Bee Nectar and Its Healthful Attributes

Directive 2001/110/EC of the European Council of 20 December 2001 defines honey as the natural sweet substance produced by honey bees from the nectar of plants, from secretions of living parts of plants, or from excretions of plant-sucking insects on the living parts of plants, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in honeycombs to ripen and mature. Its composition includes: – carbohydrates – 77%, of which 38% is fructose, 30% glucose, 0.8–7.7% sucrose, and approximately 4–5% fructooligosaccharides depending on the honey type; – water – 18%; – organic acids – 0.05–1.2% (gluconic, malic, citric); – proteins – 0.3% (honey contains about 20 amino acids, of which proline is the most prominent); – enzymes: invertase, amylases, glucose oxidase; – polyphenols (phenolic acids such as vanillic and caffeic, as well as flavonoids like quercetin and kaempferol); – vitamins (small amounts of thiamine, riboflavin, pyridoxine, pantothenic acid, biotin, folic acid, and ascorbic acid); – minerals (potassium, iron, sodium, calcium, magnesium, phosphorus, amounting to 0.04% in light honeys and 0.2% in dark honeys); – essential oils. Consuming 21 g of honey (1 tablespoon) provides 64 kcal, 0.06 g of protein, and 17.3 g of carbohydrates. Various types of honey are available on the market, including nectar, honeydew, and blended honeys, as well as liquid and crystallized forms. The content of individual nutrients varies depending on the type of honey, as well as the time and location of harvest.

Honey possesses potent antibiotic properties, which stem from the decrease in the concentration of glucose oxidase in the honeycomb. Moreover, glucose nectar is an enzyme that is introduced into honey by bees together with the secretion of the gallbladder. Glucose and oxygen produce glucose and hydrogen peroxide, which have a strong antibiotic effect. It also aids in the storage of honey. It is also sensitive to the effects of sunlight. The enzyme also enhances its anti-inflammatory effects on bees. As a result of the reduced activity of blood sugar in the gallbladder and the increased intensity of its blood sugar, it can also increase the activity of anti-microbial agents, such as anti-cancer agents, anti-corrosive agents, and anti-oxidants. In some cases, it may also aid in the treatment of diseases such as heart disease, liver disease, kidney disease, heart disease, or liver disease.

Due to its sweet taste, honey is commonly used in the food industry as both a sweetening substance and a source of energy required in a short time. It is noteworthy that honey subjected to heating above 40°C loses its therapeutic and bactericidal properties. These properties are mainly related to the presence of monosaccharides, vitamins, minerals, and organic acids. The proportion of these nutrients varies and depends mainly on the type of honey. It is recommended to add it to summer water.