LAUSR

LachmanJ.,�Hejtmankova �A.,�SýkoraJ.,�KarbanJ.,�OrsakM.,�Rygerova �B.�(2010):�Contents of major phenolic and flavonoid antioxidants in selected Czech honey.�CzechJ.�FoodSci.,�28:�412-426. Thechemicalconstitutionofantioxidantscontainedinhoneyisderivedfromitsorigin. �Forty honeysamples �(harvest� 2006),�whichcamefromvariouslocationsoftheCzechRepublicandvariedintheirorigins, �wereevaluatedspectropho - tometricallyfortheirtotalpolyphenolcontent, �totalflavonoidsand�3',4'-dihydroxyflavones �andflavonols, �andmajor� antioxidantswereidentifiedbyHPLC-DADandGC-MS.�Thekindofhoney, �location, �anddateofthehoneyharvest� wereshowntohaveasignificanteffectonthecontentsofphenolicantioxidants �(averagecontent �11.02�mggallicacid� equivalents/100 �g),�totalflavonoids �(0.66�mgquercetinequivalents/100 �g),�and�3',4'-dihydroxyflavones �andflavonols� (4.32�µgquercetinequivalents/100 �g).�IntheCzechhoney, �ferulicacid �(0.11�mg/100�g)�andchrysin �(0.06�mg/100�g)� andotherminorityphenolicsandflavonoidswereidentifiedandquantifiedashoneyphenolicantioxidantscontained.� TheresultsobtainedsupportandextendcompleteknowledgeonthecontentsofbioactivephenolicsintheCzech� honey, �whichcouldserveasagoodsourceofnaturalantioxidantseffectiveinreducingtheriskoftheoccurrenceof� heartdisease, �cancer, �cataracts, �differentinflammatoryprocessesandimmuno-systemdecline.