Research Progress of the Anti-inflammatory Effects of Honey

Wenzhen ZHU; Yingying FAN; Shaohua XIE; Yanping ZHU; Hongzhuan XUAN

Research Progress of the Anti-inflammatory Effects of Honey

2024

Wenzhen ZHU | Yingying FAN | Shaohua XIE | Yanping ZHU | Hongzhuan XUAN

Honey is a natural substance produced by honeybees and is widely consumed as food worldwide. Honey has anti-inflammatory effects, which are related to its antibacterial and antioxidant functions. The anti-inflammatory properties of honey can be explored from two aspects: Basic research studies that reveal the molecular mechanisms underlying the biological functions of honey and identify its effective components, and clinical research studies that evaluate the healing effects of honey in inflammatory diseases. Basic research studies are indicated that honey has anti-inflammatory properties and further elucidated the relevant molecular mechanisms. The anti-inflammatory functions of honey are highly related to its components, specifically flavonoids, phenolic acids, glucose oxidase, hydrogen peroxide, and methylglyoxal. These effective constituents exhibit anti-inflammatory effects by regulating immune cell function, affecting inflammatory cytokines, inhibiting the growth of pathogenic bacteria, and acting as antioxidants. Honey can attenuate gastrointestinal inflammation, aid the recovery of intestinal microbiota, relieve symptoms of chronic sinusitis, and prevent radiation-induced oral mucositis. Based on honey-related basic and clinical research studies conducted over the past five years, this article reviews the anti-inflammatory mechanisms of honey, the functions of its effective constituents, and the applications of honey in inflammatory diseases.

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