| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1390744 | Carbohydrate Research | 2008 | 9 Pages |
Abstract
Using HPLC a fraction of New Zealand manuka honey has been isolated, which gives rise to the non-peroxide antibacterial activity. This fraction proved to be methylglyoxal, a highly reactive precursor in the formation of advanced glycation endproducts (AGEs). Methylglyoxal concentrations in 49 manuka and 34 non-manuka honey samples were determined using a direct detection method and compared with values obtained using standard o-phenylenediamine derivatisation. Concentrations obtained using both the methods were similar and varied from 38 to 828 mg/kg.
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Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Christopher. J. Adams, Cherie H. Boult, Benjamin J. Deadman, Judie M. Farr, Megan N.C. Grainger, Merilyn Manley-Harris, Melanie J. Snow,