Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity

► Evidence for a spontaneous formation of melanoidins in unheated raw honeys. ► Demonstration that the melanoidin structure is composed of the protein-polyphenol-polycarbohydrate complexes. ► Formation of polyphenol-containing melanoidin complexes in honey were significantly correlated with a loss or gain of antioxidant properties of melanoidins.