Honey is considered a functional food because, in addition to providing energy and important nutrients for the body, it contains bioactive compounds that offer health benefits. Versatile and tasty, it can be included in meals such as breakfast and snacks, accompanying fruits, yogurts, breads and other preparations.

According to the coordinator of the nutrition course at Faculdade Anhanguera, Marivone Rosa, honey helps to strengthen the immune system and prevent diseases, mainly because it is rich in antioxidants, vitamins and minerals. “In addition, it is considered a natural remedy option for coughs and sore throats, due to its anti-inflammatory and antibacterial properties,” he states.

Next, Marivone Rosa lists some health benefits of the food. Check it out!

1. Fast power source

Oh mel It is mainly composed of simple sugars (glucose and fructose), which are easily absorbed and provide immediate energy.

2. Antimicrobial and healing properties

Honey has compounds with antimicrobial action, such as hydrogen peroxide, present in many types, as well as other bioactive substances that help inhibit the growth of bacteria. In the case of Manuka honey, the presence of methylglyoxal stands out, a compound associated with its high antimicrobial activity.

When applied topically in specific situations and under the guidance of a healthcare professional, honey can promote wound healing by maintaining a moist environment, reducing the risk of infections and stimulating the tissue repair process.

3. Antioxidant and anti-inflammatory properties

O honey is rich in antioxidant compoundssuch as phenolics and flavonoids, which help neutralize free radicals and protect cells against oxidative stress, a process associated with aging and the development of several chronic diseases.

Furthermore, its bioactive compounds have anti-inflammatory action and can contribute to the reduction of mild inflammation and promote the body’s recovery from certain inflammatory processes.

4. Cough and sore throat relief

Honey is one of the best-known home remedies for relieving coughs. Consuming a spoonful of honey can help reduce the frequency and intensity of coughing, especially at night, as well as relieving throat irritation in adults and children over 1 year of age.

5. Impact on intestinal transit

Some types of honey They have a moderate prebiotic effect, as they contain compounds that can serve as food for beneficial bacteria in the intestinal microbiota. By promoting the growth of these microorganisms, food can contribute to the balance of intestinal flora, helping digestion, absorption of nutrients and the functioning of the immune system.

6. Alternative to refined sugar

Honey can be an alternative to refined sugar as it is a natural sweetener. Furthermore, its glycemic index tends to be lower, which means that, in many situations, the rise in blood glucose occurs more gradually.

Although honey is a versatile food and offers several health benefits, it should be consumed in moderation as it is rich in natural sugars and calories. Excessive consumption can promote weight gain and contribute to an increase in daily sugar intake. Therefore, the recommendation is to include it as part of a balanced diet, without exaggeration.

Furthermore, o mel should not be offered to babies under 1 year of age as it may contain spores of the bacteria Clostridium botulinum. Because infants’ digestive and immune systems are still developing, these spores can multiply in the intestine and cause infant botulism, a rare but potentially serious disease.

People with allergies to pollen, bees or other bee products should be careful when consuming honey, as they may experience allergic reactions, ranging from mild symptoms to more serious conditions. Finally, whenever possible, choose honey from a reliable source with a known origin.

Raw honey, when obtained from reputable producers and within safety standards, tends to better preserve enzymes and bioactive compounds naturally present in the food. It is also important to check the certification and quality of the product, reducing the risk of adulteration with syrups or added sugars.

By Deiwerson Damasceno dos Santos