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necrosis factor (TNF) modulation. While the complete mechanism of honey’s anticancer activity is not yet fully elucidated, the phenolic constituents of honey have been
reported to be the main actors in its anti-cancer activity (Abubakar et al. 2012). But as
with the other health benefits of honey consumption or use, the anti-cancer components in honey will vary with the geographic location and the plant sources of honey.
11.5 Known Bioactive Components of Honey
11.5.1 Probiotics
Honey is not microbe-free as it is considered a good source of probiotics, such as
acid-loving lactic acid bacteria and yeast. Probiotics are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on
the host” (Sanders 2008). Honey acidification is a by-product of glucose oxidase
metabolism. The acidic environment deters the proliferation of many spoilage
microbes (Da Silva et al. 2016), naturally preserving the honey.
Lactic acid bacteria (LAB) come from the stomach of honeybees (Olofsson and
Vasquez 2008), and from the flower secretions and pollen. Among the LAB symbionts found in fresh honey Lactobacillus acidophilus, L. apis, L. alvei, L. plantarum,
L. insects, and L. parabuchneri, and Bifidobacterium asteroids and B. coryneform.
LAB symbionts contribute to the therapeutic and antibacterial properties in honey.
11.5.2 Prebiotics
A dietary prebiotic is “a selectively fermented ingredient that results in specific changes
in the composition and/or activity of the gastrointestinal microbiota, thus conferring
benefit(s) upon host health” (Gibson et al. 2010). Examples of prebiotics in honey are
non-digestible polysaccharides and oligosaccharides, such as maltulose, maltotriose,
turanose, panose, melezitose, raffinose, inulobiose and kestose, that encourage the
growth of probiotic microbes (Leite et al. 2000; Mei et al. 2010). The osmotic constitution as well as the composition of honey also protects probiotic bacteria as they pass
through the human gastrointestinal tract during digestion (Luchese et al. 2017).
11.5.3 Quercetin
Honeys abundantly contain phenolic compounds which act as natural antioxidants.
Quercetin, a flavonol, has been identified as one of the most predictable elements of
nectar, honey, pollen, beebread, and propolis, and as a signaling substance respon11 Honey as Functional Food and Prospects in Natural Honey Production
necrosis factor (TNF) modulation. While the complete mechanism of honey’s anticancer activity is not yet fully elucidated, the phenolic constituents of honey have been
reported to be the main actors in its anti-cancer activity (Abubakar et al. 2012). But as
with the other health benefits of honey consumption or use, the anti-cancer components in honey will vary with the geographic location and the plant sources of honey.
11.5 Known Bioactive Components of Honey
11.5.1 Probiotics
Honey is not microbe-free as it is considered a good source of probiotics, such as
acid-loving lactic acid bacteria and yeast. Probiotics are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on
the host” (Sanders 2008). Honey acidification is a by-product of glucose oxidase
metabolism. The acidic environment deters the proliferation of many spoilage
microbes (Da Silva et al. 2016), naturally preserving the honey.
Lactic acid bacteria (LAB) come from the stomach of honeybees (Olofsson and
Vasquez 2008), and from the flower secretions and pollen. Among the LAB symbionts found in fresh honey Lactobacillus acidophilus, L. apis, L. alvei, L. plantarum,
L. insects, and L. parabuchneri, and Bifidobacterium asteroids and B. coryneform.
LAB symbionts contribute to the therapeutic and antibacterial properties in honey.
11.5.2 Prebiotics
A dietary prebiotic is “a selectively fermented ingredient that results in specific changes
in the composition and/or activity of the gastrointestinal microbiota, thus conferring
benefit(s) upon host health” (Gibson et al. 2010). Examples of prebiotics in honey are
non-digestible polysaccharides and oligosaccharides, such as maltulose, maltotriose,
turanose, panose, melezitose, raffinose, inulobiose and kestose, that encourage the
growth of probiotic microbes (Leite et al. 2000; Mei et al. 2010). The osmotic constitution as well as the composition of honey also protects probiotic bacteria as they pass
through the human gastrointestinal tract during digestion (Luchese et al. 2017).
11.5.3 Quercetin
Honeys abundantly contain phenolic compounds which act as natural antioxidants.
Quercetin, a flavonol, has been identified as one of the most predictable elements of
nectar, honey, pollen, beebread, and propolis, and as a signaling substance respon11 Honey as Functional Food and Prospects in Natural Honey Production