Gheldof Nele, Wang Xiao-Hong, Engeseth Nicki J
Department of Food Science and Human Nutrition, 259 ERML, 1201 West Gregory Drive, University of Illinois, Urbana 61801, USA.
J Agric Food Chem. 2003 Feb 26;51(5):1500-5. doi: 10.1021/jf025897t.
Honey has been known to exert significant in vitro antioxidant activity, in part due to its phenolic content. However, conclusions that the antioxidants in honey are or are not efficacious in the human body cannot be reached if its antioxidant action is not assessed as part of a human study. In the present study, the acute effect of consumption of 500 mL of water, water with buckwheat honey, black tea, black tea with sugar, or black tea with buckwheat honey on serum oxidative reactions was examined in 25 healthy men. Antioxidant capacity of human serum samples was measured using different methods: the oxygen radical absorbance capacity (ORAC) assay, ex vivo susceptibility of serum lipoprotein to Cu(2+)-induced oxidation, and the thiobarbituric acid reactive substances (TBARS) assay. The results showed that the serum antioxidant capacity determined by ORAC increased significantly (p < 0.05) by 7% following consumption of buckwheat honey in water. No significant changes in serum antioxidant capacity could be established after the consumption of any of the other beverages. Ex vivo serum lipoprotein oxidation and TBARS values were not significantly altered after consumption of any of the five beverages. This study provides primary evidence of the in vivo antioxidant activity of buckwheat honey. However, long-term studies and epidemiological data are necessary to investigate whether honey consumption can exert overall antioxidant-related health benefits.
蜂蜜具有显著的体外抗氧化活性，部分原因在于其酚类成分。然而，如果不将蜂蜜的抗氧化作用作为人体研究的一部分进行评估，就无法得出蜂蜜中的抗氧化剂在人体中是否有效的结论。在本研究中，对25名健康男性进行了测试，考察饮用500毫升水、含荞麦蜂蜜的水、红茶、加糖红茶或含荞麦蜂蜜的红茶对血清氧化反应的急性影响。使用不同方法测量人体血清样本的抗氧化能力：氧自由基吸收能力（ORAC）测定、血清脂蛋白对铜（2+）诱导氧化的体外敏感性以及硫代巴比妥酸反应性物质（TBARS）测定。结果表明，饮用含荞麦蜂蜜的水后，通过ORAC测定的血清抗氧化能力显著增加（p < 0.05），增幅为7%。饮用其他任何一种饮料后，血清抗氧化能力均未出现显著变化。饮用这五种饮料中的任何一种后，体外血清脂蛋白氧化和TBARS值均未显著改变。本研究为荞麦蜂蜜的体内抗氧化活性提供了初步证据。然而，需要长期研究和流行病学数据来调查食用蜂蜜是否能带来与抗氧化相关的总体健康益处。
