Honey and its role in relieving atherosclerosis

Atherosclerosis, a condition characterized by the buildup of plaque in arteries, is influenced by various risk factors, including oxidative stress, inflammation, high cholesterol, high blood pressure, diabetes, and smoking. Among the potential interventions, dietary antioxidants have emerged as a promising avenue for mitigating these risks. Researchers from Australia highlight that honey primarily consists of monosaccharides (up to 80%), disaccharides (3–5%), water (17–20%), and a diverse array of minor components like vitamins, minerals, proteins, amino acids, enzymes, and phytochemicals. The composition of honey is a blend of saturated sugars and non-sugar constituents, which varies depending on environmental factors, botanical sources, and geographical origins. Fructose and glucose are the predominant sugars, rendering honey a product with a lower glycemic index compared to table sugar. Intriguingly, several studies underscore the potential of honey in mitigating the aforementioned risk factors associated with atherosclerosis. The positive impacts are largely attributed to the presence of phenolic compounds in honey. The mechanisms underlying honey's protective effects involve scavenging free radicals, inhibiting lipid peroxidation, bolstering both enzymatic and non-enzymatic antioxidant defenses, and modulating proinflammatory markers.