Honey

Honey A vital understanding of the health effects of this renowned natural food Honey is among the most famous and widely available natural food products in the world, and its flavor profiles are well understood. Despite its use as a natural remedy by many societies, however, there has until recently been no systematic attempt to assess the scientific basis for claims about honey's health benefits. The ubiquity of honey and honey-derived natural remedies make such an assessment highly desirable. Honey: Composition and Health Benefits offers a systematic assessment for the first time, analyzing the substances that make up honey and their health effects, both separately and in combination. Dedicating full chapters to each of honey's constituent materials, this book provides the first full-length and comprehensive treatment of this natural food. It also includes content on other honey products such as royal jelly, propolis, and bee venom. It promises to shed scientific light on centuries of tradition. Honey readers will also find: * Detailed treatment of honey's constituent carbohydrates, amino acids, organic acids, and more * Closing chapters dealing with contaminants and toxins found in honey * A vast and distinguished team of global contributors with decades of expertise Honey promises to be essential for food scientists, nutritionists, and health scientists, both in academic research and in industry.

Md. Ibrahim Khalil is Professor in the Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh. Siew Hua Gan is Professor in the School of Pharmacy, Monash University Malaysia, Bandar Sunway, Malaysia. Bey Hing Goh is Associate Professor in the School of Pharmacy, Monash University Malaysia, Bandar Sunway, Malaysia and at the College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, Zhejiang, PR China.