Antioxidant activity of pot-honey

Abstract

The antioxidant activity of honey may be accounted for by minor components, such as flavonoids, phenolics, peptides, organic acids, enzymes, vitamins, and minerals. Methods to measure oxidative stress are of further medicinal interest, because free radicals are involved in molecular origin of diseases. Prevention of various diseases such as cancer, cardiovascular disease, and diabetes, are associated with scavengers of active oxygen, such as certain bee products. The antioxidant capacity of pot-honey is reviewed here, and interpreted with information available for stingless bee pollen and propolis. Like Apis mellifera honey, pot-honey relates positively with flavonoid and polyphenol contents, and also with free acidity. The antioxidant activity, flavonoid and polyphenol contents are higher in Nannotrigona honey, Scaura and Ptilotrigona, whereas lower values are found in Melipona and Partamona, followed by Tetragonisca and Scaptotrigona pot-honey.