Honey as source of natural antioxidants

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad
dc.date.accessioned2020-03-26T19:06:05Z
dc.date.available2020-03-26T19:06:05Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractHoney produced by Apis mellifera bees from plant nectar and/or from secretions of living plants or excretion of plant-sucking insects is a complex natural sweet product. This natural foodstuff is produced in almost every country, and largely consumed as food. The popularity of this complex natural sweet product has increased in recent years due to health claims, and it is considered to be a desirable ingredient in a range of different food products. It has been traditionally used for different purposes and has a great potential to serve as a natural food antioxidant and folk medicine. Honey contains numerous compounds such as organic acids, proteins, amino acids, minerals, flavonoids, polyphenols, vitamins (ascorbic acid), and aroma compounds. Honey phenolic compounds act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG- 1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research group No (RG- 1435-049).en_US
dc.identifier.doi10.1080/00218839.2016.1144976en_US
dc.identifier.endpage154en_US
dc.identifier.issn0021-8839en_US
dc.identifier.issn2078-6913en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage145en_US
dc.identifier.urihttps://dx.doi.org/10.1080/00218839.2016.1144976
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32208
dc.identifier.volume54en_US
dc.identifier.wosWOS:000374902200001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofJOURNAL OF APICULTURAL RESEARCHen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjecthoneyen_US
dc.subjectphenolen_US
dc.subjectflavonoiden_US
dc.subjectantioxidanten_US
dc.titleHoney as source of natural antioxidantsen_US
dc.typeReviewen_US

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