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Photo: PollyDot On Pixabay 25% sweeter than table sugar, honey is essentially water (17-18%) and sugar (75-80%, mainly glucose and fructose). However, more than 150 minority compounds have
25% sweeter than table sugar, honey is essentially water (17-18%) and sugar (75-80%, mainly glucose and fructose). However, more than 150 minority compounds have been identified in its formula, and they are responsible for many of the biological and healthy properties attributed to them.
The content of all these compounds in honey varies depending on the flowers it comes from (chestnut honey, orange blossom honey) and the geographic region and season of the year. Therefore, they serve as biomarkers of honey identity.
These minority compounds include some minerals (mainly potassium), vitamins (majority, folic acid or vitamin B₉ and vitamin C), polyphenols, amino acids, enzymes and proteins, organic acids (responsible for its acidity), carotenoids and volatile compounds. aromatic, which is also used to describe floral origin).
Most of the minor compounds in honey, but mainly phenolic compounds, are responsible for the functional or healthy properties of honey. There is evidence of these properties. in a laboratory setting (lab level) and/or live (also in clinical studies with laboratory animals and in some cases with humans).
Honey has a high antioxidant potential, which was shown in both studies. in a laboratory setting What live. It has been proven that it can stimulate the antioxidant defense system in the tissues of laboratory animals, there are also studies showing that the consumption of honey (alone or in combination with other traditional treatments) increases the antioxidant capacity of honey. serum.
Many studies have also shown the anti-inflammatory activity of honey, which it exerts through various mechanisms, reducing the inflammatory response of cellular tissues to different inflammatory agents and preventing the production of pro-inflammatory substances.
Since oxidative stress has been proven to promote the development of inflammation in different tissues, its antioxidant effect also contributes to this activity.
Honey has also been shown to increase T and B lymphocytes, antibodies, and certain blood cells such as eosinophils, neutrophils, and monocytes, which fight external attacks during immune responses in cellular tissues.
In addition, it also stimulates the production of short-chain fatty acids with confirmed immunomodulatory activity.
Honey also inhibits the growth of different bacteria, viruses and pathogenic fungi, that is, it shows antimicrobial activity. This effect has been attributed to both its enzymatic activity and the presence of certain compounds (alcohols, terpenes, acids, etc.) with this antibacterial activity.
The antiulcer effect of honey has been proven in rats, which is attributed to the increase of prostaglandins that act as a protector in the gastric mucosa and consequent inhibition of acid secretions and prevention of peptic ulcer formation.
Another effect attributed to honey and attracting great interest is its application in lowering cholesterol levels in patients with hyperlipidemia.
There are several studies claiming that regular honey consumption improves the lipid profile of patients. This effect directly or indirectly contributes to a reduction in the risk of cardiovascular disease, which is one of the leading causes of death in developed countries.
The effect of honey as an anticancer agent has been demonstrated in different cell lines.in a laboratory setting) as well as in animal models (carcinoma, melanoma, liver cancer, lung cancer).
The effect has been attributed to different mechanisms, in which the interference of multiple cell signaling pathways is prominent, including apoptosis, antimutagenic, antiproliferative and anti-inflammatory. However, more studies are needed to improve knowledge about the positive effect of honey and cancer.
Thus, honey is much more than water and sugar. It is a natural product containing a large number of minor compounds with interesting biological and functional properties. Hence its great potential and scientific relevance to its applications, which we continue to explore.
Juana Fernández López, Professor of Food Science and Technology, Miguel Hernandez University
This article was originally published on The Conversation. Read the original.
Source: El Nacional
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