Honey: Nutritional and Medicinal Points of ViewHoney: Nutritional and Medicinal Points of View

Dr. Sreekanta Sheel

B.Sc. Agril. Engg - with major in Food TechnologyM.Sc. (Agril. Engg) in Food Technology,

Ph.D in Food Technology

Introduction

Humans apparently began hunting for honey at least 8,000 years ago, as evidenced by a cave painting in Valencia, Spain. So far, the oldest remains of honey have been found in Georgia. Archaeologists have found honey remains on the inner surface of clay vessels unearthed an ancient tomb, dating back to some 4,700–5,500 years ago.

Honey PropertiesHoney is Hygroscopic

Naturally absorbs moisture in from the air. Help prevent scarring by keeping the skin moist, Encourage the growth of new tissues, Honey's hygroscopic properties also make it an ideal ingredient in a lot of cosmetics When used in skin and hair treatments, honey trap and seal in the moisture leaving skin soft and supple, and hair glossy and healthy 

Honey Properties (Contd…)Honey is AntibacterialHealing properties of honey in the early part of the 20th century. The effective antimicrobial agent in honey prohibits the growth of certain bacteria. It contains an enzyme that produces hydrogen peroxide which is believed to be the main reason for the antimicrobial activity of honey. As such, honey is a useful treatment for wounds and scalds. Honey can help treat minor acne by attacking the bacteria

Honey Properties (Contd…)Honey is a Source of AntioxidantsHoney contains natural antioxidant properties that can destroy biologically destructive chemical agents which have been linked to many diseases such as cancer. Not only could honey's antioxidants help to eliminate free radicals in the body, they are also part of the nutrient supply for growth of new tissue. These precious honey properties help protect the skin under the sun and help the skin to rejuvenate and stay young-looking. Skincare products such as sunscreens and facial cleansing products for treating damaged or dry skin.

Honey Properties (Contd…)Honey is AntibacterialHealing properties of honey in the early part of the 20th century. The effective antimicrobial agent in honey prohibits the growth of certain bacteria. It contains an enzyme that produces hydrogen peroxide which is believed to be the main reason for the antimicrobial activity of honey. As such, honey is a useful treatment for wounds and scalds. Honey can help treat minor acne by attacking the bacteria

Honey Nutrition Facts

How honey is made of? Nectar itself is composed mainly of sucrose and water. Bees add enzymes that create additional chemical compounds, inverting the sucrose into fructose and glucose, and Then evaporate the water so that the resulting product will resist spoiling.

Honey Nutrition Facts

Honey is a source of carbohydrates80% natural sugar -- mostly fructose and glucose. Due to the high level of fructose, honey is sweeter than table sugar.18% water. 2% minerals, vitamins, pollen and protein.Free of fat and cholesterol.

Honey Nutrition FactsHoney is a mixture of sugars and other compoundsWith respect to carbohydrates, honey is mainly fructose (about 38.5%) and glucose (about 31.0%), making it similar to the synthetically produced inverted sugar syrup, which is approximately 48% fructose, 47% glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and other complex carbohydrates.As with all nutritive sweeteners, honey is mostly sugars and contains only trace amounts of vitamins or minerals. Honey also contains tiny amounts of several compounds thought to function as antioxidants, including  chrysin, pinobanksin, vitamin C, catalase, and pinocembrinThe specific composition of any batch of honey depends on the flowers available to the bees that produced the honey.

Honey Nutrition Facts

Detection of AdulterationIsotope ratio mass spectrometry can be used to detect addition of corn syrup and cane sugar by the carbon isotopic signature.Addition of sugars originating from corn or sugar cane skew the isotopic ratio of sugars present in honey,As low as 7% level of addition can be detected

Quality Indicators of HoneyHigh-quality honey can be distinguished by fragrance, taste, and High-quality honey can be distinguished by fragrance, taste, and consistency. consistency. Ripe, freshly collected, high-quality honey at 20 Ripe, freshly collected, high-quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops.breaking into separate drops.After falling down, the honey should form a bead. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%) of the product. indicates excessive water content (over 20%) of the product. Honey with excessive water content is not suitable for long-term Honey with excessive water content is not suitable for long-term preservation. preservation. In jars, fresh honey should appear as a pure, consistent fluid, In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-of extraction, many varieties of honey crystallize into a cream-colored solid. colored solid.

Honey Nutrition Facts

Some varieties of honey, including tupelo, acacia, Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of 40–49°C heated during bottling at temperatures of 40–49°C (104–120°F) to delay or inhibit crystallization. (104–120°F) to delay or inhibit crystallization. Overheating is indicated by change in enzyme Overheating is indicated by change in enzyme levelslevelsA 2008 Italian study determined nuclear magnetic A 2008 Italian study determined nuclear magnetic resonance spectroscopy can be used to distinguish resonance spectroscopy can be used to distinguish between different honey types, and can be used to between different honey types, and can be used to pinpoint the area where it was produced. pinpoint the area where it was produced.

Quality of Factors of HoneyWater contentCan be measured using refractometer, is greater than 19%. All unpasteurized, raw honey contains wild yeasts. Due to the high sugar concentration, these yeasts will pose little risk in low moisture honey In high moisture content, the yeast may cause fermentation in storage, whereby the increase of acidity can become a quality issue for the honey.Raw honey's moisture content can be as low as 14%, and is deemed by some as more valuable. Honey containing up to 20% water is not recommended for mead-making. One simple way of judging the relative quantity of water (not purity) in honey involves taking two same-size, same-temperature, well-sealed jars of honey from different sources. Turn the two jars upside-down and watch the bubbles rise. Bubbles in the honey with more water content will rise faster.

HMF (Hydroxymethylfurfural)HMF is a break-down product of fructose (one of the main sugars in honey) formed slowly during storage and very quickly when honey is heated. The amount of HMF present in honey is therefore used as a guide to storage length and the amount of heating which has taken place. HMF's occurrence and accumulation in honey is variable depending on honey type. High levels of HMF may indicate excessive heating during the extraction process. Honey that is traded in a bulk form is usually required to be below 10 or 15mg/kg to enable further processing and then give some shelf life before a level of 40 mg/kg is reached.You may also want to note the colour of the honey as it sometimes may be an indicator of the length of storage or amount of exposure to heat.

Quality of Factors of Honey

Quality of Factors of Honey

Inverted sugars Inverted sugars High levels of HMF (greater than 100 mg/kg) can High levels of HMF (greater than 100 mg/kg) can also be an indicator of adulteration with also be an indicator of adulteration with inverted inverted sugarssugars. . Cane sugar or Cane sugar or sucrose,sucrose, is "inverted" by heating  is "inverted" by heating with a food acid, and this process creates HMF. with a food acid, and this process creates HMF.

Many food items sweetened with Many food items sweetened with high fructose high fructose corn syrups,corn syrups, e.g. carbonated soft drinks, can  e.g. carbonated soft drinks, can have levels of HMF up to 1,000 mg/kg.have levels of HMF up to 1,000 mg/kg.

Quality of Factors of HoneyImpuritiesGood quality honey is expected to be visually free of defect -- clean and clear. Honey which has a very high pollen content appears cloudy, and the presence of many other contaminations such as particles of wax, bees, splinters of wood, and dust certainly does make it look unappetizing and unappealing for anyone to buy and consume, and hence it appears as if it's of very low value. Unfortunately, no matter how much food value or health benefits some of these particles like pollen can offer, this kind of honey is hard to be associated with good quality honey and is immediately rejected by most consumers at the super-mart. And this explains why it's almost impossible to find unfiltered, raw honey on the shelf. Its cloudy appearance makes them commercially unattractive.

Honey PropertiesColourHoney is color graded into light, amber, and dark categories which do not really have any bearing on quality. Honey color is measured on the Pfund Scale in millimeters. While it is not an indicator of honey quality and there are exceptions to the rule, generally speaking, the darker color the honey, the higher its mineral contents, the pH readings, and the aroma/flavor levels. Minerals such as potassium, chlorine, sulfur, iron, manganese, magnesium, and sodium have been found to be much higher in darker honeys.

Medicinal Properties of HoneyHistorically, honey has been used by humans to treat a variety of ailments, from gastric disturbances to ulcers, wounds and burns, through ingestion or topical application, but only recently have the antiseptic and antibacterial properties of honey been chemically explained. Different honeys have different properties, which was known since ancient times. Much scientific research has been done, with emphasis of late on fighting infections in wounds. The antibacterial mechanisms known to date are H2O2, methylglyoxal (MGO), bee defensin-1, the osmotic effect and the pH.

Medicinal Properties of HoneyIn Ayurveda, a 4000-year-old treatise on medicine originating from India, honey is considered to positively affect all three primitive material imbalances of the body. "Vaatalam guru sheetam cha raktapittakaphapaham| Sandhatru cchedanam ruksham kashayam madhuram madhu|| 

"It has sweetness with added astringent as end taste. It is heavy, dry and cold. Its effect on doshas (imbalances) is that it aggravates vata (air / moving forces), scrapes kapha (mucus / holding forces) and normalizes pitta (catabolic fire) and rakta (blood). It promotes the healing process." Some wound gels which contain antibacterial raw honey One New Zealand researcher says a particular type of honey (manuka honey) may be useful in treating MRSA infections.

Medicinal Properties of HoneyAs an antimicrobial agent honey is useful in treating a variety of ailment. Honey appears to be effective in killing drug-resistant biofilms which are implicated in chronic rhinosinusitis.The ancient Egyptians not only made offerings of honey to their gods, they also used it as an embalming fluid and a dressing for wounds.  Today, many people swarm to honey for its antibacterial and anti-inflammatory properties. Holistic practitioners consider it one of nature's best all-around remedies.

Medicinal Properties of HoneyNever Give Honey to an InfantHoney is natural and considered harmless for adults. But pediatricians strongly caution against feeding honey to children under 1 year old."Do not let babies eat honey," states foodsafety.gov, a web site of the U.S. Department of Health and Human Services. That's because of the risk of botulism. The spores of the botulism bacteria are found in dust and soil that may make their way into honey. Infants do not have a developed immune system to defend against infection"It's been shown very clearly that honey can give infants botulism," a paralytic disorder in which the infant must be given anti-toxins The National Honey Board, which the USDA oversees, also agrees that infants should not be given honey. "The concern for babies stems from the fact that infants lack the fully developed gastrointestinal tract of older humans," the Board's web site states.

Medicinal Properties of Honey

Honey and Wound Care

Manuka honey is sometimes used to treat chronic leg ulcers and pressure sores.Manuka honey is made in New Zealand from the nectar of Leptospermum scoparium. It's the basis of Medihoney, which the FDA approved in 2007 for use in treating wounds and skin ulcers. It works very well to stimulate healing, says wound care specialist Frank Bongiorno, MD, of Ann Arbor, Mich.

Medicinal Properties of Honey

Honey and AllergiesSome laboratory studies suggest honey has the potential to clear up stuffy noses and ease allergies triggered by pollen. Bowser says she doesn't consider the studies on honey and congestion to be adequate, for a few reasons: most allergy sufferers are sensitive to wind-carried pollens like grass and ragweed -- the kind not carried by bees and transformed into honey."If you want to treat someone for common allergies, it's not commonly found in bee honey," Bowser says.

Medicinal Properties of Honey

Honey and the Common ColdMaryland family doctor Ariane Cometa, MD, who describes herself as a holistic practitioner, likes to use buckwheat honey-based syrup to ease early symptoms of a cold. She says it calms inflamed membranes and eases a cough -- the latter claim supported by a few studies.In a study that involved 139 children, honey beat out dextromethorphan (a cough suppressant) and diphenhydramine (an antihistamine) in easing nighttime cough in children and improving their sleep."If you're suffering from a cold or something going on in the throat or upper airways, getting on board with honey syrup will help fight infection and soothe membranes," says Cometa, who also recommends a buckwheat honey-based allergy medicine.

Utilize the healing power of honey

Burns - Bed Wetting Insomnia - Hyperactivity Nasal Congestion FatigueFacial Deep Cleanser Poor Digestion Hair Conditioner Sore Throats

For Stress AnemiaFood Preservative Baby's Bottle Cough Mixture Longevity -MigraineConjunctivitis Osteoporosis

How much honey is enough? As per Dr Ron Fessenden, MD, MPM, The Honey RevolutionGenerally, three to five tablespoons of honey a day is sufficient. A good regimen to follow is to consume a tablespoon or two of honey in the morning with fruit or yogurt or cereal. Another tablespoon should be consumed at bedtime. In between, another one or two tablespoons can be ingested with fruit snacks, in baked goods, or as used in cooking.