Wednesday, September 13, 2006

Honey Antioxidant Properties Vary with Source

Radical Scavenging Activity of Different Floral Origin Honey and Beebread Phenolic Extracts
Food Chemistry, Volume 101, Issue 2, 2007, Pages 502-514

Phenolic extracts were isolated from 35 honey and nine beebread samples obtained from different sources in Lithuania by using Amberlite XAD-2 resin. The antioxidant properties of extracts were assessed by the ABTS+ radical cation decolourisation and DPPH radical scavenging activity. It was found that all honey and beebread extracts were able to scavenge free radicals, however their scavenging activity varied in a wide range, on average between 43.0% and 95.7%...

This study demonstrates remarkable variations in antioxidant properties and content of phenolic compounds in honey from different sources; these variations should be considered in using honey as a source of natural dietary antioxidants.

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