Health benefits of honey: A critical review on the homology of medicine and food in traditional and modern contexts

Abstract

Honey, a natural substance, has long been valued for its dual role in both food and medicine in diverse cultural traditions, particularly in traditional Chinese medicine (TCM). It is rich in sugars, amino acids, enzymes, polyphenols, and flavonoids that contribute to its antimicrobial, antioxidant, and immunomodulatory properties. Additionally, honey is effective in managing some conditions, such as antibiotic-resistant infections, inflammation, and oxidative stress-related diseases. This review explores the extensive health benefits of honey, emphasizing the homology between food and medicine, as proposed by TCM philosophy. Further, this review explores the traditional applications of honey in respiratory health, wound healing, and gastrointestinal support, along with modern scientific validation of these uses. Moreover, the role of honey as a dietary supplement, functional food, and preservative in culinary practices is examined. Overall, this review highlights the synergy between ancient wisdom and contemporary science, advocating for the continued exploration of the role of honey in health, nutrition, and medicine.