Phytochemical and functional properties of Pakistani honey: Antioxidant activity and glycemic impact

The phytochemical composition, antioxidant activity, glycemic index, and postprandial satiety responses of ten Pakistani honey varieties are examined to assess their potential health benefits for dietary and therapeutic use. Twelve phenolic compounds were quantified using ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS). Results revealed significant variations in phytochemical profiles among honey samples. Ber, Malta, and Sheesham honey exhibited the highest total phenolic abundance and antioxidant activity, with maximum 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity reaching approximately 81%. Multivariate statistical analyses, including principal component analysis (PCA), hierarchical cluster analysis (HCA), cluster heat-maps, and correlation matrices successfully differentiated honey types and identified key compounds contributing to their bioactivity. Moderately high glycemic index values (ranging from 74.6 to 86.4) are noted for all honey varieties, with Ajwain, Lokat, and Malta honey showing the most attenuated effects. However, these honeys elicited lower postprandial glucose excursions compared to a pure glucose reference. Furthermore, some honey types, particularly Eucalyptus and Ber honey, induced greater satiety as measured by visual analog scale (VAS) scores, suggesting a potential association with subjective satiety responses. These results highlight the diverse nutritional and functional properties of different Pakistani honey varieties and support their application as natural sweeteners with potential health benefits.