A study published in the March 2004 issue of the Journal of Food Science investigated the impact of processing and storage on the antioxidant capacity of clover honey and buckwheat honey. Processing appeared to have little effect on the antioxidant capacity of clover honey. By contrast, processed buckwheat honey was found to have 33% less antioxidant capacity compared with raw buckwheat honey. Furthermore, all tested honeys lost some of their antioxidant powers during storage.
