Honey as a functional food and nutraceutical: bioactive properties, health benefits, and pharmaceutical perspectives

Honey has long attracted scientific interest because of its unique biochemical composition. Available evidence suggests that honey may serve as a natural alternative to refined sugars in selected dietary contexts. Honey contains several sugars, phenolic compounds, and a diverse range of minor components, including vitamins and minerals. Many experimental and some clinical studies have documented the functionality of honey, primarily due to its antimicrobial, immunomodulatory, antioxidant, and anti-inflammatory potential. In this regard, honey may serve as a functional and nutraceutical food. Medical-grade honey, particularly Manuka honey, has shown promise in wound healing by promoting tissue repair, reducing the risk of infection, and maintaining a moist wound-healing environment. Consequently, honey has been incorporated into several topical and oral preparations, including wound dressings, burn-care formulations, cough preparations, and mouthwashes. Recent pharmaceutical advancements have further explored honey as a natural carrier system through modern drug-delivery technologies such as honey-based nanoparticles, liposomes, and microemulsions, with the aim of improving drug stability, targeted delivery, and bioavailability. Additionally, honey synergistically enhances the therapeutic value of herbal remedies when combined with phytomedicinal agents. This review was developed through a comprehensive search of PubMed, Scopus, Web of Science, and Google Scholar to compile the latest evidence.