DNA Damage Inhibition Properties of Sundarban Honey and its Phenolic Composition. Issue 4 (29th December 2015)
- Record Type:
- Journal Article
- Title:
- DNA Damage Inhibition Properties of Sundarban Honey and its Phenolic Composition. Issue 4 (29th December 2015)
- Main Title:
- DNA Damage Inhibition Properties of Sundarban Honey and its Phenolic Composition
- Authors:
- Afroz, Rizwana
Tanvir, E.M.
Paul, Sudip
Bhoumik, Nikhil Chandra
Gan, Siew Hua
Khalil, MD. Ibrahim - Abstract:
- Abstract : Abstract: Sundarban honey is one of the most renowned and popular types of honey from Bangladesh. This study was undertaken to investigate the antioxidant and DNA damage inhibition potentials of Sundarban honey. The estimated polyphenol, flavonoid, ascorbic acid, reducing sugar and protein contents in the investigated honey were found to be 593.96 ± 13.71 mg GAEs/kg, 50.00 ± 0.00 mg CEs/kg, 117.04 ± 1.05 mg/kg, 60.58 ± 3.23 g/100 g and 6.43 ± 0.12 mg/g, respectively. Some phenolics including gallic acid, pyrogallol, vanillic acid and trans‐Cinnamic acid, as well as three flavonoids, naringin, rutin and quercetin, were identified and quantified by high performance liquid chromatography. Sundarban honey was found to possess protective activity against hydrogen peroxide and UV irradiation‐induced damage to pBR322. The DNA protection activity of honey corresponded to its antioxidant potential and exhibited dose‐dependent effects. Practical Application: Sundarban honey, a wild multifloral honey produced by Apis dorsata bees is one of the most renowned types of honey from Bangladesh and confers protection against oxidative stress‐induced liver and kidney damage. This honey can a be very good source of natural antioxidant which particularly contains some phenolic compounds including gallic, vanillic and trans‐Cinnamic acids as well as three flavonoids (naringin, rutin and quercetin). Sundarban honey can protect against oxidative DNA damage and consecutive illness.
- Is Part Of:
- Journal of food biochemistry. Volume 40:Issue 4(2016:Aug.)
- Journal:
- Journal of food biochemistry
- Issue:
- Volume 40:Issue 4(2016:Aug.)
- Issue Display:
- Volume 40, Issue 4 (2016)
- Year:
- 2016
- Volume:
- 40
- Issue:
- 4
- Issue Sort Value:
- 2016-0040-0004-0000
- Page Start:
- 436
- Page End:
- 445
- Publication Date:
- 2015-12-29
- Subjects:
- Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
Biochemistry -- Periodicals
664.024 - Journal URLs:
- http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4514 ↗
http://www.blackwell-synergy.com/openurl?genre=journal&issn=0145-8884 ↗
http://onlinelibrary.wiley.com/ ↗
http://www.blackwell-synergy.com/loi/jfbc ↗ - DOI:
- 10.1111/jfbc.12240 ↗
- Languages:
- English
- ISSNs:
- 0145-8884
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 4984.540000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 1492.xml