Comprehensive review on functional and nutraceutical properties of honey

Abstract

AbstractMost physiopathological conditions are oxidative stress prevalent risk factors for cardiovascular diseases and carcinogenesis. Phytochemicals present in honey can mitigate the primary mechanisms of oxidative stress and are deliberated as nutraceutical food responsible for mitigating risk factors for cancer and cardiovascular diseases. Honey has a low glycemic index, loaded with polyphenols, enzymes, minerals, and vitamins. Honey possesses antimicrobial, anti‐inflammatory, antidiabetic, and other functional characteristics in addition to its nutritional properties, as previously demonstrated in preclinical trials. Honey promotes gastrointestinal digestion and increases absorption of nutrients by the epithelial cells of the intestinal mucosa. Bioactive components in honey exhibit free‐radical scavenging ability in preserving the structural orientation of lipids through electron or proton donation, thus playing a pivotal role in suppressing risk factor elements such as kappa‐B pathways. Several factors such as botanical, geographical, soil, climatic conditions, season of harvesting, extraction, storage conditions, degree of maturation, and processing affect the physical and chemical properties of honey. The purpose of this review is to discuss the functional and nutritional qualities of honey also this article discusses honey's cardiovascular protective, gene regulatory, and antiradical characteristics, which are important variables in cancer and cardiovascular disease.