Nutraceutical properties of natural honey to fight health issues: A comprehensive review

Abstract

The natural honey is one of the most valued and appreciated nutraceutical known to mankind since ancient times. It is produced by bees from the nectar of flowers, which bees collect, transform and, store in the honey comb to ripen and mature. It is used for functional food, medicinal and industrial purposes and has been listed as remarkable commodity in the foreign exchange. This review spotlights the physical, biochemical and therapeutic properties of honey, which were discovered by various researchers since last forty years. The review broadly discusses composition, nutritional and therapeutic, and Yogavahi properties of honey. The relation of ophthalmology and Honey was also included along with cosmetic properties of honey. Its effectiveness on reproductive system and safety measures to be followed while using honey showed the path of future research. It is composed mainly from carbohydrates, lesser amounts of water and many minor components. It is rich in enzymes, phenolic acids, flavonoids, ascorbic acid, organic acids, amino acids, proteins and minerals. The knowledge about physicochemical parameters determines nutritional value, microbial safety, acceptability and commercial quality assessment of honey.