Honey

Honey is a supersaturated viscous solution of glucose and fructose made from the nectar of flowers by bees. The major constituents of honey is 70-80% monosaccharides and 15-18% water. The proportion of monosaccharides and water provides the relative sweetness. Honey is marketed based on their colour grade ranging from golden amber to dark brown. The flavour depends on the nectar inherent to the flowers in the locality of the bee hive.  Honey is available for commercial use both in raw and pasteurized forms. Raw honey contains traces of yeast, wax and pollen. It is believed that consumption of raw honey helps to overcome seasonal allergies.

Formation of bee’s honey

Bees collect sugar-rich nectar from the flowers. The bees ingest and regurgitate the nectar in their stomach till it gets partially digested. The process is continued till the desired texture and quality is obtained. The honeycomb is opened once the final regurgitation is done. The raw honey in this stage is rich in water content and more yeast leading to fermentation. The putrefaction of honey is avoided by storing the honey in honey comb cells and allowing it to dry. The drying process is facilitated by the bees using their wings. The bees fan their hives enhancing evaporation of about 80% water. Once the honey is dried, the bees seal the cells using wax to preserve honey.

Chemical composition of bee’s honey

Honey is a mixture of carbohydrates, amino acids, proteins, minerals, vitamins and antioxidants. Apart from these major ingredients, enzymes including glucose oxidase, invertase, acid phosphorylase, and catalase. Honey is the only ingredient containing all the amino acids in their free form. The vitamins present in the honey are B2, B4, B5, B6, B11 and vitamin C. Minerals like iron, calcium, potassium, zinc, magnesium, phosphorous, manganese, chromium and selenium are present in honey. The darker the honey, the greater is their antioxidant potential. The aromatic acids viz citric, acetic, formic, lactic, butanoic, pyroglutamic, malic, gluconic acids and succinic acid are found in honey. The most distinguishable feature of honey is that it lacks cholesterol.

The mystical power of honey

The use of honey for combating infections and wound managements has been supported by modern medical sciences. Honey is an essential component of traditional medicine for over 5000 years. A team of researchers from UAE university has reported that administration of honey downregulates cancer cell proliferation in the animal models suggesting its anticancer effect. Honey is a powerhouse of antioxidants boosting one’s immunity. The low glycemic index aids in management of blood sugar and calorific value of the daily meal.

Honey is therapeutic. Western researchers claim that honey is much more effective in treating symptoms of cold and flu like illness better than the allopathic medicines. Honey improves sleep. Researchers claim that honey was superior than common medications used for the management  of symptoms  of upper respiratory tract infection.

Honey can be used for external applications to heal burns, wounds, bruises and sprains. Honey can be mixed with cold water and can be taken orally to treat insomnia. There are various preparations and mixtures

“A slew of factors—its acidity, its lack of water and the presence of hydrogen peroxide—work in perfect harmony, allowing the sticky treat to last forever”

References

Ediriweera, E. R., & Premarathna, N. Y. (2012). Medicinal and cosmetic uses of Bee’s Honey – A review. Ayu, 33(2), 178–182. https://doi.org/10.4103/0974-8520.105233

Adriane Alexandre Machado De-Melo, Ligia Bicudo de Almeida-Muradian, María Teresa Sancho & Ana Pascual-Maté (2018) Composition and properties of Apis mellifera honey: A review, Journal of Apicultural Research, 57:1, 5-37, DOI: 10.1080/00218839.2017.1338444