Article: HONEY BY: Bilal Malik Honey /ˈhʌni/ is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people. Honeys produced by other bees (bumblebees, stingless bees) and other hymenoptera insects (e. g. honey wasps) have different properties, and they are not discussed in this article. Honey bees transform nectar into honey by a process of regurgitation and evaporation. They store it as a primary food source in wax honeycombs inside the beehive. Honey gets its sweetness from the monosaccharides fructose and glucose, and has approximately the same relative sweetness as granulated sugar. It has attractive chemical properties for baking and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners. Most microorganisms do not grow in honey because of its low water activity of 0.6. However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants, as the endospores can transform into toxin-producing bacteria in infants immature intestinal tracts, leading to illness and even death. Honey has had a long history in human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It has also been used in various medicinal traditions to treat ailments. The study of pollens and spores in raw honey (melissopalynology) can determine floral sources of honey. Bees carry an electrostatic charge whereby they attract other particles in addition to pollen, which become incorporated into their honey; the honey can be analysed by the techniques of melissopalynology in area environmental studies of radioactive particles, dust and particulate pollution. (Health effects) The potential health benefits of honey have been studied in clinical trials and other experiments according to the scientific method. Little to no efficacy has been identified. Allergies Honey is ineffective for the treatment of rhinosinusitis. Burns dressing There is some weak evidence that honey may help treat mild burns if used in a dressing. Cancer Honey has been promoted as being potentially of use in the treatment of cancer. However, while experiments have found honey can—in common with many substances—kill cancer cells in the laboratory, there is no evidence of its benefit treating cancer in people. Cough There is little evidence for or against honey as treatment of coughs for children. For chronic cough and acute cough, Cochrane systematic reviews found that there is no strong evidence for or against the use of honey. Regulatory authorities in the US and the UK recommend avoiding giving over the counter cold medication to children.The UK authorities recommend a warm drink of lemon and honey or a simple cough syrup that contains glycerol or honey in children instead, but warn that honey should not be given to very young children because of the risk of infant botulism. Immune system People who are immunocompromised should not eat honey because of the risk of bacterial or fungal infection. Ingrown toenail Honey is of no benefit in treating ingrown toenail Skin infections Antibacterial constituents and mechanisms of honey include generation of hydrogen peroxide (H2O2), methylglyoxal (MGO), bee defensin-1, the osmotic effect, and pH effect Ulcers Evidence does not support the use of honey-based products for the treatment of venous leg ulcers.
Posted on: Sat, 28 Jun 2014 01:17:34 +0000
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