In vitro anti-inflammatory properties of honey flavonoids: A review

• Published in: Food research international Vol. 141; p. 110086
• Main Authors: Silva, Bibiana, Biluca, Fabíola Carina, Gonzaga, Luciano Valdemiro, Fett, Roseane, Dalmarco, Eduardo Monguilhott, Caon, Thiago, Costa, Ana Carolina Oliveira
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.03.2021
• Subjects: Antioxidant; Cytokines; Gene expression regulators; Inflammation; Pro-inflammatory enzymes; Structure-activity relationship; Gene expression regulators; Inflammation; Cytokines; Antioxidant; Pro-inflammatory enzymes; Structure-activity relationship
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.110086

[Display omitted] •Honey is a flavonoid-rich alternative for traditional anti-inflammatory treatment.•Effects of flavonoids in inflammatory process are presented.•Flavonoids can inhibit nitric oxid, cytokines and arachidonic acid pathway enzymes.•Flavonoids can modulate pro-inflammatory gene expression regulators.•A structure–activity relationship of honey flavonoids has been observed. Honey is a natural ready-to-eat product rich in flavonoids, which is known by the wound healing properties due to both antibacterial and antioxidant activity. Flavonoids mitigate inflammatory processes, and thus it could currently support studies of anti-inflammatory potential of honeys. In this review, in vitro anti-inflammatory properties of flavonoids found in honey were prioritized. Mechanistic information of specific isolated flavonoids as modulators of inflammatory processes are summarized aiming to stimulate studies regarding the action of honey in inflammatory events. Lastly, a structure–activity relationship (SAR) of flavonoids was also included. Flavonoids found in honey have demonstrated antioxidant properties and ability to inhibit pro-inflammatory enzymes such as COX, LOX, iNOS, and pro-inflammatory mediators, including nitric oxide, cytokines and chemokines. Transcriptional factors such as NF-κB are also modulated by flavonoids, controlling the expression of several inflammatory mediators. SAR studies demonstrate the effect of flavonoids in the prevention of inflammatory cascades. Despite the promising reports of in vitro anti-inflammatory activity, well-designed clinical trials need yet to be performed to confirm the benefits of honeys from different botanical sources in diseases that include episodes of inflammation.