Antioxidant Properties of Honey Produced by Bees Fed with Medical Plant Extracts

  • Gennady Rosenblat
  • Stephane Angonnet
  • Alexandr Goroshit
  • Mina Tabak
  • Ishak Neeman


Honey is known to exert beneficial effect on many pathological conditions. The full gamut of its biological activity has yet to be elucidated. In this study five type of honey (regular commercial honey, Chinese honey and three other honeys, namely, Laryngomel, Bronchomel, and Dermomel) were studied for their antioxidant effect. Unlike regular honey, three last honey species were a product of bees which have been fed on a mixture of several medico-herbal water extracts with regular honey. All the assessed honeys demonstrated prevention of β-carotene degradation in linoleic acid emulsion and obviation of Superoxide radical generation by xanthine/xanthine oxidase system. Laryngomel and Bronchomel were particularly effective in reactive oxygen species scavenging at a concentration range 7–50 μg/ml. The relationship between the antioxidant properties of honey and its physiological activity is discussed.


Linoleic Acid Xanthine Oxidase Honey Sample Oxidase System Food Antioxidant 
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Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • Gennady Rosenblat
    • 1
  • Stephane Angonnet
    • 2
  • Alexandr Goroshit
    • 3
  • Mina Tabak
    • 1
  • Ishak Neeman
    • 1
  1. 1.Department of Food Engineering and BiotechnologyTechnion-Israel Institute of TechnologyHaifaIsrael
  2. 2.ENSIAParisFrance
  3. 3.Tzuf Laboratories Ltd.Kiryat ShmonaIsrael

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