The effect of Honey-Antioxidants on Blood Glycaemia in Normal Healthy Human Subjects | [Pakistan Journal of Life and Social Sciences • 2018]

Author(s):

1. Abdul Rehman Khan: Obesity and Diabetes Research Laboratory, Department of Chemistry, University of Azad Jammu and Kashmir, Muzaffarabad, Pakistan

2. Warda Ali: Obesity and Diabetes Research Laboratory, Department of Chemistry, University of Azad Jammu and Kashmir, Muzaffarabad, Pakistan

3. Humera Fiaz: Obesity and Diabetes Research Laboratory, Department of Chemistry, University of Azad Jammu and Kashmir, Muzaffarabad, Pakistan

4. Khawaja Ansar Yasin: Obesity and Diabetes Research Laboratory, Department of Chemistry, University of Azad Jammu and Kashmir, Muzaffarabad, Pakistan

5. Sadiq ur Rehman: Obesity and Diabetes Research Laboratory, Department of Chemistry, University of Azad Jammu and Kashmir, Muzaffarabad, Pakistan

6. Raja Amjad Waheed Khan: Obesity and Diabetes Research Laboratory, Department of Chemistry, University of Azad Jammu and Kashmir, Muzaffarabad, Pakistan

7. Zia Ul Islam: Obesity and Diabetes Research Laboratory, Department of Chemistry, University of Azad Jammu and Kashmir, Muzaffarabad, Pakistan

8. Ghazanfar Ali: Department of Biotechnology, University of Azad Jammu and Kashmir, Muzaffarabad, Pakistan

Abstract:

This study was conducted to evaluate the correlation of antioxidants and Glycemic Indices (GI) of honey types in normal human subjects. In this study, antioxidative activity (AA), total phenolic contents (TPC) and total flavonoid contents (TFC) of 10 honey samples comprised of two natural honeys (locally harvested wild types) and eight commercial brands of honey were measured by three different analytical approaches i.e. 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+)) radical, Folin-Cioucalteau reagent and aluminum chloride, respectively. These antioxidative characteristics were correlated with the GI values calculated from postprandial blood glucose levels in human subjects, glucometerically. Ten normal healthy human adults were recruited for postprandial blood glucose measurement. Age of the participants ranged from 20-25 years. Comparatively, natural honeys had higher AA than commercial brands of honey (55.87±9.1 v 34.96±6.3 mg ascorbic acid/g). Similarly, TPC and TFC were also found higher in natural honey types than commercially available honey i.e. 8.01±0.63 v 4.52±0.64mg gallic acid/g and 53.15±2.47 v 29.23±4.32 mg rutin /g, respectively. Percent (%) increase of AA, TPC and TFC were found to be 55.24, 7.45 and 52.6, respectively in natural honeys as compared with the commercial blends. Statistical analyses revealed strong positive correlation (P<0.05) of AA with both TPC and TFC, whereas GI were inversely correlated (r=-0.8539, p=0.0017; r=-0.9841, P<0.0001 and r=-0.7949, P<0.006) with AA, TPC and TFC, respectively. Furthermore, natural honey types and commercial brands were found to have moderate to high GI values. The findings of this study support the concept that different honey types behave differently for their antiglycemic responses which might be due to differences in antioxidative properties.

Page(s): 42-47

DOI: DOI not available

Published: Journal: Pakistan Journal of Life and Social Sciences, Volume: 16, Issue: 1, Year: 2018

Keywords:

antioxidants , Glycemic Index , Honey , Humans

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