Is the prooxidant effect of polyphenols harmful?

Three Algerian honey samples (nectar honey, mixed honey and honeydew honey) were analysed for their total phenolic content (TPC) using the Folin-Ciocalteu reagent and total flavonoid content (TFC) by the aluminium chloride method. The antioxidant activity was tested both against reactive oxygen species (ROS) produced by phorbol 12-myristate 13-acetate (PMA)-stimulated equine polymorphonuclear neutrophils (PMNs) and on purified equine myeloperoxidase (MPO) enzyme activity. The ROS production by stimulated PMNs was measured by lucigenin-enhanced chemiluminescence. Specific immunological extraction followed by enzymatic detection (SIEFED) was used to measure specifically the activity of equine MPO. Nectar honey, mixed honey and honeydew honey had TPCs of 59.52 ± 1.31, 68.36 ± 1.20 and 122.76 ± 4.20 mg gallic acid equivalents (GAE)/100 g honey, respectively (mean ± SD). As for the TPC, the highest TFC was observed for honeydew honey [20.55 ± 0.72 mg catechine equivalents (CE)/100 mg honey], followed by mixed honey (7.47 ± 0.07 CE/100 mg honey) and nectar honey (4.80 ± 0.08 CE/100 mg honey). All the tested honeys displayed a dosedependent inhibitory effect on the oxidant activities of PMNs. By the SIEFED technique, it was shown that most of the honeys interact directly with MPO: the light honeys (nectar honey and mixed honey) were inhibitors of MPO activity, while the dark honey had less inhibiting effect and even behaved as an enhancer of MPO activity at high concentrations.

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Development of Functional Dark Chocolate by Incorporating Flaxseed (Linum usitatissimum) Oil and Honey with Improved Organoleptic and Textural Attributes

Dixita¹,

Tripathi²,

Kundan

et al. 2020

CNF

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Background: Chocolate is one of the most consumable fast-moving consumer goods (FMCG), possessing many health benefits. The present study was envisaged to develop dark chocolate incorporated with flaxseed (Linum usitatissimum) oil and honey. Flaxseed oil contains omega-3 fatty acid which is useful in heart disease, arthritis, inflammatory and autoimmune diseases, and cancer, whereas honey acts as an antioxidant. Objective: The objective of this study was to develop functional dark chocolate with improved organoleptic, textural and functional attributes by optimizing the ingredients levels such as flaxseed oil and honey and its further validation for quality improvement. Methods: The chocolate composition was optimized by selecting two variables including flaxseed oil (1-2.5g) and honey (10-15g) at 3 levels in central composite rotatable design (CCRD) by using Design- Expert version 11 software tool. Results: After optimization, the best-predicted formulation comprising flaxseed oil 2.37% (w/w) and honey 15% (w/w) showed best sensorial score (p <0.05) with desirability 0.826. Conclusion: Physicochemical analysis of optimized formulation showed significant improvement in organoleptic attributes (p <0.05) with a significant increase of 10.22% (p <0.05) in antioxidant activity in comparison to control.

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Is the prooxidant effect of polyphenols harmful?

Cited by 3 publications

References 15 publications

Analysis of brake performance of an all-terrain vehicles by simulation and experimental techniques

Analysis of brake performance of an all-terrain vehicles by simulation and experimental techniques

Effect of honey on purified equine myeloperoxidase activity and superoxide radical production in activated Polymorphonuclear neutrophils

Development of Functional Dark Chocolate by Incorporating Flaxseed (Linum usitatissimum) Oil and Honey with Improved Organoleptic and Textural Attributes

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