Honey: Single food stuff comprises many drugs

Saudi Journal of Biological Sciences
Shahid Ullah KhanHikmat Ullah Khan

Abstract

Honey is a natural food item produced by honey bees. Ancient civilizations considered honey as a God gifted prestigious product. Therefore, a huge literature is available regarding honey importance in almost all religions. Physically, honey is a viscous and jelly material having no specific color. Chemically, honey is a complex blend of many organic and inorganic compounds such as sugars, proteins, organic acids, pigments, minerals, and many other elements. Honey use as a therapeutic agent is as old as human civilization itself. Prior to the appearance of present day drugs, honey was conventionally used for treating many diseases. At this instant, the modern research has proven the medicinal importance of honey. It has broad spectrum anti-biotic, anti-viral and anti-fungal activities. Honey prevents and kills microbes through different mechanism such as elevated pH and enzyme activities. Till now, no synthetic compound that works as anti-bacterial, anti-viral and anti-fungal drugs has been reported in honey yet it works against bacteria, viruses and fungi while no anti-protozoal activity has been reported. Potent anti-oxidant, anti-inflammatory and anti-cancerous activities of honey have been reported. Honey is not only signifi...Continue Reading

Associated Clinical Trials

Citations

Apr 27, 2019·Phytochemical Analysis : PCA·Corina Teodora Ciucure, Elisabeta-Irina Geană
Oct 7, 2018·Biological Trace Element Research·Saray DíazArturo Hardisson
Nov 4, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mohammad A I Al-HatamlehRohimah Mohamud
Jan 15, 2021·BMC Complementary Medicine and Therapies·Yazan RannehMohd Fadzelly Abu Bakar
Oct 15, 2019·Food Chemistry·Elisabeta-Irina Geana, Corina Teodora Ciucure
Sep 6, 2019·Saudi Journal of Biological Sciences·Annamaria RanieriAngelo Canale
May 26, 2021·Food Chemistry·Elisabetta SchievanoMarco Tessari
Jul 3, 2021·Antibiotics·Karolina PełkaPiotr Szweda
Oct 17, 2019·Journal of Agricultural and Food Chemistry·Ying ZhangWei Cao

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