Advances in Research, ISSN: 2348-0394,Vol.: 15, Issue.: 3
Review on Medicinal and Nutritional Importance of Honey
Tizita Mamo1* 1Department of Food Science and Post Harvest Technology, College of Agriculture, Arsi University, P.O. Box 193, Ethiopia.
1Department of Food Science and Post Harvest Technology, College of Agriculture, Arsi University, P.O. Box 193, Ethiopia.
(1) Magdalena Valsikova, Professor, Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia.
(1) Andreia Santos do Nascimento, Federal University of Bahia, Brazil.
(2) Giuseppe Pipicelli, Italy.
(3) Asma Bouasla, Mohamed Chérif Méssaâdia University, Algeria.
Complete Peer review History: http://www.sciencedomain.org/review-history/25063
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.
DOI : 10.9734/AIR/2018/38717Review History Comments