The Science Behind Healing Powers of Honey- Benefits of Honey

Introduction

Honey, that delightful and natural sweet substance, is crafted by industrious honeybees. They diligently gather nectar from blossoms or source it from the living parts of plants, including secretions from plant-sucking insects. The bees then work their magic, transforming and combining these precious ingredients with their own unique substances.

The result is a golden elixir that they store in honeycombs to ripen and mature. Honey, a true marvel of nature, has graced our world for centuries, serving not only as a common sweetener for various foods but also as a potent medicinal ally.

Despite its longstanding presence, there’s still much we have yet to uncover about this extraordinary substance. With its time-tested reputation, honey remains a go-to remedy for soothing sore throats and a versatile addition to our daily routines.

Honey serves as a popular energy source, thanks to its simple sugars that swiftly enter the bloodstream without requiring digestion. Whether added to hot or cold beverages, honey seamlessly enhances the sweetness of drinks. Its versatile nature complements a wide range of foods, making it a versatile culinary companion.

Additionally, the moisture-absorbing properties of honey play a vital role in preserving the freshness of breads, cakes, cookies, and candies over an extended period.

The most notable medicinal use of honey lies in its ability to be applied topically to wounds and skin infections. Honey possesses anti-inflammatory, antioxidant, and immune-boosting properties.

Applying honey to burns and wounds accelerates the healing process by eliminating infections and ensuring sterility. It promotes tissue growth and regeneration while preventing dehydration at the infected site.

Honey serves as a preventive and therapeutic agent for gastrointestinal disorders, including peptic ulcers, gastritis, and gastroenteritis. Additionally, it exhibits prebiotic effects, contributing to the overall health of the gastrointestinal tract.

Let’s explore the reasons behind the nutritive and medicinal properties exhibited by honey.

Composition of Honey and its Physical Attributes

While composition of honey primarily depends upon its floral source, it is also influenced by seasonal variations, environmental factors, and processing conditions.

Carbohydrates

The primary components of honey are sugars, constituting approximately 95% of its dry weight. The main sugars include the monosaccharides fructose and glucose, both hexoses formed through the hydrolysis of the disaccharide sucrose.

In addition, honey contains disaccharides such as sucrose, maltose, turanose, erlose, and trisaccharides like melezitose and raffinose.

There are around 25 different sugars that have been identified in honey.

The presence of these simple sugars imparts sweetness, hygroscopic properties, energy value, and other physical characteristics to honey.

Amino Acids and Proteins

The proportion of amino acids and proteins in honey is relatively low, typically not exceeding 0.7%. However, honey contains nearly all physiologically significant amino acids.

The primary amino acid, proline, serves as an indicator of honey ripeness. For normal honeys, the proline content should be more than 200 mg/kg. Values below 180 mg/kg suggest potential adulteration with added sugar.

Honey contains proteins, mainly enzymes added by bees during the ripening process. Two key enzymes, diastase and invertase, play important roles.

Diastase : It breaks down starch into maltose and is stable to heat and storage. Diastase is also known as amylase.

Invertase : It catalyzes the conversion of sucrose to glucose and fructose, among other sugar conversions.

Diastase and invertase are crucial for assessing honey quality and freshness.Their activity decreases with storage and heating. Invertase is more sensitive to damage from storage and heat and is used in some countries to indicate honey virginity and freshness.

The activity of diastase and invertase varies widely depending on the botanical origin of honey, limiting their freshness indicating power. HMF (Hydroxymethylfurfural) is a better quality criterion in this regard.

Other enzymes like glucose oxidase and catalase regulate the production of H202, a key antibacterial factor in honey.

Hydroxymethylfurfuraldehyde (HMF)

Hydroxymethylfurfuraldehyde or HMF is a decomposition product of fructose. In fresh honey it is present only in trace amounts. Its Concentration increases slowly and naturally during the storage of honey, and much more quickly when honey is heated.

The amount of HMF present in honey is the reference used as a guide to the amount of heating that has taken place:

” The higher the HMF value, the lower the quality of the honey is considered to be . “

Some countries set an HMF limit for imported honey (sometimes 40 milligrams per kilogram), and honey with an HMF value higher than this limit will not be accepted.

Minerals and Trace Elements

Honey contains the varying amount of mineral substances ranging from 0.02 to 1.03 g/100 g, and the main one is potassium, making up about one third of the total minerals in honey.

There are also many other trace elements, and their amount depends on the type of flowers the bees visited. Even though minerals make up a small percentage (about 3.68%) of honey, they enhance its nutritional value for humans.

Honey contains a range of minerals, including potassium, chlorine, sulfur, calcium, sodium, phosphorus, magnesium, silicon, iron, manganese, and copper.

Generally, darker honey types tend to have more minerals than lighter ones, but there can be exceptions where some dark honey types have fewer minerals than certain lighter ones.

Aroma Compounds and Phenolics

Honey gets its smell from “honey volatiles.” Scientists began studying these substances in the 1960s. Recently, they discovered that most of these volatile compounds come from the plants the bees visit, but some are added by the bees themselves.

So far, researchers have identified around 600 different compounds in various honeys. Phenolic acids and polyphenols are types of plant chemicals.

Scientists use them to figure out what plants are related to each other. They also think these chemicals could help tell where honey comes from. Dark-colored honeys seem to have more phenolic acid derivatives but fewer flavonoids compared to light-colored ones.

Acidity and pH

Honey doesn’t have a lot of acids, but they play a big role in its taste. Most of the acids come from the bees, and the main one is gluconic acid. This acid comes from the oxidation of glucose by an enzyme called glucose oxidase. However, it’s in a form that doesn’t make honey more acidic.

Acidity of Honey can be measured using a process called titration, and it’s usually expressed in milli equivalents per kg. There are also some other acids in honey, like formic, acetic, citric, lactic, maleic, malic, oxalic, pyroglutamic, and succinic.

Honey is generally acidic, meaning it has a pH value less than 7. Blossom honeys usually have a pH between 3.3 and 4.6, except for chestnut honey, which has a slightly higher pH of 5 to 6. Honeydew honeys, because they have more minerals, have a higher pH, ranging from 4.5 to 6.5.

Honey acts like a buffer, which means its pH doesn’t easily change when you add a bit of acid or base. This buffering ability comes from the minerals in honey, like phosphates, carbonates, and other salts.

Water

The amount of water in honey is crucial for its freshness and to prevent spoilage from yeast fermentation. High-quality honey typically has a water content below 14%, and the lower the water content, the better the honey is considered. Internationally, good-quality honey should have less than 20% water content to avoid fermentation.

Low water content is important because honey can start to ferment and lose its freshness if the water content exceeds 20%. Unpasteurized honey can ferment because it contains wild yeast, but honey with low water content is less likely to ferment due to its high sugar concentration.

Microbiological Composition

Honey’s therapeutic properties stem from its chemical composition, boasting features like high osmotic pressure, low pH, and the presence of hydrogen peroxide and various chemicals. While low water content is key to its antimicrobial efficacy, some microorganisms can still find their way in.

Pathogenic bacteria with sporulation ability are the main culprits, while fungi, especially Aspergillus and Penicillium genera, may produce mycotoxins. Despite this, honey harbors beneficial microorganisms with potential health benefits for humans.

Honeybees play a crucial role in shaping honey’s properties through their digestive tracts and symbiotic microorganisms. The honeybee gut hosts a diverse microbiota, including yeasts, bacteria, and lactic acid bacteria. These microorganisms not only contribute to the honey’s composition but also have potential industrial applications. In addition, honey consumption may introduce probiotics into the human gut, promoting health benefits.

The complexity of honeybee gut microbiota, influenced by factors like nectar sources, highlights the intricate relationship between honeybees and their microbial companions. Lactic acid bacteria, particularly fructophilic ones, have been identified as major players in honeybee health, potentially influencing the antimicrobial properties of honey. Understanding these symbiotic relationships can provide insights into honeybee health and honey production.

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Relationship of Moisture Content of Honey and Fermentation Risk

Honey contains naturally different osmotolerant yeast, which can cause undesirable fermentation.
Osmotolerant yeasts can particularly develop in honeys with high moisture content.

Lochhead carried out investigations on the relationship of moisture content and fermentation on
319 honey samples which are summarized in the following table:

Some honey types, e.g. rape, sunflower and also honeys from tropical countries has a higher content of osmotolerant yeast and are less stable than other honeys with normal yeast counts.

Nutritional Benefits of Honey

Throughout much of human history, honey served as a significant carbohydrate source and stood as the primary widely accessible sweetener.

Dr. Fessenden said that :

“Honey’s many benefits are interrelated, much like the cells of a honeycomb, and at the very least, there are no known medical reasons not to enjoy honey as part of a healthy diet and lifestyle for adults and children over the age of twelve months”

Honey as an Energy Source

As we have previously learnt, honey is essentially made up of simple sugars like fructose and glucose, which are the key factors influencing how, when, and why we use it. The important thing to know is that honey gives us quick calories, making it an instant energy boost.

In a tablespoon of honey, you get around 64 calories. The main sugars in honey are fructose and glucose, and when you eat honey, these sugars quickly enter your bloodstream, providing a fast source of energy for your body.

Although honey contains a small amount of proteins (about 0.1 to 0.6%), mainly in the form of enzymes and amino acids, it doesn’t contribute much to your overall protein intake.

Non-energetic Nutrients in Honey

Different unifloral honeys contain different amounts of minerals according to the source of the nectar. However, the levels of vitamins and minerals in honey are so minimal that they make only a small contribution to the recommended daily intake (RDI) ( see the table below).

Honey includes various other trace elements, with chrome, manganese, and selenium being nutritionally significant. Additionally, elements like sulfur, boron, cobalt, fluorine, iodine, molybdenum, and silicon can also play a role in human nutrition.

Choline and acetylcholine are present in honey, where choline is essential for cardiovascular health, brain function, and cellular membrane maintenance. Acetylcholine functions as a neurotransmitter.

Medicinal Uses of Honey

For ages, honey has been employed as a remedy across various cultures. Though initially underutilized in medicine due to a lack of scientific backing, honey is now gaining recognition as a credible and effective therapeutic resource.

Its positive attributes, including antimicrobial, anti-inflammatory, and antioxidant properties, along with immune system enhancement, contribute to its newfound acceptance in the medical realm.

Antibacterial Properties of Honey

Honey boasts confirmed antimicrobial capabilities, hindering a wide range of bacterial species. The in vitro antibacterial activity of honey is evident in its methanol, ethanol, and ethyl acetate extracts, effectively targeting both Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Enterococcus faecalis, and Micrococcus luteus) and Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, and Salmonella typhi).

Honey’s potent antimicrobial influence extends to both pathogenic and non-pathogenic microorganisms, including yeasts and fungi, even those resilient to numerous antibiotics. The antimicrobial impact can be either bacteriostatic or bactericidal, contingent on the concentration employed.

The Antioxidant Property of Honey

Honey has been used for a long time in both medical and household settings, but its antioxidant property has gained attention only recently. The demand for antioxidants in food is increasing, and honey is becoming popular as a source of antioxidants.

Oxidative stress occurs when the production of free radicals in the body is not balanced by natural protective mechanisms, leading to cellular damage and genetic disruption. The main antioxidants in honey are phenols like quercetin, hesperetin, and chyrsin, as well as Maillard products called melanoidins.

Quercetin, a phenol, directly binds to and strongly inhibits the activities of cellular transcription factors. This inhibition prevents the cellular effects of free radicals by surpassing the phosphorylation and activation process.

Additionally, quercetin induces programmed cell death (apoptosis) in human osteosarcoma cells and reduces protein expression levels in human fibrosarcoma cells.

Wound Healing Property of Honey

Wounds, caused by injuries or surgery, can lead to tissue damage, blood vessel disruption, and hypoxia. Wound infections have harmful effects, causing pain, discomfort, and prolonged hospital stays.

Honey is a natural remedy known for its wound-healing properties. It promotes faster healing, reduces scarring, and has antimicrobial effects. Studies show honey’s safety in dressings and mucous layers, with benefits like eliminating wound odor and improving granulation.

Exogenous factors like microorganisms can hinder wound healing, but honey inhibits various fungi and bacteria. Clinical trials indicate honey-coated bandages reduce wound size and improve cleanliness. Honey-impregnated gauzes are effective in skin graft donor site healing, reducing infection and pain.

Medically approved medicated honey dressings are being used for managing various wounds. They maintain a moist environment, reduce healing times, and resist resistance.

Topical honey application is widely used, especially in burns, where it accelerates healing and minimizes complications. Studies comparing honey with conventional treatments demonstrate its efficiency in rendering wounds sterile and promoting faster healing.

Honey’s effectiveness is attributed to its physical properties like hygroscopicity, hypertonicity, lower pH, and complex chemical composition. Oral or parenteral administration of honey stimulates tissue growth factors, contributing to its overall wound-healing benefits.

Use of Honey in Gastroenterology

Honey can help with gastrointestinal issues like ulcers and inflammation. It inhibits the agent that causes ulcers and inflammation, like Helicobacter pylori. Honey is natural and won’t make your blood sugar go up. If you mix honey with water, it’s a good remedy for colic.

Honey helps the stomach by promoting good bacteria growth. Intake of honey boosts the number of helpful bacteria, like bifidobacterial. This is similar to the effect of fructo-oligosaccharides, which are also good for your gut.

Effect of Honey in Diabetes

Honey seems to have some surprising benefits for people with diabetes. Studies show that it helps reduce oxidative stress, lowers blood sugar levels, and improves various metabolic issues common in diabetes. Even though honey is sweet and has sugars, it surprisingly doesn’t always raise blood sugar levels as expected.

Combining honey with anti-diabetic drugs seems to enhance their effects, improving glycemic control and reducing oxidative damage. The sweet surprise continues as different types of honey, not just one specific kind, show similar positive effects. However, there’s still a need for more long-term studies to understand honey’s full impact on diabetes, especially considering the chronic nature of the condition.

Moreover, the combination of honey with anti-diabetic drugs raises questions about whether similar effects can be achieved with other antioxidants like vitamin C or E. Some early studies suggest positive outcomes, indicating that honey and antioxidants might play a helpful role in managing diabetes and its complications.

In the realm of health, honey appears to be more than just a sweet treat—it could be a valuable ally in the complex management of diabetes and related issues like hypertension. As researchers delve deeper, there’s potential for honey and antioxidants to reshape our understanding of how oxidative stress influences diabetes.

Honey as a Sports Nutrition

Consuming carbohydrates before, during, and after exercising boosts performance and helps you recover faster. Honey, being a natural source of easily accessible carbohydrates, works just as well as glucose for replacing carbs during long workouts. It plays a role in preserving muscle glycogen, the stored carbs that act as a crucial fuel source for athletes, keeping them going strong.

Honey is a helpful companion for athletes. Before a workout, like many carbs, pure honey can be a beneficial choice. Consuming honey before exercising ensures a steady release of energy throughout the activity.

Having carbohydrates, such as honey, during the workout nourishes muscles, prolongs endurance, and helps stave off fatigue compared to not using any aid or supplement. After exercising, it’s ideal to refuel with a mix of carbohydrates and protein within 30 minutes to reduce muscle soreness.

Honey, with its carbohydrate content, pairs well with post-workout protein supplements. This combination not only supports muscle recovery and glycogen replenishment but also helps maintain stable blood sugar levels after training.

Conclusion

Honey, a natural and sweet substance produced by honeybees, has been consumed as food and used as a common sweetener for centuries. It’s also known for its medicinal properties. The simple sugars in honey are easily absorbed into the bloodstream without needing digestion.

Honey’s ability to absorb moisture helps baked goods like breads, cakes, cookies, and candies stay fresh for longer periods.

Beyond its sweetness, honey packs a punch with anti-inflammatory, antioxidant, and immune-boosting properties. These benefits come from its high sugar concentration, osmotic effect, low pH, acidity, and the presence of hydrogen peroxide.

Despite its impressive medicinal history, studies have shown variations in composition and medicinal uses among honeys from different flowers. To ensure honey is used as a reliable medicinal agent, it’s recommended to standardize and implement quality control measures.