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Abstract Title:

In vitro anti-inflammatory properties of honey flavonoids: A review.

Abstract Source:

Food Res Int. 2021 Mar ;141:110086. Epub 2020 Dec 29. PMID: 33641965

Abstract Author(s):

Bibiana Silva, Fabíola Carina Biluca, Luciano Valdemiro Gonzaga, Roseane Fett, Eduardo Monguilhott Dalmarco, Thiago Caon, Ana Carolina Oliveira Costa

Article Affiliation:

Bibiana Silva

Abstract:

Honey is a natural ready-to-eat product rich in flavonoids, which is known by the wound healing properties due to both antibacterial and antioxidant activity. Flavonoids mitigate inflammatory processes, and thus it could currently support studies of anti-inflammatory potential of honeys. In this review, in vitro anti-inflammatory properties of flavonoids found in honey were prioritized. Mechanistic information of specific isolated flavonoids as modulators of inflammatory processes are summarized aiming to stimulate studies regarding the action of honey in inflammatory events. Lastly, a structure-activity relationship (SAR) of flavonoids was also included. Flavonoids found in honey have demonstrated antioxidant properties and ability to inhibit pro-inflammatory enzymes such as COX, LOX, iNOS, and pro-inflammatory mediators, including nitric oxide, cytokines and chemokines. Transcriptional factors such as NF-κB are also modulated by flavonoids, controlling the expression of several inflammatory mediators. SAR studies demonstrate the effect of flavonoids in the prevention of inflammatory cascades. Despite the promising reports of in vitro anti-inflammatory activity, well-designed clinical trials need yet to be performed to confirm the benefits of honeys from different botanical sources in diseases that include episodes of inflammation.

Study Type : Review

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Sayer Ji
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