Phenolic content of honey reduces in vitro starch digestibility

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