Review

Mediterranean Journal of Nutrition and Metabolism

, Volume 3, Issue 1, pp 15-23

Contribution of honey in nutrition and human health: a review

  • Jose Miguel Alvarez-SuarezAffiliated withDepartment of Biochemistry, Biology & Genetics Faculty of Medicine, Università Politecnica delle Marche
  • , Sara TulipaniAffiliated withDepartment of Biochemistry, Biology & Genetics Faculty of Medicine, Università Politecnica delle Marche
  • , Stefania RomandiniAffiliated withDepartment of Biochemistry, Biology & Genetics Faculty of Medicine, Università Politecnica delle Marche
  • , Enrico BertoliAffiliated withDepartment of Biochemistry, Biology & Genetics Faculty of Medicine, Università Politecnica delle Marche
  • , Maurizio BattinoAffiliated withDepartment of Biochemistry, Biology & Genetics Faculty of Medicine, Università Politecnica delle Marche Email author 

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Abstract

Our manuscript shows that honey has a variety of positive nutritional and health effects. It contains at least 181 substances, is a supersaturated solution of sugars, and contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphones. This article reviews reports on the use of honey in the treatment of human disorders, which are supported by clinical tests and published in medical journals. First, the composition of honey is described, followed by its physiological and nutritional effects. Finally, the influence of honey on gastroenterology and cardiovascular effects is illustrated.

Keywords

Honey Natural products Gastroenteritis Gastric ulcer Wound healing Antibacterial activity