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Polyphenols and Flavonoids from Honey: A Special Focus on Diabetes

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Natural Materials and Products from Insects: Chemistry and Applications

Abstract

Honey is a matrix of vegetal origin processed by various types of bees. Besides physical properties honey constitutes of several minor chemical constituents such as polyphenols and flavonoids. Phenolic compounds or polyphenols are basically products of the secondary metabolism of plants and so a major group of compounds occurring in honey. The colour intensity of honey defines the percentage of polyphenols present in it. The polyphenols are classified into different types of groups due to the presence of a number of phenol rings and their binding capacity to the structural elements. Phenolic acids and flavonoids are the main classes of the polyphenols. Flavonoids may be categorized into several types including flavonols, flavanones, flavones, anthocyanidins and isoflavones due to their dietary significance. The phenolic compounds show a great extent of biological activities such as antioxidant, antimicrobial, anti-diabetic, anticancer and so on. Honey is one of the natural products which helps in decreasing oxidative stress by cleaning up the oxygen free radicals and also decreases blood sugar level. The rise in reactive oxygen species production depends on various factors. One of the factors is the glucose absorption by muscle cells and adipose tissue which contributes to oxidative stress and, thereby, rise in glycogen synthesis and glucose uptake by cells. Insulin resistance is also one of the important aspects that occur through oxidative stress by disturbing the insulin pathway. The honey found to have the mechanistic properties that ameliorate the damages occurred in diabetic condition and thereby provide benefits to the human beings. This chapter clearly sheds light on the action of polyphenols and flavonoids of honey for the human wellness especially on diabetes.

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  1. Department of Biomedical Sciences and Therapeutics, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia

    Visweswara Rao Pasupuleti

  2. Faculty of Agrobased Industry, Universiti Malaysia Kelantan, Jeli, Malaysia

    Chandra Sekhar Arigela

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  1. UNESCO Satellite Centre for Trace Element Research, School of Studies in Zoology, Jiwaji University, Gwalior, Madhya Pradesh, India

    Dhiraj Kumar

  2. School of Culture and Creative Arts, University of Glasgow, Glasgow, UK, Department of Fibers and Textile Processing Technology, Institute of Chemical Technology, Mumbai, Maharashtra, India

    Mohammad Shahid

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Pasupuleti, V.R., Arigela, C.S. (2020). Polyphenols and Flavonoids from Honey: A Special Focus on Diabetes. In: Kumar, D., Shahid, M. (eds) Natural Materials and Products from Insects: Chemistry and Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-36610-0_1

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