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Nutritional characterization of honey from the Beira Baixa Region
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Orientador(es)
Resumo(s)
Honey is a natural, sweet viscous food produced by honeybees and other insects
through regurgitation, enzymatic activity and water evaporation, to sustain the colony
when flowers are not in season. Domestication of the Apis genera of the honeybees,
lead Humans to better control the quality and the amount of honey production.
Honey’s nutritional value is exceptional, due to the variety of carbohydrates, such as
fructose, glucose, sucrose, maltose and other polysaccharides and oligosaccharides.
Additionally, honey is composed of multiple vitamins, minerals, flavonoids, acids, and
enzymes. Honey’s biological activity is quite known and studied for high antioxidant
content, and for bactericidal and antiviral action.
Honey is one of the most important food products made in the Beira Baixa Region.
Here, we show the nutritional value of the Honey produced in neighbour cities in
Beira Baixa’s region: Oleiros, Castelo Branco and Vila Velha de Rodão; with special
focus on the carbohydrate composition compared between the type of honey.
Descrição
Palavras-chave
Honey Nutritional