From: Isolation and characterization of polyphenols in natural honey for the treatment of human diseases
Honey origin | Polyphenols | Honey type |
---|---|---|
Brazil | Naringenin, quercetin, isorhamnetin, gallic acid, vanillic acid, 3,4-dihydroxybenzoic acid, coumaric acid | Stingless bee honey (da Silva et al. 2013) |
Bulgaria | Gallic acid, ferulic acid, caffeic acid, p-coumaric acid, 4-hydroxybenzoic acid, vanillic acid, syringic acid, protocatechuic acid | Eucalyptus, lime, chestnut, heather, lavender, acacia, rosemary, orange, sunflower, and rapeseed honey (Dimitrova et al. 2007) |
Malaysia | Gallic acid, syringic acid, caffeic acid, vanillic acid, p-coumaric acid, benzoic acid, naringenin, trans-cinnamic acid, luteolin | Tualang, Gelam, Borneo tropical honey (Khalil et al. 2011) |
New Zealand | Gallic acid, caffeic acid, ellagic acid, quercetin, isorhamnetin, chrysin, luteolin, kaempferol | Manuka honey (Yao et al. 2004) |
Poland | Rhamnetin, naringenin, quercetin, rutin, hesperidin, vanillic acid, p-coumaric acid, chlorogenic acid, protocatechuic acid, syringic acid.= | Heather honey (Biesaga and Pyrzyńska 2013) |
West Amazonian Ecuador | Coumarins, fraxin, scopoletin, bergamottin, luteolin-7-glucoside, luteolin, quercetin, naringenin, isorhamnetin | Ecuadorian meliponinae and apis honey (Guerrini et al. 2009) |