DNA damage inhibition properties of sundarban honey and its phenolic composition
Sundarban honey is one of the most renowned and popular types of honey from
Bangladesh. This study was undertaken to investigate the antioxidant and DNA damage
inhibition potentials of Sundarban honey. The estimated polyphenol, flavonoid, ascorbic
acid, reducing sugar and protein contents in the investigated honey were found to be
593.96±13.71 mg GAEs/kg, 50.00±0.00 mg CEs/kg, 117.04±1.05 mg/kg, 60.58±3.23 g/100 g
and 6.43±0.12 mg/g, respectively. Some phenolics including gallic acid, pyrogallol, vanillic …
Bangladesh. This study was undertaken to investigate the antioxidant and DNA damage
inhibition potentials of Sundarban honey. The estimated polyphenol, flavonoid, ascorbic
acid, reducing sugar and protein contents in the investigated honey were found to be
593.96±13.71 mg GAEs/kg, 50.00±0.00 mg CEs/kg, 117.04±1.05 mg/kg, 60.58±3.23 g/100 g
and 6.43±0.12 mg/g, respectively. Some phenolics including gallic acid, pyrogallol, vanillic …
DNA damage inhibition properties of Sundarban honey and its phenolic composition.
RA Rizwana Afroz, EM Tanvir, SP Sudip Paul… - 2016 - cabidigitallibrary.org
Sundarban honey is one of the most renowned and popular types of honey from
Bangladesh. This study was undertaken to investigate the antioxidant and DNA damage
inhibition potentials of Sundarban honey. The estimated polyphenol, flavonoid, ascorbic
acid, reducing sugar and protein contents in the investigated honey were found to be
593.96±13.71 mg GAEs/kg, 50.00±0.00 mg CEs/kg, 117.04±1.05 mg/kg, 60.58±3.23 g/100 g
and 6.43±0.12 mg/g, respectively. Some phenolics including gallic acid, pyrogallol, vanillic …
Bangladesh. This study was undertaken to investigate the antioxidant and DNA damage
inhibition potentials of Sundarban honey. The estimated polyphenol, flavonoid, ascorbic
acid, reducing sugar and protein contents in the investigated honey were found to be
593.96±13.71 mg GAEs/kg, 50.00±0.00 mg CEs/kg, 117.04±1.05 mg/kg, 60.58±3.23 g/100 g
and 6.43±0.12 mg/g, respectively. Some phenolics including gallic acid, pyrogallol, vanillic …
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