The study by the University of Illinois at Urbana-Champaign says honey may be a healthier alternative than corn syrup due to its higher level of antioxidants, which are believed to fight cancer, heart disease and other diseases.
Honey has a number of antioxidant components that act as preservatives and could replace widely used synthetics in salad dressings and other foods, said Nicki Engeseth, associate professor of food chemistry at the university.
Dark-colored honey, such as buckwheat honey, is generally thought to contain higher levels of antioxidants than the light-colored varieties, according to the scientists.
Previous studies have suggested honey may have the same level of disease-fighting antioxidants as that of some common fruits.
The latest study was presented by Engeseth at the 36th Great Lakes regional meeting of the American Chemical Society in Peoria, Ill.
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