Honeycomb, a New Food Resource with Health Care Functions: The Difference of Volatile Compounds found in and Honeycombs.

The honeycomb composition is very complex, containing honey, royal jelly, pollen, and propolis, and thus contains a large number of bioactive ingredients, such as polyphenols and flavonoids. In recent years, honeycomb as a new functional food resource has been favored by many bee product companies, but the basic research on honeycomb is lacking. The aim of this study is to reveal the chemical differences between honeycombs (ACC) and honeycombs (AMC).

Metabolic Profiling of L. Triggered by Chilling Stress Using Ultraperformance Liquid Chromatography Coupled with Quadrupole/Time-of-Flight Mass Spectrometry (UPLC-QTOF-MS) with Transcriptome Analysis.

Low temperature, a major abiotic stress, often causes molecular changes in crops, which leads to metabolic disturbances and probably affects crop yield. In this study, chilling stress induced distinct metabolic profiles associated with transcriptome regulation, exhibiting great metabolic differences between Qiutianxiaoting () and 93-11 (). In total, 41 and 58 differential metabolites were screened and identified in Qiutianxiaoting and 93-11, respectively.

Monofloral Triadica Cochinchinensis Honey Polyphenols Improve Alcohol-Induced Liver Disease by Regulating the Gut Microbiota of Mice.

Honey produced from medicinal plants holds great promise for human health. Increasing evidence suggests that the gut microbiota plays an important role in liver pathology after alcohol intake. The aim of this study was to identify the polyphenol composition of honey (TCH), and to study the potential effect of honey polyphenols on the regulation of gut microbes in mice with alcohol-induced liver injury and the improvement of alcohol-induced liver disease.

Differential Antioxidant Compounds and Activities in Seedlings of Two Rice Cultivars Under Chilling Treatment.

Variations in antioxidant compounds were examined in seedlings of two rice cultivars (Qiutianxiaoting and 93-11) exposed to low temperature (4°C) for 0, 12, 36, and 48 h. Antioxidant activity was identified by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. The concentrations of total phenols, flavonoids, chlorophyll, and anthocyanins (ACNs) were determined by spectrophotometry.

Discrimination of honey and syrup-based adulteration by mineral element chemometrics profiling.

Mineral elements are important constituents in honey, which play vital roles in determining the quality and authenticity. The present work aims to systematically estimate the mineral profile of honeys, syrups, and adulterated honeys by syrup directly with chemometrics. Twelve mineral elements with higher contents were determined by ICP-OES in 67 honeys from 6 botanical origins, 17 syrups from 3 types, and 61 adulterations.