Phenolic content of honey reduces in vitro starch digestibility

Javier Parada, Jose L. Santos, Paula Cañoles and Nimia Manquián
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Javier Parada: Institute of Food Science and Technology and 3Phytochemistry Laboratory, Institute of Plant Production and Protection, Faculty of Agricultural Sciences, Austral University of Chile, Valdivia, Chile
Jose L. Santos: Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontifical Catholic University of Chile, Santiago, Chile
Paula Cañoles: Institute of Food Science and Technology and 3Phytochemistry Laboratory, Institute of Plant Production and Protection, Faculty of Agricultural Sciences, Austral University of Chile, Valdivia, Chile

Czech Journal of Food Sciences, 2016, vol. 34, issue 3, 217-223

Abstract: The starch digestibility of foods containing honey, as a function of honey's phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A negative correlation between starch digestibility and total phenolic content was found (samples grouped by the honey botanical origin): for rapidly available glucose R2 was 0.76, whereas for unavailable glucose R2 was 0.89. Our results suggest a possible beneficial capacity of phenolic contents present in honey to diminish starch digestibility. Hereafter this aspect requires more attention in order to confirm this property and elucidate details about it.

Keywords: functional food; natural resources; phytochemicals (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:304-2015-cjfs

DOI: 10.17221/304/2015-CJFS

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