Document Detail


Honey for nutrition and health: a review.
MedLine Citation:
PMID:  19155427     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Due to the variation of botanical origin honey differs in appearance, sensory perception and composition. The main nutritional and health relevant components are carbohydrates, mainly fructose and glucose but also about 25 different oligosaccharides. Although honey is a high carbohydrate food, its glycemic index varies within a wide range from 32 to 85, depending on the botanical source. It contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols. The review covers the composition, the nutritional contribution of its components, its physiological and nutritional effects. It shows that honey has a variety of positive nutritional and health effects, if consumed at higher doses of 50 to 80 g per intake.
Authors:
Stefan Bogdanov; Tomislav Jurendic; Robert Sieber; Peter Gallmann
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Journal of the American College of Nutrition     Volume:  27     ISSN:  1541-1087     ISO Abbreviation:  J Am Coll Nutr     Publication Date:  2008 Dec 
Date Detail:
Created Date:  2009-01-21     Completed Date:  2009-03-03     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8215879     Medline TA:  J Am Coll Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  677-89     Citation Subset:  IM    
Affiliation:
Swiss Bee Research Centre, Agroscope Liebefeld-Posieux Research Station ALP, Bern, Switzerland.
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MeSH Terms
Descriptor/Qualifier:
Carbohydrates / analysis
Clostridium botulinum / isolation & purification
Glycemic Index
Honey* / adverse effects,  analysis,  microbiology
Humans
Infant
Sweetening Agents / chemistry*,  pharmacology*,  therapeutic use
Chemical
Reg. No./Substance:
0/Carbohydrates; 0/Sweetening Agents

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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