Honey with High Levels of Antioxidants Can Provide Protection to Healthy Human Subjects

• Published in: Journal of agricultural and food chemistry Vol. 51; no. 6; pp. 1732 - 1735
• Main Authors: Schramm, Derek D, Karim, Malina, Schrader, Heather R, Holt, Roberta R, Cardetti, Marcia, Keen, Carl L
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 12.03.2003
• Subjects: Adolescent; Adult; antioxidant activity; antioxidants; Antioxidants - administration & dosage; Antioxidants - analysis; Biological and medical sciences; Biological Availability; body weight; buckwheat; Confectionery products and chocolate industries, honey; corn syrup; Diet; Fagopyrum; Food industries; Fundamental and applied biological sciences. Psychology; General pharmacology; Health Promotion; honey; Honey - analysis; Humans; Medical sciences; Middle Aged; oxidative stress; Oxidative Stress - drug effects; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; Phenols - blood; Phenols - pharmacokinetics; reactive oxygen species; polyphenolics; Honey; Polyphenol; Health food; antioxidants; Quality; oxidation; functional food; Antioxidant; Free radical
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf025928k

Free radicals and reactive oxygen species (ROS) have been implicated in contributing to the processes of aging and disease. Humans protect themselves from these damaging compounds, in part, by absorbing antioxidants from high-antioxidant foods. This report describes the effects of consuming 1.5 g/kg body weight of corn syrup or buckwheat honey on the antioxidant and reducing capacities of plasma in healthy human adults. The corn syrup treatment contained 0.21 ± 0.06 mg of phenolic antioxidants per gram, and the two buckwheat honey treatments contained 0.79 ± 0.02 and 1.71 ± 0.21 mg of phenolic antioxidants per gram. Following consumption of the two honey treatments, plasma total-phenolic content increased (P < 0.05) as did plasma antioxidant and reducing capacities (P < 0.05). These data support the concept that phenolic antioxidants from processed honey are bioavailable, and that they increase antioxidant activity of plasma. It can be speculated that these compounds may augment defenses against oxidative stress and that they might be able to protect humans from oxidative stress. Given that the average sweetener intake by humans is estimated to be in excess of 70 kg per year, the substitution of honey in some foods for traditional sweeteners could result in an enhanced antioxidant defense system in healthy adults. Keywords: Honey; antioxidants; polyphenolics; oxidation; functional food