Nutritional characterization of honey from the Beira Baixa Region

Resende, Mafalda; Beato, Helena; Andrade, L.P.; Espírito Santo, Christophe

http://hdl.handle.net/10400.11/7002

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
Poster polónia 28022018.pdf		378.6 KB	Adobe PDF	Download

Send Feedback

Authors

Resende, Mafalda

Beato, Helena

Andrade, L.P.

Espírito Santo, Christophe

Abstract(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.