Foraging bees start out by sucking nectar a dilute solution
of sugars in flower. Then, they mix the nectar with enzymes in
their stomach like honey sacs. Back at the hive, the forages
pass the digested material to house bees, which reduce the
moisture content of the mixture by ingesting and regurgitating
it. Then they deposit concentrated drops in to honeycomb cells.
New honey taken from the comb seems to be clean plate and
sweet in taste.
Taste character may vary depending upon the source.
Honey contains simple sugars, metals, vitamins etc. Honey is
absorbed very quickly . Hence it gives energy
immediately. It is better to prescribe, the administration of bitter drugs with honey
especially in children.
Honey decreases the intestinal motility and promotes
urination in children.
1. Honey is used usually as a diet supplement.
2. It is also used for treating
indigestion, sinusitis, cough, tuberculosis
3. Honey has demulcent action; hence it will reduce the
ulceration or gastritis which may occur by the main drug.
4. It is used as laxative. It is also used for treating
indigestion, sinusitis, cough, tuberculosis.
5. It was also used for preserving the cadaver (e.g. King
Alexander) hence it has the activity of preserving the body
and prolongs life.
6. Honey with ghee in equal quantity may produce toxic
7. Honey has an excellent antibacterial properties, that can
help in healing process of sore.
8. To prevent and stop possible bacteria growth and to soothe
the pain of a sore throat, take one teaspoon of honey, 3-5
times a day. Let the honey melt in the mouth first, and
then swallow it slowly to coat the throat.
It is a viscid saccharin substance, semi translucent liquid
of yellow brown colour with an aromatic odour and a sweet taste.
Composition of honey:
Nutritional value per 100g
Energy 300 kcal, 1270 kj
Carbohydrates 82.4 g
• Sugars 82.12g
• Dietary fiber 0.2g
Honey is a mixture of sugars and other compounds. With
respect to carbohydrates, honey is mainly fructose (about 38.5%)
and glucose (about 31.0%). The remaining carbohydrates
include maltose, sucrose and other complex carbohydrates.
In addition, honey contains a wide array of vitamins, such
as vitamin B6, thiamin, niacin, riboflavin and pantothenic acid.
Essential minerals including calcium, copper, iron, magnesium,
manganese, phosphorus, potassium, sodium and zinc as well as
several different amino acids have been identified in honey.
Honey also contains several compounds which function as
anti-oxidants; known antioxidant compounds in honey are
chrysin, pinobarksin, vitamin C, catalase, and pinicembrin.
Unlike most other sweeteners, honey contains small amounts of
a wide array of vitamins, minerals, amino acids and
The specific composition of any batch of honey will depend
largely on the mix of flowers consumed by the bees that
produced the honey. Honey has a density of about 1.5 kg/liter
(50% denser than water) or 12.5 pounds per US gallon.
Typical honey analysis
• Fructose: 38%
• Glucose: 31%
• Sucrose: 1%
• Water: 17%
• Other sugars: 9% (maltose)
• Ash: 0.17%
The analysis of the sugar content of honey is used for