![]() ![]() Water is the second most important component of honey. Honey contains 4 to 5% fructooligosaccharides, which serve as probiotic agents ( 1, 11). Other sugars include disaccharides such as maltose, sucrose, isomaltose turanose, nigerose, meli-biose, panose, maltotriose, melezitose. The principal carbohydrate constituents of honey are fructose (32.56 to 38.2%) and glucose (28.54 to 31.3 %), which represents 85–95% of total sugars that are readily absorbed in the gastrointestinal tract ( 23, 11). Sugar accounts for 95–99% of honey dry matter. Natural honey contains about 200 substances, including amino acids, vitamins, minerals and enzymes, but it primarily contains sugar and water. This article has reviewed important traditional and modern uses of natural honey in human diseases. Honey also had antineoplastic activity in an experimental bladder cancer ( 22). Honey, interestingly, has been shown to prevent reactive oxygen species (ROS)-induced low density lipoprotein (LDL) oxidation in some in vitro studies, thus exhibiting beneficial cardiovascular protection ( 20, 21). Al-Waili and Boni (2003) demonstrated anti-inflammatory effects of honey in human after ingestion of honey ( 19). Research has also indicated that honey may possess anti-inflammatory activity and stimulate immune responses within a wound ( 17, 18). In an inflammatory model of colitis, honey was as effective as prednisolone treatment ( 16]. Natural honey exhibits bactericidal activity against many organisms including Salmonella, Shigella, Escherichia col i ( 3, 15), Helicobacter pylori ( 9), etc. The most remarkable discovery was antibacterial activity of honey that has been mentioned in numerous studies ( 13, 14). Since a few decades ago, honey was subjected to laboratory and clinical investigations by several research groups. Ancient Egyptians, Assyrians, Chinese, Greeks and Romans employed honey for wounds and diseases of the intestine ( 12). For a long time, it has been observed that honey can be used to overcome liver, cardiovascular and gastrointestinal problems ( 11). However, it has a limited use in modern medicine due to lack of scientific support ( 10). Honey has had a valued place in traditional medicine for centuries ( 8, 9). Most of those compound works together to provide a synergistic antioxidant effect ( 3- 7). However, almost all natural honey contains flavonoides (such as apigenin, pinocembrin, kaempferol, quercetin, galangin, chrysin and hesperetin), phenolic acids (such as ellagic, caffeic, p-coumaric and ferulic acids), ascorbic acid, tocopherols, catalase (CAT), superoxide dismutase (SOD), reduced glutathione (GSH), Millard reaction products and peptides. The composition of honey varies depending on the plants on which the bee feeds. ![]() Honey is composed primarily of fructose and glucose but also contains fructo-oligosaccharides ( 1) and many amino acids, vitamins, minerals and enzymes ( 2). It has been reported to contain about 200 substances. Honey is a natural product that has been widely used for its therapeutic effects. This review covers the composition, physico-chemical properties and the most important uses of natural honey in human diseases. Honey has also been used in some gastrointestinal, cardiovascular, inflammatory and neoplastic states. Antioxidant capacity of honey is important in many disease conditions and is due to a wide range of compounds including phenolics, peptides, organic acids, enzymes, and Maillard reaction products. Honey has been reported to have an inhibitory effect on around 60 species of bacteria, some species of fungi and viruses. In addition to important role of natural honey in the traditional medicine, during the past few decades, it was subjected to laboratory and clinical investigations by several research groups and it has found a place in modern medicine. Human use of honey is traced to some 8000 years ago as depicted by Stone Age paintings. It has been used both as food and medicine since ancient times. Honey has a very complex chemical composition that varies depending on the botanical source. Honey is a by-product of flower nectar and the upper aero-digestive tract of the honey bee, which is concentrated through a dehydration process inside the bee hive. ![]()
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