Characterisation of the phenolic and flavonoid fractions and antioxidant power of Italian honeys of different botanical origin
- 6 January 2009
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 89 (4), 609-616
- https://doi.org/10.1002/jsfa.3484
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honeyFood Chemistry, 2007
- Radical scavenging activity of different floral origin honey and beebread phenolic extractsFood Chemistry, 2006
- Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeysFood Chemistry, 2004
- Honey with High Levels of Antioxidants Can Provide Protection to Healthy Human SubjectsJournal of Agricultural and Food Chemistry, 2003
- Buckwheat Honey Increases Serum Antioxidant Capacity in HumansJournal of Agricultural and Food Chemistry, 2003
- Identification and Quantification of Antioxidant Components of Honeys from Various Floral SourcesJournal of Agricultural and Food Chemistry, 2002
- Antioxidant activities and total phenolics of different types of honeyNutrition Research, 2002
- Antioxidant Capacity of Honeys from Various Floral Sources Based on the Determination of Oxygen Radical Absorbance Capacity and Inhibition of in Vitro Lipoprotein Oxidation in Human Serum SamplesJournal of Agricultural and Food Chemistry, 2002
- Honey as a Protective Agent against Lipid Oxidation in Ground TurkeyJournal of Agricultural and Food Chemistry, 2001
- Antioxidant capacity and correlated characteristics of 14 unifloral honeysJournal of Apicultural Research, 1998