PROPRIEDADE ANTIOXIDANTE DO MEL DE ABELHA

Abstract

Honey is considered a high quality food, with some vitamins and minerals, energy and several other substances beneficial to our body and health. It is also known for its properties reported in several studies, such as the antioxidant. Currently, production and consumption have been stimulated. In Brazil, the beekeeping sector had a production of 45.9 Tons in 2019, the Northeast with 15.7 (IBGE- PESQUISA DA PECUÁRIA MUNICIPAL, 2019). Several studies address the nutritional aspects of honey, mainly related to the content of phenolic compounds, considering the product as an excellent natural antioxidant source. The antioxidant capacity of honey varies with the floral origin and is positively correlated with color. Thus, this capacity will depend on the concentrations of phenolic compounds contained therein, varying according to the plant origin visited by the bees. In view of the above, the present study aimed to elaborate a bibliographic review on the antioxidant property of bee honey. The methodology used was through descriptive research, using virtual platforms to search for articles and journals and to access digital books. The importance of honey for human consumption is not limited to its sweetening and nutritional characteristics, but also to its therapeutic properties.