Contribution of honey in nutrition and human health: a review

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Mediterr J Nutr Metab (2010) 3:1523DOI 10.1007/s12349-009-0051-6

R E V I E W

Contribution of honey in nutrition and human health: a review

Jose Miguel Alvarez-Suarez Sara Tulipani Stefania Romandini Enrico Bertoli Maurizio Battino

Received: 3 April 2009 / Accepted: 11 May 2009 / Published online: 8 July 2009 Springer-Verlag 2009

J.M. Alvarez-Suarez S. Tulipani S. Romandini E. Bertoli M. Battino ()Department of Biochemistry, Biology & GeneticsFaculty of MedicineUniversit Politecnica delle MarcheVia Ranieri, 60100 Ancona, Italye-mail: [email protected]

Introduction

Honey has been used as a food and medical product sincethe earliest times. It is a natural substance produced byhoneybees, Apis mellifera, from the nectar of blossomsor from exudates of trees and plants giving nectar honeysor honeydews, respectively. As the only available naturalsweetener, honey was an important food for Homo sapi-ens from his very beginnings. Indeed, the relationshipbetween bees and man started as early as the Stone Age[1]. The first written reference to honey, on a Sumeriantablet dating back to 21002000 BC, mentions the use ofhoney as a drug and an ointment [2]. In most ancient cul-tures honey was used for both nutritional and medicalpurposes [25]. According to the bible, King Solomonsaid: Eat honey my son, because it is good (OldTestament, proverb 24:13).

The belief that honey is a nutrient, a drug and an oint-ment has continued to the present time. For a long timein human history it was an important source of carbohy-drates and the only widely available sweetener, until theproduction of industrial sugar began to replace it after1800 [2]. In the long human tradition honey has beenused not only as a nutrient but also as a medicine [3].Honey has been used in many cultures for its medicinalproperties, including as a remedy for burns, cataracts,ulcers and wound healing, simply because it has a sooth-ing effect when initially applied to open wounds [6].Given its physical properties, honey provides a protectivebarrier and, owing to its high osmolarity, creates a moistwound-healing environment in the form of a solution thatdoes not stick to wounded tissues. This moist woundenvironment is believed to prevent bacterial colonisation.Thus, honey reduces inflammation and also reduces exu-date formation more promptly than standard treatments

Abstract Our manuscript shows that honey has a varietyof positive nutritional and health effects. It contains atleast 181 substances, is a supersaturated solution of sug-ars, and contains small amounts of proteins, enzymes,amino acids, minerals, trace elements, vitamins, aromacompounds and polyphones. This article reviews reportson the use of honey in the treatment of human disorders,which are supported by clinical tests and published inmedical journals. First, the composition of honey isdescribed, followed by its physiological and nutritionaleffects. Finally, the influence of honey on gastroenterolo-gy and cardiovascular effects is illustrated.

Keywords Honey Natural products Gastroenteritis Gastric ulcer Wound healing Antibacterial activity

[6]. Currently, information on the use of honey for thetreatment of many human diseases can be found in gen-eral magazines, beekeeping journals and natural productsleaflets, suggesting a wide variety of unfounded proper-ties. An alternative medicine branch, called apitherapy,has developed in recent years, offering treatments basedon honey and other bee products for many diseases.

At present the annual world honey production isabout 1.2 million tons, which is less than 1% of the totalsugar production. The consumption of honey differsgreatly from country to country. The major honey export-ing countries, China and Argentina, have small annualconsumption rates of 0.10.2 kg per capita. Honey con-sumption is higher in developed countries, where domes-tic production does not always meet the market demand.In the European Union, which is both a major honeyimporter and producer, the annual consumption per capi-ta varies from medium (0.30.4 kg) in Italy, France,Great Britain, Denmark and Portugal to high (11.8 kg)in Germany, Austria, Switzerland, Portugal, Hungary andGreece, while in countries such as the USA, Canada andAustralia the average per capita consumption is 0.60.8kg/year [7].

In this review, different surveys on nutritional andhealth aspects of honey have been compiled. We describethe nutritional characteristics of honey and examine theavailable information that is supported by laboratory orclinical studies in which honey has shown positive resultsfor human health.

Composition of honey

The composition of honey is rather variable and primari-ly depends on the floral source; however, certain externalfactors also play a role, such as seasonal and environ-mental factors and processing. Honey contains at least181 substances [8]; it is a supersaturated solution of sug-ars, mainly composed of fructose (38%) and glucose(31%), containing also minerals, proteins, free aminoacids, enzymes and vitamins [9, 10]. A wide range ofminor constituents is also present in honey, many ofwhich are known to have antioxidant properties. Theseinclude phenolic acids and flavonoids [1113], certainenzymes (glucose oxidase, catalase) [14] and aminoacids [1517]. Summarising the data shown in Table 1, itcan be concluded that the contribution of honey to therecommended daily intake (RDI) is small. However, itsimportance with respect to nutrition lies in its manifoldphysiological effects [18]. It should be noted that thecomposition of honey depends greatly on its botanicalorigin [19], a fact that has seldom been considered innutritional and physiological studies.

Carbohydrate composition

Honey is mainly made up of carbohydrates, which con-stitute about 95% of its dry weight. It is a highly complexmixture of sugars, most of which are in the immediatelydigestible form in the small intestine. In addition to thosenamed in Table 1, the following constituents have alsobeen identified in honey: isomaltose, nigerose, turanose,maltulose; kojibiose; alpha beta-trehalose, gentiobiose,laminaribiose; maltotriose, 1-kestose, panose, isomalto-syl glucose, erlose, isomaltosyltriose, theanderose, cen-tose, isopanose, isomaltosyltetraose and isomaltosylpen-taose [20]. However, sensitive analytical and separationtechniques have revealed more than 30 different types ofhoney. Table 2 summarises different di- and trisaccha-rides reported by Moreira and De Maria [21]. Many ofthese sugars are not found in nectar but are formed dur-ing the ripening and storage effects of bee enzymes andthe acids of honey [20]. In the process of digestion afterhoney intake the principal carbohydrates, fructose andglucose, are quickly transported into the blood and canbe utilised for energy requirements by the human body. Adaily dose of 20 g of honey will cover about 3% of therequired daily energy [7].

Proteins, enzymes and amino acids

Honey contains roughly 0.5% proteins, mainly enzymesand free amino acids. Protein content has been reportedin honey from different floral sources, where high proteincontents were considered as over 1000 g/g [22].Nevertheless the contribution of that fraction to humanprotein intake is low. The three main honey enzymes arediastase (amylase), decomposing starch or glycogen intosmaller sugar units, invertase (sucrase, -glucosidase),decomposing sucrose into fructose and glucose, and glu-

16 Mediterr J Nutr Metab (2010) 3:1523

Table 1 Average composition in honey (data in g/100 g) [710]Component Average (%)Water 17.2Fructose 38.19Glucose 31.28Sucrose 1.31Disaccharides, calculated as maltose 7.31Higher sugars 1.5Free acid as gluconic 0.43Lactone as gluconolactone 0.14Total acid as gluconic 0.57Ash 0.169Nitrogen 0.041Minerals 0.2Amino acids, proteins 0.3pH value 3.9

cose oxidase, producing hydrogen peroxide and gluconicacid from glucose [7].

Amino acids in honey account for 1% (w/w). Theamount of total free amino acids in honey corresponds tobetween 10 and 200 mg/100g, with proline as their majorcontributor, corresponding to around 50% of the totalfree amino acids [23]. Besides proline, there are 26amino acids in honeys, their relative proportions depend-ing on its origin (nectar or honeydew). Since pollen is themain source of honey amino acids, the amino acid profileof a honey could be characteristic of its botanical origin.The main amino acids identified in honey from differentbotanical and geographical origin are: glutamic acid(Glu), aspartic acid (Asp), asparagine+serine (Asn+Ser),glutamine (Gln), histidine (His), glycine (Gly), threonine

(Thr), b-alanine (b-Ala), arginine (Arg), a-alanine (a-Ala), g-aminobutyric acid (Gaba), proline (Pro), tyrosine(Tyr), valine (Val), ammonium ion (NH4+), methionine(Met), cysteine (Cys), isoleucine (Ile), leucine (Leu),tryptophan (Trp), phenylalanine (Phe), ornithine (Orn)and lysine (Lys) [16, 17, 23, 24].

Vitamins, minerals and trace compounds

It is known that different trace and mineral element con-centrations in honey depend on its botanical and geolog-ical origin [25]. Trace elements play a key role in the bio-medical activities associated with this food, as these ele-ments have a multitude of known and unknown biologi-cal functions. For this reason, the concentrations of min-erals and trace elements in honey was investigated.Different trace (Al, Ba, Sr, Bi, Cd, Hg, Pb, Sn, Te, Tl, W,Sb, Cr, Ni, Ti, V, Co, Mo) and mineral (P, S, Ca, Mg, K,Na, Zn, Fe, Cu, Mn) elements were systematically inves-tigated in botanically and geologically defined honey[26, 27]. The vitamin content in honey is low. Vitaminssuch as phyllochinon (K), thiamin (B1), riboflavin (B2),pyridoxin (B6) and niacin are reported in honey but ingeneral the amount of vitamins and minerals is small andthe contribution of honey to the RDI of the different tracesubstances is small [7].

Aroma compounds

The aroma profile is one of the most typical features ofa food product, both for its organoleptic quality andauthenticity [28]. Owing to the high number of volatilecomponents, the aroma profile represents a finger-print of the product, which could be used to determineits origin [29]. In the past decades extensive research onaroma compounds has been carried out and more than500 different volatile compounds have been identifiedin different types of honey. Indeed, most aroma-build-ing compounds vary in the different types of honeydepending on its botanical origin [30]. Honey flavour isan important quality for its application in the foodindustry and is also a selection criterion for the con-sumers choice. Aroma compounds are present in honeyat very low concentrations as complex mixtures ofvolatile components of different functionality and rela-tively low molecular weight [31]. An important numberof organic compounds have been found as volatile com-ponents of different types of honeys. Thus, methylanthranilate was identified as a compound characteristicof citrus honey. Other volatile compounds suggested asmarkers for citrus honey include lilac aldehyde [3234],

17Mediterr J Nutr Metab (2010) 3:1523

Table 2 Di- and Trisaccharide reported in honey [21]

Trivial nomenclature Systematic nomenclature

DisaccharideCellobiose 2 O--D-glucopyranosyl-(1 4)-D-glucopyranose Gentiobiose 2 O--D-glucopyranosyl-(1 6)-D-glucopyranoseIsomaltose 2 O--D-glucopyranosyl-(1 6)-D-glucopyranoseIsomaltulose 4 O--D-glucopyranosyl-(1 6)-D-fructofuranoseKojibiose 1 O--D-glucopyranosyl-(1 2)-D-glucopyranoseLaminaribiose 3 O--D-glucopyranosyl-(1 3)-D-glucopyranoseLeucrose 4 O--D-glucopyranosyl-(1 5)-D-fructofuranoseMaltose 1 O--D-glucopyranosyl-(1 4)-D-glucopyranoseMaltulose 2 O--D-glucopyranosyl-(1 4)-D-fructoseMelibiose 4 O--D-galactopyranosyl-(1 6)-D-

glucopyranoseNeo-trehalose 3 O--D-glucopyranosyl--D-glucopyranosideNigerose 2 O--D-glucopyranosyl-(1 3)-D-glucopyranosePalatinose 2 O--D-glucopyranosyl-(1 6)-D-fructoseSaccharose 1 O--D-glucopyranosyl--D-fructofuranosideTuranose 1 O--D-glucopyranosyl-(1 3)-D-fructose

TrisaccharideKestose 4 O--D-glucopyranosyl-(1 4)-O--D-

glucopyranosyl-(1 2)-D-glucopyranose1-Kestose 4 O-a-D-glucopyranosyl l-(1 2)--D-

fructofuranosyl-(1 2)--D-fructofuranosideErlose 1 O--D-glucopyranosyl-(1 4)--D-

glucopyranosyl--D-fructofuranosideIsomaltotriose 2 O--D-glucopyranosyl-(1 6)-O--D-

glucopyranosyl-(1 6)-D-glucopyranoseIsopanose 2 O--D-glucopyranosyl-(1 4)-O--D-

glucopyranosyl-(1 6)-D-glucopyranoseLaminaritriose 4 O--D-glucopyranosyl-(1 3)-O--D-

glucopyranosyl-(1 3)-D-glucopyranoseMaltotriose 2 O--D-glucopyranosyl-(1 4)-O--D-

glucopyranosyl-(1 4)-D-glucopyranoseMelezitose 2 O--D-glucopyranosyl-(1 3)-O--D-

fructofuranosyl-(2 1)--D-glucopyranosidePanose 2 O--D-glucopyranosyl-(1 6)-O--D-

glucopyranosyl-(1 4)-D-glucopyranoseRaffinose 2 O--D-galactopyranosyl-(1 6)-O--D-

glucopyranosyl--D-fructofuranosideTeanderose 2 O--D-glucopyranosyl-(1 6)--D-

glucopyranosyl--D-fructofuranoside1 Majority; 2 Minority; 3 Traces; 4 Not confirmed

hotrienol [34] and 1-p-menthen-al [32, 33]. Eucalyptushoney was shown to be distinctive because of the con-tent of the volatile compounds nonanol, nonanal andnonanoic acid, and high levels of isophorone (3,5,5-trimethylcyclohexen-2-enone) were found in heatherhoney [3134].

Polyphenolic composition

Polyphenols are another important group of compoundsregarding the appearance and the functional propertiesof honey. Although studies on honeys, honeybees andthe basic composition of honeys started a hundred yearsago, interest in honey phenolic compounds has onlyrecently increased. This is because of their potentialrole as biochemical markers for authenticating the geo-graphical and antioxidant properties. Many authorshave studied the phenolic and flavonoid contents ofhoney to determine if a correlation with floral originsexists [3538]. The distribution of three main phenolicfamilies (benzoic acids, cinnamic acids and flavonoids)shows different profiles in honey from different floralorigins, with flavonoids being the most common in flo-ral honeys. Therefore, a characteristic distribution pat-tern of phenolic compounds should be found in uniflo-ral honeys sourced from the corresponding plantsources [3943]. The flavonoids in honey and propolishave been identified as flavanones and fla-vanones/flavanols. In general, the flavonoid concentra-tion in honey is approximately 20 mg/kg [44, 45].Polyphenols in honey are mainly flavonoids (e.g.,quercetin, luteolin, kaempferol, apigenin, chrysin,galangin), phenolic acids and phenolic acid derivatives[38, 39, 41, 42, 4446]. The major flavonoids identifiedin various honeys are represented in Table 3.

Physiological and health effects

Antibacterial activity

The factors responsible for the antimicrobial activity ofhoney are high osmolarity, acidity and particularlyhydrogen peroxide [47], which is formed from the oxida-tion of glucose by the enzyme glucose oxidase, duringthe period when honey is ripening [48]. Glucose oxidaseoriginates from the hypopharyngeal glands of honeybees[49]. When hydrogen peroxide is removed by addingcatalase, some honeys still show significant antibacterialactivity [50] and this activity is referred to as non-perox-ide antibacterial activity. The non-peroxide factors ofhoneys include lysozyme, phenolic acids and flavonoids

[49]. Bogdanov [47] suggested that the main part of thenon-peroxide antibacterial activity might be of honeybeeorigin, while part may be of plant origin. Wahdan [51]also suggested that flavonoids and phenolic acids mightbe a part of the antibacterial activities of honey. The non-peroxide antibacterial activity is more heat- and light-insensitive than the hydrogen peroxide, and remainsintact after storage of honey for long periods. Therefore,some authors have found that the non-peroxide antibac-terial activity is more important than the hydrogen perox-ide in terms of antibacterial effects [49]. However, thecontribution to antibacterial properties of non-peroxideantibacterial activity may be smaller than that of hydro-gen peroxide [52]. Thus, for optimum antibacterial activ-ity, honey should be stored in a cool, dark place and beconsumed when fresh.

Furthermore, it was reported that honey has alsobeen shown to inhibit the Rubella virus in vitro [53],three species of the Leishmania parasite [54] andEchinococcus [55].

Nevertheless, there are differences in the antibacteri-al activity of different unifloral honeys [47]. Notably, thegreatest activity is from manuka honey (Leptospermumscoparium), originating from New Zealand, particularlythe East Cape region of the North Island. The high anti-bacterial activity of New Zealand manuka honey is inmany cases due entirely to the non-peroxide compo-nents. Manuka honey contains several phenolic com-pounds, including methyl syringate and syringic acid[48, 56]. By examining the antimicrobial activity againstStaphylococcus aureus, methyl syringate was found to


Table 3 The phenolic acid and flavonoids identified in honey fromdifferent floral sources [11, 12, 35, 36, 38, 39, 4446, 5759]

Phenolic acid Flavonoids

4-Dimethylaminobenzoic acid ApigeninCaffeic acid Genisteinp-Coumaric acid PinocembrinGallic acid TricetinVallinic acid ChrysinSyringic acid LuteolinChlorogenic acid Quercetin 3-methyl ether

KaempferolKaempferol 8-OMeKaempferol 3-OMeQuercetinaQuercetin 3-OMeQuercetin 3,7-OMeQuercetin 3,3-OMeQuercetin 7-3-OMeGalanginPinobanksinMyricetinaMyricetin 3-OMeMyricetin 3,7,4,5-OMe

aAglycones found in honeybee pollen

possess significant antibacterial activity. An Australianhoney from a very similar source (Leptospermum poly-galifolium) has also recently been found to possess a highlevel of non-peroxide antibacterial activity [52], thoughthe cause of the non-peroxide antibacterial activity is stillunclear and requires further investigation.

Antioxidant capacity

Antioxidant activity, or simply antioxidant capacity, is theability and potential of honey to reduce oxidative reactionswithin the food systems and human health. Notably, theseoxidative reactions can cause deleterious reactions in foodproducts (e.g., lipid oxidation in meat, and enzymic brown-ing in fruits and vegetables) and adverse health effects,such as chronic diseases and cancers [57, 58]. The antioxi-dants that naturally occur in honey contribute to its antiox-idant capacity. These compounds are flavonoids, phenolicacids and some enzymes (e.g., glucose oxidase, catalase),ascorbic acid, carotenoid-like substances, organic acids,Maillard reaction products, amino acids and proteins [16,40, 43, 53, 5966].

Lots of methods for determining the antioxidantactivity in honey have been used, e.g., determination ofactive oxygen species (viz. the superoxide anion, perox-yl and hydroxyl radicals), their radical scavenging abili-ty [49, 52, 67], the 1,1-diphenyl-2-picrylhydrasyl(DPPH) antioxidant content [68], enzymatic or non-enzymatic measurements of lipid peroxidation inhibition[69], the ferric reducing/antioxidant power assay (FRAP)[70, 71] and the TEAC (Trolox equivalent antioxidantcapacity) assay [72].

Gheldof et al. [57, 58] found that while phenolic com-pounds contribute significantly to the antioxidant capac-ity of honey, they are not solely responsible for it.However, the antioxidant capacity varies greatly depend-ing on the honey floral source, possibly due to the differ-ences in the content of plant secondary metabolites andenzyme activity.

The influence of honey ingestion on the antioxidantcapacity of plasma was tested in two studies [67, 73]. Inthe first one, healthy subjects were given maize syrup orbuckwheat honeys with a different antioxidant capacityin a dose of 1.5 g/kg body weight. In comparison to thesugar control, honey caused an increase of both theantioxidant and the reducing serum capacity. In the sec-ond study volunteers received a diet supplemented with adaily honey serving of 1.2 g/kg body weight. Honeyincreased the body antioxidant agents: blood vitamin Cconcentration by 47%, -carotene by 3%, uric acid by12% and glutathione reductase by 7% [67]. These datasupport the concept that phenolic antioxidants from

processed honey are bioavailable and that they increasethe antioxidant activity of plasma.

The protective activity of honey from different floralsources in a cultured endothelial cell line (EA.hy926)subjected to oxidative stress was studied. The resultsreported that honey, especially native honey, showedstrong quenching activity against lipophilic cumoxyl andcumoperoxyl radicals, with significant suppres-sion/prevention of cell damage, complete inhibition ofcell membrane oxidation and intracellular ROS produc-tion, and recovery of intracellular GSH [74]. It can bespeculated that the phytochemicals present in honey mayaugment defences against oxidative stress and might beable to protect humans, thus creating a potentially protec-tive antioxidant barrier. Given that the average sweetenerintake by humans is estimated to be over 70 kg/year, thesubstitution of traditional sweeteners by honey in somefoods could result in an enhanced antioxidant defencesystem in healthy adults [67].

Antimutagenic, antitumour and anti-inflammatory activity

It has also been shown that honey reduces skin inflamma-tion, oedema and exudation, promotes wound healing,diminishes scar size and stimulates tissue regeneration[75]. Hamzaoglu et al. [76] reported that tumour implan-tation in rats was markedly reduced by the application ofhoney pre- and post-operatively, suggesting that thephysico-chemical action (decrease of oxygen availabilityin the tumour environment, i.e., anti-angiogenic effect)and its antioxidants can prevent the spread of metastaticcells [76, 77].

Until 1990, the chemopreventive action of honeywas attributed to its hydrogen peroxide-releasing prop-erties, through induction of cell apoptosis [78, 79], butrecent findings point to a complementary role of thephytochemical antioxidant, which can act synergistical-ly or independently from the release of H2O2 [52].Honey contains an array of chemicals endowed withantiradical/anti-inflammatory activity, i.e., phenolicderivates, which can play an important role, alone or incombination, in their antitumour, anti-inflammatoryeffects [80].

The antitumoral effects of honey seem to be due to amultifactorial process, such as: (1) release of cytotoxicH2O2 (and of HO radicals after Fenton reaction) [79]; (2) adirect inhibition of COX-2 by some specific constituent(chrysin and caffeic acid penyl ethyl ester, CAPE) [81]; and(3) scavenging action against different reactive oxygenspecies (ROS) responsible for induction of the inflammato-ry burst, which if not properly quenched/contained candegenerate into cell malignancy [82].


The antimutagenic activity of honeys from seven differ-ent floral sources (acacia, buckwheat, fireweed, soybean,tupelo and Christmas berry) against Trp-p-1 was tested bythe Ames assay and compared to a sugar analogue as wellas to individually tested simple sugars [83]. All honeysexhibited a significant inhibition of Trp-p-1 mutagenicity.The anti-metastatic effect of honey and its possible mode ofanti-tumour action was studied by the application of honeyin spontaneous mammary carcinoma in methylcholan-threne-induced fibrosarcoma of CBA mice and in anaplas-tic colon adenocarcinoma of Y59 rats [84]. In another studythe anti-tumour effect of honey against bladder cancer wasexamined in vitro and in vivo in mice [85]. According tothese results honey is an effective agent for inhibiting thegrowth of different bladder cancer cell lines (T24, RT4,253J and MBT-2) in vitro. It is also effective when admin-istered intralesionally or orally in the MBT-2 bladder can-cer implantation mice models.

Anti-inflammatory effects of honey in humans werestudied by Al Waili and Boni [86] after ingestion of 70 gof honey. The mean plasma concentration of thrombox-ane B(2) was reduced by 7%, 34% and 35%, and that ofPGE(2) by 14%, 10% and 19% at 1, 2 and 3 h, respec-tively, after honey ingestion. The level of PGF(2) wasdecreased by 31% at 2 h and by 14% at 3 h after honeyingestion. At day 15, plasma concentrations of throm-boxane B(2), PGE(2) and PGF(2) decreased by 48%,63% and 50%, respectively. The ingestion of honeydecreased inflammation in an experimental model ofinflammatory bowel disease in rats [87].

Gastroenterology

Infections of the intestinal tract are common throughoutthe world, affecting people of all ages. Infectious diar-rhoea exacerbates nutritional deficiencies in variousways, but as in any infection, the calorific demand isincreased. Pure honey has bactericidal activity againstmany enteropathogenic organisms, including those of theSalmonella and Shigella species, and enteropathogenicE. coli [88].

Honey is a potent inhibitor of the agent that causes pep-tic ulcers and gastritis, Helicobacter pylori. In vitro studiesof H. pylori isolates that cause gastritis have shown it isinhibited by a 20% solution of honey. Even isolates thatexhibited a resistance to other antimicrobial agents weresusceptible [89, 90]. In a clinical study, the administrationof a bland diet and 30 ml of honey three times a day wasfound to be an effective remedy in 66% of patients andoffered relief to a further 17%, while anaemia was correct-ed in more than 50% of the patients [91]. A clinical studyof honey treatment in infantile gastroenteritis was reported

by Haffejee and Moosa [92]. They found that by replacingthe glucose (111 mmol/l) in the standard electrolyte-con-taining oral rehydration solution recommended by theWorld Health Organization/UNICEF [93], as well as thesolution of electrolyte composition 48 mmol/l sodium, 28mmol/l potassium, 76 mmol/l chloride ions, with 50 ml/lhoney [94], the mean recovery times of patients (aged 8days to 11 years) were significantly reduced. Honey wasfound to shorten the duration of diarrhoea in patients withbacterial gastroenteritis caused by organisms such asSalmonella, Shigella and E. coli. They recommended thathoney was a safe substitute for glucose as long as it provid-ed 111 mmol/l each of glucose and fructose. The high sugarcontent of honey means that it could be used to promotesodium and water absorption from the bowel.

Other important effects of honey on human digestionhave been linked to oligosaccharides. These honey con-stituents have prebiotic effects, similar to that of fructo-oligosaccharides [95]. The oligosaccharide panose wasthe most active oligosaccharide. The oligosaccharidescause an increase of bifidobacteria and lactobacilli andexert the prebiotic effect in a synergistic mode of action[96]. According to an in vitro study on five bifidobacte-ria strains, honey has a growth-promoting effect similarto that of fructose and glucose oligosaccharides [97].

Cardiovascular effects

It has been found that honey ameliorates cardiovascularrisk factors in healthy individuals and in patients with ele-vated risk factors. Yaghoobi et al. [98] investigated theeffect of natural honey on total cholesterol, low-densitylipoprotein cholesterol (LDL-C), high-density lipoproteincholesterol (HDL-C), triacylglycerole, C-reactive protein(CRP), fasting blood glucose (FBG) and body weight inoverweight individuals. There were 55 patients, overweightor obese, who were randomly recruited in the study andassigned to two groups: control group (17 subjects) andexperimental group (38 subjects). Patients in the controlgroup received 70 g of sucrose daily for a maximum of 30days and patients in the experimental group received 70 gof natural honey for the same period. In this experiment thebody weight, body mass index, body fat weight, total cho-lesterol, LDL-C, HDL-C, triacylglycerole, FBG and CRPwere measured before treatment and at day 31 after thecommencement of treatment. Results showed that honeycaused a mild reduction in body weight (1.3%) and bodyfat (1.1%). Honey reduced total cholesterol (3%), LDL-C(5.8), triacylglycerole (11%), FBG (4.2%) and CRP(3.2%), and increased HDL-C (3.3%) in subjects with nor-mal values. Meanwhile, in patients with elevated variables,honey caused reduction in total cholesterol by 3.3%, LDL-


C by 4.3%, triacylglycerole by 19% and CRP by 3.3%(p

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Contribution of honey in nutrition and human health: a review