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eCAM Advance Access originally published online on October 18, 2007
eCAM 2009 6(1):113-121; doi:10.1093/ecam/nem071
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© 2007 The Author(s).
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/2.0/uk/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Influence of Honey on the Suppression of Human Low Density Lipoprotein (LDL) Peroxidation (In vitro)

Ahmed G. Hegazi1 and Faten K. Abd El-Hady2

1Department of Zoonotic Diseases and 2Department of Chemistry of Natural Products, National Research Center Dokki, 12622, Giza, Egypt

The antioxidant activity of four honey samples from different floral sources (Acacia, Coriander, Sider and Palm) were evaluated with three different assays; DPPH free radical scavenging assay, superoxide anion generated in xanthine–xanthine oxidase (XOD) system and low density lipoprotein (LDL) peroxidation assay. The dark Palm and Sider honeys had the highest antioxidant activity in the DPPH assay. But all the honey samples exhibited more or less the same highly significant antioxidant activity within the concentration of 1mg honey/1 ml in XOD system and LDL peroxidation assays. The chemical composition of these samples was investigated by GC/MS and HPLC analysis, 11 compounds being new to honey. The GC/MS revealed the presence of 90 compounds, mainly aliphatic acids (37 compounds), which represent 54.73, 8.72, 22.87 and 64.10% and phenolic acids (15 compound) 2.3, 1.02, 2.07 and 11.68% for Acacia, Coriander, Sider and Palm honeys. In HPLC analysis, 19 flavonoids were identified. Coriander and Sider honeys were characterized by the presence of large amounts of flavonoids.

Keywords: Antioxidant – GC/MS – Honey – HPLC – LDL peroxidation

For reprints and all correspondence: Tel: +20101440063; Fax: +2027749222; Email: ahmedgaffer{at}mailer.eun.eg

Received May 23, 2006; accepted April 17, 2007


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