The inner values of our honeys.
Honey is so much more than just a sweet spread. It is a complex natural product that is composed of many different building blocks. As a result of its numerous constituents, honey has a particularly high nutritional-physiological value. In addition to fructose and glucose, more than 180 natural substances have been identified in honey that control biological processes and support the metabolism, including minerals and trace elements, inhibines (antibacterial compounds), enzymes, amino acids, acetylcholine, vitamins, pollen and antioxidants.
Here you can find out what exactly is in a jar of BIHOPHAR honey and why we take such care when bottling it.
Honey is an ideal natural source of energy. This is due to its special combination of the main types of sugar already present in nectar. Dextrose (glucose) is absorbed directly into the bloodstream and provides immediate energy – ideal for starting the day or as a quick energy booster during sport. Fruit sugar (fructose), in contrast, is absorbed more slowly by the body and provides a longer-lasting energy supply.
Honey contains valuable enzymes such as invertase, diastase and glucose oxidase, which are introduced by the bees and are a sign of its natural quality. A special role is played by so-called “inhibines”: natural antibacterial substances that are formed through the activity of the enzyme glucose oxidase. They contribute to the honey’s natural properties and can, among other things, help inhibit the growth of bacteria. To ensure that the – often sensitive – enzymes and inhibines are preserved, we take care to ensure that the honey is heated as gently as possible and not above 36 °C.
In contrast to industrial sugar, honey contains certain amounts of micronutrients. Depending on the variety and origin, it can contain vitamin C and various B vitamins as well as minerals such as potassium, magnesium and calcium.
Plants utilise specific substances to protect themselves from environmental influences. These so-called secondary plant substances, such as flavonoids and phenols, also find their way into the honey via the nectar. In modern nutrition, these antioxidants are highly valued, as they are considered natural antagonists of so-called “free radicals”, which can cause oxidative stress in the body.
Amino acids are the basic building blocks of proteins and are essential for the human metabolism. Honey contains various free amino acids, in particular proline. Although their proportion is small in terms of quantity, they play an important role in the character of the honey, as they have a significant influence on the flavour and the typical aroma of the respective variety.
Methylglyoxal (MGO) is present in very small quantities in many conventional honeys. Manuka honey, however, contains MGO in particularly high concentrations, making this honey truly exceptional. It originates from the wild landscapes of New Zealand, where bees collect nectar from the South Sea myrtle (manuka bush). The Māori, the indigenous people of New Zealand, have long valued this plant for its special properties. Today, we know what makes this honey so unique: the organic compound methylglyoxal (MGO). As a rule of thumb: The higher the MGO value, the more effective and valuable the honey is, as MGO is a key factor in the anti-inflammatory properties of manuka honey.
