This document summarizes a seminar on honey as a nutritional and functional food. It discusses honey's production, chemical composition, functional properties including antibacterial, anti-inflammatory and antitumor effects. It also covers honey's health benefits such as supporting physical performance, gut health, immunity and cardiovascular health. The seminar discusses using honey as an ingredient in foods and discusses honey's role in nutrition for diabetes patients and infants.

1. SEMINAR ON
HONEY AS NUTRITIONAL & FUNCTIONAL
FOOD
Presented By
Mr. Chavan Darshan S.
M. Tech (Food Technology)
Department of Technology,
Shivaji University,
Kolhapur.

2. INTRODUCTION
Natural sweet substance.
Produced by honeybees from the nectar of plants.
Antibacterial, antioxidant, antitumor, anti-inflammatory,
and antiviral .
Annual world production -1.2 million tons.
 In India, honey has been used for several thousand years
as an ingredient of medicine.
 Depending upon the source from which the bees obtain
the material for honey, it is classed either a floral and
honey-dew honey.

3. HONEY PRODUCED BY DIFFERENT HONEYBEES
1) Apis mellifera honey:
 Honeys produced by Apis mellifera (Sicula) had about
10 times higher content of polyphenolics and higher
antibacterial activity than other species of same.
 spread all over the world.
2) Honey of different Asian honeybees:
 In Asia-bee species: Apis cerana, Apis dorsata, Apis
florae and Apis laboriosa.
 All these honeys both peroxide and non-peroxide
antibacterial activity was encountered,
 Apis florae honey having the highest activity.

4. 3) Stingless bee honey:
Honey from different stingless bees has
considerable antibacterial activity
Stingless bee honey from Ghana had a higher
antibiotic activity than 8 synthetic antibiotics.
 Quantity and Time of honey ingestion
Adults: 50 to 80 g per day.
General (adults or infants): 0.8 g to 1.2 g honey
per g human weight.

5. CHEMICAL COMPOSITION OF HONEY
Moisture(%) 17.20
Levulose or Fructose(%)-38.19
Dextrose and Glucose(%)-31.28
Sucrose(%)-1.31
Maltose(%)-7.31
pH-3.91
Lipids (mg/kg)-360
Ash (%)-0.169

6. 1) Water Content :
 It may range between 13 and 25 percent.
 Moisture content may change, depending on
conditions of storage.
 Water content influencing keeping quality,
granulation, and body.
 If honey has more than 17 percent moisture and
contains a sufficient number of yeast spores, it
will ferment.

7. 2)Sugars :
 95 to 99.9 percent of the solids being sugars.
Dextrose (glucose) and Levulose (fructose) the
main sugars in honey.
Dextrose and Levulose account for about 85
percent of the solids in honey

8. 3) Acids :
The acids of honey account for less than 0.5 %.
Gluconic acid being the major one.
Other acids in honey are formic, acetic, butyric,
lactic, oxalic, succinic, tartaric, maleic, pyruvic,
pyroglutamic, a-ketoglutaric.
4) Proteins and Amino Acids :
The amount of nitrogen in honey is low, 0.04 %
on the average.
The presence of proteins causes honey to have a
lower surface tension.

9. 5) Minerals and trace compounds :
It varies from 0.02 to slightly over 1 %.
minerals chrome, manganese and selenium are
widely present.
Honey contains 0.3-25 mg/kg choline and 0.06 to
5 mg/kg acetylcholine.
6) Enzymes:
Honey enzymes are invertase, diastase, and
glucose oxidase.

10. FUNCTIONAL PROPERTIES
1) Honey for Obesity:
 Lemon juice with honey has a long tradition of
use during fasting.
 Honey in warm water 1-2 hours after dinner
diminished the hunger feeling.
2) Antibacterial properties:
 Mostly against gram-positive bacteria
 Bacteriostatic and Bactericidal.
 High sugar concentration and low pH is also
responsible for the antibacterial activity.

11. 3) Anti-inflammatory effects:
Anti-inflammatory properties of honey due to the
presence of flavonoids
Among these flavonoids, galangin is of particular
interest.
4) Antitumor effects:
These effects of honey have been thoroughly
investigated in certain cancers such as breast,
liver and colorectal cancer cell lines.
5) Prebiotic effects:
Honey oligosaccharides- Panose

12. 6) Glycemic index :
High-fructose honeys like acacia, tupelo,
chestnut, thyme, calluna should have a relatively
lower GI.
7) Diabetes :
The consumption of honeys with a low GI, e.g.
acacia honey might have beneficial physiological
effects and could be used by diabetes patients.
It was shown that consumption of honey had a
favourable effect on diabetes patients.

13. NUTRITION AND HEALTH EFFECTS
Physical performance and fitness.
 Gut health and digestion.
 Immunity.
Nutrition of Diabetes patients.
 Cardiovascular health.
 Nutrition of infants.
Athletic performance.
Oral health.
Honey as a Food Ingredient (Candy, Bars,
Beverages, Bakery products etc.)

14. THANK YOU!!!