<i>In vitro</i> antidiabetic activity and glycemic index of bee honeys

Abstract

Honey has a plethora of researches that related to its use in many disease conditions along with its recognition as a complete food for improving general health among humans irrespective of their age group. Literature so far highlights the floral specificity in the therapeutic properties of honey. In the present investigation honeys from different bee origin were collected in the raw and processed form and their therapeutic effects were ascertained. The antidiabetic property of the honeys was analyzed using the <i>in vitro</i> alpha amylase and alpha glycosidase enzyme inhibition assays. Among the honeys analyzed raw (77.61 % and 80.46 % at 500 µg/ml) and processed (64.84 % and 78.29 % at 500 µg/ml) <i>Trigona</i> honeys were found to have highest percentage of inhibition against alpha amylase and alpha glucosidase enzyme, respectively. The honeys analyzed were having moderate glycemic index and glycemic load values. This opens up scope for its utilization by diabetic people who prefer to have sugar occasionally.