Phenolic Compounds in Honey and Their Associated Health Benefits: A Review
By Danila Cianciosi, T. Forbes-Hernández, Sadia Afrin, Massimiliano Gasparrini, P. Reboredo-Rodríguez, P. P. Manna, Jiaojiao Zhang, Leire Bravo Lamas, Susana Martínez Flórez, Pablo Agudo Toyos and 3 more. Molecules, 2018
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Honey is a natural substance appreciated for its therapeutic abilities since ancient times. Its content in flavonoids and phenolic acids plays a key role on human health, thanks to the high antioxidant and anti-inflammatory properties that they exert. Honey possesses antimicrobial capacity and anticancer activity against different types of tumors, acting on different molecular pathways that are involved on cellular proliferation. In addition, an antidiabetic activity has also been highlighted, with the reduction of glucose, fructosamine, and glycosylated hemoglobin serum concentration. Honey exerts also a protective effect in the cardiovascular system, where it mainly prevents the oxidation of low-density lipoproteins, in the nervous system, in the respiratory system against asthma and bacterial infections, and in the gastrointestinal system. A beneficial effect of honey can also be demonstrated in athletes. The purpose of this review is to summarize and update the current information regarding the role of honey in health and diseases.
Subfields: Food Science, Insect Science, Pharmacology
View Paper: https://www.semanticscholar.org/paper/0015114e6856b0676393464d7f07107410f17056
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- Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources (2019, background): “The taste, color, other physical properties and the overall quality of honey are contributed by the non-volatile compounds that include sugars and phenolic compounds.([3]) Recently, plentiful attention has been paid towards the health-promoting anti-oxidative effects of honey as it is known to be a ”