Honey with high levels of antioxidants can provide protection to healthy human subjects

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 6, 2003, Pages 1732-1735

  Schramm, Derek D ^a   Karim, Malina ^a   Schrader, Heather R ^a   Holt, Roberta R ^a   Cardetti, Marcia ^c   Keen, Carl L ^a,b,c  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c National Honey Board   (United States)

Author keywords

Antioxidants; Functional food; Honey; Oxidation; Polyphenolics

Indexed keywords

ANTIOXIDANT; FREE RADICAL; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE; SWEETENING AGENT;

ADULT; AGING; ANTIOXIDANT ACTIVITY; ARTICLE; BUCKWHEAT HONEY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CORN SYRUP; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; OXIDATION; OXIDATIVE STRESS; RANDOMIZED CONTROLLED TRIAL; REDUCTION; SYRUP;

ADOLESCENT; ADULT; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIET; FAGOPYRUM; HEALTH PROMOTION; HONEY; HUMANS; MIDDLE AGED; OXIDATIVE STRESS; PHENOLS;

ZEA MAYS;

EID: 0037433541     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025928k     Document Type: Article

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