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Nutrients 2019, 11(1), 167; https://doi.org/10.3390/nu11010167

Honey and Its Role in Relieving Multiple Facets of Atherosclerosis

1
The Pangenomics Lab, School of Science, RMIT University, Melbourne 3083, Australia
2
Department of ScienceVietnam Institute of Agricultural Engineering and Postharvest Technology, Hanoi 10000, Vietnam
3
Faculty of Agricultural Technology, Rajabhat Chiang Mai University, Chiang Mai 50300, Thailand
*
Author to whom correspondence should be addressed.
Received: 24 November 2018 / Revised: 11 January 2019 / Accepted: 11 January 2019 / Published: 14 January 2019
(This article belongs to the Special Issue Nutrients and Atherosclerosis)
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Abstract

Honey, a natural sweetener has been used universally as a complete food and in complementary medicine since early antiquity. Honey contains over 180 substances, including sugars mainly fructose and glucose, water and a plethora of minor constituents such as vitamins, minerals and phytochemicals. The chemical composition of honey varies depending on floral origin, environment and geographical conditions. The sugar components dominate honey composition and they are accountable for sensory and physicochemical properties in food industry. Although present in small quantities, non-sugar components are the major contributors to the health benefits of honey. Our review summarizes and discusses composition of honey, its protective effects and possible action modes on risk factors of atherosclerosis. View Full-Text
Keywords: Honey; composition; antioxidants; atherosclerosis; inflammation; oxidative stress; cholesterol Honey; composition; antioxidants; atherosclerosis; inflammation; oxidative stress; cholesterol
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Nguyen, H.T.L.; Panyoyai, N.; Kasapis, S.; Pang, E.; Mantri, N. Honey and Its Role in Relieving Multiple Facets of Atherosclerosis. Nutrients 2019, 11, 167.

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