Inhibitory effects of honey from arid land on some enzymes and protein damage

•Honey from arid land exerts enzyme inhibitory activities.•Honey from arid land exerts protein damage inhibitory activities.•Honey from arid land may be utilized as a natural enzyme inhibitor.•Honey from arid land may have potential in the prevention of many diseases. Although arid land honey is out...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2021-12, Vol.364, p.130415-130415, Article 130415
Main Authors: Habib, Hosam M., Kheadr, Ehab, Ibrahim, Wissam H.
Format: Article
Language:English
Subjects:
Anti-tyrosinase
Anti-xanthine oxidase
Anti-α-amylase
Antihypertensive
BSA damage
Honey
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Honey from arid land exerts enzyme inhibitory activities.•Honey from arid land exerts protein damage inhibitory activities.•Honey from arid land may be utilized as a natural enzyme inhibitor.•Honey from arid land may have potential in the prevention of many diseases. Although arid land honey is outstanding for its conventional uses in food and medicine, there is an absence of data regarding its health benefits from the perspective of enzyme inhibitory effects that are affirmed by the current study. For the first time, this investigation demonstrates that different types of honey exert inhibitory effects on the activities of angiotensin, tyrosinase, xanthine oxidase, -α –amylase, acetylcholinesterase, and lipase, in addition to the inhibition of bovine serum albumin damage. The present study also provides a comparison with perceived healthy honey from non-arid areas. The results indicated huge contrasts among honey samples through all assessed parameters. Results also demonstrated that at least one type of honey from arid land contained a higher inhibition effect when compared with honey from other regions. Therefore, a possible application of arid land honey and its active compounds can be the utilization as a therapeutic agent against several diseases.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.130415