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Ingredients
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Conditions Treated Using Honey:
Name: Honey
Description:
Honey is a sweet and viscous fluid produced by Honey bees from the nectar of flowers. According to the United States National Honey Board and various international food regulations, "Honey stipulates a pure product that does not allow for the addition of any other substance...this includes, but is not limited to, water or other sweeteners". This article refers exclusively to the Honey produced by Honey bees (the genus Apis); Honey produced by other bees or other insects has very different properties. Honey is significantly sweeter than table sugar and has attractive chemical properties for baking. Honey has a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.
The study of pollens and spores in raw Honey can determine floral sources of Honey. Because bees carry an electrostatic charge, and can attract other particles, the same techniques can be used in area environmental studies of radioactive particles, dust, or particulate pollution.A main effect of bees collecting nectar to make Honey is pollination, which is crucial for flowering plants.
HONEY FORMATION
Honey is laid down by bees as a food source. In cold weather or when food sources are scarce, bees use their stored Honey as their source of energy. In the hive the bees use their "Honey stomachs" to ingest and regurgitate the nectar a number of times until it is partially digested. It is then stored in the Honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would cause the sugars in the nectar to ferment. After the final regurgitation, the Honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the Honeycomb which enhances evaporation of much of the water from the nectar. The reduction in water content, which raises the sugar concentration, prevents fermentation. Ripe Honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.
Nutritional value per 100 g (3.5 oz)
Energy 300 kcal 1270 kJ
Carbohydrates 82.4 g
- Sugars 82.12 g
- Dietary fiber 0.2 g
Fat 0 g
Protein 0.3 g
Water 17.10 g
In addition, Honey contains several vitamins, such as vitamin B6, vitamin C, thiamin, niacin, riboflavin, and pantothenic acid. Essential minerals including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc as well as several different amino acids have been identified in Honey.Honey also contains several compounds which function as antioxidants. Known antioxidant compounds in Honey are chrysin, pinobanksin, vitamin C, catalase, and pinocembrin. Unlike most other sweeteners, Honey contains small amounts of a wide array of vitamins, minerals, amino acids, and antioxidants.
Typical Honey analysis
Fructose: 38%
Glucose: 31%
Sucrose: 1%
Water: 17%
Other sugars: 9% (maltose, melezitose)
Ash: 0.17%
USE OF HONEY
The main uses of Honey are in cooking, baking, as a spread on breads, and as an addition to various beverages such as tea and as a sweetener in commercial beverages such as Sprecher's root beer. Because Honey is hygroscopic (drawing moisture from the air), a small quantity of Honey added to a pastry recipe will retard staling. Raw Honey also contains enzymes that help in its digestion, several vitamins and antioxidants.
Honey is the main ingredient in the alcoholic beverage mead, which is also known as "Honey wine" or "Honey beer" (although it is neither wine nor beer). It is also used as an adjunct in beer. Beer brewed with more than 30% Honey as a source of sugar by weight, or mead brewed with malt (with or without hops), is known as braggot.Honey is used in traditional folk medicine and apitherapy.It is an excellent natural preservative.
MEDICINAL USES AND HEALTH EFFECTS OF HONEY
For at least 2700 years, Honey has been used to treat a variety of ailments through topical application, but only recently have the antiseptic and antibacterial properties of Honey been chemically explained. As an antimicrobial agent Honey has potential for treating a variety of ailments, including MRSA. Antibacterial properties of Honey are the result of the low water activity causing osmosis, hydrogen peroxide effect, and high acidity.
OSMOTIC EFFECT
Honey is primarily a saturated mixture of two monosaccharides. This mixture has a low water activity; most of the water molecules are associated with the sugars and few remain available for microorganisms, so it is a poor environment for their growth.
HYDROGEN PEROXIDE
Hydrogen peroxide in Honey is activated by dilution. However, unlike medical hydrogen peroxide, commonly 3% by volume, it is present in a concentration of only 1 mmol/l in Honey. Iron in Honey oxidizes the oxygen free radicals released by the hydrogen peroxide.
When used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antiseptic.
IN DIABETIC ULCERS
Topical Honey has been used successfully in a comprehensive treatment of diabetic ulcers when the patient cannot use other topical antibiotics.
ACIDITY
The pH of Honey is commonly between 3.2 and 4.5. This relatively acidic pH level prevents the growth of many bacteria.
NUTRACEUTICAL EFFECTS
According to recent findings, Honey may have some significant nutraceutical effects (or positive long-term health effects resulting from Honey's consumption). In addition to its primary carbohydrate content, Honey often contains polyphenols, which can act as antioxidants. Antioxidants in Honey have even been implicated in reducing the damage done to the colon in colitis. Furthermore, some studies suggest that Honey may be effective in increasing the populations of probiotic bacteria in the gut, which may help strengthen the immune system, improve digestion, lower cholesterol and prevent colon cancer.
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