Abstract

About 95% of the honey dry matter is composed of carbohydrates, mainly fructose and glucose. 5 to 10% of the total carbohydrates are oligosaccharides, in total about 25 different di and trisaccharides. The Glycemic Index of honey varies from 32 to 85, depending on the botanical source which is lower than sucrose (60 to 110). Fructose rich honeys such as acasia honey have a low GI. Honey contains small amounts of protein, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols. Honey has been shown to process anti microbial, antiviral, antiparasitory, anti-inflammatory, antioxidant, antimutagenic and antitumor effects. Due to its high carbohydrate content and functional properties honey is an excellent source of energy for athletes. Most of the health promoting properties of honey is only achieved by application of rather high doses of honey such as 50 to 80 grams per intake.

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