Physicochemical Properties and Effects of Honeys on Key Biomarkers of Oxidative Stress and Cholesterol Homeostasis in HepG2 Cells.

Manuka honey and newly developed honeys (arjuna, guggul, jiaogulan and olive) were examined for their physicochemical, biochemical properties and effects on oxidative stress and cholesterol homeostasis in fatty acid-induced HepG2 cells. The honeys exhibited standard moisture content (<20%), electrical conductivity (<0.8 mS/cm), acidic pH, and monosaccharides (>60%), except olive honey (<60% total monosaccharides). They all expressed non-Newtonian behavior and 05 typical regions of the FTIR spectra as those of natural ones. Guggul and arjuna, manuka honeys showed the highest phenolic contents, correlating with their significant antioxidant activities. Arjuna, guggul and manuka honeys demonstrated the agreement of total cholesterol reduction and the transcriptional levels of AMPK, SREBP2, HCMGR, LDLR, LXRα. Jiaogulan honey showed the least antioxidant content and activity, but it was the most cytotoxic. Both jiaogulan and olive honeys modulated the tested gene in the pattern that should lead to a lower TC content, but this reduction did not occur after 24 h. All 2% concentrations of tested honeys elicited a clearer effect on NQO1 gene expression. In conclusion, the new honeys complied with international norms for natural honeys and we provide partial evidence for the protective effects of manuka, arjuna and guggul honeys amongst the tested ones on key biomarkers of oxidative stress and cholesterol homeostasis, pending further studies to better understand their modes of action.

Impact of a Smoking Cessation Quitline in Vietnam: Evidence Base and Future Directions.

Smoking is considered the most critical modifiable factor with regard to lung cancer and remains a public health concern in many countries, including Vietnam, which is among those countries with the highest tobacco consumption rates in the world. This study has examined the impact of national telephone counselling for smoking cessation and has identified the factors associated with the impact of the quitline among male callers in Vietnam. A randomized cross-sectional survey of 469 smokers who sought smoking cessation services via the national quitline was performed from September 2015 to May 2016. The primary outcomes were measured by a self-reported quit rate at the time of assessment, 7 day point prevalence abstinence (PA), 6 month prolonged PA, service satisfaction, and level of motivation. Among the participants, 31.6% were abstinent, and 5.1% of participants successfully stopped smoking and did not need to seek quitline support. Most of the clients were satisfied with the quality of service (88.5%), felt more confident about quitting (74.3%), and took early action via their first quit attempt (81.7%); 18.3% reported a more than 7 day abstinence period at the time of survey. The primary reasons for smoking relapse were surrounding smoking environments (51.6%) and craving symptoms (44.1%). Future smoking cessation efforts should focus on improving the quality of quitline services, client satisfaction, and developing a tailored program and counseling targeting smokers with specific characteristics, especially ones experiencing chronic diseases.

Structural variation in gelatin networks from low to high-solid systems effected by honey addition.

Honey is a biologically active material functioning antibacterial, anti-inflammation and immune responses that enhance wellbeing. This research aims to record and rationalise the structural properties of honey as part of a convenient delivery system in the presence of gelatin that provides the structuring matrix. In doing so, we employ dynamic oscillation in-shear, micro and modulated DSC, WAXD, FTIR and ESEM. A wide range of solids was employed from 10% (w/w) gelatin to mixtures with up to 75% (w/w) honey. Increasing addition of co-solute created thermally stable gelatin networks, which at high levels of total solids undergo a glass transition. This allows deconvolution of the total heat flow into the reversing and non-reversing thermograms. In addition, mechanical spectra can be treated by the combined free volume/reaction rate theory to predict the molecular dynamics of the gelatin-honey system. Molecular interactions between the two components and the relative contribution of honey to the crystalline or amorphous part of the binary preparation are elucidated guiding future applications for orally and topically treated ailments.

Honey and Its Role in Relieving Multiple Facets of Atherosclerosis.

Honey, a natural sweetener has been used universally as a complete food and in complementary medicine since early antiquity. Honey contains over 180 substances, including sugars mainly fructose and glucose, water and a plethora of minor constituents such as vitamins, minerals and phytochemicals. The chemical composition of honey varies depending on floral origin, environment and geographical conditions. The sugar components dominate honey composition and they are accountable for sensory and physicochemical properties in food industry. Although present in small quantities, non-sugar components are the major contributors to the health benefits of honey. Our review summarizes and discusses composition of honey, its protective effects and possible action modes on risk factors of atherosclerosis.

Physicochemical and viscoelastic properties of honey from medicinal plants.

The present work investigated the physicochemical and structural properties of Tulsi, Alfalfa and two varieties of Manuka honey derived from medicinal plants. Chemical analysis yielded data on the content of reducing sugars (glucose and fructose) that dominate the honey matrix, and of the minor constituents of protein, phenols and flavonoids. Standard chemical assays were used to develop a database of water content, electrical conductivity, pH, ash content, visual appearance and colour intensity. Physicochemical characteristics were related to structural behaviour of the four honey types, as recorded by small-deformation dynamic oscillation in shear, micro- and modulated differential scanning calorimetry, wide angle X-ray diffraction and infrared spectroscopy. The preponderance of hydrogen bonds in intermolecular associations amongst monosaccharides in honey yields a semi-amorphous or semi-crystalline system. That allowed prediction of the calorimetric and mechanical glass transition temperatures that demarcate the passage from liquid-like to solid-like consistency at subzero temperatures.