Bioactive compounds in honey: A literature overview

Tatjana Baltić; Jelena Ćirić; Sara Simunović; Ivana Branković-Lazić; Vesna Đorđević; Nenad Parunović; Nenad Katanić

doi:10.18485/meattech.2023.64.2.69

Tatjana Baltić Institute of meat hygiene and technology
Jelena Ćirić Institute of meat hygiene and technology
Sara Simunović Institute of meat hygiene and technology
Ivana Branković-Lazić Institute of meat hygiene and technology
Vesna Đorđević Institute of meat hygiene and technology
Nenad Parunović Institute of meat hygiene and technology
Nenad Katanić Ministry of Agriculture, Forestry and Water Management

DOI: https://doi.org/10.18485/meattech.2023.64.2.69

Keywords: honey, nutritional value, bioactive compounds, antioxidant, antibacterial

Abstract

Honey is a natural product used worldwide and has a multiple nutritional and health benefits. From ancient times, honey was used as a natural sweetener and healing agent. The specific composition of honey includes primarily carbohydrates, but organic acids, enzymes, vitamins, proteins, volatile compounds, phenols, flavonoids and minerals as well. These compounds are provenly related to honeys' antioxidant, anti-inflammatory and antimicrobial properties. This paper shows the latest scientific data about bioactive compounds and health benefits of honey.