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.

By N. Gheldof, N. Engeseth. Journal of Agricultural and Food Chemistry, 2002

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Composition and properties of Apis mellifera honey: A review (2018, background): “In vitro studies have revealed that honey intakes inhibit oxidation of human serum lipoproteins (Al-Waili, 2003; Gheldof & Engeseth, 2002; Schramm et al., 2003).”
Analysis of Biochemical Composition of Honey Samples from North-EastNigeria (2012, background): “A variety of phytochemicals, as well as other substances including organic acids, vitamins, and enzymes; some of which may serve as sources of dietary antioxidant [6,52] are known to occur in honeys.”
Review of Methods to Determine Antioxidant Capacities (2009, methodology): “This method artificially induces autoxidation of linoleic acid or LDL particles or serum proteins without prior isolation of LDL particles (Gheldof and Engeseth 2002), by either a transition element such as Cu(II) or thermal decomposition of AAPH, a water-soluble diazo ROO initiator, and peroxidatio”
Chemical composition and uses of Honey: A Review (2021, background): “more phenolic acid derivatives but less flavonoids than light-colored ones [11].”
Honey for Nutrition and Health: A Review (2008, background): “Antioxidative activity (ORAC) and total phenol content of different unifloral 9 honeys [32] 10 11”