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Review
. 2009:2009:830616.
doi: 10.1155/2009/830616. Epub 2009 Jul 19.

Antiproliferative effects of honey and of its polyphenols: a review

Saravana Kumar Jaganathan  1 , Mahitosh Mandal
Affiliations
Review

Antiproliferative effects of honey and of its polyphenols: a review

Saravana Kumar Jaganathan et al. J Biomed Biotechnol. 2009.

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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Figures

Figure 1
Figure 1
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.
Figure 2
Figure 2
Pie-chart of Honey composition indicating the percentage share of various sugars, water and other minor constituents.
See this image and copyright information in PMC

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