Antioxidant, antibacterial and ACE-inhibitory activity of
four monofloral honeys in relation to their chemical composition
Food Funct, 2013 Sep 20
Different monofloral honeys from Castilla-La Mancha (Spain)
have been studied in order to determine their main functional and biological
properties. Thyme honey and chestnut honey possess the highest antioxidant
capacity, which is due to their high vitamin C (in thyme honey) and total
polyphenolic content (in chestnut honey). On the other hand, chestnut honey
showed high antimicrobial activity against Staphylococcus aureus and
Escherichia coli, whilst others had no activity against S. aureus and showed
very small activity against E. coli.
Moreover it was found that the antimicrobial activity
measured in chestnut honey was partly due to its lysozyme content. In addition
the angiotensin I-converting enzyme (ACE) inhibitory activity was measured, and
the ACE inhibition is one mechanism by which antihypertensive activity is
exerted in vivo. All the types of honey showed some activity but chestnut honey
had the highest ACE inhibitory activity.
No comments:
Post a Comment