Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
Food Res Int. 2021 Mar;141:110086. doi: 10.1016/j.foodres.2020.110086. Epub 2020 Dec 29.
Honey is a natural ready-to-eat product rich in flavonoids, which is known by the wound healing properties due to both antibacterial and antioxidant activity. Flavonoids mitigate inflammatory processes, and thus it could currently support studies of anti-inflammatory potential of honeys. In this review, in vitro anti-inflammatory properties of flavonoids found in honey were prioritized. Mechanistic information of specific isolated flavonoids as modulators of inflammatory processes are summarized aiming to stimulate studies regarding the action of honey in inflammatory events. Lastly, a structure-activity relationship (SAR) of flavonoids was also included. Flavonoids found in honey have demonstrated antioxidant properties and ability to inhibit pro-inflammatory enzymes such as COX, LOX, iNOS, and pro-inflammatory mediators, including nitric oxide, cytokines and chemokines. Transcriptional factors such as NF-κB are also modulated by flavonoids, controlling the expression of several inflammatory mediators. SAR studies demonstrate the effect of flavonoids in the prevention of inflammatory cascades. Despite the promising reports of in vitro anti-inflammatory activity, well-designed clinical trials need yet to be performed to confirm the benefits of honeys from different botanical sources in diseases that include episodes of inflammation.
蜂蜜是一种天然的即食产品，富含类黄酮，由于具有抗菌和抗氧化活性而具有伤口愈合特性。类黄酮减轻炎症过程，因此目前可以支持对蜂蜜抗炎潜力的研究。在这篇综述中，优先考虑了蜂蜜中发现的类黄酮的体外抗炎特性。总结了特定分离类黄酮作为炎症过程调节剂的机制信息，旨在刺激有关蜂蜜在炎症事件中作用的研究。最后，还包括了类黄酮的构效关系（SAR）。蜂蜜中发现的类黄酮具有抗氧化特性，并且能够抑制促炎酶，如 COX、LOX、iNOS 和促炎介质，包括一氧化氮、细胞因子和趋化因子。转录因子如 NF-κB 也被类黄酮调节，控制几种炎症介质的表达。SAR 研究表明类黄酮在预防炎症级联反应中的作用。尽管体外抗炎活性的报告很有希望，但仍需要进行精心设计的临床试验来证实来自不同植物来源的蜂蜜在包括炎症发作在内的疾病中的益处。
