Abstract:
Honey is a viscous liquid that is a complex creation that is made up of
the nectar of many flowers that is gathered from the honeycomb that is
formed by honey bees (Apis mellifera) [1,2]. Honey has been used for
thousands of years, and because to its many health advantages and the
discovery of over 200 bioactive compounds, its popularity has only
increased in recent years [3].
The antioxidant properties of honey may be affected by polyphenols,
acids, catalase peroxidase, and browning reactions [4]. A large number
of plant polyphenols are simple phenolic compounds, which are cited as
the primary antioxidants in various types of honey. Honey’s strong
antioxidant content is due in large part to the high quantities of phenolic
derivates found in it, including phenolic acids and flavonoids [5]. Honey
has attracted many researchers as potential functional food, herbal, and
aromatherapy product [6]. Researchers have reported that honey is
recommended to children, sportspersons, and older people for overall
well-being due to its potential medicinal properties [7].
