honey is a food. here is a list of the composition of honey (it isn't just sugar)
1. Proteins & peptides:
– Glucose oxidase (generates H₂O₂, the primary antimicrobial)
– Invertase (sucrase, splits sucrose → glucose + fructose)
– Diastase / α-amylase (partially hydrolyzes starch/dextrins)
– Catalase, acid phosphatase, protease, peptidase, glucosyl-transferase
-Major Royal Jelly Proteins 1–5 (MRJP 1–5) – secreted by hypopharyngeal gland; tiny µg amounts remain in finished honey
-Bee defensin-1 (antimicrobial peptide)
-Apalbumins (storage proteins)
-Trace amounts of free amino acids (~18 standard types plus proline and γ-aminobutyric acid)
2. Major carbohydrates (>75 % dry weight):
-Monosaccharides: D-fructose & D-glucose (typically 1.2–1.5 : 1 ratio)
-Disaccharides: maltose, isomaltose, sucrose, trehalose, melezitose, erlose, palatinose
-Tri- and tetrasaccharides: maltotriose, panose, maltulose, fructo-oligosaccharides, etc.
3. Phenolics & flavonoids (0.02–0.5 %; give floral properties):
-Flavonoids: pinocembrin, chrysin, galangin, quercetin, kaempferol, luteolin, apigenin
-Phenolic acids: gallic, caffeic, p-coumaric, chlorogenic, ferulic, cinnamic acids
-Tannins, lignans, catechins
3. Volatile & aroma molecules (≈0.02 %)
- 200+ volatiles—mainly aldehydes (2-methyl-butanal), esters (methyl anthranilate), ketones, alcohols, terpenes (linalool, eucalyptol), furanones; profile is highly floral-dependent.
4. Vitamins & cofactors (trace µg–mg kg⁻¹ amounts):
-B-complex: B₂ (riboflavin), B₃ (niacin), B₅ (pantothenic acid), B₆ (pyridoxine)
-C (ascorbic acid), K, folic acid, biotin
5. Minerals & trace elements (≤1 % ash):
- K, Ca, Mg, Na, P, Zn, Fe, Cu, Mn, Se, Cr; dark honeys are richer in minerals.
6. Other bioactives & contaminants:
-Melatonin, serotonin (ng levels)
-5-Hydroxymethylfurfural (HMF) – process/time marker
-Methylglyoxal (high in manuka honey, gives non-peroxide activity)
-Microbial DNAs, pollen proteins (allergens), trace pesticides or heavy metals in conventional sources
