Identification and quantification of antioxidant components of honeys from various floral sources.

By N. Gheldof, Xiao-hong Wang, N. Engeseth. Journal of Agricultural and Food Chemistry, 2002

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Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources (2019, background): “Previous studies have demonstrated a strong relationship between the phenolic content of honeys from various floral sources and their antioxidant capacities.([1,8]) The phenolic profile and the quantity of various phenolic compounds vary among honeys based on the different floral sources, geographic”
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.”
Honey for Nutrition and Health: A Review (2008, background): “Honey has been found to contain significant antioxidant activity including glucose oxidase, catalase, ascorbic acid, flavonoids, phenolic acids, carotenoid derivatives, organic acids, Maillard reaction products, amino acids and proteins [31,75-84].”
Composition and properties of Apis mellifera honey: A review (2018, background): “…Ferrero, Orioli, & Facino, 2005; Blasa et al., 2006; Boukraâ, 2014; Brudzynski & Miotto, 2011; D’Arcy, 2005; Fahey & Stephenson, 2002; Frankel, Robinson, & Berenbaum, 1998; Gheldof et al., 2002; Inoue et al., 2005; Nagai et al., 2006; Pérez, Iglesias, Pueyo, González, & de Lorenzo, 2007).”