Composition, functional properties and safety of honey: a review

Abstract

Honey has been used not only as a food source but also for medicinal purposes. Recent studies have indicated that honey exhibits antioxidant, hepatoprotective, hypolipidemic, hypoglycemic and anti‐obesity properties, as well as anticancer, anti‐atherosclerotic, hypotensive, neuroprotective and immunomodulatory activities. These health benefits of honey could be attributed to its wide range of nutritional components, including polysaccharides and polyphenols, which have been proven to possess various beneficial properties. It is notable that the composition of honey can also be affected by nectar, season, geography and storage condition. Moreover, the safety of honey requires caution to avoid any potential safety incidents. Therefore, this review aims to provide recent research regarding the chemical composition, biological activities and safety of honey, which might be attributed to comprehensive utilization of honey. © 2023 Society of Chemical Industry.

Sensitive immunoenzyme assay for the detection of antibiotic flumequine in honey

“…), which makes it viscous, as well as enzymes, mineral salts, vitamins, and trace elements. 40 Thus, the analysis of honey contaminants is impossible without sample preparation. Previously, for the detection of the antibiotics neomycin, tylosin, and lincomycin, we applied a sample preparation technique based on the extraction of these compounds from honey with ethyl acetate, centrifugation of the extracts, and evaporation of the organic phase.…”

Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus)

“…Honey is a natural sweetener with various health benefits, including hepatoprotective, antioxidant, anti-obesity, hypolipidemic, and hypoglycemic properties. Honey also has anti-atherosclerotic, anti-cancer, hypotensive, immunomodulatory and neuroprotective effects ( 5 ). In addition, honey has a greater sweetening power than sugar, so it can partially or totally replace the use of sugar in confectionery products.…”

The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys

“…Honey is a natural, sweet and flavorful product used since ancient times in different countries due to its functional and therapeutic effects [1]. This bee product contains more than 200 natural substances, mostly composed of sugar and other minor components including organic acids, proteins, enzymes, amino acids, volatile compounds, minerals, flavonoids and phenolic acids [2].…”

“…In view of the increasing risk factors to humans for various fatal diseases, there is a global trend towards the study of therapeutic antioxidants. It has been reported that there is an inverse relationship between the dietary intake of antioxidant-rich food and medicinal plants and the incidence of human diseases [1,14]. Many antioxidant compounds naturally occurring in plant sources have been identified as free radical or active oxygen scavengers [14][15][16].…”

“…Thus, natural foods obtained from plants such as bee products could be a good therapeutic alternative. Multiple methods have been used to determine the antioxidant activities of honey, including those in vitro (chemical methods and cell models) and in vivo (animal models) [1,17]. The richness of antioxidant substances in honey is due to both enzymatic (e.g., glucose oxidase and catalase) and non-enzymatic components (such as flavonoids, phenolic acids, organic acids, ascorbic acid, amino acids, proteins, Maillard reaction products and carotenoids) [3,14].…”