Authenticity of honey

Molan, Peter C.

doi:10.1007/978-1-4613-1119-5_8

Cited by 21 publications

(11 citation statements)

References 69 publications

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“…Fructose and glucose were the major carbohydrates of all honey types. The proportions of fructose and glucose are determined by the composition of the plant secretion (Molan, 1996).…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Physicochemical properties and major elements contents of Algerian honeys from semi-arid regions

Haouam

Tahar

Dailly³

et al. 2016

Emir. J. Food Agric

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“…Fructose and glucose were the major carbohydrates of all honey types. The proportions of fructose and glucose are determined by the composition of the plant secretion (Molan, 1996).…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Physicochemical properties and major elements contents of Algerian honeys from semi-arid regions

Haouam

Tahar

Dailly³

et al. 2016

Emir. J. Food Agric

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“…[1] Antioxidants play an important role in food preservation and human health by combating damage caused by, oxidizing agents, e.g., oxygen. The role of free radicals, such as superoxides radical, hydroxyl radical and others, has been emphasized in a number of diseases, including cancer [2,3] cardiovascular diseases.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Sudanese Honey

Idris

Mariod

Hamad

2011

International Journal of Food Properties

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The physicochemical properties, antioxidant activities and phenolic contents of seven types of Sudanese honeys derived from flowers of Acacia nilotica, Acacia seyal, Azadirachta indica, Cucurbita maxima, Balanites aegyptiaca, and two Ziziphus spina christi plant species were evaluated. The moisture content was in the range from 16.2 to 21.3, g/100 g honey, ash content from 0.121 to 1.205 g/100 g honey, nitrogen from 0.032 to 0.046 g/100 g honey while the corresponding protein content was 0.200 to 0.286 g/100 g honey. Total phenolic content varied from 4.44 to 201.08 mg/100 g honey as gallic acid equivalent. The values of the antioxidant activities were in a range from 3177 to 6247 µg for the lC 50 . No significant correlation was established between antioxidant activity and total phenolic contents.

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“…However, there appears to be little investigation into the use of other sugars as low GI alternatives. Honey is a naturally occurring sweetener that contains a mix of both simple and complex sugars, as well as vitamins, minerals, acids, and enzymes (Molan 1996). Limited clinical studies have demonstrated that honey has a lower GI than sucrose (Shambaugh and others 1990), and that honey, sucrose, and fructose do have differential effects on blood glucose levels (Samanta and others 1985; Al‐Waili 2003, 2004).…”

Section: Introductionmentioning

confidence: 99%

The Long‐Term Effects of Feeding Honey Compared with Sucrose and a Sugar‐Free Diet on Weight Gain, Lipid Profiles, and DEXA Measurements in Rats

Chepulis¹,

Starkey²

2007

Journal of Food Science

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To determine whether honey and sucrose would have differential effects on weight gain during long-term feeding, 45 2-mo-old Sprague Dawley rats were fed a powdered diet that was either sugar-free or contained 7.9% sucrose or 10% honey ad libitum for 52 wk (honey is 21% water). Weight gain was assessed every 1 to 2 wk and food intake was measured every 2 mo. At the completion of the study blood samples were removed for measurement of blood sugar (HbA1c) and a fasting lipid profile. DEXA analyses were then performed to determine body composition and bone mineral densities. Overall weight gain and body fat levels were significantly higher in sucrose-fed rats and similar for those fed honey or a sugar-free diet. HbA1c levels were significantly reduced, and HDL-cholesterol significantly increased, in honey-fed compared with rats fed sucrose or a sugar free diet, but no other differences in lipid profiles were found. No differences in bone mineral density were observed between honey- and sucrose-fed rats, although it was significantly increased in honey-fed rats compared with those fed the sugar-free diet.

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Authenticity of honey

Cited by 21 publications

References 69 publications

Physicochemical properties and major elements contents of Algerian honeys from semi-arid regions

Physicochemical properties and major elements contents of Algerian honeys from semi-arid regions

Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Sudanese Honey

The Long‐Term Effects of Feeding Honey Compared with Sucrose and a Sugar‐Free Diet on Weight Gain, Lipid Profiles, and DEXA Measurements in Rats

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