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      Phenolic Compounds in Honey and Their Associated Health Benefits: A Review

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          Abstract

          Honey is a natural substance appreciated for its therapeutic abilities since ancient times. Its content in flavonoids and phenolic acids plays a key role on human health, thanks to the high antioxidant and anti-inflammatory properties that they exert. Honey possesses antimicrobial capacity and anticancer activity against different types of tumors, acting on different molecular pathways that are involved on cellular proliferation. In addition, an antidiabetic activity has also been highlighted, with the reduction of glucose, fructosamine, and glycosylated hemoglobin serum concentration. Honey exerts also a protective effect in the cardiovascular system, where it mainly prevents the oxidation of low-density lipoproteins, in the nervous system, in the respiratory system against asthma and bacterial infections, and in the gastrointestinal system. A beneficial effect of honey can also be demonstrated in athletes. The purpose of this review is to summarize and update the current information regarding the role of honey in health and diseases.

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          Oxidative Stress, Prooxidants, and Antioxidants: The Interplay

          Anu Rahal, Amit Kumar-Dubey, Vivek Ajit Singh … (2014)
          Oxidative stress is a normal phenomenon in the body. Under normal conditions, the physiologically important intracellular levels of reactive oxygen species (ROS) are maintained at low levels by various enzyme systems participating in the in vivo redox homeostasis. Therefore, oxidative stress can also be viewed as an imbalance between the prooxidants and antioxidants in the body. For the last two decades, oxidative stress has been one of the most burning topics among the biological researchers all over the world. Several reasons can be assigned to justify its importance: knowledge about reactive oxygen and nitrogen species production and metabolism; identification of biomarkers for oxidative damage; evidence relating manifestation of chronic and some acute health problems to oxidative stress; identification of various dietary antioxidants present in plant foods as bioactive molecules; and so on. This review discusses the importance of oxidative stress in the body growth and development as well as proteomic and genomic evidences of its relationship with disease development, incidence of malignancies and autoimmune disorders, increased susceptibility to bacterial, viral, and parasitic diseases, and an interplay with prooxidants and antioxidants for maintaining a sound health, which would be helpful in enhancing the knowledge of any biochemist, pathophysiologist, or medical personnel regarding this important issue.
          Article 0 comments Cited 426 times – based on 0 reviews     Review now
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            Bioavailability of the Polyphenols: Status and Controversies

            Massimo D’Archivio, Carmelina Filesi, Rosaria Varì … (2010)
            The current interest in polyphenols has been driven primarily by epidemiological studies. However, to establish conclusive evidence for the effectiveness of dietary polyphenols in disease prevention, it is useful to better define the bioavailability of the polyphenols, so that their biological activity can be evaluated. The bioavailability appears to differ greatly among the various phenolic compounds, and the most abundant ones in our diet are not necessarily those that have the best bioavailability profile. In the present review, we focus on the factors influencing the bioavailability of the polyphenols. Moreover, a critical overview on the difficulties and the controversies of the studies on the bioavailability is discussed.
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              The role of oxidative stress during inflammatory processes.

              Jérôme Lugrin, Nathalie Rosenblatt-Velin, Roumen Parapanov … (2014)
              Abstract The production of various reactive oxidant species in excess of endogenous antioxidant defense mechanisms promotes the development of a state of oxidative stress, with significant biological consequences. In recent years, evidence has emerged that oxidative stress plays a crucial role in the development and perpetuation of inflammation, and thus contributes to the pathophysiology of a number of debilitating illnesses, such as cardiovascular diseases, diabetes, cancer, or neurodegenerative processes. Oxidants affect all stages of the inflammatory response, including the release by damaged tissues of molecules acting as endogenous danger signals, their sensing by innate immune receptors from the Toll-like (TLRs) and the NOD-like (NLRs) families, and the activation of signaling pathways initiating the adaptive cellular response to such signals. In this article, after summarizing the basic aspects of redox biology and inflammation, we review in detail the current knowledge on the fundamental connections between oxidative stress and inflammatory processes, with a special emphasis on the danger molecule high-mobility group box-1, the TLRs, the NLRP-3 receptor, and the inflammasome, as well as the transcription factor nuclear factor-κB.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Molecules
                Journal ID (iso-abbrev): Molecules
                Journal ID (publisher-id): molecules
                Title: Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry
                Publisher: MDPI
                ISSN (Electronic): 1420-3049
                Publication date (Electronic): 11 September 2018
                Publication date Collection: September 2018
                Volume: 23
                Issue: 9
                Electronic Location Identifier: 2322
                Affiliations
                [1 ]Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, 60131 Ancona, Italy; danila.cianciosi@ 123456gmail.com (D.C.); tamara.forbe@ 123456gmail.com (T.Y.F.-H.); dolla.bihs@ 123456gmail.com (S.A.); m.gasparrini@ 123456univpm.it (M.G.); preboredo@ 123456uvigo.es (P.R.-R.); p.piera@ 123456hotmail.it (P.P.M.); zh.jojo@ 123456yahoo.com (J.Z.)
                [2 ]Departamento de Química Analítica y Alimentaria, Grupo de Nutrición y Bromatología, Universidade de Vigo, 32004 Ourense, Spain
                [3 ]Center for Nutrition & Health, Universidad Europea del Atlántico (UEA), 39011 Santander, Spain; leire.bravo@uneatlantico.es (L.B.L.); susana.martinez@ 123456uneatlantico.es (S.M.F.); pablo.agudo@ 123456uneatlantico.es (P.A.T.)
                [4 ]Department of Physiology, Institute of Nutrition and Food Technology “Jose Mataix”, Biomedical Research Centre, University of Granada, Armilla, 18100 Granada, Spain; jlquiles@ 123456ugr.es
                Author notes
                [* ]Correspondence: f.giampieri@ 123456univpm.it (F.G.); m.a.battino@ 123456univpm.it (M.B.); Tel.: +39-071-220-4646 (F.G. & M.B.); Fax: +39-071-220-4123 (F.G. & M.B.)
                Author information
                https://orcid.org/0000-0001-7021-9276
                https://orcid.org/0000-0001-5063-9900
                https://orcid.org/0000-0001-9738-2663
                https://orcid.org/0000-0002-9048-9086
                https://orcid.org/0000-0002-8151-9132
                https://orcid.org/0000-0002-7250-1782
                Article
                Publisher ID: molecules-23-02322
                DOI: 10.3390/molecules23092322
                PMC ID: 6225430
                PubMed ID: 30208664
                SO-VID: 0035cdab-7378-4fa3-b1ea-d04597df80f7
                Copyright © © 2018 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 29 August 2018
                Date accepted : 11 September 2018
                Categories
                Subject: Review

                Keywords: honey,antioxidants,polyphenols,antimicrobial activities,cancer,diabetes,disease prevention
                Data availability:
                Keywords: honey, antioxidants, polyphenols, antimicrobial activities, cancer, diabetes, disease prevention

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