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Antiproliferative effects of honey and of its polyphenols: a review.

Jaganathan SK, Mandal M - J. Biomed. Biotechnol. (2009)

Bottom Line: The fact that antioxidants have several preventative effects against different diseases, such as cancer, coronary diseases, inflammatory disorders, neurological degeneration, and aging, led to search for food rich in antioxidants.With increasing demand for antioxidant supply in the food, honey had gained vitality since it is rich in phenolic compounds and other antioxidants like ascorbic acid, amino acids, and proteins.Some simple and polyphenols found in honey, namely, caffeic acid (CA), caffeic acid phenyl esters (CAPE), Chrysin (CR), Galangin (GA), Quercetin (QU), Kaempferol (KP), Acacetin (AC), Pinocembrin (PC), Pinobanksin (PB), and Apigenin (AP), have evolved as promising pharmacological agents in treatment of cancer.

View Article: PubMed Central - PubMed

Affiliation: Indian Institute of Technology, West-Bengal, Kharagpur, India.

ABSTRACT
Honey has been used since long time both in medical and domestic needs, but only recently the antioxidant property of it came to limelight. The fact that antioxidants have several preventative effects against different diseases, such as cancer, coronary diseases, inflammatory disorders, neurological degeneration, and aging, led to search for food rich in antioxidants. Chemoprevention uses various dietary agents rich in phytochemicals which serve as antioxidants. With increasing demand for antioxidant supply in the food, honey had gained vitality since it is rich in phenolic compounds and other antioxidants like ascorbic acid, amino acids, and proteins. Some simple and polyphenols found in honey, namely, caffeic acid (CA), caffeic acid phenyl esters (CAPE), Chrysin (CR), Galangin (GA), Quercetin (QU), Kaempferol (KP), Acacetin (AC), Pinocembrin (PC), Pinobanksin (PB), and Apigenin (AP), have evolved as promising pharmacological agents in treatment of cancer. In this review, we reviewed the antiproliferative and molecular mechanisms of honey and above-mentioned polyphenols in various cancer cell lines.

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Related in: MedlinePlus

Color variation of honey samples from dark amber (top-left dish) to whitish yellow (bottom-right dish). Flavor of the honey depends upon the color, generally the darker the honey the stronger the flavor and quality.
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fig1: Color variation of honey samples from dark amber (top-left dish) to whitish yellow (bottom-right dish). Flavor of the honey depends upon the color, generally the darker the honey the stronger the flavor and quality.

Mentions: Honey bees collect the nectar from various floral sources and store it as honey which serves as food for bees during winter. Honey bees make a journey of nearly 55,000 miles to gather nectar from approximately 2 million flowers for accumulating one pound of honey. In the bee-hive, we can find thee types of bees namely the queen, drone and worker bees. Among them, only worker bees collect and regurgitate the nectar number of times, in order to partially digest the nectar, before storing in the honey comb. During the collection of nectar, pollen can be included into the honey though variety of ways. As the honeybee visits the flower in hunt of nectar, some of the flower's pollen falls into the nectar collected by the bee and stored in the stomach which will be regurgitated along with nectar. Moreover some pollen grains often attach themselves to the various parts of the honey bee body like legs, antenna, hairs, and also in the eyes of visiting bees which will get entangled in the hive and thereby paving entry into the honey. Airborne pollen is also another route of entry for pollen into the honey which got transferred though wind currents. Honey bees use its wings to fan the honey comb, to evaporate most of the water from nectar thereby avoiding the fermentation of honey. The color of the honey collected by the bees varies according to the floral source and its mineral content, which usually ranges from water white to dark amber. Flavor of the honey depends upon the color, generally the darker the honey the stronger the flavor and quality (Figure 1). It has been reported more than 300 unique varieties of honey depending upon the floral sources from United States alone. Honey mainly composed of sugars and water which accounts roughly 79.6% and 17.2%, respectively, (Figure 2). Major sugars of honey are levulose and dextrose which constitutes 38.19% and 31.28% correspondingly, remaining is the sucrose 1.3% and maltose 7.3%. Honey minor constituents include acids (0.57%), protein (0.266%), nitrogen (0.043%), amino acids (0.1%), a little amount of minerals (0.17%), and a number of other minute quantities of components like pigments, flavor and aroma substances, phenolics compounds, colloids, sugar alcohols and vitamins which all together accounts for the 2.1% of whole honey composition [20, 21].


Antiproliferative effects of honey and of its polyphenols: a review.

Jaganathan SK, Mandal M - J. Biomed. Biotechnol. (2009)

Color variation of honey samples from dark amber (top-left dish) to whitish yellow (bottom-right dish). Flavor of the honey depends upon the color, generally the darker the honey the stronger the flavor and quality.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC2712839&req=5

fig1: Color variation of honey samples from dark amber (top-left dish) to whitish yellow (bottom-right dish). Flavor of the honey depends upon the color, generally the darker the honey the stronger the flavor and quality.
Mentions: Honey bees collect the nectar from various floral sources and store it as honey which serves as food for bees during winter. Honey bees make a journey of nearly 55,000 miles to gather nectar from approximately 2 million flowers for accumulating one pound of honey. In the bee-hive, we can find thee types of bees namely the queen, drone and worker bees. Among them, only worker bees collect and regurgitate the nectar number of times, in order to partially digest the nectar, before storing in the honey comb. During the collection of nectar, pollen can be included into the honey though variety of ways. As the honeybee visits the flower in hunt of nectar, some of the flower's pollen falls into the nectar collected by the bee and stored in the stomach which will be regurgitated along with nectar. Moreover some pollen grains often attach themselves to the various parts of the honey bee body like legs, antenna, hairs, and also in the eyes of visiting bees which will get entangled in the hive and thereby paving entry into the honey. Airborne pollen is also another route of entry for pollen into the honey which got transferred though wind currents. Honey bees use its wings to fan the honey comb, to evaporate most of the water from nectar thereby avoiding the fermentation of honey. The color of the honey collected by the bees varies according to the floral source and its mineral content, which usually ranges from water white to dark amber. Flavor of the honey depends upon the color, generally the darker the honey the stronger the flavor and quality (Figure 1). It has been reported more than 300 unique varieties of honey depending upon the floral sources from United States alone. Honey mainly composed of sugars and water which accounts roughly 79.6% and 17.2%, respectively, (Figure 2). Major sugars of honey are levulose and dextrose which constitutes 38.19% and 31.28% correspondingly, remaining is the sucrose 1.3% and maltose 7.3%. Honey minor constituents include acids (0.57%), protein (0.266%), nitrogen (0.043%), amino acids (0.1%), a little amount of minerals (0.17%), and a number of other minute quantities of components like pigments, flavor and aroma substances, phenolics compounds, colloids, sugar alcohols and vitamins which all together accounts for the 2.1% of whole honey composition [20, 21].

Bottom Line: The fact that antioxidants have several preventative effects against different diseases, such as cancer, coronary diseases, inflammatory disorders, neurological degeneration, and aging, led to search for food rich in antioxidants.With increasing demand for antioxidant supply in the food, honey had gained vitality since it is rich in phenolic compounds and other antioxidants like ascorbic acid, amino acids, and proteins.Some simple and polyphenols found in honey, namely, caffeic acid (CA), caffeic acid phenyl esters (CAPE), Chrysin (CR), Galangin (GA), Quercetin (QU), Kaempferol (KP), Acacetin (AC), Pinocembrin (PC), Pinobanksin (PB), and Apigenin (AP), have evolved as promising pharmacological agents in treatment of cancer.

View Article: PubMed Central - PubMed

Affiliation: Indian Institute of Technology, West-Bengal, Kharagpur, India.

ABSTRACT
Honey has been used since long time both in medical and domestic needs, but only recently the antioxidant property of it came to limelight. The fact that antioxidants have several preventative effects against different diseases, such as cancer, coronary diseases, inflammatory disorders, neurological degeneration, and aging, led to search for food rich in antioxidants. Chemoprevention uses various dietary agents rich in phytochemicals which serve as antioxidants. With increasing demand for antioxidant supply in the food, honey had gained vitality since it is rich in phenolic compounds and other antioxidants like ascorbic acid, amino acids, and proteins. Some simple and polyphenols found in honey, namely, caffeic acid (CA), caffeic acid phenyl esters (CAPE), Chrysin (CR), Galangin (GA), Quercetin (QU), Kaempferol (KP), Acacetin (AC), Pinocembrin (PC), Pinobanksin (PB), and Apigenin (AP), have evolved as promising pharmacological agents in treatment of cancer. In this review, we reviewed the antiproliferative and molecular mechanisms of honey and above-mentioned polyphenols in various cancer cell lines.

Show MeSH
Related in: MedlinePlus