Abstract Honey, traditionally a food, is now also used as a complement in cancer therapy due to its anticancer properties. This study aimed to evaluate in vitro whether thyme and chestnut honey samples fortified with bee products that had previously shown apoptotic effects on the hepatic system, presented cytotoxic and apoptotic properties in colon cancer (Caco-2) and normal (CCD-18) cells. Cytotoxicity was assessed using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay, while apoptosis was evaluated through cell cycle analysis, annexin V binding, and the activation of DR5 (Death Receptor 5), BAX (BCL-2-Associated X), and caspases 8, 9, and 3. Chestnut honey mixtures selectively triggered apoptosis in colon cancer cells and not in normal cells, being the greatest effect observed in the sample enriched with 10% propolis and 10% royal jelly. Contrary to the effects previously noted in hepatic cells, the apoptotic properties of thyme honey were not improved when fortified with the same bee products, suggesting that the samples exhibit differential anticancer effects depending on the cellular model studied. In this study, selective induction of apoptosis may be attributed to the combined action of phenolic acids and flavones present in this fortified formulation. Samples that induced apoptosis in colon cancer cells did so through both the intrinsic and extrinsic pathways. Fortification of chestnut honey with bee products may represent a promising approach for the development of functional food strategies related to colon cancer.
Iriondo-DeHond et al. (Sat,) studied this question.
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