A review of phenolic compounds and biological effects of honey

Authors

1 Department of Animal Processing, Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran

2 university of guilan

10.22034/hbsj.2024.362902.1144

Abstract

Antioxidants, which are among the most active bioactive compounds in honey, play an important role in protecting living organisms against oxidative damage and prevent the occurrence of chronic diseases such as cancer, cardiovascular disease, and diabetes. Honey has a variety of enzymatic and non-enzymatic antioxidants, including glucose oxidase, catalase, L-ascorbic acid, flavonoids, phenolic acids, carotonoids and organic acids, amino acids and proteins. The antioxidant activity of honey is mainly due to the presence of valuable phenolic and flavonoid compounds in it, which inhibit free radicals produced in the oxidative reactions with various mechanisms. The amount of these compounds is influenced by various factors such as plant origin, season and environmental factors. Meanwhile, the herbal origin of honey has the greatest effect on its antioxidant activity. The use of honey to treat diseases has had a special place in medical science for a long time. Therefore, in this paper, the antioxidant properties of honey, its therapeutic and health-giving properties, especially in breast cancer is reviewed.

Keywords

Honeybee Science Journal
Volume 15, Issue 28
July 2024
Pages 2-9

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