Honey consists of a saturated solution of sugars, of which
fructose (38%) and glucose (31%) are the main contributors, but
also contains a wide range of minor constituents, including
phenolic compounds (Alvarez-Suarez et al., 2010a). A growing
number of evidence about honey antioxidant (AO) activity, a
parameter useful to evaluate biological function and possible
therapeutic potential, has been accumulated. Honey intake
increases blood vitamin C, b-carotene and glutathione reductase,
and improves AO activity in human plasma (Schramm et al., 2003).
HoneyAO activityappearedto be a resultof the combinedeffectof
a rangeof compounds. Phenolic compounds (flavonoids andphenolic
acids), as well as non-phenolics (ascorbic acid, carotenoid-like
substances, organic and amino acids, and proteins including certain
enzymes such as glucose oxidase and catalase) can contribute to
Honey consists of a saturated solution of sugars, of whichfructose (38%) and glucose (31%) are the main contributors, butalso contains a wide range of minor constituents, includingphenolic compounds (Alvarez-Suarez et al., 2010a). A growingnumber of evidence about honey antioxidant (AO) activity, aparameter useful to evaluate biological function and possibletherapeutic potential, has been accumulated. Honey intakeincreases blood vitamin C, b-carotene and glutathione reductase,and improves AO activity in human plasma (Schramm et al., 2003).HoneyAO activityappearedto be a resultof the combinedeffectofa rangeof compounds. Phenolic compounds (flavonoids andphenolicacids), as well as non-phenolics (ascorbic acid, carotenoid-likesubstances, organic and amino acids, and proteins including certainenzymes such as glucose oxidase and catalase) can contribute to
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