Lipid oxidation is the most crucial quality parameter in foods. Many methods were
developed to determine the level of oxidation and antioxidant activity. This review compares …

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays
have been proposed to measure the capacity of anthocyanins to prevent the oxidation …

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic
properties. These characteristics are related to its physical and chemical composition. For …

Background. There are several health benefits that honeybee products such as honey,
propolis, and royal jelly claim toward various types of diseases in addition to being food …

Honey is a natural product produced by both honey bees and stingless bees. Both types of
honey contain unique and distinct types of phenolic and flavonoid compounds of variable …

Honey variety is commonly defined by beekeepers based on nectar flow availability and the
only laboratory method to provide verification is the melissopalynological analysis …

Carotenoids include C30, C40 and C50 terpenoid-based molecules, many of which
constitute coloured pigments. However,> 1100 of these are known to occur in nature and …

Background The aim of the present study was to evaluate the physicochemical and
antioxidant properties of Malaysian monofloral honey samples—acacia, pineapple and …

This study reports on the total phenolic content and antioxidant activity as well as the
phenolic compounds that are present in Calothamnus spp.(Red Bell), Agonis flexuosa …

Marine algae are found to be excellent in their nutritional and potential therapeutic
properties. This study explores the antidiabetic and anticancer potential of fractionated …