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


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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