4.7 Review

Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Plant Sciences

Antidiabetic, antioxidant and chemical functionalities of Ziziphus jujuba (Mill.) and Moringa oleifera (Lam.) plants using multivariate data treatment

Kaouther Ben Mahmoud et al.

Summary: This study extracted phenolic pools from jujube and moringa leaves using MeOH, identifying twelve phenolic compounds. Jujube had significantly higher total phenolic content compared to moringa, with rutin being the most represented compound in both species. The methanolic extracts from jujube leaves showed greater biological capacities in terms of antioxidant and anti-diabetic activities.

SOUTH AFRICAN JOURNAL OF BOTANY (2022)

Review Food Science & Technology

Relationship between intestinal microbiota, diet and biological systems: an integrated view

Rosangela dos Santos Ferreira et al.

Summary: The imbalance of intestinal microbiota can contribute to the development of diseases, but it can be modulated through dietary intervention using probiotics, prebiotics, and antioxidant foods.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Review Food Science & Technology

Foodomics in bee product research: a systematic literature review

Ioannis Kafantaris et al.

Summary: Foodomics is an emerging field that applies advanced omics technologies to improve human health through assessing various aspects related to food and nutrition. Honey bee products have been shown to be beneficial for human health, with honey, royal jelly, propolis, and pollen being considered superfoods due to their nutritional value. Research on omics implementations in bee product studies aims to improve authentication, safety, and bioactivity, with potential applications for disease prevention and microbiome research.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Article Chemistry, Applied

Use of elemental profiles to verify geographical origin and botanical variety of Spanish honeys with a protected denomination of origin

Michele Ghidotti et al.

Summary: The study classified 183 PDO honeys from three regions in Spain using ED-XRF elemental profiles and successfully differentiated honey without PDO from El Bierzo. Manganese content served as a discriminant marker between Liebana PDO and El Bierzo, which could also be distinguished from each other. The developed models displayed unique elemental profiles among different regions and varieties.

FOOD CHEMISTRY (2021)

Review Nutrition & Dietetics

Evolving Interplay Between Dietary Polyphenols and Gut Microbiota-An Emerging Importance in Healthcare

Suman Kumar Ray et al.

Summary: Polyphenols, as natural plant compounds with antioxidant, antimicrobial, and anticarcinogenic activities, play a crucial role in gut ecology and human health. Their impact on intestinal biology adaptation and the two-way relationship with microbiota remains poorly understood.

FRONTIERS IN NUTRITION (2021)

Article Biodiversity Conservation

Sensory attributes of native stingless bee honey (Plebeia molesta Puls, 1869): first approaches to the characterization and preference of local consumers

Melisa G. Geisa et al.

Summary: This study described and quantified the sensory attributes of honeys from three different environments in the Chaco region of Cordoba (Argentina). The rural population distinguished honey from different sources of bees and 87.5% of consumers preferred P. molesta honeys.

ETHNOBIOLOGY AND CONSERVATION (2021)

Article Food Science & Technology

Physicochemical properties and biological activities of bracatinga honeydew honey from different geographical locations

Monia Stremel Azevedo et al.

Summary: Bracatinga honeydew honey from Brazil is gaining international attention for its high content of minerals and phenolic compounds, as well as its antioxidant and antimicrobial properties. The study found that the honey exhibited high antimicrobial activity against several bacterial strains, with potential as a functional food. Principal component analysis also showed some differentiation between samples from different geographical locations.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

Review Chemistry, Applied

Formononetin: Biological effects and uses - A review

Juliana Machado Dutra et al.

Summary: Formononetin is an isoflavone compound that belongs to phytoestrogens and has a broad spectrum of physiological effects with potential applications in various industries. It can be used for product development in food, medicine, cosmetics, and has shown promise in the prevention and treatment of chronic diseases in the medical field, such as cancer, obesity, and neurodegenerative diseases.

FOOD CHEMISTRY (2021)

Article Nutrition & Dietetics

Physicochemical Properties and Effects of Honeys on Key Biomarkers of Oxidative Stress and Cholesterol Homeostasis in HepG2 Cells

Huong Thi Lan Nguyen et al.

Summary: The study compared the effects of Manuka honey and newly developed honeys on oxidative stress and cholesterol homeostasis, showing that Arjuna, Guggul, and Manuka honeys had significant antioxidant activities and reduced total cholesterol levels, while Jiaogulan honey exhibited the most cytotoxic effects.

NUTRIENTS (2021)

Review Nutrition & Dietetics

Physicochemical and Medicinal Properties of Tualang, Gelam and Kelulut Honeys: A Comprehensive Review

Datu Agasi Mohd Kamal et al.

Summary: Studies have shown that Tualang, Gelam, and Kelulut honeys have various medicinal properties, including anti-diabetic, anti-cancer, and anti-oxidative effects, as well as effects on the cardiovascular system, nervous system, and reproductive system. These honeys are also found to have high-quality contents and excellent antioxidant sources.

NUTRIENTS (2021)

Article Food Science & Technology

Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia's Region (Algeria)

Asma Ghorab et al.

Summary: This study characterized the honeys of Babors Kabylia through sensory, melissopalynological, and physico-chemical parameters. The honey samples showed high quality with diverse botanical origins. Differentiation of honey samples was achieved based on representative pollen types, sensory properties, and physico-chemical components.
Article Food Science & Technology

The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys

Evelin Kivima et al.

Summary: This study investigated 30 honey samples from different regions of Estonia to determine their chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics. Estonian honey is typically characterized by floral, berry-like, sweet, and mild sensory attributes, with a light color.
Article Food Science & Technology

Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey

Nurettin Akgun et al.

Summary: This study investigated the physicochemical properties, antioxidant activities, and total phenolic contents of different types of honey collected from Ordu province in Turkey. Multi-floral honey showed the highest antioxidant activity and total phenolic content. A moderate correlation was found between total phenolic content and antioxidant activities.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

Article Biology

Manuka honey enhanced sensitivity of HepG2, hepatocellular carcinoma cells, for Doxorubicin and induced apoptosis through inhibition of Wnt/β-catenin and ERK1/2

Heba R. Al Refaey et al.

Summary: This study found that Manuka honey has an inhibitory effect on hepatocellular carcinoma cells and can induce apoptotic cell death in combination with Doxorubicin. Cells with wild type p53 showed higher cytotoxicity. The combined treatment of MH and Dox can enhance apoptosis by affecting multiple cellular signaling pathways.

BIOLOGICAL RESEARCH (2021)

Article Multidisciplinary Sciences

The sources and quality of Iranian honey

Elmira Khansaritoreh et al.

Summary: Iran is a major honey-producing country, but the quality of Iranian honey is unknown to European traders due to lack of registration for export to Europe. Analysis of 225 honey samples revealed that 85% were adulterated, with common fraud involving feeding bees tablet sugar and syrup of C4 origin. The taste of unifloral honeys produced in Iran is affected by the replacement of natural nectar with sugar syrup and the presence of intensive aftertaste from Taraxacum and Eryngium.

HELIYON (2021)

Article Chemistry, Multidisciplinary

A comprehensive study of parameters correlated with honey health benefits

Aleksandar Maric et al.

Summary: One hundred honey samples from nine European countries were analyzed for various parameters, leading to the discovery that forest honey had the highest Power of Honey. An artificial neural network model was successfully built to predict the Power of Honey, providing a quick and simple analysis tool for honey producers.

RSC ADVANCES (2021)

Review Integrative & Complementary Medicine

Honey and its nutritional and anti-inflammatory value

Yazan Ranneh et al.

Summary: Inflammation plays a key role in chronic diseases and there is a growing interest in natural functional foods with therapeutic and preventive actions. Honey, produced by honeybees and stingless bees, has unique phenolic and flavonoid compounds that show potential against inflammation-related diseases. Studies focus on the bioavailability and bioaccessibility of honey polyphenols and their roles in targeting inflammatory pathways in various diseases.

BMC COMPLEMENTARY MEDICINE AND THERAPIES (2021)

Article Biology

Comparative study of physio-chemical analysis of fresh and branded honeys from Pakistan

Muhammad Sajid et al.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2020)

Article Food Science & Technology

Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from Kenya

Hosea O. Mokaya et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Bioactive compounds and antibacterial properties of monofloral Ulmo honey

Patricia Velasquez et al.

CYTA-JOURNAL OF FOOD (2020)

Article Integrative & Complementary Medicine

Phenolics and Carbohydrates in Buckwheat Honey Regulate the Human Intestinal Microbiota

Li Jiang et al.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2020)

Article Entomology

Phenolic and flavonoid content, and antioxidant activity of honey from Kosovo

Hamide Ibrahimi et al.

JOURNAL OF APICULTURAL RESEARCH (2020)

Article Entomology

Sugar profile of different floral origin honeys from Serbia

Milica M. Zivkov Balos et al.

JOURNAL OF APICULTURAL RESEARCH (2020)

Article Entomology

Polish honey as a source of antioxidants - a comparison with Manuka honey

Katarzyna Pentos et al.

JOURNAL OF APICULTURAL RESEARCH (2020)

Article Food Science & Technology

Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys

Michal Goslinski et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Article Agriculture, Multidisciplinary

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

Emily Grace et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Plant Sciences

Honey as the Potential Natural Source of Cholinesterase Inhibitors in Alzheimer's Disease

Ewa Baranowska-Wojcik et al.

PLANT FOODS FOR HUMAN NUTRITION (2020)

Article Multidisciplinary Sciences

A comparative study on the role of Omani honey with various food supplements on diabetes and wound healing

Hemadri Reddy Salla et al.

JOURNAL OF KING SAUD UNIVERSITY SCIENCE (2020)

Article

Antioxidant Profile of Buckwheat Honey from the Republic of Moldova

Miruna Draganescu et al.

REVISTA DE CHIMIE (2020)

Editorial Material Biochemistry & Molecular Biology

To Be or Not to Be ... An Antioxidant? That Is the Question

Jose M. Palma et al.

ANTIOXIDANTS (2020)

Review Chemistry, Medicinal

Honey and glycemic control: A systematic review

Maryam Zamanian et al.

PHARMANUTRITION (2020)

Article Food Science & Technology

Determination of the floral origin of honey based on its phenolic profile and physicochemical properties coupled with chemometrics

Ehsan Akbari et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2020)

Review Food Science & Technology

Potential interactions among phenolic compounds and probiotics for mutual boosting of their health-promoting properties and food functionalities - A review

Evandro Leite de Souza et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Food Science & Technology

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

Sharina Shamsudin et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

Article Food Science & Technology

Melissopalynological, physicochemical and antioxidant properties of honey from West Coast of Malaysia

Kirthiga Selvaraju et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Food Science & Technology

Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeys

M. Jose Jara-Palacios et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Entomology

Polyhenolic profile of floral honeys in correlation with their pollen spectrum

Maria Cristina Ciappini

JOURNAL OF APICULTURAL RESEARCH (2019)

Article Food Science & Technology

Quality characterization and effect of sonication time on bioactive properties of honey from North East India

Nikhil Kumar Mahnot et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Food Science & Technology

Botanical origin identification of Sicilian honeys based on artificial senses and multi-sensor data fusion

Ambra R. Di Rosa et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)

Article Food Science & Technology

Classification of entomological origin of honey based on its physicochemical and antioxidant properties

Siok Peng Kek et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Entomology

Characterization of Ziziphus lotus (jujube) honey produced in Algeria

Salim Zerrouk et al.

JOURNAL OF APICULTURAL RESEARCH (2018)

Review Entomology

A review of methods for honey sensory analysis

Gian Luigi Marcazzan et al.

JOURNAL OF APICULTURAL RESEARCH (2018)

Article Food Science & Technology

Chromatographic fingerprint, antioxidant activity, and colour characteristic of polish goldenrod (Solidago virgaurea L.) honey and flower

Izabela Jasicka-Misiak et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)

Article Food Science & Technology

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

Natalia Stanek et al.

FOOD ANALYTICAL METHODS (2018)

Article Food Science & Technology

Botanical influence on phenolic profile and antioxidant level of Italian honeys

Gabriele Di Marco et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Biochemistry & Molecular Biology

Antioxidant Activity as Biomarker of Honey Variety

Malgorzata Dzugan et al.

MOLECULES (2018)

Review Biochemistry & Molecular Biology

Phenolic Compounds in Honey and Their Associated Health Benefits: A Review

Danila Cianciosi et al.

MOLECULES (2018)

Article Multidisciplinary Sciences

Color, flavonoids, phenolics and antioxidants of Omani honey

Mohamed Al-Farsi et al.

HELIYON (2018)

Article Pharmacology & Pharmacy

Pinocembrin, a novel histidine decarboxylase inhibitor with anti-allergic potential in in vitro

Hamza Hanieh et al.

EUROPEAN JOURNAL OF PHARMACOLOGY (2017)

Review Food Science & Technology

Phytochemistry, metabolism, and ethnomedical scenario of honey: A concurrent review

Rabia Shabir Ahmad et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Article Chemistry, Analytical

Analytical Methods in Tracing Honey Authenticity

Jelena Trifkovic et al.

JOURNAL OF AOAC INTERNATIONAL (2017)

Article Integrative & Complementary Medicine

The anti-cancer effects of Tualang honey in modulating breast carcinogenesis: an experimental animal study

Sarfraz Ahmed et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2017)

Review Food Science & Technology

Effect of honey in improving the gut microbial balance

Anand Mohan et al.

FOOD QUALITY AND SAFETY (2017)

Article Food Science & Technology

Characterization and Classification of Several Monofloral Iranian Honeys Based on Physicochemical Properties and Antioxidant Activity

Reyhaneh Khalafi et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)

Article Food Science & Technology

Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

Janaina Maria Batista de Sousa et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil

Francine Manhago Bueno-Costa et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Review Biochemistry & Molecular Biology

Recent Advances in the Analysis of Phenolic Compounds in Unifloral Honeys

Marco Ciulu et al.

MOLECULES (2016)

Review Chemistry, Medicinal

Biological and therapeutic effects of honey produced by honey bees and stingless bees: a comparative review

Pasupuleti Visweswara Rao et al.

REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY (2016)

Review Nutrition & Dietetics

Myricetin: A Dietary Molecule with Diverse Biological Activities

Deepak Kumar Semwal et al.

NUTRIENTS (2016)

Review Chemistry, Medicinal

Biological and therapeutic effects of honey produced by honey bees and stingless bees: a comparative review

Pasupuleti Visweswara Rao et al.

REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY (2016)

Article Environmental Studies

Honey bee: a consumer's point of view

Lucie Sara Zavodna et al.

ENVIRONMENTAL & SOCIO-ECONOMIC STUDIES (2016)

Article Food Science & Technology

Total phenolic contents and antioxidant activities of Korean domestic honey from different floral sources

Youngsu Baek et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2015)

Article Chemistry, Applied

Survival of free and microencapsulated Bifidobacterium: effect of honey addition

Luciana Favarin et al.

JOURNAL OF MICROENCAPSULATION (2015)

Article Nutrition & Dietetics

Antioxidants: present perspective for the human health

Marta Coronado H et al.

REVISTA CHILENA DE NUTRICION (2015)

Article Food Science & Technology

Antioxidant Properties of Honey from Different Altitudes of Nepal Himalayas

Bishnu Prasad Neupane et al.

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2015)

Article Integrative & Complementary Medicine

Comparison of cytotoxicity and genotoxicity of 4-hydroxytamoxifen in combination with Tualang honey in MCF-7 and MCF-10A cells

Nik Soriani Yaacob et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2014)

Article Food Science & Technology

Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil

Jonierison Alves Pontis et al.

FOOD SCIENCE AND TECHNOLOGY (2014)

Review Integrative & Complementary Medicine

Honey: A Potential Therapeutic Agent for Managing Diabetic Wounds

Fahmida Alam et al.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2014)

Article Food Science & Technology

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

Noor Akhmazilah Fauzi et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Medicine, General & Internal

Comparison of the Antibacterial Efficacy of Manuka Honey Against E.faecalis and E.coli - An In vitro Study

N. Deepak Kumar et al.

JOURNAL OF CLINICAL AND DIAGNOSTIC RESEARCH (2014)

Article Integrative & Complementary Medicine

Physicochemical and antioxidant properties of Malaysian honeys produced by Apis cerana, Apis dorsata and Apis mellifera

Mohammed Moniruzzaman et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2013)

Article Chemistry, Applied

Phenolic compounds, melissopalynological, physicochemical analysis and antioxidant activity of jandaira (Melipona subnitida) honey

Tania Maria Sarmento Silva et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2013)

Article Biochemistry & Molecular Biology

Two-Year Variations of Phenolics, Flavonoids and Antioxidant Contents in Acacia Honey

Mohammed Moniruzzaman et al.

MOLECULES (2013)

Article Food Science & Technology

Potential application of machine vision to honey characterization

Sahameh Shafiee et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Article Business

Perceptions and trends related to the consumption of honey: A case study of North-West Romania

Cristina B. Pocol et al.

INTERNATIONAL JOURNAL OF CONSUMER STUDIES (2013)

Article Integrative & Complementary Medicine

Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year

Asiful Islam et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2012)

Review Biochemistry & Molecular Biology

Honey: A Novel Antioxidant

Omotayo O. Erejuwa et al.

MOLECULES (2012)

Article Plant Sciences

Anxiolytic effect of seed of Ziziphus jujuba in mouse models of anxiety

WH Peng et al.

JOURNAL OF ETHNOPHARMACOLOGY (2000)

Article Biotechnology & Applied Microbiology

Stimulatory effect of honey on multiplication of lactic acid bacteria under in vitro and in vivo conditions

TR Shamala et al.

LETTERS IN APPLIED MICROBIOLOGY (2000)