Food and Fermentation Industries >

2014 , Vol. 40 >Issue 07: 111 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.07.034

Food and Fermentation Industries

A review of antioxidant activity in honey

  • WANG Yuan ,
  • JIA Ge ,
  • WANG Meng ,
  • CHENG Ni ,
  • CAO Wei ,
  • ZHAO Jing
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Online published: 2014-07-25

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Abstract

Honey is not only considered a part of traditional Chinese medicine,but is also valued as a functional food. Studies have shown that honey has both antibacterial and anti-inflammatory properties,useful in treatment of burn and wound healing as well as childhood cough etc.. These functions may be related to its antioxidant activity. In this paper,we reviewed the antioxidant activity of honey both in vitro and in vivo.

Key words： honey; antioxidant; review

Cite this article

WANG Yuan , JIA Ge , WANG Meng , CHENG Ni , CAO Wei , ZHAO Jing . A review of antioxidant activity in honey[J]. Food and Fermentation Industries, 2014 , 40(07) : 111 -114 . DOI: 10.13995/j.cnki.11-1802/ts.2014.07.034

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