title: Honey for nutrition and health: a review.
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.
authors.affiliation: Swiss Bee Research Centre, Agroscope Liebefeld-Posieux Research Station ALP, Bern, Switzerland.
authors.forename: Stefan
authors.initials: S
authors.lastname: Bogdanov
authors.forename: Tomislav
authors.initials: T
authors.lastname: Jurendic
authors.forename: Robert
authors.initials: R
authors.lastname: Sieber
authors.forename: Peter
authors.initials: P
authors.lastname: Gallmann
mesh_terms: D002241:Carbohydrates / Q000032:analysis; D003014:Clostridium botulinum / Q000302:isolation & purification; D038321:Glycemic Index; D006722:Honey / Q000009:adverse effects / Q000032:analysis / Q000382:microbiology; D006801:Humans; D007223:Infant; D013549:Sweetening Agents / Q000737:chemistry* / Q000494:pharmacology* / Q000627:therapeutic use
chemical_list: D002241:Carbohydrates; D013549:Sweetening Agents