DNA damage inhibition properties of sundarban honey and its phenolic composition

Rizwana Afroz, E. M. Tanvir, Sudip Paul, Nikhil Chandra Bhoumik, Siew Hua Gan, MD Ibrahim Khalil

Research output: Contribution to journalArticleResearchpeer-review

23 Citations (Scopus)


Abstract: Sundarban honey is one of the most renowned and popular types of honey from Bangladesh. This study was undertaken to investigate the antioxidant and DNA damage inhibition potentials of Sundarban honey. The estimated polyphenol, flavonoid, ascorbic acid, reducing sugar and protein contents in the investigated honey were found to be 593.96 ± 13.71 mg GAEs/kg, 50.00 ± 0.00 mg CEs/kg, 117.04 ± 1.05 mg/kg, 60.58 ± 3.23 g/100 g and 6.43 ± 0.12 mg/g, respectively. Some phenolics including gallic acid, pyrogallol, vanillic acid and trans-Cinnamic acid, as well as three flavonoids, naringin, rutin and quercetin, were identified and quantified by high performance liquid chromatography. Sundarban honey was found to possess protective activity against hydrogen peroxide and UV irradiation-induced damage to pBR322. The DNA protection activity of honey corresponded to its antioxidant potential and exhibited dose-dependent effects. Practical Application: Sundarban honey, a wild multifloral honey produced by Apis dorsata bees is one of the most renowned types of honey from Bangladesh and confers protection against oxidative stress-induced liver and kidney damage. This honey can a be very good source of natural antioxidant which particularly contains some phenolic compounds including gallic, vanillic and trans-Cinnamic acids as well as three flavonoids (naringin, rutin and quercetin). Sundarban honey can protect against oxidative DNA damage and consecutive illness.

Original languageEnglish
Pages (from-to)436-445
Number of pages10
JournalJournal of Food Biochemistry
Issue number4
Publication statusPublished - Aug 2016
Externally publishedYes

Cite this