Food Chem Toxicol. 2013 Feb 16. pii: S0278-6915(13)00115-4. doi:
10.1016/j.fct.2013.02.007. [Epub ahead of print]
Antimicrobial, antiviral and antioxidant activities of "água-mel" from
Portugal.
Miguel MG, Faleiro L, Antunes MD, Aazza S, Duarte J, Silvério AR.
Source

Universidade do Algarve, IBB-Centro de Biotecnologia Vegetal, Faculdade
de Ciências e Tecnologia, Edif. 8, Campus de Gambelas, 8005-139 Faro,
Portugal. Electronic address: [log in to unmask]
Abstract

"Água-mel" is a honey-based product produced in Portugal for ancient
times. Several attributes have been reported to "água-mel" particularly
in the alleviation of simple symptoms of upper respiratory tract.
Samples of "água-mel" from diverse beekeepers from different regions of
Portugal were studied in what concerns antimicrobial, antioxidant and
antiviral properties. The amounts of phenol and brown pigment were also
evaluated and correlated with the antioxidant activities. A great
variability on the levels of these compounds was found among samples
which were responsible for the variability detected also on the
antioxidant activities, independent on the method used. Generally,
antioxidant activity correlated better with brown pigments' amount than
with phenols' content. The antimicrobial activity found for "água-mel"
samples confirm the virtues reported by popular findings. In addition,
this work also reveals the antiviral properties of "água-mel" evidenced
by a decrease on the infectivity of the Qβ bacteriophage.

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