Mead Science - Antioxidant properties

It is known that the amount of polyphenols in honey varies depending on the type of flower. Mead made from these honeys could potentially offer a rich source of antioxidant effects and, similar to red wine, may provide some health benefits.

But what is the reality?

What health benefits do polyphenols actually provide?

Like vitamin C, polyphenols possess strong antioxidant properties. Structurally, it's as if they "catch" the stray oxygen molecules nearby. It appears that some of the oxygen taken into the body circulates in a state known as reactive oxygen species.
These can be generated by stress, excessive exercise, or overexposure to ultraviolet rays, and it is believed that if they increase excessively, they can damage the body and brain.

"Oxidation" refers to changing the structure of a substance, and this effect is widely utilized in breweries for disinfectants and the like. Hypochlorous acid, which became popular during the COVID-19 pandemic, is an example of this.

The idea is that since polyphenols take on this oxidation instead, they must be healthy, right? A sacrificial role, so to speak. While drinking alcohol might reduce stress, it likely also reduces antioxidant effects, so it seems to be a double-edged sword.
However, if alcohol contains a significant amount of polyphenols, there is a "possibility" that you can enjoy a delicious drink while also gaining antioxidant benefits.

Polyphenol content in mead

The amount of polyphenols in mead is said to vary significantly depending on the type of honey. Although there is little research, a 2020 paper indicates that "mead made from buckwheat honey" contains about 300 points of polyphenols.
To put that into perspective, red wine contains an average of about 1,500 points of polyphenols, with some high-end varieties reaching nearly 3,000 points.

Even mead made with buckwheat honey, which has a very high polyphenol content among honeys, contains only about 20% of the polyphenol amount of an average wine.

However, the average for white wine is around 100-500 points.
If you use a large amount of honey with high polyphenol content, such as buckwheat honey, chestnut honey, or Manuka honey, it is possible to ingest a level of polyphenols comparable to white wine.

Note: Can you tell at a glance which mead is likely high in polyphenols?
In terms of color, darker colors generally indicate that the honey itself is richer in polyphenols, and a deeper mead color may also indicate a higher usage of honey.
Color intensity might be an important factor to consider.

Does the method of making mead affect the polyphenol content?

Polyphenols have antioxidant properties; when they oxidize, they bind with surrounding polyphenols and settle to the bottom of the liquid.
Therefore, it seems best to avoid excessive oxidation when making mead.

Heat treatment, in particular, is a major hurdle and can be considered a significant factor that promotes oxidation. For this reason, "non-heat-treated mead production" might seem to result in a richer polyphenol content at first glance.

However, existing research does not necessarily conclude that "non-heat-treated" products retain significantly more polyphenols.
Why is that?

"Inactivation of polyphenol-degrading enzymes" in honey

It is known that honey contains active polyphenol oxidase, an enzyme that degrades polyphenols. It has been found that these enzymes can be inactivated through heat treatment.

Although not strictly determined, some research [2017] suggests that treating honey with "mild heat (60°C)" results in a higher polyphenol content than "non-heat-treatment."
Since the polyphenol content did not drop significantly even in mead made with honey processed at 100°C, inactivating polyphenol oxidase may be more effective in leaving more polyphenols in the final product.

Summary

It cannot be definitively stated whether mead provides health benefits via antioxidant effects.
However, if you use mead made with honey high in polyphenols and a generous amount of honey, it is entirely possible that it could contain levels of polyphenols comparable to white wine.

Regarding production methods, it is suggested that pasteurizing the honey at 60°C to inactivate the honey's polyphenol oxidase may ultimately allow more polyphenols to remain in the mead.

This is strictly a discussion about mead made with only honey and water.
There is a rich culture of mixing secondary ingredients into mead, and mead brewed with grapes, apples, or other berries rich in anthocyanins could potentially contain polyphenols on par with red wine.