Effect of floral sources on the antioxidant, antimicrobial, and anti-inflammatory activities of honeys in Taiwan

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 938-943

  Liu, Je Ruei ^a,b   Ye, Yi Ling ^c   Lin, Ting Yu ^c   Wang, Yun Wen ^c   Peng, Chi Chung ^c  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b AGRICULTURAL BIOTECHNOLOGY RESEARCH CENTER   (Taiwan)

^c NATIONAL FORMOSA UNIVERSITY   (Taiwan)

Author keywords

Antibacterial; Antioxidant; Floral resource; Honey; Interleukin 8

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTI-INFLAMMATORY ACTIVITY; ANTIBACTERIAL; FLORAL RESOURCE; GRAM-NEGATIVE BACTERIA; HONEY; INTERLEUKIN-8; SCAVENGING ACTIVITIES;

ANTIOXIDANTS; ORCHARDS; PLANTS (BOTANY);

FOOD PRODUCTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIINFECTIVE AGENT; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; FLAVONOID; HYDROXYL RADICAL; INTERLEUKIN 8; PHENOL DERIVATIVE;

AGLAIA; ANTIBACTERIAL ACTIVITY; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BIDENS PILOSA; CYTOKINE RELEASE; DRUG INHIBITION; FLOWER; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HONEY; LYCHEE; TAIWAN;

ANIMALS; ANTI-INFECTIVE AGENTS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; BACTERIA; BEES; CELL LINE, TUMOR; CELL SURVIVAL; FLAVONOIDS; FLOWERS; HONEY; HUMANS; INTERLEUKIN-8; TAIWAN;

AGLAIA; BIDENS PILOSA; CITRUS MAXIMA; DIMOCARPUS LONGAN; LITCHI CHINENSIS; NEGIBACTERIA; POSIBACTERIA;

EID: 84875947311     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.015     Document Type: Article

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