Honey as a functional food: composition, bioactive compounds, health benefits and applications

Abstract

Honey is a natural bee-derived product that has been valued for centuries as both a food and a traditional remedy. While its composition is dominated by carbohydrates, accumulating evidence suggests that many of its health-promoting properties may be substantially influenced by its minor non-glucidic constituents, including phenolic acids, flavonoids, amino acids, proteins, organic acids, enzymes, vitamins, and minerals. This review provides a comprehensive overview of the physicochemical composition of honey and critically examines the relationship between its bioactive constituents and its biological activities. Particular attention is given to the antioxidant, antimicrobial, anti-inflammatory, wound-healing, antidiabetic, antiviral, and anticancer properties of honey, as supported by experimental and clinical studies. Emerging evidence indicating that honey and its phenolic-rich fractions may protect against cyclophosphamide-induced toxicity and inhibit protein glycation is also discussed, suggesting a potential contribution of the non-glucidic fraction to mechanisms relevant to the prevention of oxidative stress-related and metabolic disorders. Furthermore, recent advances supporting the characterization of honey as a natural deep eutectic solvent (NADES) are reviewed. This emerging concept provides a potential mechanistic framework for understanding how honey may influence the extraction, stabilization, transport, and bioavailability of certain phytochemicals, although these effects remain dependent on the specific compound–honey system and experimental conditions. Collectively, the available evidence supports the view that honey is not merely a natural sweetener but rather a complex bioactive matrix with potential applications in functional foods, nutrition, and the development of bioactive formulations, while further clinical validation is required.