Honey for Nutrition and Health Benefits: An Overview

The natural highly concentrated sweet solution known as honey is produced by honey bees from plant nectar and honeydew. Since the beginning, it has been one of the most cherished and recognized natural food and medicine. Approximately 300 different varieties of honey exist, and they are divided into groups based on their texture, processing and nectar source. Honey has found more than 180 identifiable molecules, including carbohydrate proteins, minerals, enzymes, aroma compounds, amino acids, vitamins and polyphenols. Carbohydrates contain mostly glucose and fructose and approximately 25 different di- and trisaccharides. Honey is best consumed before going to bed, whether fatigued or sick. The botanical source claims that honey has a lower glycaemic index (32–80) than sugar (60–110). Honey components have antioxidant, anticancer, antibacterial, anti-inflammatory, antidiabetic and wound-healing activities. Moreover, honey has many health-improving effects on general physical fitness; respiratory, cardiovascular, gastroenterology, bone, face, hair, skin and mental health etc. In addition, the excessive consumption of honey can lead to side effects, especially in children and older people. There will be enough evidence to support using honey as a natural medicine in clinical wards for various medical purposes.