Scientists show health-giving secrets of honey

Scientists in the US have identified a host of health-giving chemicals that fight heart disease and cancer in honey.

Researchers from the University of Illinois at Urbana-Champaign extracted antioxidant compounds from seven varieties of honey made from different floral sources.

Antioxidants mop up dangerous free radical molecules that can damage cells and DNA.

The properties of the seven honey varieties were analysed using a test called the Oxygen Radical Absorbance Capacity (ORAC) assay.

Oxygen-free radicals, created as a waste product of natural metabolism, are among the most destructive.

Antioxidants identified in honey included phenolic compounds, ascorbic acid and the enzymes glucose oxidase, catalase and peroxidase.

The antioxidant power of honey appeared chiefly due to their phenolic composition.

Dark-coloured honey had the highest ORAC value, showing it was especially good at removing free radicals.

The findings were presented at the annual meeting of the Institute of Food Technologies in New Orleans.

A conference spokesman said: "Characterisation of honey helps in understanding its antioxidant behaviour and therefore its use as a natural food ingredient and as a source of antioxidants in the human diet."