KAYKON KASHMIRI KESAR HONEY
Kaykon Kesar Honey is an exquisite blend of honey with Kashmiri kesar. It’s a great source of antioxidants, minerals, polyphenols, flavonoids & vitamins.
Saffron has powerful antioxidant and anti-inflammatory properties & is used as a nervine sedative in fevers, melancholia and enlargement of the liver. It also has stimulant, rejuvenative, expectorant, aphrodisiac, antispasmodic and stomachic properties. Together they offer a unique blend of health-giving nutrients and taste.
Why is Kaykon honey so valuable? What are polyphenols and what are they good for?
Kaykon Kesar Honey contains lots of healthy compounds, polyphenols included, highly beneficial to our bodies. We’ve heard this a lot: honey is good, it has antioxidants, vitamins, enzymes… “It’s a natural antibiotic” – all honey sellers will tell you that, even if they don’t even know what these are. Please read below the specifications of Kaykon Kesar Honey:
Composition of honey:
Sugars, enzymes, vitamins, minerals, water, antioxidants (even pinocembrin, an antioxidant associated with improved brain functioning), free aminoacids, peptides, trace compounds, carotenoid derivatives and others.
What are polyphenols?
Polyphenols are substances found in fruits, vegetables, tea, olive oil etc. They are one of the most important groups of compounds occurring in plants, in which they are widely distributed. (Also products of the secondary metabolism of plants). They are associated with many heath benefits, hence the great interest lately shown in them. Polyphenols contain flavonoids and phenolic acids.
In honey, polyphenols are an important group of compounds with respect to appearance and functional properties, also used to determine the floral source of a honey.
The polyphenols found in honey are:
- flavonoids:E.g.: quercetin, luteolin, kaempferol, apigenin, chrysin, galangin, acacetin, pinocembrin, pinobanksin and others.
How much polyphenol content is there in honey?
Depending on the honey type, total polyphenols can be found in smaller or bigger quantities, from 56 mg/kg to 500 mg/kg. As a rule, the darker the honey, the higher the polyphenol content, the bigger the antioxidant properties. Flavonoid content can vary between 2 and 46 mg/kg of honey and was higher in samples produced during dry season with high temperatures
What are the health benefits of polyphenols?
- The polyphenols are responsible for the antioxidant properties of honey. Flavonoids behave as antioxidants in a variety of ways.
Flavonoids are potent radical scavengers and, thus able to reduce many aging and degenerative events including reactive oxygen species
Decrease the risk of coronary heart disease and cardiovascular diseases:
Flavonoids decrease the risk of coronary heart disease by three major actions:
– improving coronary vasodilatation,
– decreasing the ability of platelets in the blood to clot, and
– preventing low-density lipoproteins (LDLs) from oxidizing.
Some of the polyphenols like quercetin, acacetin, caffeic acid phenethyl ester (CAPE), kaempferol, and galangin present in honey have been reported as promising pharmaceutical drugs in the treatment of cardiovascular diseases. Many of the pharmacological properties of flavonoids can be linked to the abilities of these compounds to inhibit enzymes involved in cell activation. In vitro experiments demonstrated the capacity of flavonoids to modify the activity of enzymatic systems in mammals (kinases, phospholipases, ATPase, lipooxygenases, cyclooxygenases, phosphodiesterases etc.).
- Help in treating cancer
Polyphenols are considered to be promising agents in the treatment of cancer according to the research reported by Jaganathan and Mandal in 2009.
- Have antibacterial activity
The most effective in antibacterial activity for P.larvae was found in sunflower honey
whereas multifloral honey showed highest activity against E.coli.
Replace sugar with honey!
We can use honey for everything. In fact, it is recommended to use only honey for our daily need of sugars. Which is indeed a very difficult task, as sugar is inserted in everything in our markets, from milk to meat. But we can replace the sugar in our home made cakes, in our coffee, teas, use it instead of jam and in so many other ways.
And yes, we can use it in our cooking as well. Of course it is recommended to be eaten raw, which means unheated, but it doesn’t matter if besides raw honey we also eat heated honey in our cooking.
Some say that when honey is heated it becomes poisoned. Not true. A certain substance from it, methylglyoxal (which, alone, is indeed toxic) will probably double its quantity, but this is still insignificant compared to the quantity of MGO found in manuka honey.
Some others say it will lose its vitamins and enzymes. It’s true, everything changes. But some enzymes will increase, while others will decrease.
honey is the perfect sweetener, which can be also be used heated – we will not be poisoning ourselves. And of course, we should also eat it raw, because its power relies not only on its initial composition but also on the synergy of its elements. Honey work just like the whole hive works. Taken apart, none of the bees will be able to produce honey. Together they can do it. It’s the same with honey: the enzymes alone, the antioxidants alone are useless. But combined in specific amounts they do miracles.
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