Review Articles

2018  |  Vol: 4(5)  |  Issue: 5 (September- October)  |  https://doi.org/10.31024/ajpp.2018.4.5.6
A Review on change in chemical, morphological and therapeutic activity of honey

Goutam Mukhopadhyay*, Sangita Roy Chowdhury, Sanchita Mitra

BCDA College of Pharmacy and Technology,78, Jessore Road, Hridaypur, Kolkata-700127, India.

*Address for Corresponding Author

Dr. Goutam Mukhopadhyay

BCDA College of Pharmacy and Technology,78, Jessore Road, Hridaypur, Kolkata-700127, India.

Abstract

The nature’s wonder honey has been used as a sweetener and as a food for at least six thousand years ago and the relationship between bees and man started as early as stone-age. Due to the variation of botanical origin and its types honey differs in appearance, sensory perception and composition. Honey is produced by six to eleven species of honey bees. All honey virtually is derived from nectar which is a derivative of phloem sap from specialized cell groups called nectaries. Honey mainly contains water, glucose, sucrose, fructose, vitamins like riboflavin, pantothenic acid, niacin etc and some minerals are also present in honey. Honey can be classified according to its botanical source. Depending on its botanical origin its therapeutic effects also differs considerably. Honey is a natural substance which has many health benefits and medicinal properties such as antibacterial, hepatoprotective, hypoglycemic, reproductive, antihypertensive and antioxidant properties. Honey’s antimicrobial properties attracted the researchers much to publish research paper on them. In our day to day life it is being used for treatment of hearing loss, bad breath, fatigue, weight loss, pimples, influenza, hair loss, ingestion, toothache, heart diseases, bladder infection, infertility and so many things. Besides this, honey is also being used in industries commercially as nature’s wonderful gift. This review highlights the origin based change in chemical, morphological and therapeutic activity of honey and its positive nutritional benefits if consumed at higher doses.

Keywords: Honey, glucose, sucrose, fructose, antioxidant

Manuscript Management System
Submit Article Subscribe Most Popular Articles Join as Reviewer Email Alerts Open Access
Our Another Journal
Another Journal