Department of Quality Management, Gdynia Maritime University, ul. Morska 81-87, 81-225 Gdynia, Poland.
Int J Mol Sci. 2024 Oct 1;25(19):10606. doi: 10.3390/ijms251910606.
Honey is one of the most valuable components of the human diet. It is considered to be a functional food with health-promoting properties. Honey has bactericidal and bacteriostatic effects; is used to treat wounds and ulcers; relieves stress; supports the treatment of diseases of the digestive and respiratory systems; improves kidney function; and aids in convalescence. The healing and prophylactic effects of honey are closely related to its chemical composition. According to the literature, honey contains over 300 substances belonging to various groups of chemical compounds, some with antioxidant activity, including vitamins and phenolic compounds, mainly flavonoids and phenolic acids. This article provides insight into honey's chemical composition and its pro-health activities. The antioxidant properties of honey were prioritized.
蜂蜜是人类饮食中最有价值的成分之一。它被认为是一种具有促进健康特性的功能性食品。蜂蜜具有杀菌和抑菌作用；可用于治疗伤口和溃疡；缓解压力；支持消化系统和呼吸系统疾病的治疗；改善肾功能；并有助于康复。蜂蜜的治疗和预防作用与其化学成分密切相关。根据文献记载，蜂蜜含有 300 多种物质，属于各种化学化合物组，其中一些具有抗氧化活性，包括维生素和酚类化合物，主要是类黄酮和酚酸。本文深入探讨了蜂蜜的化学成分及其对健康的促进作用。重点介绍了蜂蜜的抗氧化特性。
