HONEY: A FUNCTIONAL FOOD

Abstract

Honey, miraculous, unique product of nature, is being created by honeybees from flower nectar. This nectar then mixes with special enzymes in the bees' saliva, a process that turns it into honey. The fluttering of their wings provides the necessary ventilation to reduce the moisture content making it ready for consumption. Among the different food items, honey with its diverse health benefits can be regarded as a functional food. Honey is being used for centuries as a traditional therapeutic. Honey was used as a drug delivery system in Ayurveda. The unique components including minerals and vitamins that are available in honey form an array of micronutrients. These micronutrients in combination, produce a range of health promoting functions. Honey is increasingly valued for its antibacterial activity, but knowledge regarding the mechanism of action is still incomplete. Bee defensin-1, H2O2, methylglyoxal and low pH are some of the factors responsible for the antimicrobial activity. Phenolics present in different unifloral honeys serve as the biomarkers for unifloral honey ex. Sesame lignans in sesame honey. Gallic acid, myricetin, rutin, quercetin and naringenin are some of the phenolic compounds present in nectar and honeys as well.The identification of biological indicators of the floral origins for honey could provide added value to honey commercialization by endorsing the botanical origin of their chemical features and biological attributes.