Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics,...

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Autores principales:	Ana L. Becerril-Sánchez, Baciliza Quintero-Salazar, Octavio Dublán-García, Héctor B. Escalona-Buendía
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	honey polyphenols antioxidants flavonoids honeybee Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/34aaff426ec94575861144b2732e4418
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spelling	oai:doaj.org-article:34aaff426ec94575861144b2732e44182021-11-25T16:26:31ZPhenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color10.3390/antiox101117002076-3921https://doaj.org/article/34aaff426ec94575861144b2732e44182021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1700https://doaj.org/toc/2076-3921Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin. This has generated a growing interest in the study of phenolic compounds and their influence in the intrinsic properties of this beekeeping product. This review aims to summarize, analyze, and update the status of the research that demonstrates the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and the sensory characteristics of honey. These phenolic compounds, according to various results reported, have great relevance in honey’s biological and functional activity. This leads to research that will link phenolic compounds to their floral, geographical, productive, and territorial origin, as well as some sensory and functional characteristics.Ana L. Becerril-SánchezBaciliza Quintero-SalazarOctavio Dublán-GarcíaHéctor B. Escalona-BuendíaMDPI AGarticlehoneypolyphenolsantioxidantsflavonoidshoneybeeTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1700, p 1700 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	honey polyphenols antioxidants flavonoids honeybee Therapeutics. Pharmacology RM1-950
spellingShingle	honey polyphenols antioxidants flavonoids honeybee Therapeutics. Pharmacology RM1-950 Ana L. Becerril-Sánchez Baciliza Quintero-Salazar Octavio Dublán-García Héctor B. Escalona-Buendía Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color
description	Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin. This has generated a growing interest in the study of phenolic compounds and their influence in the intrinsic properties of this beekeeping product. This review aims to summarize, analyze, and update the status of the research that demonstrates the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and the sensory characteristics of honey. These phenolic compounds, according to various results reported, have great relevance in honey’s biological and functional activity. This leads to research that will link phenolic compounds to their floral, geographical, productive, and territorial origin, as well as some sensory and functional characteristics.
format	article
author	Ana L. Becerril-Sánchez Baciliza Quintero-Salazar Octavio Dublán-García Héctor B. Escalona-Buendía
author_facet	Ana L. Becerril-Sánchez Baciliza Quintero-Salazar Octavio Dublán-García Héctor B. Escalona-Buendía
author_sort	Ana L. Becerril-Sánchez
title	Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color
title_short	Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color
title_full	Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color
title_fullStr	Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color
title_full_unstemmed	Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color
title_sort	phenolic compounds in honey and their relationship with antioxidant activity, botanical origin, and color
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/34aaff426ec94575861144b2732e4418
work_keys_str_mv	AT analbecerrilsanchez phenoliccompoundsinhoneyandtheirrelationshipwithantioxidantactivitybotanicaloriginandcolor AT bacilizaquinterosalazar phenoliccompoundsinhoneyandtheirrelationshipwithantioxidantactivitybotanicaloriginandcolor AT octaviodublangarcia phenoliccompoundsinhoneyandtheirrelationshipwithantioxidantactivitybotanicaloriginandcolor AT hectorbescalonabuendia phenoliccompoundsinhoneyandtheirrelationshipwithantioxidantactivitybotanicaloriginandcolor
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Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

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