We are aware about several healthy aspects of honey and how it can come in handy to cure minor illnesses. Here is a collection of all the other latest developments that throw light on goodness of honey.
Honey, considered to be nature’s original sweetening agent, is also re-discovered as a natural source of energy, offering unique combination of nutritional benefits. Apart from being a concentrated energy source, honey contains a range of vital vitamins and minerals including vitamin B6, riboflavin, thiamine, pantothenic acid, copper, iron, zinc, calcium, potassium, sodium, phosphorous, manganese, magnesium, and copper that no additional supplement source can provide.
Honey also contains several compounds that serve as antioxidants. Pinocembrin is a unique antioxidant found only in honey. The darker the honey, the higher the amount of minerals, it is said.
Antioxidants fight free radicals and help reverse aging. The antioxidants in honey neutralize free radicals that slow aging. There are several studies confirming antioxidant properties of honey, including that by a Californian University, which confirmed that honey contains as many antioxidants as in apples, spinach, oranges and strawberries.
Today, scientists are re-discovering the effectiveness of honey in therapeutic nutrition.
The unique composition of honey makes it useful in treating several ailments including efficient treatment for chronic wounds concerning lower leg and abdomen.
Honey, being a rich source of carbohydrates, offers instant energy, mainly due to the presence of glucose and fructose. Therefore, a spoonful of honey consumed just before a workout is thought to be a good energy booster.
During a recent study, which was presented at the Annual Experimental Biology Meeting, it was indicated that honey, when used as a source of carbohydrate during exercise, considerably improved performance and power during endurance cycling trials.
Consumption of honey, as a supplement with calcium, can enhance calcium absorption.
Honey is an anti-carcinogen, possessing marinades that effectively control production of potential cancer-causing compounds (HAAs). This fact was discovered during a study when marinated steak and chicken were fried. The HAAs so-formed when meat is cooked at high temperatures, begins to char or blacken.
Honey also showed resistance to microbial spoilage, as micro-organisms are unable to grow in honey due to its low water activity.
A new research published in this year’s July edition of FASEB Journal explained how honey kills bacteria. The research reveals that bees make a protein, called defensin-1, which they add to the honey. This can be used in treating burns, skin infections, and to develop new drugs to fight antibiotic-resistant infections.
Honey also helps in reducing dental plaque, owing to the presence of considerable plague-fighting antioxidants. The enzyme hydrogen peroxide produced by honey, is believed to be the main reason for anti-microbial activity of honey.
Honey on toast cures bad hangover. According to the Royal Society of Chemistry, honey, the natural sweetener is the best way to treat toxins in the body post-binge. It contains fructose, essential to help break down alcohol into harmless by-products.