Bioactive compounds in Apis mellifera monofloral honeys. Issue 5 (16th April 2021)

• Record Type: Journal Article
• Authors: Viteri, Rafael; Zacconi, Flavia; Montenegro, Gloria; Giordano, Ady
• Is Part Of: Journal of food science. Volume 86:Issue 5(2021)
• Page Start: 1552
• Page End: 1582
• Publication Date: 2021-04-16
• Subjects: Apis mellifera -- bioactive compounds -- botanical origin -- functional food -- honey; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.15706
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: Honey is a natural product with a sweet flavor. Honey is made by the honeybee ( Apis mellifera L.) from the nectar of flowers or other plant secretions that are collected near the hive. These products are mixed with bee saliva and stored. Several studies have demonstrated that honey exhibits antioxidant, antimicrobial, nematicidal, antifungal, anticancer, and anti‐inflammatory activities. These properties are influenced by the plants from which the secretions are harvested, from the naturally occurring compounds present in the nectar. Studies of the properties and applications of honey have distinguished honey from other natural products due to the presence of certain compounds and due its bioactive properties. The focus of this review is to discuss the identified and isolated compounds from monofloral honey produced by A. mellifera, with specific emphasis on antioxidant and antimicrobial properties of honey and its therapeutic health benefits.