| Honey for nutrition and health: a review. | |
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MedLine Citation:
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PMID: 19155427 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Stefan Bogdanov; Tomislav Jurendic; Robert Sieber; Peter Gallmann |
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Publication Detail:
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Type: Journal Article; Review |
Journal Detail:
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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:
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Created Date: 2009-01-21 Completed Date: 2009-03-03 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8215879 Medline TA: J Am Coll Nutr Country: United States |
Other Details:
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Languages: eng Pagination: 677-89 Citation Subset: IM |
Affiliation:
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Swiss Bee Research Centre, Agroscope Liebefeld-Posieux Research Station ALP, Bern, Switzerland. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Carbohydrates
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analysis Clostridium botulinum / isolation & purification Glycemic Index Honey* / adverse effects, analysis, microbiology Humans Infant Sweetening Agents / chemistry*, pharmacology*, therapeutic use |
| Chemical | |
Reg. No./Substance:
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0/Carbohydrates; 0/Sweetening Agents |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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