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Review
. 2024 Oct 1;25(19):10606.
doi: 10.3390/ijms251910606.

Polyphenols as the Main Compounds Influencing the Antioxidant Effect of Honey-A Review

Aleksandra Wilczyńska  1 , Natalia Żak  1
Affiliations
Review

Polyphenols as the Main Compounds Influencing the Antioxidant Effect of Honey-A Review

Aleksandra Wilczyńska et al. Int J Mol Sci. .

Abstract

Honey is one of the most valuable components of the human diet. It is considered to be a functional food with health-promoting properties. Honey has bactericidal and bacteriostatic effects; is used to treat wounds and ulcers; relieves stress; supports the treatment of diseases of the digestive and respiratory systems; improves kidney function; and aids in convalescence. The healing and prophylactic effects of honey are closely related to its chemical composition. According to the literature, honey contains over 300 substances belonging to various groups of chemical compounds, some with antioxidant activity, including vitamins and phenolic compounds, mainly flavonoids and phenolic acids. This article provides insight into honey's chemical composition and its pro-health activities. The antioxidant properties of honey were prioritized.

Keywords: antioxidant activity; bioactive substances; phenolic compounds; pro-health properties.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Main factors influencing the health-promoting effects of honey. Source: own study.
Figure 2
Figure 2
Structure of the flavonoid skeleton [50].
See this image and copyright information in PMC

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