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Some special nutritional properties of honey – a brief review

Rasha Al‐Qassemi (Central Food Control Laboratory, Sharjah, United Arab Emirates)
R.K. Robinson (School of Food Biosciences, University of Reading, Reading, UK)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 December 2003

2230

Abstract

Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The possible role of these compounds as prebiotics is emphasised, for a number of them have been found to stimulate species of Bifidobacterium that inhabit the human colon. It is suggested that the therapeutic properties of the anti‐oxidants in honey could be equally relevant, and the desirability of the growing practice of adding royal jelly to retail products is discussed briefly.

Keywords

Citation

Al‐Qassemi, R. and Robinson, R.K. (2003), "Some special nutritional properties of honey – a brief review", Nutrition & Food Science, Vol. 33 No. 6, pp. 254-260. https://doi.org/10.1108/00346650310507073

Publisher

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MCB UP Ltd

Copyright © 2003, MCB UP Limited

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