Researchers from the University of Granada in Spain explored how honey affects human health, with findings published in Nutrients. The study brings together a wide view of the evidence on honey and health, aiming to clarify what is truly supported by science and what remains uncertain about honey’s benefits.
The review confirms that honey has anti-inflammatory, antioxidant, antiviral, and antibacterial properties. Yet, it is clear from the analysis that robust, conclusive data are still scattered across the literature. To build a clearer picture, the team examined 48 individual studies that looked at honey’s effects on the body, both when consumed and applied topically, and when used without other ingredients. This broad approach helps capture a fuller sense of how different forms and doses might influence health outcomes.
Across the studies, more than 3,500 participants contributed data, spanning research conducted from 1985 to 2022. The evidence considered various types of honey and tested them in diverse contexts. Some studies focused on oral consumption, while others evaluated topical applications, all without combining honey with other substances to isolate its effects.
One of the practical takeaways is that daily intake of about 70 grams of natural honey for one month can be associated with lower triglyceride levels and reduced total cholesterol. Additional observations suggest reductions in body weight and body fat, improvements in sleep quality, and faster wound healing. In certain groups, such as postmenopausal and some diabetic women, honey consumption was linked to lower blood pressure. Moreover, specific honeys like pure alfalfa honey and Iranian natural honey appeared to influence energy intake, reducing it via changes in protein and fat consumption. Alfalfa honey, in particular, was noted to raise insulin and leptin after ingestion, indicating potential effects on metabolic regulation.
The scientists emphasize that many of these potential benefits are tied to the high concentration of phenolic compounds and flavonoids found in honey. These bioactive components are thought to contribute to honey’s health-promoting properties and help explain the variation in effects across different honey varieties.
Beyond honey itself, the discussion touches on how early scientists and contemporary researchers have pursued biomarkers and diagnostic approaches that could, in other areas of health, contribute to disease detection. An example is the idea of developing blood-based tests that can aid in diagnosing serious conditions. While not directly about honey, such lines of inquiry illustrate the broader trend in health research toward identifying reliable, minimally invasive indicators for disease, including those that affect women’s health. The current honey-focused findings sit within this larger landscape of curiosity and discovery, illustrating how natural products may intersect with modern diagnostic and metabolic understanding.