Honey: An Antidiabetic and Hypoglycemic Agent to Reverse Diabetes-Induced Complications

Honey has been an integral part of folk medicine since 2100–2000 bc where most of the health benefits were attributed via mere generalizations and observations by the people. But its natural benefits again have caught the eye of many researchers who have begun studying its various health implications particularly as antidiabetic and hypoglycemic. Honey, a natural substance, is produced by various species of bees, and the quality of honey depends upon the bees collecting nectar from the flowers. Studies have shown that the fructose consumption leads to reduced hyperglycemia in various models like rodents, healthy individuals, and diabetic individuals by prolonging gastric emptying and, therefore, slowing the rate of intestinal absorption of glucose and hence leading to hypoglycemia. Despite the fact that the studies on the role of honey as potential antidiabetic and hypoglycemic are in the very initial stage, the studies conducted so far are convincing enough to regard it as a great supplement to commercial processed sugars and artificial sweeteners. Therefore, much rigorous studies are needed to ascertain the novelty of honey in the lives of man.