Beneficial Effects of Honey Flavonoids in Nonalcoholic Fatty Liver Disease: An Update
Chemically, flavonoids are phenolic compounds. These are natural substances that have several pharmacological properties like anti-oxidative, anti-inflammatory, antimutagenic, and anti-carcinogenic and modulate key cellular enzyme function. Potent enzyme
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Mohamad Taleuzzaman, Rishabh Verma, Chandra Kala, Parul Sharma, and Dipak Kumar Gupta
Keywords
Flavonoids · NAFLD · Enzyme inhibitors · Carcinogenic · Fibrosis
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Introduction
Honey is a natural substance which is used as a source of energy and has a lot of therapeutic effects. More than 200 substances are present in the honey that formed from the nectar of flowers by honeybees especially from the species Apis mellifera (Family: Apidae). Formation of honey is a stepwise process, in the whole process honey bees play a key role in transforming flower nectar into honey by the process of regurgitation, evaporation, and enzymatic alteration of saccharides present in nectar. The solute portion is mainly fructose (38–55%) and glucose (about 31%) monosaccharide’s solvated by the solvent is higher as compared to normal, so the solution is called supersaturated solution and sweetness is because of these solutes. M. Taleuzzaman (*) Faculty of Pharmacy, Department of Pharmaceutical Chemistry, Maulana Azad University, Jodhpur, Rajasthan, India R. Verma Department of Pharmacology, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India C. Kala Faculty of Pharmacy, Department of Pharmacology, Maulana Azad University, Jodhpur, Rajasthan, India P. Sharma Department of Pharmacology, IIMT College of Medical Sciences, IIMT University, Meerut, India D. K. Gupta Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India # Springer Nature Singapore Pte Ltd. 2020 M. U. Rehman, S. Majid (eds.), Therapeutic Applications of Honey and its Phytochemicals, https://doi.org/10.1007/978-981-15-7305-7_17
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Honey had been used by prehistoric populations, including the Greeks, Chinese, Egyptians, Romans, Mayans, and Babylonians, as a nutritional source and for its therapeutic effects. The main substance is fructose and glucose and also contains fructooligosaccharides (Chow et al. 2002), and apart from these it also contains many amino acids, vitamins, minerals, and enzymes (White 1979). This natural substance is very popular, insect-derived with several nutritional, cosmetic, therapeutic, and industrial values. As food, it is a balanced diet for both genders of all ages, not required to refrigerate, not at all ruin, stored at room temperature in a dry place and must be unopened (Samarghandian et al. 2017; Bansal et al. 2005). The standard physical properties which maintain the natural identity of honey are water activity of 0.56–0.62 and a pH value of 3.9 (Hassapidou et al. 2006; Babacan and Rand 2007). The high content of fructose makes it a natural sweetener, used from very ancient period of time (Babacan and Rand 2007), and is used as a sweating agent in beverage industries (Pataca et al. 2007). Globally, scientific advertisements given, in general magazines, journals, and natural products’ leaflets explain the therapeutic values as well its nutritional importance, convincing the human being to use it regularly (Inglett 1976). Compos
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