Physicochemical Characteristics and Bioactive Compounds of Different Types of Honey and Their Biological and Therapeutic Properties: A Comprehensive Review.

Honey is considered to be a functional food with health-promoting properties. However, its potential health benefits can be affected by individual composition that varies between honey types. Although studies describing the health benefits of Tualang honey (TH), Kelulut honey (KH), and Sidr honey (SH) are scarce, these honey types showed a comparable therapeutic efficacy to Manuka honey (MH). The purpose of this review is to characterise the physicochemical, biological, and therapeutic properties of TH, KH, and SH. Findings showed that these honeys have antibacterial, antifungal, antiviral, antioxidant, antidiabetic, antiobesity, anticancer, anti-inflammatory and wound-healing properties and effects on the cardiovascular system, nervous system, and respiratory system. The physicochemical characteristics of TH, KH, and SH were compared with MH and discussed, and results showed that they have high-quality contents and excellent biological activity sources. Flavonoids and polyphenols, which act as antioxidants, are two main bioactive molecules present in honey. The activity of honey depends on the type of bee, sources of nectar, and the geographic region where the bees are established. In conclusion, TH, KH, and SH could be considered as natural therapeutic agents for various medicinal purposes compared with MH. Therefore, TH, KH, and SH have a great potential to be developed for modern medicinal use.

Variations in nutritional profile of honey produced by various species of genus Apis / Variações no perfil nutricional do mel produzido por várias espécies do gênero Apis

The medicinal attributes of honey appears to overshadow its importance as a functional food. Consequently, several literatures are rife with ancient uses of honey as complementary and alternative medicine, with relevance to modern day health care, supported by evidence-based clinical data, with little attention given to honey’s nutritional functions. The moisture contents of honey extracted from University of Veterinary and Animal Sciences, Lahore honey bee farm was 12.19% while that of natural source was 9.03 ± 1.63%. Similarly, ash and protein contents of farmed honey recorded were 0.37% and 5.22%, respectively. Whereas ash and protein contents of natural honey were 1.70 ± 1.98% and 6.10 ± 0.79%. Likewise fat, dietary fiber and carbohydrates contents of farmed source documented were 0.14%, 1.99% and 62.26% respectively. Although fat, dietary fiber and carbohydrates contents of honey taken from natural resource were 0.54 ± 0.28%, 2.76 ± 1.07% and 55.32 ± 2.91% respectively. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Similarly, sucrose and maltose contents of farmed honey were 2.5% and 12% while in natural honey were 1.35 ± 0.49% and 8.00 ± 1.41% respectively. The present study indicates that such as moisture, carbohydrates, sucrose and maltose contents were higher farmed honey as compared to the natural honey. In our recommendation natural honey is better than farmed honey.

Os atributos medicinais do mel parecem ofuscar sua importância como alimento funcional. Consequentemente, várias literaturas estão repletas de usos antigos do mel como medicina complementar e alternativa, com relevância para os cuidados de saúde modernos, apoiados por dados clínicos baseados em evidências, com pouca atenção dada às funções nutricionais do mel. O teor de umidade do mel extraído da Universidade de Veterinária e Ciências Animais, fazenda de abelhas de Lahore, foi de 12,19%, enquanto o de fonte natural foi de 9,03 ± 1,63%. Da mesma forma, os teores de cinzas e proteínas do mel cultivado foram de 0,37% e 5,22%, respectivamente. Já os teores de cinzas e proteínas do mel natural foram de 1,70 ± 1,98% e 6,10 ± 0,79%. Da mesma forma, os teores de gordura, fibra dietética e carboidratos de origem cultivada documentados foram de 0,14%, 1,99% e 62,26%, respectivamente. Embora os teores de gordura, fibra alimentar e carboidratos do mel retirado dos recursos naturais fossem de 0,54 ± 0,28%, 2,76 ± 1,07% e 55,32 ± 2,91%, respectivamente. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Da mesma forma, os teores de sacarose e maltose no mel cultivado foram de 2,5% e 12%, enquanto no mel natural foram de 1,35 ± 0,49% e 8,00 ± 1,41%, respectivamente. O presente estudo indica que os teores de umidade, carboidratos, sacarose e maltose foram maiores no mel cultivado em comparação ao mel natural. Em nossa recomendação, o mel natural é melhor que o mel de cultivo.

Variations in nutritional profile of honey produced by various species of genus Apis

Abstract The medicinal attributes of honey appears to overshadow its importance as a functional food. Consequently, several literatures are rife with ancient uses of honey as complementary and alternative medicine, with relevance to modern day health care, supported by evidence-based clinical data, with little attention given to honeys nutritional functions. The moisture contents of honey extracted from University of Veterinary and Animal Sciences, Lahore honey bee farm was 12.19% while that of natural source was 9.03 ± 1.63%. Similarly, ash and protein contents of farmed honey recorded were 0.37% and 5.22%, respectively. Whereas ash and protein contents of natural honey were 1.70 ± 1.98% and 6.10 ± 0.79%. Likewise fat, dietary fiber and carbohydrates contents of farmed source documented were 0.14%, 1.99% and 62.26% respectively. Although fat, dietary fiber and carbohydrates contents of honey taken from natural resource were 0.54 ± 0.28%, 2.76 ± 1.07% and 55.32 ± 2.91% respectively. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Similarly, sucrose and maltose contents of farmed honey were 2.5% and 12% while in natural honey were 1.35 ± 0.49% and 8.00 ± 1.41% respectively. The present study indicates that such as moisture, carbohydrates, sucrose and maltose contents were higher farmed honey as compared to the natural honey. In our recommendation natural honey is better than farmed honey.

Resumo Os atributos medicinais do mel parecem ofuscar sua importância como alimento funcional. Consequentemente, várias literaturas estão repletas de usos antigos do mel como medicina complementar e alternativa, com relevância para os cuidados de saúde modernos, apoiados por dados clínicos baseados em evidências, com pouca atenção dada às funções nutricionais do mel. O teor de umidade do mel extraído da Universidade de Veterinária e Ciências Animais, fazenda de abelhas de Lahore, foi de 12,19%, enquanto o de fonte natural foi de 9,03 ± 1,63%. Da mesma forma, os teores de cinzas e proteínas do mel cultivado foram de 0,37% e 5,22%, respectivamente. Já os teores de cinzas e proteínas do mel natural foram de 1,70 ± 1,98% e 6,10 ± 0,79%. Da mesma forma, os teores de gordura, fibra dietética e carboidratos de origem cultivada documentados foram de 0,14%, 1,99% e 62,26%, respectivamente. Embora os teores de gordura, fibra alimentar e carboidratos do mel retirado dos recursos naturais fossem de 0,54 ± 0,28%, 2,76 ± 1,07% e 55,32 ± 2,91%, respectivamente. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Da mesma forma, os teores de sacarose e maltose no mel cultivado foram de 2,5% e 12%, enquanto no mel natural foram de 1,35 ± 0,49% e 8,00 ± 1,41%, respectivamente. O presente estudo indica que os teores de umidade, carboidratos, sacarose e maltose foram maiores no mel cultivado em comparação ao mel natural. Em nossa recomendação, o mel natural é melhor que o mel de cultivo.

Variations in nutritional profile of honey produced by various species of genus Apis / Variações no perfil nutricional do mel produzido por várias espécies do gênero Apis

Abstract The medicinal attributes of honey appears to overshadow its importance as a functional food. Consequently, several literatures are rife with ancient uses of honey as complementary and alternative medicine, with relevance to modern day health care, supported by evidence-based clinical data, with little attention given to honey's nutritional functions. The moisture contents of honey extracted from University of Veterinary and Animal Sciences, Lahore honey bee farm was 12.19% while that of natural source was 9.03 ± 1.63%. Similarly, ash and protein contents of farmed honey recorded were 0.37% and 5.22%, respectively. Whereas ash and protein contents of natural honey were 1.70 ± 1.98% and 6.10 ± 0.79%. Likewise fat, dietary fiber and carbohydrates contents of farmed source documented were 0.14%, 1.99% and 62.26% respectively. Although fat, dietary fiber and carbohydrates contents of honey taken from natural resource were 0.54 ± 0.28%, 2.76 ± 1.07% and 55.32 ± 2.91% respectively. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Similarly, sucrose and maltose contents of farmed honey were 2.5% and 12% while in natural honey were 1.35 ± 0.49% and 8.00 ± 1.41% respectively. The present study indicates that such as moisture, carbohydrates, sucrose and maltose contents were higher farmed honey as compared to the natural honey. In our recommendation natural honey is better than farmed honey.

Resumo Os atributos medicinais do mel parecem ofuscar sua importância como alimento funcional. Consequentemente, várias literaturas estão repletas de usos antigos do mel como medicina complementar e alternativa, com relevância para os cuidados de saúde modernos, apoiados por dados clínicos baseados em evidências, com pouca atenção dada às funções nutricionais do mel. O teor de umidade do mel extraído da Universidade de Veterinária e Ciências Animais, fazenda de abelhas de Lahore, foi de 12,19%, enquanto o de fonte natural foi de 9,03 ± 1,63%. Da mesma forma, os teores de cinzas e proteínas do mel cultivado foram de 0,37% e 5,22%, respectivamente. Já os teores de cinzas e proteínas do mel natural foram de 1,70 ± 1,98% e 6,10 ± 0,79%. Da mesma forma, os teores de gordura, fibra dietética e carboidratos de origem cultivada documentados foram de 0,14%, 1,99% e 62,26%, respectivamente. Embora os teores de gordura, fibra alimentar e carboidratos do mel retirado dos recursos naturais fossem de 0,54 ± 0,28%, 2,76 ± 1,07% e 55,32 ± 2,91%, respectivamente. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Da mesma forma, os teores de sacarose e maltose no mel cultivado foram de 2,5% e 12%, enquanto no mel natural foram de 1,35 ± 0,49% e 8,00 ± 1,41%, respectivamente. O presente estudo indica que os teores de umidade, carboidratos, sacarose e maltose foram maiores no mel cultivado em comparação ao mel natural. Em nossa recomendação, o mel natural é melhor que o mel de cultivo.

Uses of Natural Honey in Cancer: An Updated Review.

Cancer was predicted as the leading cause of death and the most important obstacle to the increased life expectancy in the 21st century worldwide. The World Health Organization (WHO) estimated number of new cases of cancers in 2020 about 19 million, and this number is estimated to be more than 295300000 people up to 2040 (more than 55% increase during next 20 years). Standard treatments for cancer include surgery, radiotherapy, and chemotherapy. However, all of these methods have dangerous side effects, so researchers are more interested in finding novel and less risky therapies. In recent years, there has been a great deal of interest in the development of anticancer agents obtained from foods or natural products. The relative safety of natural and food-derived compounds makes them attractive alternatives to conventional cancer treatment drugs. As a result, the majority of people are advised to use complementary and alternative medicine to treat and prevent cancer. In recent years, honey, as a natural product, has attracted many researchers' attention as an alternative to conventional anticancer drugs. Natural honey has long been used as a medicine and nutrient and its beneficial effects on various diseases in animal and human models have been studied. It was found that it has a wide range of therapeutic properties, including antioxidant, antibacterial, antiviral, anti-fungal, anti-diabetic, anti-inflammatory, anti-hypertensive, antiarrhythmic, wound healing, and liver protection benefits. This article aimed to review the role of natural honey in the prevention and treatment of a number of important cancers and their subsequent complications.

Impact of supplemental vitamins and natural honey for treatment of COVID-19: A review

Abstract The main aim of the paper is to assess whether vitamin C, vitamin D, and natural honey can be administered in the course of the COVID-19 pandemic for promising in line methods with recent evidence. Both systematic literature and clinical trial identification were conducted by searching various databases. A total 58 articles and 29 clinical trials were selected wherein 11 for vitamin C, 16 for vitamin D, and 2 for natural honey were identified for analysis. The high doses of vitamin C (i.e. '200 mg/kg body weight/day, divided into 4 doses') has been found to reduce COVID-19 lung damage, various flu infections. Additionally, the high doses of vitamin C can shorten around 7.8% stay in the intensive care unit. At the same time, vitamin D can effectively protect from lung injury and acute respiratory infections whereas vitamin D deficiency severely affects 75% of the institutionalized people (serum 25(OH) D < 25 nmol/L). Meanwhile, natural honey which contains proteins (0.1-0.4%); ash (0.2%); water (15-17%) has potential antiviral effects and the ability to improve immunity. Therefore, the administration of vitamins and honey is the promising evidence-based approach for reducing fatalities, saving lives, and bringing the COVID-19 pandemic to a rapid end. It is believed that the utilization of vitamin C, vitamin D, and natural honey with the current treatment may be effective in treating COVID-19-caused fatal complications such as pneumonia. Therefore, high-level clinical studies are required on COVID-19 to administrate the effects of vitamins and natural honey

Promising preventive and therapeutic effects of TaibUVID nutritional supplements for COVID-19 pandemic: towards better public prophylaxis and treatment (A retrospective study).

Adjuvant nutritional treatment is a commonly overlooked topic when treating lethal viral diseases as COVID-19 pandemic. We recently introduced TaibUVID nutritional supplements (nigella sativa, chamomile and natural honey) as adjuvants for COVID-19 contacts, patients and public prophylaxis. TaibUVID Forte adds costus, senna and fennel to TaibUVID. Meta-analyses and systematic reviews confirmed evidence-based therapeutic benefits of TaibUVID components in treating many human diseases e.g. diabetes mellitus and hypertension, common co-morbidities in COVID-19 patients. Double-blind clinical trials for treating COVID-19 patients with TaibUVID supplements were inapplicable. In this retrospective study in Egypt, COVID-19 patients and contacts knew TaibUVID via social media and voluntarily used them. 65% of COVID-19 patients (n = 13) received both pharmacological treatments and adjuvant TaibUVID nutritional supplements. 35% (n = 7) received TaibUVID only. Lymphopenia rapidly improved to lymphocytosis upon regular TaibUVID intake. TaibUVID nutritional supplements helped COVID-19 contacts' prophylaxis. 70% of COVID-19 contacts (n = 14) (on regular TaibUVID intake) did not get SARS-COV2 infection. 30% (n = 6) were not using TaibUVID regularly and got mild flu-like symptoms and upon using both TaibUVID and pharmacological treatments, all improved and got negative nasopharyngeal swabs PCR. COVID-19 contacts were mainly physicians (40%, n = 8) (dealing with COVID-19 patients daily) and members of physicians' families (45%). Main presentations reported by COVID-19 patients (n = 20) were cough (90%), fever (55%), anosmia (45%), taste loss (45%), sore throat (45%), respiratory difficulty (45%) and malaise (35%). TaibUVID inhalation therapy (nigella sativa/anthemis/costus solution nebulization) was used by 65% of COVID-19 patients (n = 13) and alleviated respiratory manifestations e.g. cough and respiratory difficulty and was life-saving in some cases. 70% of COVID-19 patients (n = 14) improved in 1-4 days, 25% (n = 5) improved in 5-10 days while 5% improved in more than 10 days. TaibUVID nutritional supplements were tolerable and significantly satisfactory (P<0.01). 81.25% of COVID-19 patients (n = 13) did not report side effects. 18.25% (n = 3) reported mild diarrhea, sweating and hyperglycemia (not confirmed to be due to TaibUVID supplements). 31.25% of patients (n = 5) were satisfied by 100% with TaibUVID nutritional supplements. 37.5% (n = 6) of patients were satisfied by 75%. In conclusion, TaibUVID nutritional supplements are recommended for public prophylaxis (to decrease emergence of new cases) and treatment in COVID-19 pandemic. Clinical trials and further investigations are recommended.

TaibUVID nutritional supplements help rapid cure of COVID-19 infection and rapid reversion to negative nasopharyngeal swab PCR: for better public prophylaxis and treatment of COVID-19 pandemic.

Public prophylaxis to decrease the emergence of new daily COVID-19 cases is vital. Adjuvant TaibUVID nutritional supplements are promising home-made or hospital-made supplements suggested for rapidly preventing and treating COVID-19 pandemic. We report here a 44 years old male physician who caught COVID-19 infection at hospital in Egypt with confirmed positive nasopharyngeal swab PCR. Ethical committee approval and informed patient's consent were gained before performing this study. Chest X-ray revealed increased bronchovascular markings. Close follow-up was done with no treatment given and he was sent for home isolation. Few days later, he developed progressive non-productive cough and a sense of difficult breathing with no associated fever or chest pain. An antitussive drug was given to him. The patient read about TaibUVID supplements from social media and started to feel improvement after TaibUVID inhalation therapy (using the heated solution of nigella sativa and chamomile five times a day). He also received a home-made TaibUVID nutritional supplement (nigella sativa, chamomile and natural honey) five times daily for four consecutive days. The next day, he was quite better with mild symptoms. Two days later, nasopharyngeal swab PCR was negative while other patients still had positive nasopharyngeal swabs. As few attacks of mild cough and breathing difficulty existed, he was admitted to hospital. A nasopharyngeal swab PCR was done for him again and the result was negative also. Blood gases were normal. He had lymphocytosis (possibly due to TaibUVID effects) that counteract lymphopenia seen in COVID-19 patients. Biochemical and hematological evaluation were quite normal apart from increased serum chloride and lactate dehydrogenase. There was a mild decrease in serum CO2 and alkaline phosphatase. Chest CT report revealed symmetrically inflated both lungs with non-specific focal nodular infiltrates (scattered in basal and medial lung segments) in left lower lobes with faint ground glass opacities. He was discharged home. Few days later, he was quite improved with no symptoms and returned to his work comfortably. In conclusion, TaibUVID nutritional supplements may be effective in rapidly changing the nasopharyngeal swab PCR from positive to negative. TaibUVID nutritional supplements are advisable as a natural, safe and effective prophylaxis to stop COVID-19 infectiousness, transmission and emergence of new cases. Clinical studies to investigate TaibUVID nutritional benefits are strongly recommended. TaibUVID may be promising and recommended for public prophylaxis to decrease emergence of new COVID-19 cases.