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Abstract Title:

Manuka honey attenuates oxidative damage induced by HOin human whole blood in vitro.

Abstract Source:

Food Chem Toxicol. 2018 May 12. Epub 2018 May 12. PMID: 29763681

Abstract Author(s):

Lada Živković, Vladan Bajić, Dragana Dekanski, Andrea Čabarkapa-Pirković, Francesca Giampieri, Massimiliano Gasparrini, Luca Mazzoni, Biljana Spremo Potparević

Article Affiliation:

Lada Živković

Abstract:

Manuka honey has been widely researched regarding its biological properties, in particular its antimicrobial and antioxidant capacities. We tested the genotoxic and genoprotective properties of Manuka honey, ranging from 25-1000 μg/mL, by performing an in vitro comet assay after exposure to human whole blood. No genotoxic effect on whole blood cells was observed within the tested concentration range (p = 0.154). Then, the antigenotoxic potency of Manuka honey against oxidative DNA damage to whole blood cells was assessed. Prior to Manuka honey treatment a modest decrease of HO-induced DNA damage was detected in cells, with no statistical significance (p = 0.087). Post-treatment, Manuka honey displayed a stronger potential to attenuate damaged cells at all tested concentrations, with a statistical significant difference (p < 0.001), where concentrations of 25 and 100 μg/mL were most efficient. Manuka honey exhibited a marked potential to protect DNA of whole blood cells from oxidative damage induced by hydrogen peroxide in vitro.

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