Composition, functional properties and safety of honey: a review.

food safety functional properties honey physicochemical properties

Journal

Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334

Informations de publication

Date de publication:
Nov 2023
Historique:
revised: 17 05 2023
received: 22 03 2023
accepted: 18 05 2023
medline: 13 10 2023
pubmed: 20 5 2023
entrez: 20 5 2023
Statut: ppublish

Résumé

Honey has been used not only as a food source but also for medicinal purposes. Recent studies have indicated that honey exhibits antioxidant, hepatoprotective, hypolipidemic, hypoglycemic and anti-obesity properties, as well as anticancer, anti-atherosclerotic, hypotensive, neuroprotective and immunomodulatory activities. These health benefits of honey could be attributed to its wide range of nutritional components, including polysaccharides and polyphenols, which have been proven to possess various beneficial properties. It is notable that the composition of honey can also be affected by nectar, season, geography and storage condition. Moreover, the safety of honey requires caution to avoid any potential safety incidents. Therefore, this review aims to provide recent research regarding the chemical composition, biological activities and safety of honey, which might be attributed to comprehensive utilization of honey. © 2023 Society of Chemical Industry.

Identifiants

pubmed: 37209396
doi: 10.1002/jsfa.12720
doi:

Substances chimiques

Polyphenols 0
Antioxidants 0
Plant Nectar 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

6767-6779

Subventions

Organisme : Guangdong Provincial Agricultural Science and Technology Innovation and Extension Project in 2023
Organisme : Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology
Organisme : Guangzhou Science and Technology Projects
Organisme : the Research Capacity Enhancement Project of Key Discipline in Guangdong Province

Informations de copyright

© 2023 Society of Chemical Industry.

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Auteurs

Hong Wang (H)

Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China.

Lantao Li (L)

Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China.

Xiaohui Lin (X)

School of Biosystems and Food Engineering, University College Dublin (UCD), Belfield, Ireland.

Weidong Bai (W)

Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China.

Gengsheng Xiao (G)

Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China.

Gongliang Liu (G)

Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China.

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