Honey as source of natural antioxidants

Abstract

Honey produced by Apis mellifera bees from plant nectar and/or from secretions of living plants or excretion of plant-sucking insects is a complex natural sweet product. This natural foodstuff is produced in almost every country, and largely consumed as food. The popularity of this complex natural sweet product has increased in recent years due to health claims, and it is considered to be a desirable ingredient in a range of different food products. It has been traditionally used for different purposes and has a great potential to serve as a natural food antioxidant and folk medicine. Honey contains numerous compounds such as organic acids, proteins, amino acids, minerals, flavonoids, polyphenols, vitamins (ascorbic acid), and aroma compounds. Honey phenolic compounds act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health.

La miel producida por las abejas (Apis mellifera) a partir del néctar y/o otras secreciones de plantas o excreciones de insectos succionadores, es un producto natural, complejo y dulce. Se produce en casi todos los países, siendo muy consumida como alimento. La popularidad de este dulce producto natural ha aumentado en los últimos años debido a la creciente preocupación por la salud, y se considerada un ingrediente adecuado en una variedad de diferentes productos alimentarios. Tradicionalmente se usa con diferentes propósitos, teniendo un gran potencial en la cocina y la medicina tradicional, al ser un antioxidante natural comestible. La miel contiene numerosos componentes como ácidos orgánicos, aminoácidos, minerales, flavonoides, polifenoles, vitaminas (ácido ascórbico) y componentes aromáticos. Los componentes fenólicos de la miel actúan como antioxidantes naturales y se están haciendo cada vez más populares debido a su potencial para mejorar la salud humana

Keywords:

• honey
• phenol
• flavonoid
• antioxidant

Acknowledgment

The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research group No (RG-1435-049).