Study compares the antioxidant properties of Manuka honey (MH) and Ohia Lehua honey (OLH), revealing that MH contains ten times more phenolic content, while OLH demonstrates superior in vivo antioxidant activity by reducing oxidative stress and enhancing antioxidant capacity.
By Dr. Liji Thomas, MDReviewed by Benedette Cuffari, M.Sc.Jan 19 2025 Scientists show how Manuka and Ohia Lehua honey differ in their antioxidant potential, showing that while Manuka honey boasts higher phenolic content, Ohia Lehua honey excels in reducing oxidative stress and promoting antioxidant defenses.
Excessive ROS can oxidize and damage cell proteins, lipids, and nucleic acids, subsequently inducing a cycle of immunologic inflammatory responses. Unlike acute inflammation, which underlies the healing response, long-term inflammation amplifies tissue damage and contributes to chronic disease. MH is pure honey produced by honeybees in New Zealand that primarily feed on the Manuka shrub , whereas OLH honey is produced in the Ka’u district of Hawaii’s Big Island from honeybees feeding on Metrosiderospolymorpha blossoms.
About the study The current study examined the composition of MH and OLH, particularly the concentrations of polyphenolic plant compounds present within these types of honey. Additional in vitro experiments were performed to assess their antioxidant activity by determining the free radical scavenging capacity of the extracts.
Flavonoids include anti-inflammatory and free radical-scavenging apigenin-glucoside, quercetin-glucoside, and quercetin, all of which were only present in MH. Pinocembrin-glucoside was present in both MH and OLH.
Honey Anti-Inflammatory Cancer Cell Chronic Chronic Disease Cytokines Free Radicals Glucose Hydrogen Peroxide In Vitro In Vivo Inflammation Interleukin Interleukin-6 Kinase Lipids Medicine Neutrophils Nutrients Oxidative Stress Oxygen Phytochemical Protein Quercetin Stress
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