Honey is a natural product produced by both honey bees and stingless bees. Both types of
honey contain unique and distinct types of phenolic and flavonoid compounds of variable …

Background: vegetative diversity is based on different climate and geographical origins. In
terms of beekeeping, herbal diversity is strongly correlated to the production of a wide …

Honey clasps several medicinal and health effects as a natural food supplement. It has been
established as a potential therapeutic antioxidant agent for various biodiverse ailments …

Ethnopharmacological relevance Honey is one of the most popular functional foods,
speculated to be in use since the advent of human civilization. Its health-protective activity is …

Honey is a sweet, viscous syrup produced by the honey bee (Apis mellifera). It is probably
the first natural sweetener ever discovered, and is currently used as a nutritious food …

Diabetes is a metabolic disorder with multifactorial and heterogeneous etiologies. Two types
of diabetes are common among humans: type 1 diabetes that occurs when the immune …

Honey and its phenolic compounds specifically chrysin are focused as nutritional
supplements and likewise as valued phytochemicals, nutraceuticals, and …

Honey is considered to be a functional food with health-promoting properties. However, its
potential health benefits can be affected by individual composition that varies between …

Propolis contains high concentrations of polyphenols, flavonoids, tannins, ascorbic acid, and
reducing sugars and proteins. Malaysian Propolis (MP) has been reported to exhibit high 1 …

Pectinase is an enzyme having a broad industrial and commercial application. However,
higher production costs may be the major constraint for the wide-scale application of …