SATURDAY September 8, 2007 (Foodconsumer.org) -- A new study found that honey has antioxidative properties against tissue or cell damaging free radicals, suggesting that it may help prevent diseases induced by free radicals.

Honey has been found early to have preventive properties against acute and chronic free radical-mediated disease including atherosclerosis, diabetes and cancer.

The current study by Beretta G from University of Milan in Milan, Italy and colleagues tested the antioxidative properties of honey in a cultured endothelial cell line that had been subject to oxidative stress.

In the Study, the researchers used cumene hydroperoxide to promote free radical production. In the cells, native honey at 1 percent and pH 7.4 quenched lipophilic cumoxyl and cumoperoxyl radicals and suppressed significantly cell damage.   The cell membrane oxidation and production of intracellular reactive oxygen species (ROS) was completely inhibited.

The researchers found phenolic acids and flavonoids in native honey are responsible for the protective effect.

The results published in the September 7, 2007 issue of Planta medica suggest that native honey may lower the risks and effects of acute and chronic free radical induced pathologies in humans through the synergistic action of honey antioxidants by reducing and removing ROS.