Honey Like Component of Functional Food
Keywords:functional food, honey, health, propolis
Honey has been used since ancient times as part of traditional medicine. Several aspects of this use indicate that it also has functions such as antibacterial, antioxidant, antitumor, anti-inflammatory, antibrowning, and antiviral based on the components. Biological activities of honey, and other bee products (propolis, bee bread and royal jelly are mainly attributed to the phenolic compounds such as flavonoids. Flavonoids have been reported to exhibit a wide range of biological activities, including antibacterial, antiviral, anti-inflammatory, antiallergic, and vasodilators actions. In addition, flavonoids inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and the activity of enzyme systems including cyclo-oxygenase and lipoxygenase. The present study demonstrates that honey phenolic compounds are partially responsible for honey antioxidant activity, displaying the relevance of honey as both healthy foodstuff and source of antioxidant. Functional foods are an emerging field in food science due to their increasing popularity with health-conscious consumers.
Bogdanov, S., Bookof Honey, Chapter 7, 2010
Al-Mamary, M., Al-Meeri, A., & Al-Habori, M. Antioxidant activities and total phenolics of different types of honey, Nutrition Research, 2002, 22 (9), 1041–1047
Anklam, E., A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, 1998, 63 (4), 549–562
Chen, L., Mechta, A., Berebaum, M., Zangerl, A. R., & Egeseth, N. J., Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates, Journal of Agricultural and Food Chemistry, 2000, 48(10), 4997–5000
Frankel, S., Robinson, G. E., & Berenbaum, M. R., Antioxidant capacity and correlated characteristics of 14 unifloral honeys, Apicultural Research, 1998, 37(1), 27–31
Gheldof, N., & Engeseth, N. J., Antioxidant capacity of honeysfrom various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples, Journal of Agricultural and Food Chemistry, 2002, 50(10), 3050–3055
Gheldof, N., Wang, X-H., & Engeseth, N. H., Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, 2002, 50(21), 5870–5877
Gheldof, N., Wang, X.-H., & Engeseth, N. J., Buckwheat honey increases serum antioxidant capacity in humans, Journal of Agricultural and Food Chemistry, 2003, 51(5), 1500–1505
Javanmardi, J., Khalighi, A., Kashi, A., Bais, H. P., & Vivanco, J. M., Chemical characterization of basil(Ocimum basilicum L.) found in local accessions and used in traditional medicines in Iran, Journal of Agricultural and Food Chemistry, 2002, 50(21), 5878–5883
McKibben, J., & Engeseth, N. J., Honey as a protective agent against lipid oxidation in ground turkey, Journal of Agricultural and Food Chemistry, 2002, 50(3), 592–595
Miliauskas, G., Venskutonis, P. R., & Van Beek, T. A., Screening of radical scavenging activity of some medicinal and aromatic plant extracts, Food Chemistry, 2004, 85(2), 231–237
Nagai, T., Sakai, M., Inoue, R., Inoue, H., & Suzuki, N., Antioxidative activities of some commercially honeys, royal jelly, and propolis, Food Chemistry, 2001, 75(2), 237–240
Sacchetti, G., Maietti, S., Muzzoli, M., Scaglianti, M., Manfredini, S., Radice, M., et al., Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods, Food Chemistry, 2005, 91(4), 621–632.
Schramm, D. D., Karim, M., Schrader, H. R., Holt, R. R., Cardeti, M., & Keen, C. L., Honey with high levels of antioxidants can provide protection to healthy human subjects, Journal of Agricultural and Food Chemistry, 2003, 51(6), 1732–1735
Wang, S. Y., & Lin, H. S., Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage, Journal of Agricultural and Food Chemistry, 2000, 48(2), 140–146
Yao, L., Datta, N., Tomas-Barberan, F. A., Ferreres, F., Martos, I., & Singanusong, R., Flavonoids, phenolic acids and abscissic acid in Australian and New Zealand Leptospermum honeys, Food Chemistry, 2003, 81(2), 159–168
This work is licensed under a Creative Commons Attribution 4.0 International License.