Honey for strongNutritionstrong and Health a Review - bee-hexagon.net.pdf

After: American Journal of the College of Nutrition, 2008, 27: 677-689 Honey for Nutrition and Health: a Review Stefan Bogdanov, PhD, Tomislav Jurendic, Robert Sieber, PhD, Peter Gallmann, PhD1 Swiss Bee Research Centre, Agroscope Liebefeld-Posieux Research Station ALP, Berne, Switzerland Key words: honey, nutrition, composition, glycemic index 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. 1 Adress reprint requests to: Peter Gallmann, PhD, Swiss Bee Research Centre, Agroscope Liebefeld-Posieux Research Station ALP, CH-3003 Bern, Switzerland Abbreviations: CHO = carbohydrate, GI = glycemic index, GL = glycemic load, ORAC = oxygen radical absorbance capacity; PGE = prostaglandin E; PGF = prostaglandin F, RDI = recommended daily intake 1 Key teaching points: • About 95% of the honey dry matter is composed of carbohydrates, mainly fructose and glucose. 5-10 % of the total carbohydrates are oligosaccharides, in total about 25 different di- and trisaccharides. • The Glycemic Index of honey varies from 32 to 85, depending on the botanical source which is lower than sucrose (60 to 110). Fructose-rich