Honey: an important nutrient and adjuvant for maintenance of health and management of diseases

Abstract Honey got its significance, both as medical and non-medical purposes. Honey is a complex matrix of several carbohydrates, amino acids, minerals and many more. Honey's carbohydrate components include a variety of mono- and disaccharide forms such as fructose, glucose, sucrose and other reducing sugars. Proline, lysine, phenylalanine, β-alanine, arginine, serine, glutamic acid and aspartic acid are the main amino acids that are present in honey. Immense nutritional benefits make honey a high demanding item in food and in medical. It is a multivitamin tonic enriched with the antimicrobial, antioxidant, cough preventing, hepato-protective, wound healing and immune modulating properties. Being a high demand item, most of the honeys available in market are adulterated by several means. Eventually, human practices developed a number of ways for detection of adulteration in honey. Even modern instrumentation like NMR is becoming a powerful and reliable tool in detection of high-rising adulteration. The present article aims to highlight a thorough of review of medicinal applications of honey with special emphasis on the traditional practices along with an overview of the history, composition, physical and nutritional properties and testing of adulteration.