Honey is a highly consumed natural product, not only for its taste and nutritional value, but
also for its health benefits. Owing to characteristics that are essentially or exclusively related …

Background Honey is classified in blossom honey (nectar of plants) or honeydew honey
(secretions of living parts of plants or excretions of plant-sucking insects on plants). The …

This study investigates the physicochemical properties, majority minerals, total phenolic
compounds and antioxidant activity of stingless bee honey. Thirty-three samples from ten …

Background Honey is a natural product produced and marketed worldwide by stingless
bees and Apis bees. Both these types of honey contain unique and distinct compounds of …

Polyphenols comprise a large family of naturally occurring secondary metabolites of plant-
derived foods and are among the principal micronutrients associated with the health …

The biochemical properties of buckwheat honey, including contents of sugars, proteins, total
phenols, methylglyoxal (MGO), minerals and phenolic compounds, were determined in …

Flavonoids have elicited significant attention as a result of their importance in plants, their
influence on the properties of natural-product derived commodities and especially as a …

Honey is a high-value, globally consumed, food product featuring a high market price strictly
related to its origin. Moreover, honey origin has to be clearly stated on the label, and quality …

Fourier transform infrared with attenuated total reflectance (FTIR-ATR) and Raman
spectroscopy combined with partial least square regression (PLSR) were applied for the …

Forty-nine honey samples from five monofloral (eucalyptus, mastic, wildflower, Japanese
grape and quitoco) and six polyfloral honeys were analyzed for their physicochemical and …