Answers are grounded in this paper and cite their sources.
Biochemical analysis reveals higher total phenolic content in honeys with high antioxidant activity, indicating environmental and harvest factors drive chemical diversity.
ferulic acid, as well as flavonoid pinocembrin, in all honey varieties. The results of our study showed that honeys with high antioxidant activity were characterized by significantly higher total phenolic compounds content. Neither clustering method nor principal component analysis (PCA) showed clear separation of each honey variety, possibly due to high intra-variety diversities. We suppose that the variability of qualitative and quantitative phenolic compound composition within honey varieties may result from the region of origin, secondary nectar sources, and the time of harvest.
No takes yet. Share an insight, caveat, or question.
Jaśkiewicz et al. (2025) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: