Synergistic Antioxidant Effect of Cinnamomum verum and Stingless Bee Honey

Abstract

Free radicals are formed based on oxidative damage, and antioxidants block these detrimental molecules from cellular damage. To scrutinize the synergistic antioxidant efficacy of CV and SBH with Total Flavonoid Content (TFC), respectively TFC and in vitro antioxidant properties were determined in the aqueous extracts of CV, SBH, and its integration. TAC and FRAP were tested to ascertain the antioxidant status. Both the enzymatic antioxidants such as CAT, SOD, GPx, GR, and non-enzymatic antioxidants such as Vitamins (A, C, and E) and reduced glutathione were investigated. Aqueous CV+SBH extract found to have high TFC, TAC and FRAP (33.01±0.742mg QE/g,3.17±0.410mg AAE/g and 11.01±0.366 mg AAE/g) than in CV (23.80±0.548 mg QE/g, 2.58±0.963mg AAE/g and 10.3±0.792 mg AAE/g) and SBH (15.39±0.846mg QE/g,1.44±0.360mg AAE/g and 9.05±0.405mg AAE/g) extracts. Additionally, enzymatic and non-enzymatic activities of CV+SBH were better than that of the CV and SBH. Finally, aqueous extracts of CV+SBH had a significantly better correlation between TFC and antioxidant activity than the discrete extracts of CV and SBH. From the above findings, we suggest that the synergistic competence of CV+SBH against oxidative stress would inevitably impede the process of free radical/pro-oxidant-induced pathologies.