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Article

Honey flavonoids as protection agents against oxidative damage to human red blood cells

2007-01-01

Abstract excerpt

Honey phenol extracts separated on the base of their hydrophobicity were evaluated for the antioxidant content and for the ability to inhibit oxidative damage induced by radical species generated in the water phase or in the membrane of human erythrocytes. The water and ether fractions obtained from crude methanol extract of honey exhibited a phenolic content of 5.33 and 2.62 mg caffeic acid equivalents/100 g hone...

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Literature Corpus work
b3fc86f6-c9c2-5d72-ac6b-297a750127a3
DOI
10.1016/j.foodchem.2007.03.014
Open publication

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