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- Phenolic Compounds in Honey and Their Associated Health Benefits . . . - MDPI
Afrin et al investigated the in vitro effect of Strawberry tree honey (STH) and Manuka honey against HCT-116, cells of human colon adenocarcinoma, and the LoVo metastatic cell line They found an increase in intracellular ROS production, and an antiproliferative effect on both cell lines
- Raw Honey: Nutrition Facts Health Benefits - Organic Facts
Raw Honey Nutrition Facts The nutritional content of raw honey is impressive and includes high levels of protein, amino acids, B vitamins, calcium, manganese, potassium, magnesium, zinc, and iron, as well as various polyphenolic antioxidants that boost overall health
- Honey Nutrition: Complete Data of All Nutrients - Food Struct
Honey’s nutrient content consists of 82% carbs, 17% water, and less than 1% other nutrients The unusually rich carbohydrate content of honey makes it a higher-than-average calorie product One hundred grams of honey provides 304 calories
- Phenolic and Mineral Contents in Honey and Their Associated Health . . .
Phenolic compounds are a diverse group of naturally occurring plant metabolites that are found in honey These compounds are known for their antioxidant, anticancer, and anti-inflammatory properties, which protect against many chronic diseases such as heart disease, cancer, and neurodegenerative diseases
- Nutritional Composition of Honey: Implications for Human Health and . . .
Research suggests that regular consumption of honey may improve lipid profiles, reduce blood pressure, and enhance insulin sensitivity, all of which are critical factors in the prevention of cardiovascular diseases and diabetes
- Honey: A Reference Guide to Natures Sweetener (PDF)
Honey contains a number of acids which include amino acids (0 05-0 1%) and organic acids (0 57%, range: 0 17-1 17%) The average pH of honey is 3 9 (with a typical range of 3 4 to 6 1)
- Nutritional and phytochemical composition of honey
Besides sugars and water, honey contains some minerals, especially phosphorus and potassium, which, among many other properties, are very suitable for the absorption of the aforementioned sugars Copper, iron, calcium, and magnesium appear in small amounts, as do some vitamins (B vitamins, especially niacin and vitamin C)
- The Nutrients in Raw Honey: Whats Preserved and Whats Lost in Processing
Polyphenol Reduction: Research published in the Journal of Agricultural and Food Chemistry demonstrates that heating honey to 160°F (71°C) for 15 minutes can reduce its total phenolic content by 14-30%, depending on the honey variety
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