|
Investigating the antioxidant and preventing DNA-damage propertiesof various honeys in Phitsanulok province |
|---|---|
| รหัสดีโอไอ | |
| Creator | Srisangwan Laywisadkul, Monthana Weerawatanakorn, ChaichanManeerattanarungrojn and Kawee Sujipuli |
| Title | Investigating the antioxidant and preventing DNA-damage propertiesof various honeys in Phitsanulok province |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2560 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 5 |
| Journal No. | 2 |
| Page no. | 93-103 |
| Keyword | Thai honey, antioxidant activity, DPPH assay, DNA-damage-inhibitory activity |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/80258 |
| ISSN | 2286-8615 |
| Abstract | A honey has been well known as nutritional food productssince it rich in nutrients and bioactive compound such as phenolic compounds possessing antioxidant activity. Many literatureshave been reported that thedifference sources of honeycause the significant differencesin their antioxidant contents and their protective effects against DNA damage. Therefore, the aim of the present study was to evaluate bioactive components, antioxidant properties, and DNA damage protectionof honey from different honey brands sold in the markets in Phitsanulok province, Thailand. The results revealed that eleven commercial honey products available in the markets were difference in physicochemical properties such as moisture, pH, ash, and sugar contents.Three out of tested eleven honeyproductshad high amount of phenolic compounds, contributed to theirantioxidant activities by DPPH assay and the mechanism is proven to be through free radical scavenging activities rather than ion-chelating activity bythe protective DNA damage. These indicated that honey contains natural antioxidants and it could be used as an important ingredient of the functional food in particular functional beverage. |
