The Pangenomics Lab, School of Science, RMIT University, Melbourne 3083, Australia.
Department of ScienceVietnam Institute of Agricultural Engineering and Postharvest Technology, Hanoi 10000, Vietnam.
Nutrients. 2019 Jan 14;11(1):167. doi: 10.3390/nu11010167.
Honey, a natural sweetener has been used universally as a complete food and in complementary medicine since early antiquity. Honey contains over 180 substances, including sugars mainly fructose and glucose, water and a plethora of minor constituents such as vitamins, minerals and phytochemicals. The chemical composition of honey varies depending on floral origin, environment and geographical conditions. The sugar components dominate honey composition and they are accountable for sensory and physicochemical properties in food industry. Although present in small quantities, non-sugar components are the major contributors to the health benefits of honey. Our review summarizes and discusses composition of honey, its protective effects and possible action modes on risk factors of atherosclerosis.
亲爱的，自古以来，蜂蜜作为一种天然甜味剂，已被普遍用作全食物和辅助药物。蜂蜜含有超过 180 种物质，包括糖（主要是果糖和葡萄糖）、水和大量的次要成分，如维生素、矿物质和植物化学物质。蜂蜜的化学成分因花卉来源、环境和地理条件而异。糖成分主导着蜂蜜的组成，它们决定了食品工业中感官和物理化学特性。尽管非糖成分的含量很少，但它们是蜂蜜对动脉粥样硬化危险因素具有保护作用的主要贡献者。我们的综述总结和讨论了蜂蜜的组成、其保护作用以及对动脉粥样硬化危险因素可能的作用模式。
