Acta Alimentaria
Volume/Issue:
Volume 43: Issue 1
Effect of Nenas honey supplementation on the oxidative status of undergraduate students
Authors:
J. Goon Universiti Kebangsaan Malaysia Department of Biochemistry, Faculty of Medicine Jalan Raja Muda Abdul Aziz 50300 Kuala Lumpur Malaysia

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C. Choor Universiti Kebangsaan Malaysia Medical Center Department of Medicine Jalan Jaacob Latif, Bandar Tun Razak, Cheras 56000 Kuala Lumpur Malaysia

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R. Ainaa Universiti Kebangsaan Malaysia Department of Biochemistry, Faculty of Medicine Jalan Raja Muda Abdul Aziz 50300 Kuala Lumpur Malaysia

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X. Sze Universiti Kebangsaan Malaysia Department of Biochemistry, Faculty of Medicine Jalan Raja Muda Abdul Aziz 50300 Kuala Lumpur Malaysia

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M. Syahriah Universiti Kebangsaan Malaysia Department of Biochemistry, Faculty of Medicine Jalan Raja Muda Abdul Aziz 50300 Kuala Lumpur Malaysia

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M. Syamimi Universiti Kebangsaan Malaysia Department of Biochemistry, Faculty of Medicine Jalan Raja Muda Abdul Aziz 50300 Kuala Lumpur Malaysia

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S. Rashidi Universiti Kebangsaan Malaysia Department of Biochemistry, Faculty of Medicine Jalan Raja Muda Abdul Aziz 50300 Kuala Lumpur Malaysia

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M. Mardiyanna Universiti Kebangsaan Malaysia Department of Biochemistry, Faculty of Medicine Jalan Raja Muda Abdul Aziz 50300 Kuala Lumpur Malaysia

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J. Zakiah Universiti Kebangsaan Malaysia Department of Biochemistry, Faculty of Medicine Jalan Raja Muda Abdul Aziz 50300 Kuala Lumpur Malaysia

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Pages:
182–190
Online Publication Date:
17 Feb 2014
Publication Date:
01 Mar 2014
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.43.2014.1.18
Keywords:
honey; antioxidant; enzymes; DNA
Restricted access

Honey is a dietary antioxidant as it contains phenolic compounds, such as flavonoids and phenolic acids. Antioxidants are non-nutritive, biologically active ingredients in food that reduce oxidative stress. The antioxidant content in each type of honey varies depending on its source. This study was aimed to determine the effect of Nenas honey supplementation on the oxidative status of a group of healthy medical students. They were divided into two groups; control (n=10) and supplemented (n=13), where 1 tablespoon of Nenas honey was given each day. Blood sampling was done at baseline, 1st and 2nd month of the study for determination of DNA damage and antioxidant enzyme activities, such as superoxide dismutase (SOD), glutathione peroxidise (GPx), and catalase (CAT). Results showed that Nenas honey increased the level of DNA damage at the 1st month but reduced it significantly at the 2nd month as compared to control. GPx and CAT activities also decreased significantly with honey supplementation throughout the study, though no changes were observed in SOD activity. Fasting glucose levels remained within the normal range with honey supplementation. In conclusion, Nenas honey decreases oxidative stress which leads to a reduction of antioxidant enzyme activities in the body.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s): 

Marianna TÓTH-MARKUS

Co-editor(s): 

Anna HALÁSZ

Editorial Board

  • László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
  • Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
  • József BARANYI (Institute of Food Research, Norwich, UK)
  • Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
  • Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
  • György BIRÓ (Budapest, Hungary)
  • Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
  • Francesco CAPOZZI (University of Bologna, Bologna, Italy)
  • Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zsuzsanna CSERHALMI (Budapest, Hungary)
  • Marco DALLA ROSA (University of Bologna, Bologna, Italy)
  • István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
  • Mária DOBOZI KING (Texas A&M University, Texas, USA)
  • Muying DU (Southwest University in Chongqing, Chongqing, China)
  • Sedef Nehir EL (Ege University, Izmir, Turkey)
  • Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
  • Éva GELENCSÉR (Budapest, Hungary)
  • Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • Jovica HARDI (University of Osijek, Osijek, Croatia)
  • Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
  • Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
  • Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
  • Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
  • Katia LIBURDI (Tuscia University, Viterbo, Italy
  • Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
  • Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
  • Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
  • Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
  • Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
  • Perry NG (Michigan State University,  Michigan, USA)
  • Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Laura NYSTRÖM (ETH Zürich, Switzerland)
  • Lola PEREZ (University of Cordoba, Cordoba, Spain)
  • Vieno PIIRONEN (University of Helsinki, Finland)
  • Alessandra PINO (University of Catania, Catania, Italy)
  • Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
  • Katharina SCHERF (Technical University, Munich, Germany)
  • Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
  • Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
  • András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
  • Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
  • Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
  • László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
  • Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
  • Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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