Methodology for the biofunctional assessment of honey (Review)

Kyriazis,Ioannis D.; Skaperda,Zoi; Tekos,Fotios; Makri,Sotiria; Vardakas,Periklis; Vassi,Eleni; Patouna,Anastasia; Terizi,Kallirroi; Angelakis,Christos; Kouretas,Demetrios

doi:10.3892/ijfn.2021.15

Methodology for the biofunctional assessment of honey (Review)

Authors:
- Ioannis D. Kyriazis
- Zoi Skaperda
- Fotios Tekos
- Sotiria Makri
- Periklis Vardakas
- Eleni Vassi
- Anastasia Patouna
- Kallirroi Terizi
- Christos Angelakis
- Demetrios Kouretas
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Affiliations: Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece
Published online on: March 26, 2021 https://doi.org/10.3892/ijfn.2021.15
Article Number: 5
Copyright: © Kyriazis et al. This is an open access article distributed under the terms of Creative Commons Attribution License.

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Abstract

Current concerns over the modern health status have been transpired due to the desire of consumers to gain the benefits of quality biofunctional foods, and the will of producers to improve the scalability of their products. The constant flow of scientific knowledge and technology manifests the progressive exploitation of the biological capacity of foods to produce an economic output. Therefore, the assessment of specific properties that agricultural products contain, is a prerequisite prior to their entering the market. In the present review article, a wide array of methodologies is proposed which may be used to evaluate the antioxidant, reductive and DNA protective capacity of honey at cell‑free, cell‑based in vitro and in vivo experimental levels. This proposed array is compiled by non‑laborious techniques that do not demand sophisticated and expensive equipment. Moreover, they can be followed by scientists to screen different honey batches and other agricultural goods that will allow enhanced repeatability and comparability among studies.

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