A vital understanding of the health effects of this renowned natural food
Honey is among the most famous and widely available natural food products in the world, and its flavor profiles are well understood. Despite its use as a natural remedy by many societies, however, there has until recently been no systematic attempt to assess the scientific basis for claims about honey’s health benefits. The ubiquity of honey and honey-derived natural remedies make such an assessment highly desirable.
Honey: Composition and Health Benefits offers a systematic assessment for the first time, analyzing the substances that make up honey and their health effects, both separately and in combination. Dedicating full chapters to each of honey’s constituent materials, this book provides the first full-length and comprehensive treatment of this natural food. It also includes content on other honey products such as royal jelly, propolis, and bee venom. It promises to shed scientific light on centuries of tradition.
Honey readers will also find: - Detailed treatment of honey’s constituent carbohydrates, amino acids, organic acids, and more - Closing chapters dealing with contaminants and toxins found in honey - A vast and distinguished team of global contributors with decades of expertise
Honey promises to be essential for food scientists, nutritionists, and health scientists, both in academic research and in industry.
Table of Contents
List of Contributors vii
Preface x
1 General Introduction 1
Pasupuleti Visweswara Rao, Ng Choon Ming, Md. Ibrahim Khalil, and Siew Hua Gan
2 Physical Properties of Honey 12
Rizwana Afroz, E.M. Tanvir, and Md. Murad Hossain
3 Carbohydrates in Honey 32
Md. Murad Hossain, Dhirendra Nath Barman, Md. Anisur Rahman, and Shahad Saif Khandker
4 Lipid and Fatty Acids in Honey 46
Dhirendra Nath Barman, Md. Anisur Rahman, and Md. Murad Hossain
5 Amino Acids, Proteins, and Enzymes 50
Md. Murad Hossain, Dhirendra Nath Barman, and Md. Anisur Rahman
6 Vitamins 66
Ng Choon Ming, Md. Ibrahim Khalil, and Siew Hua Gan
7 Minerals and Trace Elements 80
Md. Solayman
8 Organic Acids in Honey 102
Md. Anisur Rahman, Md. Murad Hossain, and Dhirendra Nath Barman
9 Polyphenols and Antioxidants 113
Md. Sakib Hossen and Md. Yousuf Ali
10 Aroma Compounds 137
Md. Mijanur Rahman, Nusrat Fatima, and Nur-E-Alam Copyrighted Material
11 Furfural and Hydroxymethylfurfural 152
Md. Solayman, Ummay Mahfuza Shapla, and Md. Ibrahim Khalil
12 Other Possible Contaminants, Toxic Compounds, and Microbial Growth 167
Fahmida Alam, Kashif Maroof, Ng Choon Ming, Md. Ibrahim Khalil, and Siew Hua Gan
13 Antimicrobial Properties of Honey 186
Mahendran Sekar, Nur Zulaikha Azwa Zuraini, Nur Najihah Izzati Mat Rani, Pei Teng Lum, and Siew Hua Gan
14 Use of Honey in Cardiovascular Diseases 197
Shridhar C. Ghagane and Aimen A. Akbar
15 Use of Honey in Diabetes 210
Mahendran Sekar, Nurul Amirah Mohd Zaid, Nur Najihah Izzati Mat Rani, and Siew Hua Gan
16 Use of Honey in Kidney Disease 220
R. B. Nerli, Saziya R. Bidi, and Shridhar C. Ghagane
17 Use of Honey in Liver Disease 224
Mahendran Sekar, Pei Teng Lum, Srinivasa Reddy Bonam, and Siew Hua Gan
18 Use of Honey in Immune Disorders and Human Immunodeficiency Virus 235
Wan Nazirah Wan Yusuf, Suk Peng Tang, Noor Suryani Mohd Ashari, and Che Badariah Abd Aziz
19 Use of Honey in Sports Medicine 250
Foong Kiew Ooi and Chee Keong Chen
20 Medicinal Properties of Royal Jelly 263
Wendy Wai Yeng Yeo, Usha Sundralingam, and Sathiya Maran
21 Medicinal Benefits of Propolis 278
Kashif Maroof, Yim Yee Jin, Siew Liang Ching, and Siew Hua Gan
22 Medicinal Benefits of Bee Venom 302
Mahendran Sekar, Pei Teng Lum, Srinivasa Reddy Bonam, and Siew Hua Gan
23 Medicinal Properties of Stingless Bee Honey 314
Mahendran Sekar, Ahmad Yasser Hamdi Nor Azlan, Nur Najihah Izzati Mat Rani, and Siew Hua Gan
24 Economic Benefits of Honey and Honey Products 330
Sridevi I. Puranik, Aimen A. Akbar, and Shridhar C. Ghagane
Index 340
