Many authors have studied correlations between antioxidant activity and the honey phenolics, peptides, organic acids, enzymes and Maillard reaction products (Bertoncelj et al., 2007; Aljadi and Fig. 1. 1/EC50 values of honeys and honey-based products. Kamaruddin, 2004; Beretta et al., 2005; Gheldof et al., 2002).