Physical, Chemical and Antioxidant Properties of Honey: A Review

Author Details
Roy Satarupa¹, Ganguly Subha²*
¹Division of Biomolecules and Genetics, School of Biosciences and Technology, VIT University, Vellore – 632014, Tamil Nadu, India
²AICRP On Post Harvest Technology (ICAR), Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, 5, Budherhat Road, P.O. Panchasayar, Chakgaria, Kolkata – 700 094, WB, India.

Abstract
Honey is the organic, natural sugar, produced from the nectar and exudation of plant by honey bees,  Apis mellifera. Honey has powerful immune system booster. Its antioxidant and antibacterial properties help to improve digestive system. Other than carbohydrates, honey contains proteins, enzymes, amino acids, minerals, trace elements, vitamin and other photo-chemical. Different types of honey have different compositions of biochemical and biophysical properties. Different types of antioxidants such as phenolic acids and flavonoids, certain enzymes (glucose oxidase and catalase) are present in honey. So, honey is beneficial to serve as a natural food antioxidant.
Keywords: Honey, Apismellifera, glucose oxidase, flavonoids