Honey as a Natural Flavorful Product: A Comprehensive Review of Its Potential Biological Activities and Recent Studies.

PMID 42005332 | PMCID PMC13088292 | DOI 10.1002/fsn3.71645 · Food science & nutrition · 2026

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Honey is a natural and nutritious product of the honey bee (Apis mellifera) with low water content. Its color ranges from white to amber, with taste varying accordingly. The chemical form and viscosity of honey depend on its composition. It mainly contains sugars and water, along with proteins, enzymes, polyphenols, vitamins, and minerals. Used for centuries as both food and medicine, honey also serves in alternative treatments. Its bioactive molecules such as phenolics, flavonoids, and enzymes exhibit antimicrobial, antioxidant, anti-inflammatory, anticancer, and antidiabetic properties. Moreover, it offers cardio- and neuroprotective benefits, reinforcing its medicinal value. Honey promotes wound healing, infection prevention, and tissue regeneration. Its antimicrobial activity, primarily driven by hydrogen peroxide and phytochemicals, is effective against wound and burn infections. It may also relieve asthma, support digestion, and help prevent cancer. Recent studies have highlighted honey's involvement in key bioactive mechanisms, including modulation of oxidative stress, regulation of inflammatory pathways, and enhancement of cellular repair processes. Varieties such as Manuka, Tualang, and Sidr show distinct therapeutic effects depending on their botanical and geographical origins. Understanding their composition is key for developing targeted therapeutic applications. This review explores honey's composition and therapeutic potential, emphasizing its rich bioactive profile, which continues to attract scientific interest for treating various health conditions and promoting overall well-being.