A brief review of Apis mellifera honey composition and nutraceutical value
Abstract
Honey, a natural substance produced by bees from flower nectar or insect secretions, has been used for millennia for its medicinal and culinary properties. This review explores honey's composition, properties, and potential health benefits. Honey primarily comprises sugars, water, and various substances such as enzymes, amino acids, organic acids, vitamins, minerals, pigments, phenolic compounds, and volatile compounds. Its composition varies based on plant source, bee species, and environmental conditions. The carbohydrates in honey, mainly fructose and glucose, comprise around 80% of its content, with smaller oligosaccharides. Honey also contains enzymes like invertase and diastase, which play roles in sugar breakdown and are used as quality indicators.
Honey also contains organic acids, minerals like potassium and calcium, and vitamins such as C and B complex. Phenolic compounds and flavonoids contribute to honey's antioxidant, anti-inflammatory, and antimicrobial properties. More than five hundred aromatic compounds are responsible for their distinct aroma and flavor. The diverse composition of honey gives it a range of biological activities, including antioxidant, antibacterial, antifungal, antihypertensive, antitumor, anti-inflammatory, antidiabetic, and hepatoprotective effects. Despite its nutritional value and health benefits, consumption of honey should be moderate due to its high sugar content. Further research is needed to fully understand honey's mechanisms and potential therapeutic applications in various health conditions.
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References
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Long, L., Honey: A Global History. 2017: Reaktion Books.
Russell, T. and F. Lander, ‘The bees are our sheep’: the role of honey and fat in the transition to livestock keeping during the last two thousand years in southernmost Africa. Azania: Archaeological Research in Africa, 2015. 50(3): p. 318-342.
Waykar, B. and Y.A. Alqadhi, Beekeeping and bee products; boon for human health and wealth. Indian journal of pharmaceutical and biological research, 2016. 4(3): p. 20.
Magaña Magaña, M.Á., et al., Importance and structure of honey production chain in Mexico. Revista mexicana de ciencias pecuarias, 2012. 3(1).
Martínez-Puc, J.F., et al., Characterization of beekeeping activity in the main municipalities of honey production in Campeche, Mexico. Journal of the Selva Andina Animal Science, 2018. 5(1): p. 44-53.
Erejuwa, O.O., S.A. Sulaiman, and M.S. Ab Wahab, Honey-a novel antidiabetic agent. International journal of biological sciences, 2012. 8(6): p. 913.
Ranneh, Y., et al., Honey and its nutritional and anti-inflammatory value. BMC complementary medicine and therapies, 2021. 21: p. 1-17.
Farkas, Á. and E. Zajácz, Nectar production for the Hungarian honey industry. Eur. J. Plant Sci. Biotechnol, 2007. 1(2): p. 125-151.
Berenbaum, M.R. and B. Calla, Honey as a functional food for Apis mellifera. Annual Review of Entomology, 2021. 66: p. 185-208.
Brudzynski, K., Unexpected value of honey color for prediction of a non-enzymatic H2O2 production and honey antibacterial activity: a perspective. Metabolites, 2023. 13(4): p. 526.
López-González, M., et al., Determinación del color de las mieles Tabasqueñas. Tecnológico Nacional de México, 2019: p. 97-103.
Almeida-Muradian, L.B.d., et al., Preliminary data on Brazilian monofloral honey from the northeast region using FT-IR ATR spectroscopic, palynological, and color analysis. Química Nova, 2014. 37: p. 716-719.
Vit, P., J.Q. Yu, and F. Huq, Use of honey in cancer prevention and therapy, in Pot-Honey: A legacy of stingless bees. 2012, Springer. p. 481-493.
Mesele, T.L., Review on physico-chemical properties of honey in Eastern Africa. Journal of Apicultural Research, 2021. 60(1): p. 33-45.
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Machado De-Melo, A.A., et al., Composition and properties of Apis mellifera honey: A review. Journal of apicultural research, 2018. 57(1): p. 5-37.
da Silva, P.M., et al., Honey: Chemical composition, stability and authenticity. Food chemistry, 2016. 196: p. 309-323.
Seraglio, S.K.T., et al., Quality, composition and health-protective properties of citrus honey: A review. Food Research International, 2021. 143: p. 110268.
Güneş, M.E., et al., Determination of phenolic compounds profile in chestnut and floral honeys and their antioxidant and antimicrobial activities. Journal of Food Biochemistry, 2017. 41(3): p. e12345.
Biluca, F.C., et al., Investigation of phenolic compounds, antioxidant and anti-inflammatory activities in stingless bee honey (Meliponinae). Food Research International, 2020. 129: p. 108756.
Pavlova, T., et al., Quality characteristics of honey: A review. Proceedings of University of ruse, 2018. 57.
Hossain, M.M., et al., Carbohydrates in Honey. Honey: Composition and Health Benefits, 2023: p. 32-45.
De La Fuente, E., et al., Carbohydrate composition of Spanish unifloral honeys. Food chemistry, 2011. 129(4): p. 1483-1489.
Shapla, U.M., et al., 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health. Chemistry central journal, 2018. 12: p. 1-18.
Kolayli, S., et al., Sugars in honey. 2012.
Ruiz-Matute, A.I., et al., Gas chromatographic–mass spectrometric characterisation of tri-and tetrasaccharides in honey. Food Chemistry, 2010. 120(2): p. 637-642.
Korošec, M., et al., Monosaccharides and oligosaccharides in four types of Slovenian honey. Acta alimentaria, 2009. 38(4): p. 459-469.
Tosun, M. and F. Keles, Investigation methods for detecting honey samples adulterated with sucrose syrup. Journal of Food Composition and Analysis, 2021. 101: p. 103941.
Ball, D.W., The chemical composition of honey. Journal of chemical education, 2007. 84(10): p. 1643.
Scepankova, H., et al., Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality. Comprehensive Reviews in Food Science and Food Safety, 2021. 20(6): p. 5393-5420.
Brugnerotto, P., et al., Melissopalinological, chemical and phenolic analysis of “canudo de pito” honey: a product from specific region of Brazil. European Food Research and Technology, 2023. 249(2): p. 295-306.
Ru, B.Z., A Comparative Study of Physicochemical and Antioxidant Properties Between Stingless Bee Honey from Sarawak and Honey from Other Origins.
Yaghoobi, N., et al., Natural honey and cardiovascular risk factors; effects on blood glucose, cholesterol, triacylglycerole, CRP, and body weight compared with sucrose. The scientific world journal, 2008. 8: p. 463-469.
Alaerjani, W.M.A., et al., Biochemical reactions and their biological contributions in Honey. Molecules, 2022. 27(15): p. 4719.
Toniazzo, T., et al., Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier. Drying Technology, 2023. 41(10): p. 1651-1662.
Zawawi, N., et al., Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types. Molecules, 2021. 26(15): p. 4399.
Majtan, J., et al., Vitamin C enhances the antibacterial activity of honey against planktonic and biofilm-embedded bacteria. Molecules, 2020. 25(4): p. 992.
Sunarić, S., et al., Comparative analysis of riboflavin and thiamine in raw and commercial honey. 2020.
Dong, J., et al., Fatty acid profiles of 20 species of monofloral bee pollen from China. Journal of Apicultural Research, 2015. 54(5): p. 503-511.
Li, H., et al., Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties. Journal of the Science of Food and Agriculture, 2024. 104(4): p. 2038-2048.
Ávila, S., et al., Stingless bee honey: Quality parameters, bioactive compounds, health-promotion properties and modification detection strategies. Trends in Food Science & Technology, 2018. 81: p. 37-50.
Pino, J.A. and M. Fajardo, Volatile composition and key flavour compounds of spirits from unifloral honeys. International Journal of Food Science & Technology, 2011. 46(5): p. 994-1000.
Duru, M.E., et al., Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies. European Food Research and Technology, 2021. 247: p. 2533-2544.
Ciucure, C.T. and E.I. Geană, Phenolic compounds profile and biochemical properties of honeys in relationship to the honey floral sources. Phytochemical Analysis, 2019. 30(4): p. 481-492.
Nešović, M., et al., Polyphenol profile of buckwheat honey, nectar and pollen. Royal Society open science, 2020. 7(12): p. 201576.
Vuolo, M.M., V.S. Lima, and M.R.M. Junior, Phenolic compounds: Structure, classification, and antioxidant power, in Bioactive compounds. 2019, Elsevier. p. 33-50.
Halagarda, M., et al., Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland. Antioxidants, 2020. 9(1): p. 44.
Waykar, B. and Y. Alqadhi, Protective role of honey and royal jelly on cisplatin induced oxidative stress in liver of rat. Int J Pharm Sci Res, 2019. 10(8): p. 3898-3904.
Olveira Fuster, G. and I. González-Molero, Probióticos y prebióticos en la práctica clínica. Nutrición hospitalaria, 2007. 22: p. 26-34.
Ruiz-Ruiz, J.C., et al., Antioxidant and anti-inflammatory activities of phenolic compounds isolated from Melipona beecheii honey. Food and Agricultural Immunology, 2017. 28(6): p. 1424-1437.
Ramón-Sierra, J., et al., Partial characterization of ethanolic extract of Melipona beecheii propolis and in vitro evaluation of its antifungal activity. Revista Brasileira de Farmacognosia, 2019. 29: p. 319-324.
Hau-Yama, N.E., et al., Antifungal activity of honey from stingless bee Melipona beecheii against Candida albicans. Journal of Apicultural Research, 2020. 59(1): p. 12-18.
Chan-Rodríguez, D., et al., Antibacterial properties of honey produced by Melipona beecheii and Apis mellifera against foodborn microorganisms. Food Science and Biotechnology, 2012. 21(3): p. 905-909.
Alvarez-Suarez, J.M., Bee products-chemical and biological properties. 2017: Springer.
Anyanwu, C., Investigation of in vitro antifungal activity of honey. Journal of Medicinal Plants Research, 2012. 6(18): p. 3512-3516.
de Groot, T., et al., Antifungal activity of a medical-grade honey formulation against Candida auris. Journal of Fungi, 2021. 7(1): p. 50.
Ruiz-Ruiz, J.C., P. Acereto-Escoffié, and M.R. Segura-Campos, In vitro antioxidant and anti-inflammatory activities of Melipona beecheii honey protein fractions. Journal of Food Measurement and Characterization, 2018. 12: p. 2636-2642.
Ahmad, F., et al., Anti-cancer properties of Heterotrigona itama sp. honey via induction of apoptosis in malignant glioma cells. The Malaysian journal of medical sciences: MJMS, 2019. 26(2): p. 30.
Mahmood, R., J.A. Asif, and W.N.S. Shahidan, Stingless-bee (Trigona itama) honey adversely impacts the growth of oral squamous cell carcinoma cell lines (HSC-2). European Journal of Integrative Medicine, 2020. 37: p. 101162.
Zhu, J., et al., The inhibitory effects of flavonoids on α-amylase and α-glucosidase. Critical Reviews in Food Science and Nutrition, 2020. 60(4): p. 695-708.
Gharzouli, K., et al., Gastroprotective effects of honey and glucose-fructose-sucrose-maltose mixture against ethanol-, indomethacin-, and acidified aspirin-induced lesions in the rat. Experimental and toxicologic pathology, 2002. 54(3): p. 217-221.
Al-Waili, N.S., et al., Influence of various diet regimens on deterioration of hepatic function and hematological parameters following carbon tetrachloride: a potential protective role of 1. Sachdev, S., A. Kumar, and M.I. Ansari, Health Benefit, Traditional, and Modern T Uses of Natural Honey SmSS.
Alvarez-Suarez, J.M., et al., Contribution of honey in nutrition and human health: a review. Mediterranean Journal of Nutrition and Metabolism, 2010. 3: p. 15-23.
Long, L., Honey: A Global History. 2017: Reaktion Books.
Russell, T. and F. Lander, ‘The bees are our sheep’: the role of honey and fat in the transition to livestock keeping during the last two thousand years in southernmost Africa. Azania: Archaeological Research in Africa, 2015. 50(3): p. 318-342.
Waykar, B. and Y.A. Alqadhi, Beekeeping and bee products; boon for human health and wealth. Indian journal of pharmaceutical and biological research, 2016. 4(3): p. 20.
Magaña Magaña, M.Á., et al., Importance and structure of honey production chain in Mexico. Revista mexicana de ciencias pecuarias, 2012. 3(1).
Martínez-Puc, J.F., et al., Characterization of beekeeping activity in the main municipalities of honey production in Campeche, Mexico. Journal of the Selva Andina Animal Science, 2018. 5(1): p. 44-53.
Erejuwa, O.O., S.A. Sulaiman, and M.S. Ab Wahab, Honey-a novel antidiabetic agent. International journal of biological sciences, 2012. 8(6): p. 913.
Ranneh, Y., et al., Honey and its nutritional and anti-inflammatory value. BMC complementary medicine and therapies, 2021. 21: p. 1-17.
Farkas, Á. and E. Zajácz, Nectar production for the Hungarian honey industry. Eur. J. Plant Sci. Biotechnol, 2007. 1(2): p. 125-151.
Berenbaum, M.R. and B. Calla, Honey as a functional food for Apis mellifera. Annual Review of Entomology, 2021. 66: p. 185-208.
Brudzynski, K., Unexpected value of honey color for prediction of a non-enzymatic H2O2 production and honey antibacterial activity: a perspective. Metabolites, 2023. 13(4): p. 526.
López-González, M., et al., Determinación del color de las mieles Tabasqueñas. Tecnológico Nacional de México, 2019: p. 97-103.
Almeida-Muradian, L.B.d., et al., Preliminary data on Brazilian monofloral honey from the northeast region using FT-IR ATR spectroscopic, palynological, and color analysis. Química Nova, 2014. 37: p. 716-719.
Vit, P., J.Q. Yu, and F. Huq, Use of honey in cancer prevention and therapy, in Pot-Honey: A legacy of stingless bees. 2012, Springer. p. 481-493.
Mesele, T.L., Review on physico-chemical properties of honey in Eastern Africa. Journal of Apicultural Research, 2021. 60(1): p. 33-45.
Landaverde, R., M.T. Rodriguez, and J.A. Parrella, Honey Production and Climate Change: Beekeepers’ Perceptions, Farm Adaptation Strategies, and Information Needs. Insects, 2023. 14(6): p. 493.
Machado De-Melo, A.A., et al., Composition and properties of Apis mellifera honey: A review. Journal of apicultural research, 2018. 57(1): p. 5-37.
da Silva, P.M., et al., Honey: Chemical composition, stability and authenticity. Food chemistry, 2016. 196: p. 309-323.
Seraglio, S.K.T., et al., Quality, composition and health-protective properties of citrus honey: A review. Food Research International, 2021. 143: p. 110268.
Güneş, M.E., et al., Determination of phenolic compounds profile in chestnut and floral honeys and their antioxidant and antimicrobial activities. Journal of Food Biochemistry, 2017. 41(3): p. e12345.
Biluca, F.C., et al., Investigation of phenolic compounds, antioxidant and anti-inflammatory activities in stingless bee honey (Meliponinae). Food Research International, 2020. 129: p. 108756.
Pavlova, T., et al., Quality characteristics of honey: A review. Proceedings of University of ruse, 2018. 57.
Hossain, M.M., et al., Carbohydrates in Honey. Honey: Composition and Health Benefits, 2023: p. 32-45.
De La Fuente, E., et al., Carbohydrate composition of Spanish unifloral honeys. Food chemistry, 2011. 129(4): p. 1483-1489.
Shapla, U.M., et al., 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health. Chemistry central journal, 2018. 12: p. 1-18.
Kolayli, S., et al., Sugars in honey. 2012.
Ruiz-Matute, A.I., et al., Gas chromatographic–mass spectrometric characterisation of tri-and tetrasaccharides in honey. Food Chemistry, 2010. 120(2): p. 637-642.
Korošec, M., et al., Monosaccharides and oligosaccharides in four types of Slovenian honey. Acta alimentaria, 2009. 38(4): p. 459-469.
Tosun, M. and F. Keles, Investigation methods for detecting honey samples adulterated with sucrose syrup. Journal of Food Composition and Analysis, 2021. 101: p. 103941.
Ball, D.W., The chemical composition of honey. Journal of chemical education, 2007. 84(10): p. 1643.
Scepankova, H., et al., Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality. Comprehensive Reviews in Food Science and Food Safety, 2021. 20(6): p. 5393-5420.
Brugnerotto, P., et al., Melissopalinological, chemical and phenolic analysis of “canudo de pito” honey: a product from specific region of Brazil. European Food Research and Technology, 2023. 249(2): p. 295-306.
Ru, B.Z., A Comparative Study of Physicochemical and Antioxidant Properties Between Stingless Bee Honey from Sarawak and Honey from Other Origins.
Yaghoobi, N., et al., Natural honey and cardiovascular risk factors; effects on blood glucose, cholesterol, triacylglycerole, CRP, and body weight compared with sucrose. The scientific world journal, 2008. 8: p. 463-469.
Alaerjani, W.M.A., et al., Biochemical reactions and their biological contributions in Honey. Molecules, 2022. 27(15): p. 4719.
Toniazzo, T., et al., Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier. Drying Technology, 2023. 41(10): p. 1651-1662.
Zawawi, N., et al., Establishing relationship between vitamins, total phenolic and total flavonoid content and antioxidant activities in various honey types. Molecules, 2021. 26(15): p. 4399.
Majtan, J., et al., Vitamin C enhances the antibacterial activity of honey against planktonic and biofilm-embedded bacteria. Molecules, 2020. 25(4): p. 992.
Sunarić, S., et al., Comparative analysis of riboflavin and thiamine in raw and commercial honey. 2020.
Dong, J., et al., Fatty acid profiles of 20 species of monofloral bee pollen from China. Journal of Apicultural Research, 2015. 54(5): p. 503-511.
Li, H., et al., Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor‐active compounds and odor properties. Journal of the Science of Food and Agriculture, 2024. 104(4): p. 2038-2048.
Ávila, S., et al., Stingless bee honey: Quality parameters, bioactive compounds, health-promotion properties and modification detection strategies. Trends in Food Science & Technology, 2018. 81: p. 37-50.
Pino, J.A. and M. Fajardo, Volatile composition and key flavour compounds of spirits from unifloral honeys. International Journal of Food Science & Technology, 2011. 46(5): p. 994-1000.
Duru, M.E., et al., Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies. European Food Research and Technology, 2021. 247: p. 2533-2544.
Ciucure, C.T. and E.I. Geană, Phenolic compounds profile and biochemical properties of honeys in relationship to the honey floral sources. Phytochemical Analysis, 2019. 30(4): p. 481-492.
Nešović, M., et al., Polyphenol profile of buckwheat honey, nectar and pollen. Royal Society open science, 2020. 7(12): p. 201576.
Vuolo, M.M., V.S. Lima, and M.R.M. Junior, Phenolic compounds: Structure, classification, and antioxidant power, in Bioactive compounds. 2019, Elsevier. p. 33-50.
Halagarda, M., et al., Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland. Antioxidants, 2020. 9(1): p. 44.
Waykar, B. and Y. Alqadhi, Protective role of honey and royal jelly on cisplatin induced oxidative stress in liver of rat. Int J Pharm Sci Res, 2019. 10(8): p. 3898-3904.
Olveira Fuster, G. and I. González-Molero, Probióticos y prebióticos en la práctica clínica. Nutrición hospitalaria, 2007. 22: p. 26-34.
Ruiz-Ruiz, J.C., et al., Antioxidant and anti-inflammatory activities of phenolic compounds isolated from Melipona beecheii honey. Food and Agricultural Immunology, 2017. 28(6): p. 1424-1437.
Ramón-Sierra, J., et al., Partial characterization of ethanolic extract of Melipona beecheii propolis and in vitro evaluation of its antifungal activity. Revista Brasileira de Farmacognosia, 2019. 29: p. 319-324.
Hau-Yama, N.E., et al., Antifungal activity of honey from stingless bee Melipona beecheii against Candida albicans. Journal of Apicultural Research, 2020. 59(1): p. 12-18.
Chan-Rodríguez, D., et al., Antibacterial properties of honey produced by Melipona beecheii and Apis mellifera against foodborn microorganisms. Food Science and Biotechnology, 2012. 21(3): p. 905-909.
Alvarez-Suarez, J.M., Bee products-chemical and biological properties. 2017: Springer.
Anyanwu, C., Investigation of in vitro antifungal activity of honey. Journal of Medicinal Plants Research, 2012. 6(18): p. 3512-3516.
de Groot, T., et al., Antifungal activity of a medical-grade honey formulation against Candida auris. Journal of Fungi, 2021. 7(1): p. 50.
Ruiz-Ruiz, J.C., P. Acereto-Escoffié, and M.R. Segura-Campos, In vitro antioxidant and anti-inflammatory activities of Melipona beecheii honey protein fractions. Journal of Food Measurement and Characterization, 2018. 12: p. 2636-2642.
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Copyright (c) 2024 Litzy M. González-Pérez, Carmen Julia Figueredo-Urbina , Lorena Luna-Rodríguez, Deisy Robles Ortiz , Gabriela Medina-Pérez
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
