Nutritional and functional properties of honey | Пищевые и функциональные свойства меда
2010
Bogdanov, S., Swiss Bee Research Centre, Berne (Switzerland)
Honey contains a great number of carbohydrates, therefore, it is a reliable source of energy. It physical-chemical and biological properties largely depend on botanic origin of plants it was gathered from. Carbohydrates, mainly fructose and glucose make up about 95% of dry matter of honey. Honey comprises up to 25 different oligosaccharides, 0.5% of proteins. At the same time, fats are actually absent in it. Different types of honey differently influence the level of glucose in blood and have a different glycemic index – 49 to 89. Honey has antimicrobial properties especially expressed with respect to gram-positive bacteria. High antibacterial activity is characteristic of honey gathered from buckwheat, chestnut, and cotton. Honeydew, chestnut, buckwheat, heather honeys, as well as thyme and manuka honeys have high antioxidant activity. Immunomodelling properties of honey were not proved in human experiments. Panose oligosaccharide present in honey gives a probiotic effect on microflora of human intestines. As an allergen, honey acts relatively rarely. Honey can be contaminated with heavy metals, pesticides, antibiotics, however, in Europe the contamination level is not dangerous for human health. Some honey plants contain substances toxic for human health. The daily consumption rate of honey is 20-25 g, allowable daily rate – not more than 90 g
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