Honey

Because of differences in bee species, nectar source, and environment, the chemical composition of honey varies greatly. The most important components are fructose and glucose; it also contains a small amount of sucrose (sometimes quite high), maltose, dextrin, gum, as well as nitrogen-containing compounds, organic acids, volatile oil, pigments, wax, plant debris (especially pollen grains), yeast, and enzymes.

This product has effects such as enhancing humoral immune function, promoting defecation, resolving toxin, anti-tumour activity, regulating the body's acid-base balance and inhibiting bacteria.

No precautions information available