Honey as Component of Diet: Importance and Scope

Abstract

Natural honey (NH) is a highly nutritious substance and is considered as one of nature’s wonders which has been used by all cultures, traditions and civilizations as a food and medicine. Natural honey (NH) is a by-product made by honeybees by using nectar of flowers and sugary non-floral deposits obtained from plants that is then converted into honey by a process of regurgitation and evaporation. Later the honeybees store honey as a primary source of food in wax honeycombs inside the beehive. Honey is classified on the basis of processing, physical, chemical, and nutritional properties. Honey also plays a part in symbolism and Religi on. The appearance, quality, sensory perception, and composition of NH vary greatly depending on the nectar source, environmental and climatic conditions. Honey’s main constituents include carbohydrates, primarily fructose and glucose although it also contains various oligosaccharide sugars. Besides these H, also contains minute quantities of amino acids, proteins, enzymes, trace elements, minerals, vitamins, aroma substances, and polyphenols. NH shows a vast range of health and nutritional properties. NH imparts antimicrobial, anti-inflammatory, antioxidant, immune boosting property, antiviral, antiparasitory, antimutagenic, and antitumor effects. Honey has also been well known for treatment of gastrointestinal disorders like peptic ulcers, gastroenteritis, and gastritis. Thus NH has proved a valuable nutritional food and medicinal entity.