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Research Article Open access CC BY 4.0

Review on Medicinal and Nutritional Importance of Honey

Tizita Mamo

Advances in Research · pp. 1–9 · Published 9 Jun 2018

10.9734/AIR/2018/38717

Abstract

Honey is an organic natural substance that is produced from the nectar of flowers by Apis mellifera and is a sweet, flavourful liquid. Its composition and quality vary greatly with the botanical source of nectar as well as environmental and climatic conditions. These beneficial actions have been ascribed to its antimicrobial, anti-inflammatory and anti-oxidant potential. Honey contains sugars, organic acids, minerals, and proteins, enzymes and vitamins in trace amounts. The simple sugars in honey are responsible for its sweetness, hygroscopicity, energy value and other physical properties. Darker honeys to have higher concentrations of polyphenols, antioxidant and anti-inflammatory properties. Its greatest medicinal potential is its application as topical agent to wounds and skin infections.  

Medicine wound

Cited by 3

Honey: A Sweet Solution to Oral Healthcare Problems

Shiva Bakshi, Vinod Kumar Paswan, Neha Choudhary · Honey in Food Science and Physiology · 2024

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