Al-Waili Noori S
Dubai Specialized Medical Center and Medical Research Laboratories, Islamic Establishment for Education, Dubai, United Arab Emirates.
J Med Food. 2003 Summer;6(2):135-40. doi: 10.1089/109662003322233549.
Seven men and three women (mean age, 31.2 years; range, 20-45 years) received a strictly controlled regular diet during a 2-week control period, followed by the regular diet supplemented with daily consumption of 1.2 g/kg body weight honey dissolved in 250 ml of water during a 2-week test period. At the end of each period, overnight fasting blood samples were withdrawn for assays of blood glucose, blood minerals, vitamin C, beta-carotene, uric acid, glutathione reductase, immunoglobulin E, hemoglobin, blood indices and cells, serum ferritin, serum iron, and iron-binding capacity. Results showed that honey increased antioxidant agents. It increased blood vitamin C concentration by 47%, beta-carotene by 3%, uric acid by 12%, and glutathione reductase by 7%. Honey increased serum iron by 20% and decreased plasma ferritin by 11%. It increased the percentage of monocytes by 50%, and increased lymphocyte and eosinophil percentages slightly. Honey reduced serum immunoglobulin E by 34% and increased serum copper by 33%. It decreased aspartate transaminase by 22% and alanine transaminase by 18%. Honey markedly reduced lactic acid dehydrogenase by 41%, decreased creatinine kinase by 33%, and reduced fasting blood sugar by 5%. It caused slight elevations in blood zinc and magnesium, hemoglobin, and packed cell volume. It may be concluded that honey increased antioxidant agents, serum iron and blood indices, and trace elements and decreased immunoglobulin E, liver and muscle enzymes, and fasting blood sugar in healthy subjects.
7名男性和3名女性（平均年龄31.2岁；范围20 - 45岁）在为期2周的对照期内接受严格控制的常规饮食，随后在为期2周的测试期内，在常规饮食基础上每日补充按体重1.2 g/kg的蜂蜜，蜂蜜溶解于250 ml水中。在每个阶段结束时，采集过夜空腹血样，用于检测血糖、血液矿物质、维生素C、β-胡萝卜素、尿酸、谷胱甘肽还原酶、免疫球蛋白E、血红蛋白、血液指标和细胞、血清铁蛋白、血清铁以及铁结合能力。结果显示，蜂蜜增加了抗氧化剂。它使血液中维生素C浓度提高了47%，β-胡萝卜素提高了3%，尿酸提高了12%，谷胱甘肽还原酶提高了7%。蜂蜜使血清铁增加了20%，血浆铁蛋白降低了11%。它使单核细胞百分比增加了50%，淋巴细胞和嗜酸性粒细胞百分比略有增加。蜂蜜使血清免疫球蛋白E降低了34%，血清铜增加了33%。它使天冬氨酸转氨酶降低了22%，丙氨酸转氨酶降低了18%。蜂蜜显著降低了乳酸脱氢酶41%，降低了肌酸激酶33%，空腹血糖降低了5%。它使血液锌、镁、血红蛋白和红细胞压积略有升高。可以得出结论，蜂蜜增加了抗氧化剂、血清铁和血液指标以及微量元素，降低了健康受试者的免疫球蛋白E、肝脏和肌肉酶以及空腹血糖。
