208
Alam MA, Subhan N, Rahman MM, Uddin SJ, Reza HM, Sarker SD (2014) Effect of citrus flavonoids, naringin and naringenin, on metabolic syndrome and their mechanisms of action. Adv
Nutr 5(4):404–417. https://doi.org/10.3945/an.113.005603
Al-Waili NS (2004) Natural honey lowers plasma glucose, C-reactive protein, homocysteine, and
blood lipids in healthy, diabetic, and hyperlipidemic subjects: comparison with dextrose and
sucrose. J Med Food 7(1):100–107
Atkinson FS, Foster-Powell K, Brand-Miller JC (2008) International tables of glycemic index and
glycemic load values: 2008. Diabetes Care 31(12):2281–2283
Azeredo LDC, Azeredo MAA, De Souza SR, Dutra VML (2003) Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins. Food Chem
Beretta G, Caneva E, Facino RM (2007) Kynurenic acid in honey from arboreal plants: MS and
NMR evidence. Planta Med 73(15):1592–1595
Bogdanov S, Ruoff K, Oddo LP (2004) Physico-chemical methods for the characterisation of
unifloral honeys: a review. Apidologie 35(Suppl. 1):S4–S17
Bogdanov S, Jurendic T, Sieber R, Gallmann P (2008) Honey for nutrition and health: a review. J
Am Coll Nutr 27(6):677–689
Bogdanov S, Lüllmann C, Martin P, von der Ohe W, Russmann H, Vorwohl G, PersanoOddo L,
Sabatini A, Marcazzan G, Piro R, Flamini C, Morlot M, Lhéritier J, Borneck R, Marioleas P,
Tsigouri A, Kerkvliet J, Ortiz A, Ivanov T, Vit P (2015) Honey quality and international regulatory standards: review by the international honey commission. Bee World:61–80, 69. https://
doi.org/10.1080/0005772X.1999.11099428
Chakraborty S, Chaudhuri S, Pahari B, Taylor J, Sengupta P, Sengupta B (2012) A critical study on
the interactions of hesperitin with human hemoglobin: fluorescence spectroscopic and molecular modeling approach. J Lumin 132:1522–1528. https://doi.org/10.1016/j.jlumin.2012.01.021
Chan CW, Deadman BJ, Manley-Harris M, Wilkins A (2007) Analysis of the flavonoid component
of bioactive New Zealand mānuka (Leptospermum scoparium) honey and the isolation, characterisation and synthesis of an unusual pyrrole. Retrieved from https://pdfs.semanticscholar.
org/c6c4/a1dcf8e299230eebb7f8857b3be0bb209892.pdf
Cheung Y, Meenu M, Yu X, Xu B (2019) Phenolic acids and flavonoids profiles of commercial
honey from different floral sources and geographic sources. Int J Food Prop 22(1):290–308.
https://doi.org/10.1080/10942912.2019.1579835
Codex Alimentarius Commission (1999) Codex Alimentarius standard for honey 12–1998. The
draft revised codex standard for honey. Retrieved 27 August 2019, from http://www.fao.org/
tempref/codex/Meetings/CCS/ccs7/S00_03e.pdf
da Silva PM, Gauche C, Gonzaga LV, Costa ACO, Fett R (2016) Honey: chemical composition,
stability and authenticity. Food Chem 196:309–323
Deerr N (1950) The history of sugar, vol II. Springer, New York
Dunford C, Cooper R, Molan P, White R (2000) The use of honey in wound management. Nurs
Stand (through 2013) 15(11):63
Erejuwa OO, Sulaiman SA, Wahab MSA (2012) Fructose might contribute to the hypoglycemic
effect of honey. Molecules 17(2):1900–1915
European Union (2001) Council directive 2001/110/EC of 20 December 2001 relating honey. Off
J Eur Communities. 12.1.2002 L10/47-52
Flores JM, Gil-Lebrero S, Gámiz V, Rodríguez MI, Ortiz MA, Quiles FJ (2019) Effect of the
climate change on honey bee colonies in a temperate Mediterranean zone assessed through
remote hive weight monitoring system in conjunction with exhaustive colonies assessment. Sci
Total Environ 653:1111–1119
Gibson GR, Scott KP, Rastall RA, Tuohy KM, Hotchkiss A, Dubert-Ferrandon A et al (2010)
Dietary prebiotics: current status and new definition. Food Sci Technol Bull Funct Foods
7(1):1–19
Global Industry Analysts, Inc. (May 2019) Antimicrobial, antibacterial & antioxidative properties coupled with rising consumer preference for natural and healthy alternatives to sugar
drive global consumption of honey. Accessed on 18 Sept 2019 at https://www.strategyr.com/
MarketResearch/ViewInfoGraphNew.asp?code=MCP-6010
M. C. B. Otero and L. Bernolo
Alam MA, Subhan N, Rahman MM, Uddin SJ, Reza HM, Sarker SD (2014) Effect of citrus flavonoids, naringin and naringenin, on metabolic syndrome and their mechanisms of action. Adv
Nutr 5(4):404–417. https://doi.org/10.3945/an.113.005603
Al-Waili NS (2004) Natural honey lowers plasma glucose, C-reactive protein, homocysteine, and
blood lipids in healthy, diabetic, and hyperlipidemic subjects: comparison with dextrose and
sucrose. J Med Food 7(1):100–107
Atkinson FS, Foster-Powell K, Brand-Miller JC (2008) International tables of glycemic index and
glycemic load values: 2008. Diabetes Care 31(12):2281–2283
Azeredo LDC, Azeredo MAA, De Souza SR, Dutra VML (2003) Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins. Food Chem
Beretta G, Caneva E, Facino RM (2007) Kynurenic acid in honey from arboreal plants: MS and
NMR evidence. Planta Med 73(15):1592–1595
Bogdanov S, Ruoff K, Oddo LP (2004) Physico-chemical methods for the characterisation of
unifloral honeys: a review. Apidologie 35(Suppl. 1):S4–S17
Bogdanov S, Jurendic T, Sieber R, Gallmann P (2008) Honey for nutrition and health: a review. J
Am Coll Nutr 27(6):677–689
Bogdanov S, Lüllmann C, Martin P, von der Ohe W, Russmann H, Vorwohl G, PersanoOddo L,
Sabatini A, Marcazzan G, Piro R, Flamini C, Morlot M, Lhéritier J, Borneck R, Marioleas P,
Tsigouri A, Kerkvliet J, Ortiz A, Ivanov T, Vit P (2015) Honey quality and international regulatory standards: review by the international honey commission. Bee World:61–80, 69. https://
doi.org/10.1080/0005772X.1999.11099428
Chakraborty S, Chaudhuri S, Pahari B, Taylor J, Sengupta P, Sengupta B (2012) A critical study on
the interactions of hesperitin with human hemoglobin: fluorescence spectroscopic and molecular modeling approach. J Lumin 132:1522–1528. https://doi.org/10.1016/j.jlumin.2012.01.021
Chan CW, Deadman BJ, Manley-Harris M, Wilkins A (2007) Analysis of the flavonoid component
of bioactive New Zealand mānuka (Leptospermum scoparium) honey and the isolation, characterisation and synthesis of an unusual pyrrole. Retrieved from https://pdfs.semanticscholar.
org/c6c4/a1dcf8e299230eebb7f8857b3be0bb209892.pdf
Cheung Y, Meenu M, Yu X, Xu B (2019) Phenolic acids and flavonoids profiles of commercial
honey from different floral sources and geographic sources. Int J Food Prop 22(1):290–308.
https://doi.org/10.1080/10942912.2019.1579835
Codex Alimentarius Commission (1999) Codex Alimentarius standard for honey 12–1998. The
draft revised codex standard for honey. Retrieved 27 August 2019, from http://www.fao.org/
tempref/codex/Meetings/CCS/ccs7/S00_03e.pdf
da Silva PM, Gauche C, Gonzaga LV, Costa ACO, Fett R (2016) Honey: chemical composition,
stability and authenticity. Food Chem 196:309–323
Deerr N (1950) The history of sugar, vol II. Springer, New York
Dunford C, Cooper R, Molan P, White R (2000) The use of honey in wound management. Nurs
Stand (through 2013) 15(11):63
Erejuwa OO, Sulaiman SA, Wahab MSA (2012) Fructose might contribute to the hypoglycemic
effect of honey. Molecules 17(2):1900–1915
European Union (2001) Council directive 2001/110/EC of 20 December 2001 relating honey. Off
J Eur Communities. 12.1.2002 L10/47-52
Flores JM, Gil-Lebrero S, Gámiz V, Rodríguez MI, Ortiz MA, Quiles FJ (2019) Effect of the
climate change on honey bee colonies in a temperate Mediterranean zone assessed through
remote hive weight monitoring system in conjunction with exhaustive colonies assessment. Sci
Total Environ 653:1111–1119
Gibson GR, Scott KP, Rastall RA, Tuohy KM, Hotchkiss A, Dubert-Ferrandon A et al (2010)
Dietary prebiotics: current status and new definition. Food Sci Technol Bull Funct Foods
7(1):1–19
Global Industry Analysts, Inc. (May 2019) Antimicrobial, antibacterial & antioxidative properties coupled with rising consumer preference for natural and healthy alternatives to sugar
drive global consumption of honey. Accessed on 18 Sept 2019 at https://www.strategyr.com/
MarketResearch/ViewInfoGraphNew.asp?code=MCP-6010
M. C. B. Otero and L. Bernolo