How big is the difference in the health benefits of honey of different colors?

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The latest research results show that honey from different sources and colors has different health functions. Guo Xiali from the School of Life Sciences and Food Engineering of Nanchang University studied the chemical composition and antioxidant properties of honey from seven different sources, including acacia honey, astragalus honey, codonopsis honey, rhizoma coptis honey, longan honey, and jujube honey, providing a theoretical basis for evaluating the health functions of honey. The experiment used spectrophotometry to determine the color, total phenolic and total flavonoid content of honey:

Using 23 phenolic compounds as reference substances, the phenolic compounds in honey were determined by high performance liquid chromatography (HPLC); finally, the antioxidant capacity of honey was determined. The correlation analysis of the above indicators showed that the larger the chromaticity value, the higher the total phenol and total flavonoid content in honey; the total phenol content of honey was significantly correlated with its antioxidant activity; overall, the darker the color of honey, the higher the total phenol and total flavonoid content, and the stronger its antioxidant capacity. This is similar to the research results of Jasna et al. Jasna et al. measured the chromaticity and total phenol content of honey in Slovenia, and found that the total phenol content was high in the darker honey types, such as fir honey, spruce honey, and forest honey, with total phenol content of 241.4 ± 39.5 mg/kg, 217.5 ± 20.6 mg/kg, and 233.9 ± 21.7 mg/kg, respectively. Compared with lighter honey, darker honey has higher total phenol and total flavonoid contents. This shows that honeys of different colors have different chemical compositions, and therefore different natural health functions. This provides some reference for consumers on how to choose high-quality honey. Because the stronger the total antioxidant capacity, the higher the activity of scavenging DPPH free radicals, and the better the health function.

Source: Chongqing Industry-University-Research Cooperation Promotion Association

Review experts: Xu Minglu, Chen Jie

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