Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIX, Issue 2
Written by Daniel Florin PÎRVAN, Aglaia POPA, Florentina ISRAEL-ROMING
Honey represents a complex natural matrix enriched in phenolic compounds that contribute significantly to its biological activities. The flavonoids and phenolic acids in honey display antioxidant, antimicrobial, anti-inflammatory, anticancer, antiviral, cardioprotective, antidiabetic and other systemic effects in preclinical models. However, variability in composition, limited human clinical data, and incomplete understanding of bioavailability and metabolism impose limitations on exploitation. The phenolic profile of honey is shaped largely by its botanical origin, though environmental conditions, seasonal factors, and processing methods can also influence the concentrations detected. Meaningful comparison across studies is often challenging because phenolic compounds occur at low levels, honey is analytically complex and researchers use varying extraction and quantification approaches. Notably, the predominant phenolic constituents in honey are flavonoids, which contribute substantially to its antioxidant activity.
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