are as effective as commercially available antioxidants are desired. The objective of this research was to investigate honey as an inhibitor of lipid oxidation in ground poultry. The antioxidant content of different varieties of honey was investigated spectrophotometrically and honey's effectiveness in reducing oxidation of ground poultry determined by monitoring thiobarbituric acid reactive substances (TBARS). Buckwheat honey had the highest antioxidant content and acacia honey the lowest. Honeys of different floral sources differed in their protection against lipid oxidation. Buckwheat honey (5%, w/w) reduced TBARS approximately 70%, whereas acacia honey reduced TBARS approximately 34% at 3 days of storage at 4 degrees C. In comparison to butylated hydroxytoluene and tocopherol (0.02% of total fat), honey (at 5% of the weight of the meat) was much more effective at preventing oxidation. Honey has great potential as an antioxidant source and may result in greater acceptability of meat products and prevent negative health implications of oxidized meats.