Accepted_test

Honey, a natural product with a long history of human consumption, has garnered increasing attention for its beneficial properties. This study aimed to investigate the potential of honey as a natural metabiotic (postbiotic) substance, examining its antioxidant, anti-inflammatory, and other therapeutic effects. The antioxidant capacity of honey is primarily attributed to its phenolic constituents, which have been shown to provide protection to human cells and the bloodstream. Interestingly, the antioxidant activity of honey varies significantly based on the floral source, with darker-colored honey generally exhibiting greater antioxidant potential due to a higher phenolic content. Furthermore, the phenolic components of honey are closely linked to its anti-inflammatory qualities. Existing research has revealed that honey can interrupt inflammatory mediators and decrease pro-inflammatory cytokine levels, suggesting a strong correlation between the antioxidant and anti-inflammatory activities of this natural product. Certain types of honey are frequently employed in the treatment of wounds, burns, and ulcers due to their documented anti-inflammatory, antioxidant, antibacterial, and wound-healing properties. However, the systemic effects of oral honey consumption remain relatively understudied. The production of honey involves the conversion of plant nectar by the enzymatic characteristics of honey bees and their own enzyme, invertase. Importantly, the fermentation process turns honey into a metabiotic (postbiotic) substance, as it contains compounds released by bacteria, including dead bacteria, that may provide beneficial effects to human health. We highlight the potential of honey as a natural metabiotic (postbiotic) substance with a wide range of therapeutic applications.