Written & medically reviewed by
Dr.Sanjana.V.B. Bhms. Dbrm.Cdn

Honey

   Honey is a sweet, viscous tasty liquid, dark golden in colour, produced in the honey sacs of various bees from the nectar of flowers. The flavor and colour of honey is largely determined by the type of flowers from which the nectar is collected by bees.

    Honey is stored in the beehive or nest in a honeycomb, a double layer of uniform hexagonal cells constructed of beeswax (secreted by the worker bees) and propolis (a plant resin collected by the workers). Honeycomb is used in winter as food for the larvae and other members of the bees group.

    Honey contains about 18 percent water and it is slightly acidic in nature. It is easily assimilated by the human body. Honey has mild antiseptic properties and has been used in the treatment of burns and lacerations.

    Honey is one of the main ingredients in candies, prepared fruits, cereals, and medicines due to its nutritional properties as well as sweet flavor. Honey has been in use since ancient times around 5500 years ago as a food as well as valued natural products in traditional medicine.

     In the modern science also many research studies have been conducted on honey. The study results indicate that honey provides several health-benefits due to its antioxidant, anti-inflammatory, antibacterial, antidiabetic and anticancer properties.

It is implicated as an adjuvant agent to relieve respiratory, gastrointestinal, cardiovascular, and nervous system disorders due to its protective effects.

Nutritional value

   Honey contains various nutrients such as proteins, vitamins, amino acids, minerals, and organic acids. It also includes some minerals such as phosphorus, sodium, calcium, potassium, sulfur, magnesium, and chlorine.

However, in raw, unfiltered honey some heavy metals such as lead (Pb), cadmium (Cd), and arsenic (As) are present as pollutants. The honey is made edible by some filtering and heating processes.

   Honey is an excellent source of flavonoids, polyphenols, reducing compounds, alkaloids, glycosides, cardiac glycosides, anthraquinone, and volatile compounds.

Flavonoids and polyphenols are effective antioxidants present in honey. The levels of these polyphenols in honey can vary depending on the source, the climatic and geographical conditions of the flowering plant from which nectar are gathered. Many of these sugars in the honey are formed during the ripening stage.

   Honey is slightly acidic. Gluconic acid is a product of glucose oxidation and is the main organic acid that is present in honey; Honey also contains small amounts of acetic, formic, and citric acids. These organic acids are responsible for the acidic (pH between 3.2 and 4.5) property of honey.

 Honey also contains some amino acids, such as all nine essential amino acids and all nonessential amino acids except for asparagine and glutamine. Proline is the major amino acid that is present in honey.

Health benefits

·       Antioxidant property

The phenolic compounds are the major compounds which fight against free radicals. Flavonoids and polyphenols are effective antioxidants present in honey. Caffeic acid, quercetin, phenethyl ester, kaempferol, galangin, and acacetin are some of the antioxidants found in different types of honeys.

·       Antimicrobial properties

The main factors providing antimicrobial properties to honey are the enzymatic glucose oxidation reaction and some of its physical aspects. A few studies have indicated that Escherichia coli and Staphylococcus aureus can be significantly prevented by manuka honey[6].

·       Helps wound healing &burns

Honey can reduce inflammation, edema, and exudation in wounds and burns. It increases the rate of wound healing & making skin grafting unnecessary and giving excellent cosmetic results [7].

·       Anticancer properties

Honey has some anticancer effects. Apoptosis or cell death is important process in cancer healing.  Honey makes apoptosis or cell death in many types of cancers through depolarization of mitochondrial membrane [8].

·       Used in traditional medicine

Honey is commonly used in traditional medicine to treat inflammation, cough, and fever. A study showed that treatment with honey effectively inhibited ovalbumin-induced airway inflammation and is potentiated to prevent asthma [9,10].

·       Protects from heart diseases

In the coronary heart disease, the protective effects of flavonoids have antioxidant, antithrombotic, anti-ischemic, vasorelaxant role. That means they help to prevent clots and help to dilate blood vessels.

·       Protects nervous system health

Honey consumption may help to reduce anxiety and depression. It can also reduce convulsions.

 Several studies on honey points out that honey polyphenols have neuroprotective properties which help prevent nerve damage [11].

How to include honey in your diet?

There are various types of honey made dishes including honey cakes, honey corn bread, Brussel sprout salads, avocado salads with honey and pies made with honey etc.

A few are listed below:

·       Honey berry sheet cake

·       Honey kale& nut salad

·       Honey pan rolls

·       Quinoa, fig honey parfaits

·       Honey crane- raspberry pie.

·       Honey peanut butter cookies

Honey can be also used with bread, chapattis, swizz rolls, sweet sandwiches, smoothies, juices, milk shakes  etc.

References

1.    https://www.britannica.com/topic/honey

2.    Adebolu TT. Effect of natural honey on local isolates of diarrhea causing bacteria in Southwestern Nigeria. Afr J Biotechnol. 2005;4:1172–4. [Google Scholar

3.    White JW. Composition of American Honeys. Washington, DC, USA: Agricultural Research Service, USDA; 1962. [Google Scholar]

4.    https://pubmed.ncbi.nlm.nih.gov/23043497/

5.    https://pubmed.ncbi.nlm.nih.gov/15941774/

6.    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5424551/

7.    https://pubmed.ncbi.nlm.nih.gov/11702616/

8.    https://pubmed.ncbi.nlm.nih.gov/21167897/

9.    https://scholar.google.com/scholar_lookup?journal=Ther+Ggw&title=Treatment+of+chronic+bronchitis+and+bronchial+asthma+with+honey&author=VI+B%C3%A2cvarov&volume=109&publication_year=1970&pages=260-8&pmid=5441697&

10.                       https://pubmed.ncbi.nlm.nih.gov/24886260/

11.                       https://pubmed.ncbi.nlm.nih.gov/21731163/