honey like component of functional food

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ID: 201628
2011
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Ranked #120 of 249 articles by views in Enzyme and microbial technology

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Abstract
Honey has been used since ancient times as part of traditional medicine. Several aspects of this use indicate that it also has functions such as antibacterial, antioxidant, antitumor, anti-inflammatory, antibrowning, and antiviral based on the components. Biological activities of honey, and other bee products (propolis, bee bread and royal jelly are mainly attributed to the phenolic compounds such as flavonoids. Flavonoids have been reported to exhibit a wide range of biological activities, including antibacterial, antiviral, anti-inflammatory, antiallergic, and vasodilators actions. In addition, flavonoids inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and the activity of enzyme systems including cyclo-oxygenase and lipoxygenase. The present study demonstrates that honey phenolic compounds are partially responsible for honey antioxidant activity, displaying the relevance of honey as both healthy foodstuff and source of antioxidant. Functional foods are an emerging field in food science due to their increasing popularity with health-conscious consumers.
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dezmirean2011scientifichoney Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Gratia Ioana Dezmirean;Liviu Al. Mărghitaş;Daniel S. Dezmirean
Journal Enzyme and microbial technology
Year 2011
DOI
DOI not found
URL
http://spasb.ro/index.php/spasb/article/view/695
Keywords
health honey functional food

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