Honey is a natural sweet substance produced by bees from the nectar of flowers, widely consumed as a food and traditionally used for medicinal purposes. Research published in International Journal of Nutrition and related journals examines honey from multiple scientific perspectives. Studies have investigated honey'…
Honey is a natural sweet substance produced by bees from the nectar of flowers, widely consumed as a food and traditionally used for medicinal purposes. Research published in International Journal of Nutrition and related journals examines honey from multiple scientific perspectives. Studies have investigated honey's potential effects on human immune function, including its impact on immune responses following experimental stimulation in healthy individuals. The anti-inflammatory properties of honey have been explored in combination with other natural substances such as black cumin in animal models. Research has also addressed honey in the context of traditional feeding practices, including its role in infant nutrition as influenced by cultural and religious beliefs among lactating mothers. Additionally, investigations have examined honey production systems, including threats to bee colonies from pests and the efficacy of various bio-control methods to protect hives. The topic matters because honey represents both a significant dietary component consumed globally and a substance with potential health implications, while its production involves agricultural and ecological considerations. Understanding honey's biological effects, safe consumption practices, and sustainable production methods contributes to evidence-based nutrition science and food security.
5 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 5 articles above have been cited 50 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Honey, linking to each citing work.