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We tried honey made from lanternfly poop
Washington Post staff did a blind taste test of regular honey and lanternfly honey.
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The world atlas of honey
A beautifully illustrated global survey of the flavour of honey, 'The World Atlas of Honey' includes profiles of more than 80 countries and the botanical sources of honey found in each. With text, illustrations, and photos, honey expert C. Marina Marchese takes readers through the global history of honey production from the earliest beekeepers to today's harvests.
BOOK
Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys
Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to the surrounding flora, enabling its characterization by source or type. Monofloral honeys may reach higher market values than multifloral ones. Honey’s aroma is very specific, resulting from the combination of volatile compounds present in low concentrations. The authentication of honey’s complex matrix, according to its botanical and/or geographical origin, represents a challenge nowadays, due to the different sorts of adulteration that may occur, leading to the search for reliable marker compounds for the different monofloral honeys. The existing information on the volatiles of monofloral honeys is scarce and disperse. In this review, twenty monofloral honeys and honeydews, from acacia, buckwheat, chestnut, clover, cotton, dandelion, eucalyptus, fir tree, heather, lavender, lime tree, orange, pine, rape, raspberry, rhododendron, rosemary, strawberry tree, sunflower and thyme, were selected for volatile comparison purposes. Taking into consideration the country of origin, the technique of isolation and analysis, the five main volatiles from each of the honeys are compared. Whereas some compounds were found in several types of monofloral honey, and thus not considered good volatile markers, some monofloral honeys revealed characteristic volatile compounds independently of their provenance.
Journal Article
Is Honey a Better Therapeutic Option than Over-the-counter Medicines to Relieve Coughing?
Medications to relieve coughing are one of the most common over-the-counter therapies globally, although many individuals with sore throats and/or problem coughs also turn to complementary and alternative therapies to alleviate these symptoms. One of the most popular complementary therapies is honey. Interestingly, a recent new study has indicated that honey may be a substantially more effective treatment for coughs and colds than many commercial therapies. Notably, honey has well established antimicrobial properties and is effective against both bacterial and viral infections. The Oxford study determined that treatment with honey had improved the symptoms of colds and coughing substantially better than over-the-counter medicines did. However, this was only a preliminary study and substantially more work is required to confirm the findings.
Journal Article
Honey badgers
\"Honey badgers never learned to pick on animals their own size. Theyll confront everything from cobras to lions, and their reckless confidence is enough to spook any foe. Read this book to find out what happens when opponents have the nerve to fight back!\"--Provided by publisher.
Book
Polyphenolic Content and Sensory Characteristics of New Zealand Honey Ice Cream
The natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers. The aim of this study was to investigate the polyphenolic content and sensory properties of ice cream made using a variety of New Zealand honey (clover, bush, pōhutukawa, rewarewa, kamahi, and thyme honey). The major polyphenols in honey ice cream were quinic acid, pinocembrin, hydroxybenzoic acid, pinobanksin and chrysin. Thyme and clover honey ice cream had the highest concentration of polyphenols. Ice cream sweetened with sucrose, as well as pōhutukawa, rewarewa and kāmahi honey were the most liked ice cream in terms of overall liking.
Journal Article
Bee to honey
\"Honey is a tasty food, but do you know where it comes from and how it ends up on supermarket shelves? Find out what worker bees are busy collecting from flowers, how it becomes honey in the hive, and the process that brings it to your table! Simple text is accompanied by large, attractive photographs\"-- Provided by publisher.
Book
Antibacterial Properties, Arabinogalactan Proteins, and Bioactivities of New Zealand Honey
Honey has been used for centuries for its antibacterial and healing properties. The aim of this study was to investigate the antibacterial properties, arabinogalactan proteins (AGPs), antioxidant activities, and polyphenolic content of eight different types of New Zealand honey (clover, mānuka, beech honeydew, pōhutukawa, kānuka, rewarewa, kāmahi and thyme honey). The results showed varying antibacterial activities across the honey types, with mānuka, pōhutukawa, and kāmahi honey exhibiting significant inhibitory effects. Interestingly, all honey samples demonstrated inhibitory effects on bacterial growth at 25% concentration. Furthermore, AGPs were found in all eight honey samples, with higher amounts in kānuka, kāmahi, pōhutukawa, mānuka, and rewarewa honey. Thyme had the highest antioxidant values in terms of CUPRAC, FRAP and DPPH, while kāmahi honey had the lowest antioxidant value. Beech honeydew honey had the highest Total Flavonoid Content (TFC) values, while thyme and clover honey had the lowest TFC values. Similarly, thyme honey exhibited the highest Total Phenolic Content (TPC) value, with kāmahi and clover honey having the lowest TPC values. Furthermore, only thyme and beech honeydew New Zealand honeys contained vitamin C. The different honeys contained varying concentrations of polyphenols, with mānuka, kānuka, and pōhutukawa honeys having high amounts of quercetin, luteolin, and gallic acid, respectively. In contrast, clover honey had notable levels of chrysin, pinocembrin, caffeic acid, and pinobanksin. Overall, this study provides valuable insights into the antibacterial properties and bioactivities of native New Zealand honeys, contributing to our understanding of the potential health benefits associated with these honeys and their potential use as natural alternatives to improve human health.
Journal Article