Effects of honey on factors relating to cardiovascular disease based on in vitro and in vivo studies

Abstract

Along history, honey has been used not only as a nutrient, but also as a medicine. Honey is rich in phenolic compounds, which act as natural antioxidants and are increasingly popular due to their potential in improving the human health. Thus, this study was designed to analyse some physico-chemical characteristics of two different types of honey, namely honey bee honey (Acacia) and stingless bee honey (Kelulut), to study the anti-inflammatory effects of polyphenols on the atherosclerosis modulation in human umbilical vein endothelial cells (HUVECs) and investigate the effects of these two honey for supplementation in subjects with cardiovascular risk factor. Ash, colour, water activity, viscosity, Brix, moisture, acidity, hidroxymethyl furfural (HMF), diastase activity and sugar analyses of the honey samples were assessed for chemical characterisation. Total phenolic compound, ferric reducing antioxidant capacity (FRAP) and 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity were measured as antioxidant determinants. Acacia honey in this study showed significantly higher content of colour (redness and yellowness), viscosity, Brix, sugar content, FRAP and total phenolic compared to those of Kelulut honey. The results also showed that Acacia honey had significantly lower content of water activity, moisture, acidity, HMF and diastase activity as compared to Kelulut honey.