An Overview of “A Comparative Study of the Multifaceted Role of Honey: From Historical Uses to Modern Therapeutic Applications and Physiochemical Properties”

Abstract

Honey, a natural product with a rich history, has been utilized for both food and medicinal purposes for thousands of years. The substance, primarily produced by honeybees from floral nectar, is complex in composition and varies in quality based on environmental, seasonal, and floral factors. Composed mainly of carbohydrates, such as fructose and glucose, and containing small amounts of proteins, amino acids, minerals, and vitamins, honey exhibits diverse biological activities. This natural product has garnered significant attention in modern medicine due to its potential therapeutic effects, including anti- inflammatory, antioxidant, antimicrobial, anti-cancer, anti-diabetic, and wound-healing properties. These effects are attributed to honey's chemical constituents, such as phenolic compounds, flavonoids, and hydrogen peroxide, which contribute to its broad-spectrum antimicrobial activity. The pharmacological benefits of honey, particularly in gastrointestinal disorders, inflammation, cancer therapy, and diabetes management, highlight its significant potential in clinical applications. Additionally, honey's ability to support wound healing, along with its natural low glycemic index, makes it a versatile and valuable substance in both traditional and modern medicine. As the scientific community continues to explore the properties of honey, its role in human health and disease management remains a subject of significant interest. This review discusses the composition, physicochemical properties, and pharmacological activities of honey, emphasizing its diverse applications in health and medicine.