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Honey as a potentiator in the bioactivity of lemon flavoured black tea

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dc.contributor.authorPereira, Carla
dc.contributor.authorSilva, Alexandra
dc.contributor.authorBarros, Lillian
dc.contributor.authorVilas-Boas, Miguel
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-01-21T12:12:36Z
dc.date.available2013-01-21T12:12:36Z
dc.date.issued2012
dc.description.abstractHoney plays an important role in human health by combating damage caused by oxidizing agents, namely reducing the risk of heart disease, cancer, immune-system decline, cataracts, and inflammatory processes, among others. The antioxidant activity of honey has been extensively reported and attributed to the anti oxidants present that include both enzymatic and non-enzymatic substances (Ferreira et al., 2009). The same properties have been attributed to black tea (Camellia sinensis) and lemon (Citrus limon), which contain powerful antioxidant compounds such as flavonoids and vitamin C, respectively (Milasiene et al., 2007; Guimaraes et al., 201 0). Although it has already been demonstrated that black tea, lemon and honey have antioxidant activity, nothing is reported about the effects of their concomitant use. In the present study, those effects were evaluated in infusions of lemon flavoured black tea with three different kinds of honey (light amber, amber and dark amber) from Lavandula stoechas, Erica sp. pi. and other indigenous floral species from Northeast Portugal, a region with high amounts of this food product. The antioxidant properties were measured by different in vitro chemical and biochemical assays: scavenging effects on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals, reducing power, inhibition of I)-carotene bleaching and inhibition of lipid peroxidation in brain cell homogenates byTBARS (thiobarbituric acid reactive substances) assay. Antioxidant compounds such as ascorbic acid, total phenolics and flavonoids were also quantified. Data obtained showed that the use of honey (dark amber>amber>light amber) potentiates the antioxidant activity of lemon flavoured black tea, which is already a mixture of two powerful antioxidant matrixes (lemon and tea}, increasing reducing power and lipid peroxidation inhibition properties, but also the antioxidants content such as phenolics, flavonoids and ascorbic acid. Moreover, the mixture of honey and black tea is much more favourable in the antioxidants point of view than the use of honey alone.por
dc.identifier.citationPereira, Carla; Silva, Alexandra; Barros, Lillian; Vilas-Boas, Miguel; Ferreira, Isabel C.F.R. (2012). Honey as a potentiator in the bioactivity of lemon flavoured black tea. In II International Symposium on Bee Products – Annual meeting of the International Honey Commission. Bragança. ISBN 987-972-745- 140-1por
dc.identifier.isbn987-972-745-140-1
dc.identifier.urihttp://hdl.handle.net/10198/7992
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationBPD/4609/2008
dc.relationStrategic Project - UI 690 - 2011-2012
dc.titleHoney as a potentiator in the bioactivity of lemon flavoured black teapor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.conferencePlaceBragançapor
oaire.citation.titleII International Symposium on Bee Products – Annual meeting of the International Honey Commission, September 9-12por
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira
person.familyNameBarros
person.familyNameVilas-Boas
person.familyNameFerreira
person.givenNameCarla
person.givenNameLillian
person.givenNameMiguel
person.givenNameIsabel C.F.R.
person.identifier1415151
person.identifier469085
person.identifier1693134
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person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-8665-5280
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.ridI-5949-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id6602648497
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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