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Description and properties:
Honey has antioxidant properties. There are different types of antioxidants such as: phenolic acids and flavonoids, special enzymes (glucose oxidase and calatase) in honey. Today, the new observation of antioxidant capacity in honey has proven that honey can prevent oxidation of food. such as oxidations in meat and brown enzymes in fruits and vegetables. Therefore, honey is useful as a natural food antioxidant.
In previous studies, it has been estimated that honey is similar to many fruits and vegetables in terms of antioxidant capacity, which is measured using oxygen radical scavenging capacity. However, the antioxidant properties of honey vary depending on the type of flower sources, and there is little information about antioxidants. Several studies on Indian honey have shown that this honey has a high phenolic profile consisting of benzoic acids, esters and aglycan flavonoids.
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