A REVIEW: HONEY FOR NUTRITION AND HEALTH
Miss. Mohini Shrikant Jogdande* and Dr. Sachin A. Nitave
ABSTRACT
Due to the variation of botanical origin honey differs in appearance,
sensory perception and composition. The main nutritional and health
relevant components are carbohydrates, mainly fructose and glucose
but also about 25 different oligosaccharides. Although honey is a high
carbohydrate food, its glycemic index varies within a wide range from
32 to 85, depending on the botanical source. It contains small amounts
of proteins, enzymes, amino acids, minerals, trace elements, vitamins,
aroma compounds and polyphenols. The review covers the
composition, the nutritional contribution of its components, its
physiological and nutritional effects.
Keywords: Honey, nutrition, composition, glycemic index.
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