Antioxidant, antibacterial and ACE-inhibitory activity of four monofloral honeys in relation to their chemical composition
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Food Funct. 2013 Nov;4(11):1617-24. doi: 10.1039/c3fo60221d.
Antioxidant, antibacterial and ACE-inhibitory activity of four monofloral honeys in relation to their chemical composition.
León-Ruiz V1, González-Porto AV, Al-Habsi N, Vera S, San Andrés MP, Jauregi P.
- 1Centro Agrario de Marchamalo, C/Extramuros, s/n.19180-Marchamalo, Guadalajara, Spain.
Different monofloral honeys from Castilla-La Mancha (Spain) have been studied in order to determine their main functional and biological properties.
Thyme honey and chestnut honey possess the highest antioxidant capacity, which is due to their high vitamin C (in thyme honey) and total polyphenolic content (in chestnut honey). On the other hand, chestnut honey showed high antimicrobial activity against Staphylococcus aureus and Escherichia coli, whilst others had no activity against S. aureus and showed very small activity against E. coli. Moreover it was found that the antimicrobial activity measured in chestnut honey was partly due to its lysozyme content.
In addition the angiotensin I-converting enzyme (ACE) inhibitory activity was measured, and the ACE inhibition is one mechanism by which antihypertensive activity is exerted in vivo. All the types of honey showed some activity but chestnut honey had the highest ACE inhibitory activity.
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