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The main components of honey are monosaccharide’s glucose and fructose, the content is about 70%. Up to 10% represents un-cleaved sucrose and higher sugars. About 18% is water. Besides these items are present: organic acids, amino acids, proteins, antioxidants, enzymes, minerals calcium, magnesium, potassium and sodium, trace elements: iron, zinc, copper, cobalt, manganese, vitamins in particular: B1, B2, B6, B12, C, as well as vitamins C, A, D, K, E, P.
Honey is the oldest sweetener that the nature provides for centuries. Honey is a sweet substance, produced by bees from the nectar of flowering plants or honeydew located on the leaves and needles of trees (oak, fir, spruce). Nectar is a sweet juice secreted by nectaries of plants. Honeydew is sweet juices that produce the homopterous insects: aphids, coccoidea and psylla from the sap of trees. A bee collects the sweet juice of nectar and honeydew and enriches it with a secretion of the pharyngeal glands and concentrates it by evaporation of the water. Thus the honey is produced and the bee consequently stores it in the combs where the honey matures. In terms of origin we divide the nectar into honey and honeydew ones.
Honey has anti-inflammatory and antibacterial effects, stimulates and improves digestion, strengthens the central nervous system, strengthens the heart activity, has anticancer effects, increases the body's ability to break down harmful substances and is the source of immediately available energy. Healing and antibacterial properties of honey can be used to treat stomach ulcers, inflammation and viral infections of the upper respiratory tract. Strengthens the immune system and is effective prevention against colds, tonsillitis, bronchitis and colds.