According to its chemical composition, honey is a complex mixture of over 70 ingredients, which enter honey in a variety of ways. Not only do the different types of honey differ, but the honey within each species differs in its composition depending on its herbal and geographical origin, climatic conditions, the type of bees, and the work of the beekeeper. In this book, Chapters One provides an assessment of geographical origins of honey by the use of chemometrics. Chapter Two presents the profile of physicochemical parameters of 40 samples of the black locust honey from Krapina-Zagorje region monitored by the season. Chapter Three examines the prebiotic and probiotic properties of honey. Chapter Four gives an updated review of traditional and modern uses of honey. Chapter Five explore the actual knowledge on honey’s properties, in terms of cellular and molecular effects induced by the bee’s products on skin care and wound management.
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