199
because of its lower glycemic index (Atkinson et al. 2008). Honey also contains prebiotics that encourage the growth of probiotic microorganisms, such as lactic acid bacteria. Prebiotics, probiotics, and the secondary metabolites found in honey are responsible
for the medicinal properties of honey (Luchese et al. 2017; Olofsson and Vasquez
2008). The details of the health benefits of honey is explained in the following section,
11.4 Health Benefits of Honey
11.4.1 Antiseptic and Antimicrobial
Honey possesses a broad-spectrum antibacterial activity that varies in potency
depending on the honey’s plant origin (Molan 2006). The hygroscopic nature of
honey dehydrates bacteria. It’s acidic environment and high sugar concentration
deters microbial growth (Simon et al. 2009). The other antimicrobial components of
honey are discussed in the next section. Kynurenic acid, an intermediate in tryptophan metabolism, reported in arboreal honey, was also found to have antimicrobial
properties (Beretta et al. 2007).
11.4.2 Anti-Diabetic
Diabetics are advised to consume food with low glycemic index. Albeit having a
high total carbohydrate content, the average glycemic index of honey is only 55,
compared to 100 for glucose, and 65 for sucrose (table sugar) (Atkinson et al. 2008),
making it a healthier natural sweetener. The high levels of fructose, and the presence
of oligosaccharides like isomaltulose in honey reduces hyperglycemia and prolongs
gastric emptying, thus slowing down intestinal absorption in humans (Vaisman
et al. 2006; Erejuwa et al. 2012; Kellet et al. 2008; Kashimura and Nagai 2007).
11.4.3 Antioxidant
The antioxidant activity of honey is largely due to the synergistic effects of phenolic
phytochemicals such as flavonoids and phenolic acids, and non-phenolic compounds like ascorbic acid, organic acids and amino acids, and the action of enzymes
like catalase and glucose oxidase (Sousa et al. 2016; Gorjanovic et al. 2013). The
levels of these bioactive substances vary depending on the geographical and botanical origin of honey.
Two classes of phenolic acids in honey have been studied: (1) benzoic acids,
and (2) cinnamic acids. For honey flavonoids, 3 classes have also been found:
11 Honey as Functional Food and Prospects in Natural Honey Production
because of its lower glycemic index (Atkinson et al. 2008). Honey also contains prebiotics that encourage the growth of probiotic microorganisms, such as lactic acid bacteria. Prebiotics, probiotics, and the secondary metabolites found in honey are responsible
for the medicinal properties of honey (Luchese et al. 2017; Olofsson and Vasquez
2008). The details of the health benefits of honey is explained in the following section,
11.4 Health Benefits of Honey
11.4.1 Antiseptic and Antimicrobial
Honey possesses a broad-spectrum antibacterial activity that varies in potency
depending on the honey’s plant origin (Molan 2006). The hygroscopic nature of
honey dehydrates bacteria. It’s acidic environment and high sugar concentration
deters microbial growth (Simon et al. 2009). The other antimicrobial components of
honey are discussed in the next section. Kynurenic acid, an intermediate in tryptophan metabolism, reported in arboreal honey, was also found to have antimicrobial
properties (Beretta et al. 2007).
11.4.2 Anti-Diabetic
Diabetics are advised to consume food with low glycemic index. Albeit having a
high total carbohydrate content, the average glycemic index of honey is only 55,
compared to 100 for glucose, and 65 for sucrose (table sugar) (Atkinson et al. 2008),
making it a healthier natural sweetener. The high levels of fructose, and the presence
of oligosaccharides like isomaltulose in honey reduces hyperglycemia and prolongs
gastric emptying, thus slowing down intestinal absorption in humans (Vaisman
et al. 2006; Erejuwa et al. 2012; Kellet et al. 2008; Kashimura and Nagai 2007).
11.4.3 Antioxidant
The antioxidant activity of honey is largely due to the synergistic effects of phenolic
phytochemicals such as flavonoids and phenolic acids, and non-phenolic compounds like ascorbic acid, organic acids and amino acids, and the action of enzymes
like catalase and glucose oxidase (Sousa et al. 2016; Gorjanovic et al. 2013). The
levels of these bioactive substances vary depending on the geographical and botanical origin of honey.
Two classes of phenolic acids in honey have been studied: (1) benzoic acids,
and (2) cinnamic acids. For honey flavonoids, 3 classes have also been found:
11 Honey as Functional Food and Prospects in Natural Honey Production