On Mon, 24 Dec 2001, Ahlert Schmidt posted:

>Radical honey.
>The antioxidant benefits of fruits, vegetables, red wine, tea and other
>food-stuffs are well known, but what about honey? New research has shown
>that honey posesses antioxidant actions, with darker honeys having a greater
>capacity for oxygen radical absorbance. The results, presented at the recent
>annual meeting of the Institute of Food Technologists (New Orleans, LA; USA),
>also revealed that the antioxidant properties of honey are primarily due to
>the presence of phenolic compounds  . . .

Has this been written up in the literature?  I'm doing some private
research on my own into this and would be very interested in any
available literature citations.

Thanks in advance!

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Dan McFeeley
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