Bioactive Compounds and their Health Effects from Honey Processing Industries

Studies have shown that honey contains great variation in contents of different phytochemicals according to floral sources and climatic conditions, which contribute to different characteristic colors, flavors, aromas and bioactivities. The clinical use of honey has an enormous potential, especially in the fight against antibiotic-resistant strains. The antioxidant capacity of different honeys depends on the floral sources used by the bees to collect the nectar, and seasonal and environmental factors, as well as processing methods. Natural honey has been reported to exhibit antiviral activities against rubella virus and varicella-zoster virus (VZV) and is used to treat recurrent herpes simplex lesions. The anti-inflammatory action of honey is potentially very important for therapeutic application, as the inflammation can cause major consequences. Several bioactive compounds have been identified in honey, which contributed to its anti-bacterial activity. Other constituents in honey include organic acids, lactones, amino acids, minerals, vitamins, enzymes, pollen, wax and pigments.