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Cianciosi, D., Forbes-Hernandez, T.Y., Afrin, S., Gasparrini, M., Reboredo-Rodriguez, P., Manna, P.P., Zhang, J., Lamas, L.B., Flores, S.M., Toyos, P.A., Quiles, J.L., Giampieri, F. and Battino, M. (2018) Phenolic Compounds in Honey and Their Associated Health Benefits: A Review. Molecules, 23, 2322.
https://doi.org/10.3390/molecules23092322

has been cited by the following article:

• TITLE: Dual Role of Plant Phenolic Compounds as Antioxidants and Prooxidants

  AUTHORS: Channa B. Rajashekar

  KEYWORDS: Anticancer, Antimicrobial, Antioxidants, Food Safety, Phenolic Compounds, Prooxidants

  JOURNAL NAME: American Journal of Plant Sciences, Vol.14 No.1, January 16, 2023

  ABSTRACT: Natural phenolic compounds are secondary metabolites found in a wide range of plants including food crops. As many of them are known to be antioxidants and can prevent several chronic and degenerative diseases in humans, they are a part of a healthy diet. However, these antioxidants can act as prooxidants under high phenolic concentration, high pH, or in the presence of transition metal ions such as Cu2+ or Fe3+, producing reactive oxygen species (ROS) including hydroxyl radicals resulting in oxidative stress and cell toxicity. While this can lead to pathogenesis including the development of various types of cancers, elevated levels of ROS are beneficial to kill malignant cells and foodborne pathogens to improve food safety. Thus, the dual nature of phenolic compounds allows them to act as antioxidants and prooxidants. Similarly, depending on the level of prooxidant activity, ROS can induce either pathogenesis or serve as a potential agent to kill malignant cells and foodborne pathogens.