An Overview of Honey: Its Composition, Nutritional and Functional Properties

  title={An Overview of Honey: Its Composition, Nutritional and Functional Properties},
  author={Engin G{\"u}ndoğdu and Song{\"u}l Çakmakçı and İhsan G{\"u}ng{\"o}r Şat},
  journal={Journal of Food Science and Engineering},
Honey is a natural food/product that can be used for various purposes. High-quality honey can be distinguished by flavor and consistency. The composition, appearance, sensory perception and biological effects of honey depend on the floral source used to collect nectar by honeybee, seasonal and climatic factors. Honey flavor is an important factor for the consumer’s choice. About 95% of the honey dry matter is composed of carbohydrates. The main sugars are the monosaccharides fructose and… 

Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some

Identification of Active Chemical Compounds of Honey from Some Regions in Indonesia

Honey’s diastase number vary from region to region and showed that the HMF contents are relatively low, and it is recommended that further meticulous studies should bring to light the other hidden properties of the honey compounds.

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The aim of this study was to investigate the melissopalynology, physicochemical characteristics, antioxidant and antibacterial activity of seven honey samples harvested from different geographical

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This mini review will provide insights into the potential use of honey in the management of allergic diseases in clinical settings and the effectiveness of honey as a treatment or preventive approach for various allergic diseases.

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large

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This review aims to provide broad yet detailed insight into the pharmaceutical prospects of bee products such as honey, propolis, bee pollen, royal jelly, bee bread, beeswax, and bee venom, in the domain of cancer and infectious disease management.

Integrated Approach to Extract and Purify Proteins from Honey by Ionic Liquid-Based Three-Phase Partitioning

The use of biobased glycine-betaine ionic liquids (IL) directly with honey, a carbohydrate-rich matrix, as phase-forming components of TPP systems are investigated, allowing the separation of proteins, antioxidants, and carbohydrates from honey in a single step, thus being sustainable TPP processes.

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Honey for Nutrition and Health: A Review

The review shows that honey has a variety of positive nutritional and health effects, if consumed at higher doses of 50 to 80 g per intake.

Sensory and physico-chemical properties of commercial samples of honey

Identification and quantification of antioxidant components of honeys from various floral sources.

The antioxidant capacity of honey appeared to be a result of the combined activity of a wide range of compounds including phenolics, peptides, organic acids, enzymes, Maillard reaction products, and possibly other minor components.

Free amino acid composition and botanical origin of honey

Multivariate correlation between color and mineral composition of honeys and by their botanical origin.

The results obtained shown that lightness (L) was significantly correlated with S, Ca, Fe, As, Pb, and Cd for the dark honey types (avocado, heather, chestnut, and honeydew).