Honey, potential dietary antioxidant

Two new University of Illinois studies are sweet news to honey lovers. One shows that honey’s antioxidant qualities preserve meat without compromising taste. A just-published study says that honey- at least based on work done on human blood in the lab- slows the oxidation of low-density lipoproteins (LDL), a process that leads to atherosclerotic plaque deposition. Researcher found that dark-coloured honey, especially buckwheat, provided more protective punch than lighter-coloured honeys. The study also found that honey’s antioxidants are equal to those in many fruits and vegetables in their ability to counter the degenerating activity of highly reactive molecules known as free radicals.

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