Honey is a natural, sweet substance produced by bees from the nectar of flowers. Its composition includes approximately 80–85% sugars (mainly fructose and glucose), 15–17% water, and small amounts of proteins, enzymes, organic acids, vitamins, minerals, and phenolic compounds. These components contribute to honey's sensory and functional characteristics.

Honey has been valued not only for its sweetness but also for its potential health benefits:

• Antioxidant Properties: Honey contains antioxidants, which can protect the body from inflammation.


• Antibacterial and Antifungal Effects: Honey has natural antibacterial and antifungal properties, making it useful in inhibiting the growth of certain bacteria and fungi.


• Wound Healing: Honey has antimicrobial properties. In particular, manuka and medical-grade honey can inhibit the growth of and target various bacteria strains.


• Cough Relief: Honey has been used as a remedy for coughs and sore throats


• Nutrient Content: Honey contains a variety of vitamins, minerals, amino acids, and antioxidants.


• While honey offers these benefits, it's important to consume it in moderation due to its high sugar content. Additionally, honey should not be given to infants under one year old because of the risk of botulism.