ReviewMolecules (Basel, Switzerland)2021
Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- From bioactive compounds to volatile profiles: a multidimensional characterization of Indonesian stingless bee honeys.Journal of the science of food and agriculture · 2026Article
- Phytochemical profile and antioxidant activity of almond (Prunus amygdalus Batsch.) cultivars from northwestern Iran.Scientific reports · 2026Article
- Evaluation and Selection ofPlants (Basel, Switzerland) · 2026Article
- Effects of Drying Duration on the Bioactive Profile of Black Garlic and Its Utilization in Functional Herbal Tea.Current developments in nutrition · 2026Article
- Comparative Analysis of Morphological, Molecular, and Physicochemical Markers to EvaluateBiology · 2026Article
- Physicochemical properties of fifteen flower honey samples from five districts in Türkiye.Scientific reports · 2025Article
- Natural Biological Properties Inherited from Native Endemic Flora in Honeys from Lake Ranco Area of Southern Chile: A Botanical and Physicochemical Approach.Molecules (Basel, Switzerland) · 2025Article
- Physicochemical Properties, Antioxidant and Antibacterial Activities and Anti-Hepatocarcinogenic Effect and Potential Mechanism ofFoods (Basel, Switzerland) · 2025Article
- Kinetic Models for the Changes in Moisture, Bioactive Compounds, and Antioxidant Activities During the Storage of Tu Quy Mango Powder (Food science & nutrition · 2025Article
- Antioxidant profiling and quality assessment of Lithocarpus polystachyus sweet tea using LC-ECD and LC-MS/MS.Scientific reports · 2025Article
- The Concentrations of Phenolic Compounds and Vitamin C in Japanese Quince (Foods (Basel, Switzerland) · 2025Article
- Elite genotype selection through antioxidant and antimicrobial activities, in vitro multiplication with3 Biotech · 2025Article
- Phenolic Acid and Flavonoid Content Analysis with Antioxidant Activity Assessment in ChineseMolecules (Basel, Switzerland) · 2025Article
- Phytochemical Composition and Antioxidant Activity of Manuka Honey and Ohia Lehua Honey.Nutrients · 2025Article
- Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours.Food science & nutrition · 2024Article
- Evaluation of the Bioactive Compounds ofMolecules (Basel, Switzerland) · 2024Article
- Characteristics of Indonesian Stingless Bee Propolis and Study of Metabolomic Properties Based on Region and Species.Molecules (Basel, Switzerland) · 2024Article
- Recent Advances in Astaxanthin as an Antioxidant in Food Applications.Antioxidants (Basel, Switzerland) · 2024Review
- Synthesis, Characterization and Evaluation of a Novel Tetraphenolic Compound as a Potential Antioxidant.Antioxidants (Basel, Switzerland) · 2023Article
- A Comprehensive Review of the Effect of Honey on Human Health.Nutrients · 2023Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules' availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey's antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey's antioxidant activity.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.