Honey as a probiotic
Prebiotics are non-digestible carbohydrates that play an important role in the balance of the intestinal microbiome.
It is believed that honey has a prebiotic effect in the body, as it improves the growth, activity and viability of bifidobacteria and lactobacilli from the intestinal microflora.
These bacteria are important for the health and balance of the gut microbiome.
A valuable source of antioxidants
Honey is an important dietary source of antioxidants .
The majority of these antioxidants are flavonoids .
They work together to neutralize free radicals in the body.
In this way, they prevent the occurrence of cardiovascular diseases, some types of cancer and neurodegenerative diseases.
The amount and type of flavonoids that are contained in honey are different, depending on the source of its extraction.
There is a general rule of thumb: the darkest honeys—such as those from sunflower and buckwheat—contain higher amounts of flavonoids and have a more powerful antioxidant capacity than paler-colored honeys.
In addition, in the same amount, honey has an antioxidant power equivalent to that of most fruits and vegetables.
Honey, even in small amounts, provides numerous minerals and substances that contribute to its anti-inflammatory and antiseptic effects.
Honey is characterized by a low pH and high viscosity, which limits the dissolution of oxygen, which is important for the growth of aerobic bacteria.
The low protein concentration gives it a significant antibacterial effect.
The possibility of preventing and alleviating certain gastrointestinal conditions such as inflammation or stomach ulcer through regular consumption of honey is increasingly being studied.
Honey has been found to reduce the adhesion of bacterial cells to intestinal epithelial cells, which is associated with reduced bacterial growth and a reduced risk of infections .
All these properties give honey a significant anti-inflammatory effect.
High sweetening capacity
Honey contains approximately the same amount of sugar or calories as other sweeteners - white sugar, brown sugar, maple syrup, etc.
However, due to its greater sweetening ability, it is an important choice in the way we eat, since we can consume it in smaller quantities.