Abstract

Portia Parker *, Rupert Cave Byrne and Barry Hemsworth

Honey is a matrix of vegetal origin processed by diverse types of bees (Apidae; Hymenoptera). Secondary metabolites of plant origin present in honey are one factor contributing to its antioxidant activity. Antioxidant remedies - food, treatments (a means to prevent, retard progress or revert back to health) - have been found for some diseases caused by oxidative stress. Spectrophotometric methods to measure flavonoid and polyphenol contents are the classic approach. Honey is a polyphenol-rich food and medicine, with a charactersitic flavonoid profile . This review study shows relationships between polyphenols and antioxidant activity of honey produced by Apis mellifera and stingless bees (Meliponini).