Compounds are found to a different extent in honey, depending mostly on the botanical origin of honey. Phenolics are the main class of compounds in honey and honeydew that have in vitro antioxidant activity. It has been reported that total phenolic content may be more useful than the radical-scavenging assay for reporting antioxidant capacity in honey. Darker honeys usually have more phenolic compounds compared with light-coloured honeys. Studies have shown that honeydews show higher phenolic content and antioxidant activity than nectar honeys.
Ingredients: 100% Natural New Zealand Honey Dew, No added sugar or any other additives.
Phenolic content = 600Mg/Kg