Effects of daily consumption of honey solution on hematological indices and blood levels of minerals and enzymes in normal individuals.
Effects of daily consumption of honey solution on hematological indices and blood levels of minerals and enzymes in normal individuals.
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DOI：
10.1089/109662003322233549
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发表时间：
2003-06-01
影响因子：
2.4
通讯作者：
Al-Waili, Noori S.
中科院分区：
文献类型：
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作者：
Al-Waili, Noori S.
7名男性和3名女性（平均年龄，31.2岁;范围，20-45岁）在2周的控制期内接受严格控制的常规饮食，随后在2周的测试期内接受补充有溶解在250 ml水中的1.2 g/kg体重蜂蜜的每日消耗的常规饮食。在每个阶段结束时，抽取空腹过夜血液样本，用于血糖、血矿物质、维生素C、β-胡萝卜素、尿酸、谷胱甘肽还原酶、免疫球蛋白E、血红蛋白、血液指数和细胞、血清铁蛋白、血清铁和铁结合能力的测定。结果表明，蜂蜜增加了抗氧化剂。它使血液中维生素C浓度增加47%，β-胡萝卜素增加3%，尿酸增加12%，谷胱甘肽还原酶增加7%。蜂蜜使血清铁增加20%，使血浆铁蛋白降低11%。单核细胞百分比增加50%，淋巴细胞和嗜酸性粒细胞百分比略有增加。蜂蜜使血清免疫球蛋白E降低34%，使血清铜升高33%。天冬氨酸转氨酶降低22%，丙氨酸转氨酶降低18%。蜂蜜显著降低了41%的乳酸脱氢酶，降低了33%的肌酐激酶，降低了5%的空腹血糖。它引起血液锌和镁，血红蛋白和红细胞压积轻微升高。可以得出结论，蜂蜜增加抗氧化剂，血清铁和血液指数，微量元素和降低免疫球蛋白E，肝脏和肌肉酶，以及健康受试者的空腹血糖。
Seven men and three women (mean age, 31.2 years; range, 20-45 years) received a strictly controlled regular diet during a 2-week control period, followed by the regular diet supplemented with daily consumption of 1.2 g/kg body weight honey dissolved in 250 ml of water during a 2-week test period. At the end of each period, overnight fasting blood samples were withdrawn for assays of blood glucose, blood minerals, vitamin C, beta-carotene, uric acid, glutathione reductase, immunoglobulin E, hemoglobin, blood indices and cells, serum ferritin, serum iron, and iron-binding capacity. Results showed that honey increased antioxidant agents. It increased blood vitamin C concentration by 47%, beta-carotene by 3%, uric acid by 12%, and glutathione reductase by 7%. Honey increased serum iron by 20% and decreased plasma ferritin by 11%. It increased the percentage of monocytes by 50%, and increased lymphocyte and eosinophil percentages slightly. Honey reduced serum immunoglobulin E by 34% and increased serum copper by 33%. It decreased aspartate transaminase by 22% and alanine transaminase by 18%. Honey markedly reduced lactic acid dehydrogenase by 41%, decreased creatinine kinase by 33%, and reduced fasting blood sugar by 5%. It caused slight elevations in blood zinc and magnesium, hemoglobin, and packed cell volume. It may be concluded that honey increased antioxidant agents, serum iron and blood indices, and trace elements and decreased immunoglobulin E, liver and muscle enzymes, and fasting blood sugar in healthy subjects.