Biological activities and chemical composition of three honeys of different types from Anatolia

By M. Küçük, S. Kolaylı, S. Karaoglu, E. Ulusoy, Cemalettin Baltacı, F. Candan. 2007

585 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/9f5c244b7516ecdeba25031b1c3616375f4ce7d3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. F. Tomás-Barberán
2. Siew Hua Gan
3. Iraj Rasooli

In Food Science

1. Iraj Rasooli

In Insect Science

1. P. Gallmann
2. F. Tomás-Barberán
3. S. Bogdanov
4. Iraj Rasooli

Citations in the corpus

• Honey, Propolis, and Royal Jelly: A Comprehensive Review of Their Biological Actions and Health Benefits (2017, background): “In honey, propolis, and royal jelly, phenolic compounds are commonly present as flavonoids [20].”
• Food Preservation - A Biopreservative Approach (2007, background): “Honey has been reported to contain a variety of phenolics and represents a good source of antioxidants, which makes it a good food antioxidant additive and increases its usability potential in ethnomedicine (Al-Mamary et al. 2002; Aljadi and Kamaruddin 2004; Beretta et al. 2005; Kucuk et al. 2007).”
• Composition and properties of Apis mellifera honey: A review (2018, background): “…changes have a strong influence on this property (Al-Mamary et al., 2002; Baltrusaitytè et al., 2007; Frankel et al., 1998; Gheldof et al., 2002; Küçük et al., 2007; Ulsoy, Kolayli, & Sarikaya, 2010; Vela et al., 2007), as well as the packaging material, processing ways and storage…”
• Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey (2019, background): “The variations in the IC50 values of the honeys might be due to the differences in the phenolic contents and different types of phenolic compounds present [15] since each phenolic acid has different scavenging activity.([73,77]) All tested stingless bee honeys showed IC50 values lower than those of ”
• Honey for Nutrition and Health: A Review (2008, background): “It should be borne in mind that the antioxidant activity depends on the botanical origin of honey and varies to a great extent in honeys from different botanical sources [31,77,78,88-90].”
• Correlation between total phenolic and flavonoid contents with antioxidant activity of Malaysian stingless bee propolis extract (2020, methodology): “In the current study, FRAP method was chosen since it has been widely used for the assessment of antioxidant and reducing power of many different samples (Kucuk et al., 2007).”
• Quorum sensing inhibitory and antimicrobial activities of honeys and the relationship with individual phenolics (2009, background): “Previous studies have linked the antimicrobial activity of honey and propolis to flavonoids (including flavones, flavonols, flavanones and dihydroflavonols) and other phenolics (mainly substituted cinnamic acids and their esters) (Aljadi & Yusoff, 2003; Küçük et al., 2007; Popova et al., 2007).”