Details

<p>List of Contributors vii</p> <p>Preface x</p> <p>1 General Introduction 1<br /> <i>Pasupuleti Visweswara Rao, Ng Choon Ming, Md. Ibrahim Khalil, and Siew Hua Gan</i></p> <p>2 Physical Properties of Honey 12<br /> <i>Rizwana Afroz, E.M. Tanvir, and Md. Murad Hossain</i></p> <p>3 Carbohydrates in Honey 32<br /> <i>Md. Murad Hossain, Dhirendra Nath Barman, Md. Anisur Rahman, and Shahad Saif Khandker</i></p> <p>4 Lipid and Fatty Acids in Honey 46<br /> <i>Dhirendra Nath Barman, Md. Anisur Rahman, and Md. Murad Hossain</i></p> <p>5 Amino Acids, Proteins, and Enzymes 50<br /> <i>Md. Murad Hossain, Dhirendra Nath Barman, and Md. Anisur Rahman</i></p> <p>6 Vitamins 66<br /> <i>Ng Choon Ming, Md. Ibrahim Khalil, and Siew Hua Gan</i></p> <p>7 Minerals and Trace Elements 80<br /> <i>Md. Solayman</i></p> <p>8 Organic Acids in Honey 102<br /> <i>Md. Anisur Rahman, Md. Murad Hossain, and Dhirendra Nath Barman</i></p> <p>9 Polyphenols and Antioxidants 113<br /> <i>Md. Sakib Hossen and Md. Yousuf Ali</i></p> <p>10 Aroma Compounds 137<br /> <i>Md. Mijanur Rahman, Nusrat Fatima, and Nur-E-Alam Copyrighted Material</i></p> <p>11 Furfural and Hydroxymethylfurfural 152<br /> <i>Md. Solayman, Ummay Mahfuza Shapla, and Md. Ibrahim Khalil</i></p> <p>12 Other Possible Contaminants, Toxic Compounds, and Microbial Growth 167<br /> <i>Fahmida Alam, Kashif Maroof, Ng Choon Ming, Md. Ibrahim Khalil, and Siew Hua Gan</i></p> <p>13 Antimicrobial Properties of Honey 186<br /> <i>Mahendran Sekar, Nur Zulaikha Azwa Zuraini, Nur Najihah Izzati Mat Rani, Pei Teng Lum, and Siew Hua Gan</i></p> <p>14 Use of Honey in Cardiovascular Diseases 197<br /> <i>Shridhar C. Ghagane and Aimen A. Akbar</i></p> <p>15 Use of Honey in Diabetes 210<br /> <i>Mahendran Sekar, Nurul Amirah Mohd Zaid, Nur Najihah Izzati Mat Rani, and Siew Hua Gan</i></p> <p>16 Use of Honey in Kidney Disease 220<br /> <i>R. B. Nerli, Saziya R. Bidi, and Shridhar C. Ghagane</i></p> <p>17 Use of Honey in Liver Disease 224<br /> <i>Mahendran Sekar, Pei Teng Lum, Srinivasa Reddy Bonam, and Siew Hua Gan</i></p> <p>18 Use of Honey in Immune Disorders and Human Immunodeficiency Virus 235<br /> <i>Wan Nazirah Wan Yusuf, Suk Peng Tang, Noor Suryani Mohd Ashari, and Che Badariah Abd Aziz</i></p> <p>19 Use of Honey in Sports Medicine 250<br /> <i>Foong Kiew Ooi and Chee Keong Chen</i></p> <p>20 Medicinal Properties of Royal Jelly 263<br /> <i>Wendy Wai Yeng Yeo, Usha Sundralingam, and Sathiya Maran</i></p> <p>21 Medicinal Benefits of Propolis 278<br /> <i>Kashif Maroof, Yim Yee Jin, Siew Liang Ching, and Siew Hua Gan</i></p> <p>22 Medicinal Benefits of Bee Venom 302<br /> <i>Mahendran Sekar, Pei Teng Lum, Srinivasa Reddy Bonam, and Siew Hua Gan</i></p> <p>23 Medicinal Properties of Stingless Bee Honey 314<br /> <i>Mahendran Sekar, Ahmad Yasser Hamdi Nor Azlan, Nur Najihah Izzati Mat Rani, and Siew Hua Gan</i></p> <p>24 Economic Benefits of Honey and Honey Products 330<br /> <i>Sridevi I. Puranik, Aimen A. Akbar, and Shridhar C. Ghagane</i></p> <p>Index 340</p>

<p><b>Md. Ibrahim Khalil </b>is Professor in the Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh. <p><b>Siew Hua Gan </b>is Professor in the School of Pharmacy, Monash University Malaysia, Bandar Sunway, Malaysia. <p><b>Bey Hing Goh </b>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.

<p><b>A vital understanding of the health effects of this renowned natural food</b> <p>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. <p><i>Honey: Composition and Health Benefits </i>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. <p><i>Honey </i>readers will also find: <ul><li>Detailed treatment of honey’s constituent carbohydrates, amino acids, organic acids, and more</li> <li>Closing chapters dealing with contaminants and toxins found in honey</li> <li>A vast and distinguished team of global contributors with decades of expertise</li></ul> <p><i>Honey </i>promises to be essential for food scientists, nutritionists, and health scientists, both in academic research and in industry.

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