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Abstract
Due to the variation of botanical origin honey differs in appearance, sensory perception and composition. The main nutritional and health relevant components are carbohydrates, mainly fructose and glucose but also about 25 different oligosaccharides. Although honey is a high carbohydrate food, its glycemic index varies within a wide range from 32 to 85, depending on the botanical source. It contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols. The review covers the composition, the nutritional contribution of its components, its physiological and nutritional effects. It shows that honey has a variety of positive nutritional and health effects, if consumed at higher doses of 50 to 80 g per intake.
Key teaching points:
• About 95% of the honey dry matter is composed of carbohydrates, mainly fructose and glucose. 5–10% of the total carbohydrates are oligosaccharides, in total about 25 different di- and trisaccharides.
• The Glycemic Index of honey varies from 32 to 85, depending on the botanical source. Fructose-rich honeys such as acacia honey have a low GI.
• Besides, honey contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols.
• Honey has been shown to possess antimicrobial, antiviral, antiparasitory, anti-inflammatory, antioxidant, antimutagenic and antitumor effects.
• Due to its high carbohydrate content and functional properties honey is an excellent source of energy for athletes.
• Most of the health promoting properties of honey are only achieved by application of rather high doses of honey such as 50 to 80 g per intake.
Key teaching points:
• About 95% of the honey dry matter is composed of carbohydrates, mainly fructose and glucose. 5–10% of the total carbohydrates are oligosaccharides, in total about 25 different di- and trisaccharides.
• The Glycemic Index of honey varies from 32 to 85, depending on the botanical source. Fructose-rich honeys such as acacia honey have a low GI.
• Besides, honey contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols.
• Honey has been shown to possess antimicrobial, antiviral, antiparasitory, anti-inflammatory, antioxidant, antimutagenic and antitumor effects.
• Due to its high carbohydrate content and functional properties honey is an excellent source of energy for athletes.
• Most of the health promoting properties of honey are only achieved by application of rather high doses of honey such as 50 to 80 g per intake.