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

Abstract

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 glucose and 5-10% of the total carbohydrates are oligosaccharides. Honey contains proteins, minerals, vitamins, polyphenols, vitamins, enzymes, organic acids and volatiles. The three main honey enzymes are diastase, invertase and glucoseoxidase. The average pH of honey is 3.9, but can range from 3.4 to 6.1. The viscosity of honey is affected by both temperature and water content. The glycemic index of honey varies from 32 to 87. Honey has been shown to possess antioxidant, antimicrobial, antiviral, antiparasitory, anti-inflammatory, antimutagenic and anticancer effects. The low water activity of honey inhibits microbial growth. The antibacterial effect of honey, is mostly against gram-positive bacteria. Honey is a source of natural antioxidants, which are effective in reducing the risk of many diseases. Most of the health promoting properties of honey are only achieved by application of rather high doses of honey such as 50 to 80 g per intake. This information shows that honey has a wide range of positive effects on nutrition and health.