Özcan, Mehmet MusaAl Juhaimi, Fahad2020-03-262020-03-2620150021-88392078-6913https://dx.doi.org/10.1080/00218839.2016.1144976https://hdl.handle.net/20.500.12395/32208Honey produced by Apis mellifera bees from plant nectar and/or from secretions of living plants or excretion of plant-sucking insects is a complex natural sweet product. This natural foodstuff is produced in almost every country, and largely consumed as food. The popularity of this complex natural sweet product has increased in recent years due to health claims, and it is considered to be a desirable ingredient in a range of different food products. It has been traditionally used for different purposes and has a great potential to serve as a natural food antioxidant and folk medicine. Honey contains numerous compounds such as organic acids, proteins, amino acids, minerals, flavonoids, polyphenols, vitamins (ascorbic acid), and aroma compounds. Honey phenolic compounds act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health.en10.1080/00218839.2016.1144976info:eu-repo/semantics/closedAccesshoneyphenolflavonoidantioxidantReview543145154Q2WOS:000374902200001Q1