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Physicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringate

2021Journal article Restricted access
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dc.contributor.authorElamine, Youssef
dc.contributor.authorLyoussi, Badiâa
dc.contributor.authorMiguel, Maria Graça
dc.contributor.authorAnjos, O.
dc.contributor.authorEstevinho, Letícia M.
dc.contributor.authorAlaiz, Manuel
dc.contributor.authorGirón-Calle, Julio
dc.contributor.authorMartín, Jesús
dc.contributor.authorVioque, Javier
dc.date.accessioned2020-10-23T14:43:14Z
dc.date.available2020-10-23T14:43:14Z
dc.date.issued2021
dc.description.abstractZantaz honey is a monofloral variety produced from the melliferous plant Bupleurum spinosum (Apiaceae), a shrub that grows mainly in the Atlas Moroccan Mountains. Determination of the polyphenol composition revealed that methyl syringate accounts for more than 50% of total polyphenols, which represents a very useful parameter for the characterization of this monofloral honey. Epicatechin, syringic acid and catechin are also abundant. Caco-2 and THP-1 cells were used for determination of antioxidant and antiproliferative activities in Zantaz honey, respectively. All six commercial samples that were used for these studies exhibited antioxidant activity and inhibited cell proliferation. Interestingly, these activities had a positive correlation mainly with the content in methyl syringate and gallic acid. The recognition of health promoting activities in Zantaz honey should increase its commercial value, which would have a positive economic impact on the poor rural communities of Morocco where it is produced.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2020.128098pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/7285
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectHoneypt_PT
dc.titlePhysicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringatept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage128098pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume339pt_PT
person.familyNameAnjos
person.familyNameRibeiro
person.givenNameOfélia
person.givenNameMaria Margarida
person.identifier349097
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.ciencia-idAD12-4D32-7A48
person.identifier.orcid0000-0003-0267-3252
person.identifier.orcid0000-0003-4684-1262
person.identifier.ridG-2808-2012
person.identifier.ridM-4235-2013
person.identifier.scopus-author-id23395659700
person.identifier.scopus-author-id7201715611
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublicationf5b33ec3-9c90-4cc9-b0c4-c86c7ec0b017
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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