Abstract
Honey has long attracted scientific interest because of its unique biochemical composition. Available evidence suggests that honey may serve as a natural alternative to refined sugars in selected dietary contexts. Honey contains several sugars, phenolic compounds, and a diverse range of minor components, including vitamins and minerals. Many experimental and some clinical studies have documented the functionality of honey, primarily due to its antimicrobial, immunomodulatory, antioxidant, and anti-inflammatory potential. In this regard, honey may serve as a functional and nutraceutical food. Medical-grade honey, particularly Manuka honey, has shown promise in wound healing by promoting tissue repair, reducing the risk of infection, and maintaining a moist wound-healing environment. Consequently, honey has been incorporated into several topical and oral preparations, including wound dressings, burn-care formulations, cough preparations, and mouthwashes. Recent pharmaceutical advancements have further explored honey as a natural carrier system through modern drug-delivery technologies such as honey-based nanoparticles, liposomes, and microemulsions, with the aim of improving drug stability, targeted delivery, and bioavailability. Additionally, honey synergistically enhances the therapeutic value of herbal remedies when combined with phytomedicinal agents. This review was developed through a comprehensive search of PubMed, Scopus, Web of Science, and Google Scholar to compile the latest evidence.
Introduction
Honey, a natural product with a long medicinal tradition, is valued for its therapeutic potential in treating numerous physiological dysfunctions (Larsen and Ahmed Citation2022). The composition of honey varies considerably according to the botanical source of the nectar collected by bees. The main components of honey are sugars, especially glucose, sucrose, and fructose, which make up about 80% of its weight. The remaining components, about 17% water and traces of proteins, vitamins, amino acids, flavonoids, enzymes, minerals, and phenolic acids, contribute to its therapeutic profile (Eteraf-Oskouei and Najafi Citation2013). Several factors, including botanical origin, floral source, geographical location, environmental conditions, and processing methods, influence the physicochemical composition and biological activity of honey. These factors also affect the type and quality of honey produced and its antioxidant capacity, which is largely determined by the plant sources from which the bees collect nectar. The antioxidant capacity of honey is primarily influenced by its botanical and geographical origins, floral source, environmental conditions, and processing methods, which collectively determine its polyphenol composition and overall bioactive profile (Chauhan et al. Citation2010). Table 1 shows the medicinal properties of the different types of honey.
Table 1. Types of Honeys and their significance.
| Type of Honey | Description | References |
|---|---|---|
| Manuka honey | 1. Derived from the nectar of Leptospermum scoparium from New Zealand and Australia. These honeys are some of the most thoroughly researched medicinal honeys.
2. Abundant in methylglyoxal (MGO), leading to substantial antibacterial activity and known effects against resistant organisms like MRSA. 3. Frequently studied for their potential in wound healing, anti-inflammation, gut health, and the protective effects associated with antioxidants. |
Ranneh et al. (Citation2021); Main and Bowlin (Citation2022) |
| Sidr honey | 1. Derived from nectar found in the Sidr tree (Ziziphus spina-christi), which is sourced from Yemen and some regions of Saudi Arabia.
2. Reported to possess antibacterial, antifungal, antioxidant, and anti-inflammatory effects for better skin and wound healing. 3. Due to their high cultural and economic significance in the Middle East, these have traditionally been used for overall health, respiratory health, and as digestive aids. |
Ghramh et al. (Citation2020); AlNadhari et al. (Citation2024) |
| Samr honey | 1. Produced from the nectar of the Samr tree (Acacia tortilis), a tree that is commonly found in desert areas in Saudi Arabia and the Middle East.
2. It claims to have wound care and immunity support benefits and possesses antibacterial, antifungal, anti-inflammatory, and antioxidant properties. 3. It is preferred for its prolonged shelf stability and milder taste and has traditionally been used to support general health, respiratory function, and overall well-being. |
Owayss et al. (Citation2020); Afifi et al. (Citation2021) |
| Maraaee honey | 1. It has a unique flavour and dark amber colour and is collected from various wildflowers from the mountainous areas of Saudi Arabia.
2. It contains antibacterial, antifungal, and antioxidant properties that aid in maintaining the health of the skin and the immune system. 3. It is used for digestive and respiratory system support as well as for skin health. |
Dowman et al. (Citation2023) |
| Tualang honey | 1. Wild honey collected from Tualang tree (Koompassia excelsa) beehives is found in Malaysia’s rainforests.
2. Contains phenolics and flavonoids that have supposed healing qualities, which may help with immune support, inflammation, and fight infections and kill bacteria. 3. Historically, it is believed to be beneficial for skin and the health of the breathing and digestive systems, and new studies aim to find its anticancer properties. |
Nasir et al. (Citation2010); Abdullah et al. (Citation2015); Ramasamy et al. (Citation2019); Kumarasamy et al. (Citation2020) |
| Buckwheat honey | 1. Buckwheat Honey is derived from the nectar of buckwheat flowers (Fagopyrum esculentum) and is mainly found in the United States, Canada, and parts of Europe. This honey is known for its dark colour and robust flavour.
2. Buckwheat honey is thought to contain anti-inflammatory and antibacterial properties. Buckwheat honey possesses strong antioxidant properties that support wound healing and overall health. 3. Buckwheat Honey is commonly used for healing purposes. |
Paul et al. (Citation2007); Cheng et al. (Citation2015); Dżugan et al. (Citation2018); Nešović et al. (Citation2020) |
Honey is a complex natural matrix produced through biological processes involving plants and honeybees. Being a natural matrix means honey may contain a diversity of osmotic-tolerant yeasts, lactic acid bacteria, and spore-forming microorganisms from different sources, such as floral nectar, the bee gut, and the surrounding environment. Honey’s unique microbial communities have attracted scrutiny; they have shown evidence of undesirable contaminants due to improper handling, but they may also contain desirable probiotics and antimicrobials. Some bacteria associated with honey, especially lactic acid bacteria, may produce organic acids, bacteriocin-like substances, and thick protective gel-like substances called exopolysaccharides. These substances may help inhibit pathogens and maintain gut well-being (Gamal et al. Citation2026). Also, the way honey’s sugars and microorganisms’ byproducts interact may enhance honey’s prebiotic properties and broaden its uses in functional foods, wound-filling substances, and drug-delivery mechanisms. These microbiological and compositional features further highlight honey as a multifunctional natural substance with expanding translational potential in healthcare and pharmaceutical sciences.
Honey exhibits numerous therapeutic properties that are largely attributed to its complex chemical composition. These bioactive compounds mainly include polyphenols, such as flavonoids and phenolic acids, known for their strong antioxidant, anti-inflammatory, and anti-carcinogenic properties (Chan-Zapata and Segura-Campos Citation2021; Eteraf-Oskouei and Najafi Citation2022; Waheed et al. Citation2019). The antibacterial properties of honey arise from multiple mechanisms, including hydrogen peroxide production, the presence of methylglyoxal (MGO), and the activity of bee defensin-1 and other bee-derived enzymes. In addition, honey’s high osmolarity and low pH contribute to its antimicrobial activity by creating an unfavourable environment for many pathogens (Mandal and Mandal Citation2011; Niaz et al. Citation2017; Brudzynski and Sjaarda Citation2021).
In recent years, the rise of multidrug-resistant bacterial strains, due in part to the overuse and misuse of antibiotics, has prompted the search for alternative antimicrobial agents. Plant-based products, including honey, have attracted considerable attention as potential alternatives in combating resistant infections. Honey’s unique combination of antibacterial and antioxidant properties, along with its broad-spectrum therapeutic potential, makes it a promising natural resource for developing alternative treatment strategies for various microbial infections. Honey has been investigated for a wide range of potential medical applications. Due to its complex composition, honey can be used for various health problems and serves as a natural remedy. So far, reviews on honey have been limited. Most reviews have addressed the biological effects of honey and its traditional use in medicine across various cultures. This review takes a different approach by combining the chemical composition of honey with its bioactive effects, probiotic components, therapeutic applications, and pharmaceutical or human-usable formulations derived from honey. Additionally, the review discusses current limitations, differences among honey types, translation challenges, and future perspectives for honey in nutraceuticals and pharmaceuticals. Interest in the medicinal properties of honey is increasing, highlighting the need for more in-depth studies of its bioactive compounds, effects, and medical uses.
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Mohamed Eltaib Elmobarka, Sivakumar S. Monia, Siddig Ibrahim Abdelwahabb, Manal Tahab, Ahmad Salawi, Yosif Almosharia, Asaad Khalid Ahmedb, Aamena Jabeena, Mawada Abubaker Abdelgadir Mohammedc, Hisham N. Altaybd, Ibrahim Ali Ahmad Noshilya, Sultan Ahmed Ali Idrisa, Turki Yahya Hussain Namazia, Abdulmajeed Hamad Mohammad Alowaynia, Mohammed Khalid Alhazmie, Ogail Yousif Dawodf and Eman Merghani Ali Mohamed, Honey as a functional food and nutraceutical: bioactive properties, healthbenefits, and pharmaceutical perspective, ALL LIFE2026, VOL. 19, NO. 1, 2723274, https://www.tandfonline.com/doi/full/10.1080/26895293.2026.2723274
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