Jump to main content
Jump to site search

Issue 11, 2013
Previous Article Next Article

Antioxidant, antibacterial and ACE-inhibitory activity of four monofloral honeys in relation to their chemical composition

Author affiliations

Abstract

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.

Graphical abstract: Antioxidant, antibacterial and ACE-inhibitory activity of four monofloral honeys in relation to their chemical composition

Back to tab navigation

Publication details

The article was received on 12 Jun 2013, accepted on 23 Aug 2013 and first published on 23 Aug 2013


Article type: Paper
DOI: 10.1039/C3FO60221D
Citation: Food Funct., 2013,4, 1617-1624
  •   Request permissions

    Antioxidant, antibacterial and ACE-inhibitory activity of four monofloral honeys in relation to their chemical composition

    V. León-Ruiz, A. V. González-Porto, N. Al-Habsi, S. Vera, M. P. San Andrés and P. Jauregi, Food Funct., 2013, 4, 1617
    DOI: 10.1039/C3FO60221D

Search articles by author

Spotlight

Advertisements