Titlebook: Honey in Food Science and Physiology ; Rajesh Kumar,Younis Ahmad Hajam,Arup Giri Book 2024 The Editor(s) (if applicable) and The Author(s)

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Honey as a Potential Preservative in the Food Industry,eported that it is associated with anti-browning, antioxidant, anti-inflammatory, antiviral and antibacterial properties, which offer scope for its applications in food industries. Honey has the potential to restrict the growth of various food spoilage bacteria such as ., ., . and . species, thereby

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Cardioprotective, Anti-Atherogenic and Anti-Cancerous Potential of Honey,ch into honey’s cardioprotective, anti-atherogenic and anti-cancerous activity. Numerous studies have demonstrated that honey consumption may contribute to cardiovascular health. Honey has shown potential in improving lipid profiles, lowering blood pressure and reducing the risk of atherosclerosis.

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Role of Honey as Potential Anti-Neurodegenerative Agent, have become increasingly prevalent and pose a significant burden on public health. NDDs are a group of disorders that are characterized by the progressive degeneration or loss of structure and function of nerve cells in the brain and nervous system. Honey, a natural product with various medicinal p

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Honey: A Sweet Way to Health and Fight Various Metabolic Issues,tures called honeycombs. Apart from being a sweetener, honey possesses several health benefits where it acts as an antioxidant and anti-inflammatory agent. Honey’s antioxidant property is mainly governed by its polyphenol content. These polyphenols provide medicinal uses by inhibiting enzymes or che