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For a long time, honey has been regarded as a food with important nutritional and therapeutic value. It is composed of two monosaccharides (glucose and fructose), rich in a variety of minerals, proteins, vitamins, organic acids, flavonoids, phenolic acids and enzymes. These compounds have antimicrobial, antioxidant, anti-inflammatory, hepatoprotective, antidepressant and immunomodulatory activities. These often vary with the weather and geographical conditions of the pollen source.

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Honey is composed of 95-98% carbohydrates, basic sugars (60-70%), glucose and fructose. Among the monosaccharides, there are also several monosaccharides, disaccharides, trisaccharides and oligosaccharides, including trehalose, arabinose, turanose, erose, sucrose, maltose and raffinose.

In protein, the physiologically significant amino acids are arginine, cysteine, glutamic acid, aspartic acid and proline. There are considerable differences in the composition of amino acids, and leucine is considered the most variable amino acid in honey.

Since certain amino acids are precursors of volatile compounds, it is speculated that there may be a correlation between amino acid composition and aroma. Eucalyptus honey is characterized by containing seven volatile compounds. In contrast, five characteristic volatile compounds are related to lavender honey. The content of phenylalanine and tyrosine found in these types of honey is much higher than other amino acids.

Honey also contains enzymes such as amylase, peroxidase, catalase and acid phosphorylase. These are involved in carbohydrate metabolism or defense. Some varieties of honey also contain in addition, honey contains amino acids, trace vitamin B, vitamin B6, vitamin C, niacin, folic acid, minerals, iron, zinc and antioxidants

The biologically active compounds of honey contribute to its recognized health benefits. The most important functional compounds contained in honey include vitamins E, K, A, B2, B6 and C, as well as pantothenic acid, phenols, flavonoids and fatty acids.

The biological activity of honey is particularly related to the presence of phenolic compounds (phenolic acids and flavonoids); in addition, different phytochemicals, such as ascorbic acid, amino acids and different proteins, form the basis of its properties.

Antioxidants inhibit the oxidation of molecules; oxidation produces free radical biochemical reactions that may damage cells, tissues, and physiological functions. Antioxidants such as vitamin C can eliminate free radicals and stop the chain reaction that causes cell damage. Therefore, foods containing antioxidants have been shown to improve health.

The literature shows that honey contains strong antioxidants. It depends on its concentration and the source of honey. Therefore, antioxidant properties can minimize the risk or reduce the impact of inflammatory diseases such as coronary artery disease, aging, neurological decline, and cancer.

The substances that form the basis of this antioxidant capacity are polyphenols and phenolic acids. The characteristic polyphenols in phenolic acids are unique to certain honey varieties; for example, the flavonol kaempferol is found in rosemary honey, while quercetin is found in sunflower honey.

Due to its antibacterial properties, honey has a long history of wound healing worldwide. Certain varieties of honey have shown broad-spectrum antibacterial activity against antibiotic-resistant pathogens. The difference in this antibacterial ability lies in the flowers that produce honey; in particular, environmental conditions and the location of the flowers will affect this.

The antibacterial effect of honey is attributed to hydrogen peroxide formed by glucose oxidase. Peroxide activity and non-peroxide mechanisms form the basis of the antimicrobial effect. In general, honey shows a broad spectrum of activity against Gram-positive and Gram-negative bacteria.

Because of its antibacterial activity, honey is used to treat coughs. Honey has been shown to improve clinical symptoms in different treatment groups. Honey also has excellent safety and beneficial effects on the prevention and treatment of cough. The effect of honey is particularly obvious in children, because people at this age have a relatively immature immune system, so coughing is common.

In addition, the mechanisms used to treat coughs can cause drowsiness-which is an undesirable side effect. In a study of 300 children with upper respiratory tract infections between 1 and 5 years old, a single dose of three honeys taken every night showed a significantly greater improvement compared to the placebo group.

Honey is also used in medical settings to accelerate wound healing, especially burns. Honey is effective for all kinds of wounds where other wound healing methods are unsuccessful; it can also minimize the risk of infection.

In skin transplants, the antibacterial and anti-inflammatory effects of honey lead to a higher degree of healing. Specifically, honey reduces the infection rate about the fifth day after injury, minimizing pain and hospital stay. Honey also has adhesive properties for fixing skin grafts, thereby minimizing graft shrinkage. It also enhances the healing properties of surgical wounds.

There are some controversies about the effects of monosaccharides and changes in blood sugar. Generally speaking, carbohydrates with the lowest glycemic index (GI) cause hypoglycemia; vice versa. Honey comes from a single type of flower, and the ratio of fructose to glucose varies. For example, some honeys have relatively high fructose concentrations but low GI.

Low GI honey is more valuable than high GI honey because it minimizes blood sugar spikes associated with impaired glucose metabolism and its downstream consequences (ie, diabetes). Therefore, consumption of honey with a low glycemic index, such as acacia honey, has a physiological advantage over other forms of sweeteners.

There is increasing evidence that honey may have anti-cancer properties and exert its effects through a variety of mechanisms, including antioxidant activity, P53 regulation, cell cycle arrest, anti-mutagenic activity, and estrogen regulation. Honey can also trigger anti-cancer effects through its anti-inflammatory and immunomodulatory activities, as well as the regulation of cyclooxygenase 2 and tumor necrosis factor.

Several cancer cell lines and tissues have been used to examine the anti-tumor effects of honey. Honey has been shown to reduce the tumorigenicity of different cancer types, including breast, lung, skin, kidney, prostate, colorectal, and cervical cancer. In addition, honey has been shown to enhance the effects of chemotherapy drugs (such as 5-fluorouracil and paclitaxel).

Honey is both nutritious and healthy. It shows several effective functional activities, including antioxidant, anti-inflammatory, antibacterial and anti-tumor properties. Therefore, honey is recommended as a valuable dietary supplement and a useful adjuvant in modern medicine. However, it should be pointed out that the effect of honey on metabolic disorders including diabetes must be further studied. Like all functional foods, honey should be added in moderation as part of a healthy and balanced diet.

Continue reading: Solving the problem of honey fraud in the global food chain

Hidaya is a science communication enthusiast. He recently graduated and started writing scientific and medical copywriting. She has a bachelor's degree. PhD in Biochemistry, University of Manchester. She is passionate about writing and has a special interest in microbiology, immunology and biochemistry.

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