Antioxidation Properties of Honey
Modern man organism is exposed everyday to large amount of free radicals. Those are unstable and very reactive compounds that are normally present in the organism, but get neutralized. The problem is when external factors that are in charge of oxidation, like tobacco smoke, pesticides or organic dissolvers, create free radicals in larger amount than usual, which is very damaging for the organism it even damages the genetic makeup of a human being. That is why scientists today recommend an increased intake of so called antioxidant substances that neutralize free radicals, to preserve health in the conditions of altered environment to which we are all exposed. In research conducted in 1998, 2002, 2004 and 2005 a statistically considerable antioxidant activity was determined in honey, and in 2002, 2004, 2005 and 2006 it was determined that it mostly comes from polyphenols of honey.
During 2003 it was proven that this activity of honey reduces the oxidation of lipoprotein in human blood that is an important factor in the occurrence of arteriosclerosis. Regular consummation of honey increases antioxidant power of human blood is proven by other researchers in the same year. Namely, regular use of honey increases the level of antioxidant substances in human organism, although in honey those matters are not present in large amounts (vitamin C, beta-carotene and other). Precisely in that lies the miraculous power of honey. It manages with its subtle mechanisms to force the organism to absorb larger amount of antioxidants from the food, a lot greater than the organism would absorb without honey. This effect only goes to show the power of honey to return the organism in its normal state, to perform a complete regulation. Antioxidant activity is something that all types of honey posses, but it is mostly apparent with honey made from buckwheat and sunflower, and with darker types of meadow honey. Regular, everyday of honey reduces the risk from cancer, cardiovascular diseases, Alzheimer’s disease and symptoms of old age. It is very interesting that is slows down the occurrence of cataract, that is, the fuzziness of eye lens. Cataract, today, occurs earlier due to increased effect of free radicals, so this effect can be extremely important. Honey statistically reduces the factors that cause cardiovascular diseases, and in 2004 it was proven that it reduces the cholesterol by 7%, triglycerides and harmful LDL, and increases the level of useful HDL- by 2%. It can also reduce the blood sugar level by 6%. Anyway, the strongest effect on the reduction of blood fat is expressed by royal jelly. In countries where the treatment with bee’s products is allowed, great results are achieved. APITHERAPY is more and more popular in the world, which is the method of prevention and treatment of diseases using BEE’S PRODUCTS, so far only for preventive purposes, but we expect that the apitherapy will become cheap and efficient method for treatment of numerous diseases. Researches conducted in the last 10 years have contributed to that. During 2004 it was finally and officially confirmed with scientific research what people already knew, that the honey is the activator of immune system and helps improve the reaction of organism to infections. Honey stimulates the creation of antibodies during primary and secondary response of the immune system. It increases the capacity of the organism to fight infections by increasing the levels of useful substances and reduces the levels of damaging ones. It increases the level of iron and copper in the blood and the number of lymphocytes, monocytes and eosinophils, and reduces serum immunoglobulin E, plasma ferritin, AST, ALT, lactate dehydrogenase and creatine kinase, which is determined 2003rd year.
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