Review on Medicinal and Nutritional Importance of Honey
Tizita Mamo *
Department of Food Science and Post Harvest Technology, College of Agriculture, Arsi University, P.O. Box 193, Ethiopia
*Author to whom correspondence should be addressed.
Abstract
Honey is an organic natural substance that is produced from the nectar of flowers by Apis mellifera and is a sweet, flavourful liquid. Its composition and quality vary greatly with the botanical source of nectar as well as environmental and climatic conditions. These beneficial actions have been ascribed to its antimicrobial, anti-inflammatory and anti-oxidant potential. Honey contains sugars, organic acids, minerals, and proteins, enzymes and vitamins in trace amounts. The simple sugars in honey are responsible for its sweetness, hygroscopicity, energy value and other physical properties. Darker honeys to have higher concentrations of polyphenols, antioxidant and anti-inflammatory properties. Its greatest medicinal potential is its application as topical agent to wounds and skin infections.
Keywords: Medicine, wound