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Research on Honey

 

Introduction :
Honey is a natural product; hence there is a wide variation of the elements and nutrients found in a comb; which depends solely upon the flower blosom which the bees collect from. Research on honey is done to document the wonderful nutritive and healing properties of honey.

1. Natural honey lowers plasma prostaglandin concentrations in normal individuals.
Al-Waili Noori, S. and Boni Nader, S. Journal of Medicinal Food. 2003


Study : 12 normal, healthy adult individuals (mean, 38 years), were recruited in the study. After hours of fasting, blood specimens were collected at 8:00 AM for prostaglandin E(2) (PGE(2)), PGF(2alpha), and thromboxane B(2) Each individual drank 250 ml of water containing 1.2 g/kg body weight of natural unprocessed honey. The quantitative of prostaglandins was performed by (ELISA) test.

Results : The mean plasma concentration of thromboxane B(2) was reduced 35%, that of PGE(2) by 19%, 3 hours after honey ingestion. The level of PGF(2alpha) was decreased by 31% at 2 hours. At day 15, plasma concentrations of thromboxane B(2), PGE(2), and PGF(2a) were decreased by 48%, 63%, and 50%, respectively.

Concluded : Honey can lower the concentrations of prostaglandins plasma of normal individuals.

More information : www.nhb.org/health/MedResearch.html


2. Topical application of honey is an effective treatment in radiation-induced mucositis. A preliminary study.
Biswal BM, Zakaria A, Ahmad NM; Support Care Cancer 2003


Study : Radiation-induced mucositis is a normal acute side-effect of radiotherapy treatment for oral, pharyngeal, and laryngeal cancer and can lead to ulceration and painful dysphagia. 40 patients undergoing radiotherapy to the head and neck region were randomly assigned to receive either topical application of honey or no treatment (control) for seven weeks.

Results : The difference in grade ¾ mucositis was significantly lower in the honey group (20%) compared to the control group (75%).

Concluded : These results suggest that topical application of honey is a simple and cost-effective treatment in radiation mucositis.

More information : www.nhb.org/health/MedResearch.html

3. Honey may lower plasma insulin levels, C-reactive protein, and homocysteine in healthy and diabetic subjects
This “study” reports on the results of 7 different pilot experiments.
Journal of Medicinal Food. 2004


Experiment 1 : Effects of honey vs. dextrose on plasma glucose and insulin levels in healthy subjects :

Study : Using a double-blind random cross-over design 8 healthy subjects consumed either a dextrose solution (75 g dextrose in 250 ml water) or a honey solution (75 g honey in 250 ml water). Plasma glucose and insulin were measured at baseline and 1, 2, and 3 hours post consumption.

Result : Blood glucose elevations were not significantly different between honey and dextrose; however, insulin levels were significantly higher after dextrose at all time periods.

Experiment 2 : Effects of honey, honey analogue, or dextrose on blood lipid levels in healthy subjects :

Study : Using a double-blind random cross-over design 9 healthy subjects consumed either a dextrose solution (75 g dextrose in 250 ml water), honey solutions (75 g honey in 250 ml water) or a honey analogue (35 g dextrose and 40 g fructose in 250 ml water). Blood lipids including total cholesterol, LDL-C, HDL-C, and triglycerides were measured at baseline and 1, 2, and 3 hours post consumption.

Result : No significant effects of time or treatment were noted.

Experiment 3 : Effects of daily consumption of honey on blood glucose levels, blood lipids, homocysteine, and C-reactive protein in healthy subjects.

Study : 8 healthy subjects consumed a honey solution (75 g honey in 250 ml water) for 15 days while maintaining their normal diet and exercise regimens. Plasma glucose, blood lipid levels, homocysteine and C-reactive protein was measured at baseline and day 16. Result: On average, decreases in cholesterol (7%), LDL-C (1%), triglycerides (2%), C-reactive protein (7%), homocysteine (8%) and blood glucose (6%) and an increase in HDL-C (2%) were observed.

Experiment 4 : Effects of honey or a honey analogue on blood cholesterol and triglyceride levels in hyperlipidemic subjects.

Study : Using a double-blind, random cross-over design 6 subjects with elevated total cholesterol and LDL-C and with elevated triglycerides consumed either a honey solution (75 g honey in 250 ml water) or a honey analogue (35 g dextrose and 40 g fructose in 250 ml water). Total cholesterol, LDL-C and triglycerides were measured at baseline and 1, 2, and 3 hours post consumption.

Result : Honey produced a significant reduction in triglycerides over the 3 hour period. No other differences were detected.

Experiment 5 : Effect of daily honey consumption on total cholesterol and C-reactive protein :

Study : 5 subjects with elevated blood lipid levels and C-reactive protein consumed a honey solution (75 g honey in 250 ml water) daily for 15 days. Total Cholesterol, LDL-C, and C-reactive protein were measured at baseline and on day 16. Result: On average, decreases in cholesterol (8%), LDL-C (11%) and C-reactive protein (57%) were observed.

Experiment 6 : Effects of honey vs glucose on blood glucose levels in type 2 diabetics :

Study : Using a double-blind, random, cross-over design 7 subjects with type 2 diabetes consumed either a honey solution (90 g honey in 250 ml water) or dextrose solution (70 g dextrose in 250 ml water). Blood glucose levels were measured at baseline, 30, 60, 90, 120, and 180 minutes post consumption.

Result : Plasma glucose after honey consumption was significantly lower compared to glucose consumption at all time periods.

Experiment 7 : Effects of honey vs sucrose on blood glucose levels in type 2 diabetics :

Using a double-blind, random, cross-over design 5 male subjects with type 2 diabetes consumed either a honey solution (30 g honey in 250 ml water) or dextrose solution (30 g sucrose in 250 ml water). Blood glucose and insulin levels were measured at baseline, 30, 60, 90, 120, and 180 minutes post consumption. Result: Honey and sucrose elicited similar elevations in blood glucose. Honey elicited significantly greater elevations in insulin levels compared to sucrose at 30, 120, and 180 minutes.

More detailed information at :
www.nhb.org/health/MedResearch.html


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