Flavonoids and polyphenols in studies of honey antioxidant activity

Review

Flavonoids and polyphenols in studies of honey antioxidant activity

Elizabeth Pérez-Pérez¹, Patricia Vit^2,3* and Fazlul Huq³

¹Department of Clinical Bioanalysis, Faculty of Pharmacy and Bioanalysis, Universidad de Los Andes,

Mérida 5101, Venezuela.

²Food Science Department, Faculty of Pharmacy and Bioanalysis, Universidad de Los Andes, Mérida 5101, Venezuela.

³Cancer Research Group, Discipline of Biomedical Science, Cumberland Campus C42, The University of Sydney, 75 East Street, Lidcombe NSW 1825, Australia.

*Corresponding author. E-mail: vit@ula.ve, vitolivier@gmail.com. Tel: +58-274-240-3565. Fax: +58-274-240-3475

Accepted 18 March, 2013

Abstract

Honey is a matrix of vegetal origin processed by diverse types of bees (Apidae; Hymenoptera). Secondary metabolites of plant origin present in honey are one factor contributing to its antioxidant activity. Antioxidant remedies - food, treatments (a means to prevent, retard progress or revert back to health) - have been found for some diseases caused by oxidative stress. Spectrophotometric methods to measure flavonoid and polyphenol contents are the classic approach. Honey is a polyphenol-rich food and medicine, with a charactersitic flavonoid profile . This review study shows relationships between polyphenols and antioxidant activity of honey produced by Apis mellifera and stingless bees (Meliponini).

Key words: Antioxidant activity, Apis mellifera, flavonoids, honey, Meliponini, polyphenols.