Honey for Nutrition and Health: A Review

  title={Honey for Nutrition and Health: A Review},
  author={Stefan Bogdanov and Tomislav Jurendi{\'c} and Robert Sieber and Peter Gallmann},
  journal={Journal of the American College of Nutrition},
  pages={677 - 689}
Due to the variation of botanical origin honey differs in appearance, sensory perception and composition. The main nutritional and health relevant components are carbohydrates, mainly fructose and glucose but also about 25 different oligosaccharides. Although honey is a high carbohydrate food, its glycemic index varies within a wide range from 32 to 85, depending on the botanical source. It contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma… 


Honey is one of the most valued and appreciated natural product known to mankind since time immemorial. It is a natural substance produced by honeybees. Honey has used in Ayurveda for nutritional and

Contribution of honey in nutrition and human health: a review

The composition of honey is described, followed by its physiological and nutritional effects, and the influence of honey on gastroenterology and cardiovascular effects is illustrated.

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

Honey has been shown to possess antioxidant, antimicrobial, antiviral, antiparasitory, anti-inflammatory, antimutagenic and anticancer effects, which shows that honey has a wide range of positive effects on nutrition and health.

Natural Honey Beneficial to Health, Its Chemical Composition, and Biochemical Activities: A Review

Since early antiquity, honey has been utilized worldwide as a balanced meal and in supplementary treatment. It contains over 200 different substances, the majority of which are water, sugars,

Honey and Its Role in Relieving Multiple Facets of Atherosclerosis

This review summarizes and discusses composition of honey, its protective effects and possible action modes on risk factors of atherosclerosis.

Medicinal uses of honey: a review on its benefits to human health

Honey is endowed with antioxidant, immune modulating, and wound healing, anti-inflammatory, therapeutic, nutritional, antimicrobial and antidiabetic qualities, with special reference to its antidi diabetic benefits under one dome.

An overview of honey: Therapeutic properties and contribution in nutrition and human health

Honey is gradually receiving attention as a complementary and or an alternative source of treatment in modern medicines and is active against antibiotic-sensitive and antibiotic-resistant strains of micro-organisms and has the potential not to select for further resistant strains.

Chemical Composition of Honey

Honey is one of the most popular natural sweet substances. From a chemical point of view, it could be defined as a natural food mainly composed of sugars and water together with minor constituent

Composition and properties of Apis mellifera honey: A review

The use of honey is described as a biomonitor for collecting information about the environment, identifying environmental contamination and assessing the level of soil, water, plant and air pollution.

Honey as a source of dietary antioxidants: structures, bioavailability and evidence of protective effects against human chronic diseases.

The evidence of the biological actions of honey can be ascribed to its polyphenolic contents which, in turn, are usually associated to its antioxidant and anti-inflammatory actions, as well as to its cardiovascular, antiproliferative and antimicrobial benefits.



Some special nutritional properties of honey – a brief review

Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The possible role of these compounds

Antioxidant capacity and correlated characteristics of 14 unifloral honeys

The highest concentration of antioxidants measured was 20.3 times that of the lowest, showing that great variation exists in the chemical nature of honey from different floral sources.

Amino acid composition and antioxidant capacity of Spanish honeys.

The correlation between the radical scavenging capacity of honey and amino acid contents was high with 18 of the 20 amino acids detected, with correlation values higher than those obtained for polyphenolic content.

US honeys varying in glucose and fructose content elicit similar glycemic indexes.

Metabolic effects of honey (alone or combined with other foods) in type II diabetics

It is concluded that honey and bread produce similar degrees of hyperglycemia in type II diabetics and fatrich foods added to honey do not alter the total hyperglycemic effect but result in higher triglyceride and insulin serum concentrations.

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.

Effect of Nigerian citrus (Citrus sinensis Osbeck) honey on ethanol metabolism.

  • I. Onyesom
  • Medicine
    South African medical journal = Suid-Afrikaanse tydskrif vir geneeskunde
  • 2004
Honey could be a promising anti-intoxicating agent, but its long-term biochemical evaluation, possibly as a complement in the management of alcohol intoxication, deserves further study.

The Composition of Honey

Sugar in honey is not a single species, but consists of three kinds of sugar. These are the fruit sugar (fructose), which has among the highest (41%), grape sugar (glucose), which has about 34% of

The sugars of honey--a review.

  • L. Doner
  • Chemistry, Medicine
    Journal of the science of food and agriculture
  • 1977
The conversion of nectar and honeydew to the complex array of honey sugars by the honeybee involves a variety of chemical and biochemical processes, some of which are now understood, while others remain to be elucidated.