Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types

Honey is a well-known natural sweetener and rich in antioxidants that prevent the occurrence of oxidative stress, which responsible for many human diseases. Some biochemical compounds honey contribute to this property are vitamins phenolic such as acids flavonoids. However, extent these molecules towards antioxidant capacity vitro inconsistently reported, especially with different analytical methods used, well other extrinsic factors influence molecules’ availability. Therefore, by reviewing recently published works correlating vitamin, total phenolic, flavonoid content its activities vitro, paper will establish relationship between parameters. Based on literature, do not honey’s capacity; however, flavonoids has an impact activity.