The role of honey in the treatment of type 2 diabetes mellitus: a review of literature
DOI:
https://doi.org/10.18203/2319-2003.ijbcp20223366Keywords:
Diabetes mellitus, Honey, Antioxidants, Carbohydrates, HyperglycemiaAbstract
The use of honey in the control of hyperglycemia in patients with type 2 diabetes mellitus is a current option being explored globally. Honey bees which are named in Latin as Apis, use the collected nectar from plants to produce honey after regurgitation and digestion of nectar. Carbohydrate constitutes about 80% of the components of honey. It includes monosaccharides [fructose (37.5%) and glucose (30.6%), disaccharides (sucrose (1.6%) and maltose (2.7%)] and oligosaccharides. Natural honey also contains water (17.2%), proteins, vitamins, minerals, enzymes, acids such as flavonoids, phenolic acids and other components. Honey is rich in antioxidant content and these antioxidant compounds function as endogenous cellular antioxidant defences against free radicals in diabetes mellitus. Antioxidants have also been shown to exert a beneficial effects on blood glucose. Fructose and other bioactive constituents of honey have also been linked with amelioration of hyperglycemia. Besides the beneficial effects of honey on blood glucose, honey is widely used in the management of diabetic foot ulcers, an important complication of diabetes mellitus. The wound-healing benefits of honey are attributed to its antioxidant constituents and broad-spectrum antimicrobial activity. Though additional studies are needed, the use of honey in the management of diabetes mellitus holds much promise.
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