European Journal of Biomedical and Pharmaceutical Sciences

ANTI-INFLAMMATORY AND ANTIOXIDANT ACTIVITY OF DIFFERENT HONEY SAMPLES: A COMPARATIVE STUDY

Amir A. Shaikh*, Praveen D. Chaudhari and Yogesh D. Pawar

ABSTRACT

Objectives: The objectives of the present investigation are to evaluate potency of different honey samples for its anti-inflammatory and antioxidant activity. Methods: Different types of honey samples namely kashmir honey, morena honey, melghat honey and Vindhyachal honey were evaluated for variations in activities and quality. Antioxidant activity, ash content, PH, Moisture content and Anti- inflammatory activity were determined and compared. Anti-inflammatory activity was determined using HRBC membrane stabilization and protein denaturation methods while total Phenolic content and total flavonoid content were used to determine antioxidant potential. Results and Discussion: Among the different honey samples evaluated for various activities Kashmir honey showed better results of all evaluations including its anti-inflammatory and antioxidant activity. Kashmir honey showed total phenolic and flavonoid content of 307 mg GAE/100gm and 31 mg CEQ/100gm, respectively indicating its superior antioxidant potential. Ash content, pH and moisture content of Kashmir honey was 0.28 gm/100gm, 4.8 and 13.8 gm/100 gm, respectively. Honey samples of different concentrations (30, 40, 50, 60 mg/ml) were compared for its anti-inflammatory potential. Results revel that as the concentration of honey was increased there is significant increase in anti- inflammatory activity. Conclusion: Due to presence of different phytochemical compounds honey exhibits multiple biological activities. From this study, it can be concluded that antioxidant and anti-inflammatory properties of honey is related to presence of phenolic acids and flavonoids.

Keywords: Honey, anti-inflammatory activity, antioxidant activity.