Summary

Over 200 polyphenolic compounds have been identified from honey.1 These polyphenols account for up to 0.5% of the total honey compositions and contribute to various biological properties such as antioxidant, antimicrobial and anti-inflammatory activities. Literatures also indicate honey can potentially act as a natural preventive therapy for both cognitive decline and dementia. Two publications 2,3 reviewed 15 polyphenols including gallic acid, syringic acid, p-coumaric acid, ferulic acid, ellagic acid, chlorogenic acid, apigenin, chrysin, catechin, epicatechin, kaempferol, luteolin, myricetin, naringenin and quercetin have neuroprotective effects on a wide array of cellular and animal models of neurological diseases. In vitro and in vivo studies demonstrated the Malaysian Tualang honey possesses neuroprotective properties owing to its high level of gallic acid, syringic acid, p-coumaric acid, apigenin, catechin, kaempferol, luteolin, and naringenin.2
Chemical compositions in honey vary and depend significantly on botanical sources. Due to having a unique floral, Australia has diverse and unique honeys. Currently, most honey research in Australia focuses on antioxidant, antimicrobial and anti-inflammatory activities while the neuroprotective properties of Australian honey remain underexplored. Therefore, the discovery of the neuroprotective properties will facilitate a better understanding of the therapeutic values of Australian honey and also increase their commercial value.

Program

Honey Bee

Research Organisation

University of the Sunshine Coast