Honey contains birth phenol (vitamin E) , ascorbic acid (vitamin C) with β— Hu Luobo element (Crane, 1975) , they are antioxidant, in addition honey contains some crossing oxidation hydrogen is enzymatic (Scheportz, 1996) had reached oxide enzymatic (Loyrish, 1974) , under certain circumstance, they can have kept clear of oxidation hydrogen, also have fight oxidation.
One, of honey fight oxidisability
Board of honey of American whole nation (NHB) aid financially Yilinuosi university food science and human nutrition are, had a series of research to the antioxidant content of honey and its function. The person such as Frank Er (1998) studied sage honey, Liu Xie is careless 19 sample of 14 kinds of honey such as sweet, ash honey, soja honey, trefoil honey, sweet clover honey, Shui Zishu honey, helianthus honey, buckwheat honey, the content big 10-20 that the antioxidant that honey of the buckwheat honey with brunet discovery, helianthus honey, tree of lacquer any of several hot spice plants and Shui Zishu honey contain compares honey of honey of honey of dish of leaf of sage honey, willow, orange, grazing to wait for light color honey times. The correlation coefficient R*R=0.634 that depth of honey colour and lustre contains antioxidant more than times (P<0.001) .
Engexisi and wheat are basic (2002) publish an article to point out, honey compares traditional food preservative, the classics that butyl changes base toluene and birth phenol (vitamin E) , to delaying treatment and refrigerant or aspect of chicken stuffing oxidation is more significant. Engexisi and Geerduofu use advanced oxygen freedom radical absorbs ability to analyse a way (ORAC) , class of this kind of antioxidant in be being used extensively at analysing fruit and vegetable is phenolic kind of tool of content, analysed locust honey, buckwheat honey, soja honey, berry honey and Shui Zishu honey. The antioxidant content of every honey is 3 ～ 17 units, every gram fruit and vegetable content are 0.5 ～ 16 units, the antioxidant that shows honey is contained and fruit and vegetable comparative.
Oxidation pressure has main effect in the development of chronic. Geerduofu and Engexisi let 25 healthy men take the black tea that adds honey, the honey of different breed is joined in black tea water, join activator at the same time, copper, promote oxidation of low density lipoprotein, through 60 collect hematic sample with 90 minutes, inspect honey to be opposite the protective action of low density lipoprotein. Determine with spectrophotometer, discover honey deferred ‘ of the generation when low density lipoprotein oxidizes in blood to control the rate of 2 Xi ’ in all, all sorts of honey are concerned to the inhibition of low density lipoprotein and dosage, and the colour and lustre of honey is jumped over had jumped over greatly. Produce the honey of 50% honey chroma buckwheat that restrain oxidation to be 0.62g/L, locust honey is 3.3g/L, remarkable the chroma under sugar (P<0.0001) . Oxygen is free base absorb ability value and the correlation coefficient R*R=0.665 that restrain oxidation of low density lipoprotein. From obtains data analysis, cite the black tea that adds honey can rise (about 10% ) the antioxidant of the water-solubility in plasma. The phenol in the thing kind nonnutritively, but they have the capacity that prevent disease. What they discover honey is phenolic kind of content and fight oxidation ability remarkable and relevant. These study effectively proves, honey regards the biology of food antioxidant as latent capacity. They support strongly add honey in food, as the healthy substitute of sugar.
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