{Reference Type}: Journal Article
{Title}: The Antioxidant Potential of Commercial Manuka Honey from New Zealand-Biochemical and Cellular Studies.
{Author}: Kaźmierczak-Barańska J;Karwowski BT;
{Journal}: Curr Issues Mol Biol
{Volume}: 46
{Issue}: 7
{Year}: 2024 Jun 25
{Factor}: 2.976
{DOI}: 10.3390/cimb46070380
{Abstract}: Manuka honey (MH) is considered a superfood mainly because of its various health-promoting properties, including its anti-cancer, anti-inflammatory, and clinically proven antibacterial properties. A unique feature of Manuka honey is the high content of methylglyoxal, which has antibacterial potential. Additionally, it contains bioactive and antioxidant substances such as polyphenols that contribute to its protective effects against oxidative stress. In this study, commercially available Manuka honey was tested for its total polyphenol content and DPPH radical scavenging ability. It was then tested in vitro on human fibroblast cells exposed to UV radiation to assess its potential to protect cells against oxidative stress. The results showed that the honey itself significantly interfered with cell metabolism, and its presence only slightly alleviated the effects of UV exposure. This study also suggested that the MGO content has a minor impact on reducing oxidative stress in UV-irradiated cells and efficiency in scavenging the DPPH radical.