Honey as an Energy Source: Health Benefits

Perspective Article - Journal of Apitherapy (2022)

Honey as an Energy Source: Health Benefits

Xiao Xue*
Department of Apiculture Research, Agricultural Sciences, Beijing, China
*Corresponding Author:

Xiao Xue, Department of Apiculture Research, Agricultural Sciences, Beijing, China, Email:

Received: 02-May-2022, Manuscript No. JAPITHERPAY-22-61794; Editor assigned: 04-May-2022, Pre QC No. JAPITHERPAY-22-61794 (PQ); Reviewed: 19-May-2022, QC No. JAPITHERPAY-22-61794; Revised: 24-May-2022, Manuscript No. JAPITHERPAY-22-61794 (R); Published: 03-Jun-2022


Because of their quality, flavour, or health benefits, honey from various botanical and geographical sources has a wide range of market value. Honey’s high worth and rising demand, on the other hand, have prompted honey fraud. Mislabeling, direct or indirect addition of cheaper sweeteners or low-quality honey are all common sources of adulteration. To preserve consumers’ interests and the development of the honey industry, honey verification of geographical and botanical origin, as well as adulteration detection, is required. In terms of chemical compositions, anti-inflammatory effect, and gut microbiota modifying capacities, the anti-inflammatory effect of various sourced honeys and their effects on aged gut microbiota were investigated. The most well-known natural sweet material produced by honeybees is honey. It contains a variety of useful substances that provide health advantages. Honey production in Chile is linked to the country’s unique biodiversity, but it is largely exported as bulk honey. Honey is mostly employed in topical cutaneous wound care due to its powerful broad-spectrum antibacterial and wound-healing properties. Outside of this context, however, therapeutic usage has been restricted. Honey is a highly valued item, making it a prime target for adulteration in order to increase its volume. The detection of syrup adulterations in honey can be done quickly, easily, and simply using spectroscopic techniques and chemo metrics. The quirks associated with various instrumental data suggest that each algorithm will perform differently. Honey is one of the most popular functional foods, with evidence of its use dating back to the dawn of civilisation. Many religions and traditional remedies support its health-protective properties. Honey is used in Unani medicine to treat a variety of ailments, including wound healing, anti-inflammatory, and anti-diabetic. Honey is gaining favour over sugar in the modern day due to its numerous health benefits and low glycaemic index. Honey powder is becoming more popular in the culinary, cosmetics, and pharmaceutical industries because it eliminates the drawbacks of raw honey, such as viscosity, stickiness, and sugar crystal formation. It’s critical to know whether honey granules retain the characteristics of raw honeys. Honey consumption and production have a long and illustrious history as a traditional practise. Humans foraging for honey are depicted in several cave paintings in Spain’s Cuevas de la Araa dating back at least 8,000 years. Mayans have been practising largescale meliponiculture since pre-Columbian times. To improve the flavour or viscosity of honey, reduce cost, or enhance the fructose content to prevent crystallisation, different sugars, syrups, or chemicals are occasionally added. Honey has been adulterated since ancient times, when it was occasionally mixed with plant syrups like maple, birch, or sorghum and sold to customers as pure honey. When crystallised honey was blended with flour or other fillers, the adulteration was sometimes hidden from buyers until the honey was liquefied. The most prevalent adulterant in recent times has been clear, almost-flavorless corn syrup; the corrupted mixture might be difficult to tell apart from pure honey. Honey has the ability to absorb moisture from the air directly, a process known as hygroscopy. The amount of water that honey absorbs is determined by the air’s relative humidity. Because honey contains yeast, its hygroscopic nature necessitates its storage in sealed containers to avoid fermentation, which occurs when the honey’s water level exceeds 25%. Honey absorbs more water in this way than individual sugars do on their own, which could be related to the other chemicals in honey.

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