Honeys with high phenolic contents can increase serum antioxidant capacity in healthy human subjects

Honeys with high phenolic contents can increase serum antioxidant capacity in healthy human subjects

Journal of Agricultural and Food Chemistry
2003;51(6):1732-1735
The effects of consuming 1.5 g/kg body weight of corn syrup or buckwheat honey on the antioxidant and reducing capacities of plasma. Forty subjects were randomly assigned to one of four groups: (1) corn syrup, (2) low phenolic content buckwheat honey, (3) high phenolic content buckwheat honey, (4) water. Following consumption of the two honey treatments, plasma total-phenolic content increased (P < 0.05) as did plasma antioxidant and reducing capacities (P < 0.05). In contrast, corn syrup had no significant effect. These data support the concept that phenolic antioxidants from processed honey are bioavailable, and that they increase antioxidant activity of plasma. It can be speculated that honey consumption could augment the body’s defenses against oxidative stress. Given that the average sweetener intake by humans is estimated to exceed 70 kg per year, the substitution of honey for traditional sweeteners could result in an enhanced antioxidant defense system in healthy adults.