The composition of honey
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The physical and chemical composition of honey and bee products.
honey – unique in its chemical and biological content of the product.
The chemical composition of honey is very diverse. Its structure consists of hydrocarbons present in it: glucose and fructose.
Many components of honey allow it to be assimilated in the human body almost 100%.
Honey does not require any processing, its carbohydrates, fats and proteins, macro- and micro absorbed into the human bloodstream quickly and thus provide effective action on virtually all tissues of the body at the cellular level.
To properly use honey as a dietary and medicinal product, which always should bring only benefits and does not cause any harm to the body, need to know:
- composition of honey
- correctly apply biological and chemical components of honey
- send their useful properties in the right channel
What is honey?
Minerals. Chem- biosostav honey and it is characterized by forty elements of the great creations of Mendeleev.
The chemical composition of honey
The results of numerous research scientists, almost 100% cases of the honey includes such metals, as Fe, Mg, Sn, With, Na, Mn, K, P, B і Al.
IN 90% studied honey samples revealed the following elements, як Sr, Pb, Ag, Ni, Cr, and some non-metals, including sulfur.
In half of the samples were found Zn and Ba, Zr V i, What can і, rarely, but still composed of honey proved Au, With a, At the, Ge і Be.
In honey diverse mineral composition of the products of natural origin.
The presence and content of certain quantities of mineral impurities in the composition of honey largely affects the chemical composition of the soil and the most honey plants, of which bees collecting honey.
Example, at honeydew honey more mineral components, than in the meadow. Honey dark shades richer in minerals, than light, and honey, who met with various meadow plants, richer, than Monophlore honey.
The chemical composition of honey, namely the composition of minerals is easy identify fake honey – as part honey with sugar little different salts, but a lot of silicon.
The chemical composition of honey and its benefits for the human body
Proteins and their compounds in the composition of honey. Protein complex composition, present in honey (enzymes or enzyme), is a catalyst for many chemical- and bioprocesses in the body.
This vegetable proteins, falling in honey with pollen and nectar, or animal proteins, that secret, salivary glands secreted by bees.
- invertase – enzyme, which has a direct influence on the decay disaccharide sucrose into its component: monosaccharides as glucose, fructose, and. Part of an enzyme of plant origin, comes in honey with nectar, and the principal amount of leaves when exposed to saliva bee nectar.
- diastase – enzyme, whose main feature is speed up the process of splitting starch to maltose. This enzyme plant and animal origin. Number of this enzyme – the number of so-called diastazne – used to determine the quality of honey. If good quality honey, his figure is diastaznyy 7 measured in arbitrary units Gotha. But such, for honey locust diastaznyy figure should be at least 5, and for other varieties it is 3 unity. When heating the honey diastaznye number is greatly reduced. It is also way to detect fake honey.
- glucose oxidase – this enzyme accelerates the oxidation process of glucose, with the formation of hydrogen peroxide and hlyukonolakton.
- Katalaza – This enzymatic compounds, under the influence of hydrogen peroxide breaks down into water and oxygen gas, which acts as an antiseptic. This hydrocarbon contained in honey with a significant amount of Padi.
- Amino acids – hydrocarbon compounds with aminohruppoyu, included in the protein composition of honey, coming from the nectar and bee saliva. These are the basic amino acids for humans, such as glutamic, phenylalanine and other.
- vitamins – organic matter, who are actively involved in the synthesis of proteins. This pantothenic acid, ascorbic, nicotine, folic acid, and retinol and tocopherol, carotene and fillohinon. Vitamins come in honey from the honey plants with pollen and nectar, their content depends entirely on biology honey plants.
- Acids composed of honey obtained during processing of hydrocarbons using enzymes. organic acids (octová, gluconic, citric, schavleva) and inorganic (phosphoric and hlorovodorodna) present in honey in salt complexes, they add a little honey slightly sour taste. PH honey is 3-4 units and greatly increased due to improper storage, heating and fake honey with sugar.
Fats. In honey lipids present in the form of triglycerides, mainly triglyceride fatty acids, example, stearic or palmitic and other, also a polyunsaturated acids: linolenic and linoleic.
They ensure the normal operation of various body systems, involved in hormone production, helps reduce cholesterol.
Fatty acids improve the structure and appearance of the skin, hair and nails. Lipids help normalize pressure in hypertensive patients, reduce the formation of blood clots.
Carbohydrates. In honey contains monosaccharides, disaccharides and polysaccharides, in another they are called sugar.
The greatest amount of sugars in honey occupy inverted sugars: a-glucose and fructose,.
In a field or meadow honey contains fructose and glucose around 80%, sucrose about 5%.
In honeydew honey sucrose content increases, and the number of inverted sugar decreases.
Honey Store, then processing continues sugars invertase, and increasing the number of inverted sugar.
False honey with additives containing sucrose sugar more 10 percent.
In honey there dextrin (from 2 to 5%), this polysaccharide, prior to the formation of inverted sugar hydrolysis process.
Dextrin promotes better digestion honey, increasing its number along with increased density and weakening crystallization mechanism.
Physical characteristics depending on the chemical composition
Contained in the composition of honey carbohydrates, fats and proteins affecting its performance.
What determines the density of honey.
What is the consistency of honey, depends on the water present in it and carbohydrates. If liquid honey, then it more than sucrose and fructose, in a thick honey, this ratio changes in the direction of increasing glucose.
The physical composition of honey
With a more dense presence of glucose grade honey crystallizes faster, fructose and water intergranular liquid form.
And vice versa, if a sort of honey contains more fructose (example, honey acacia), Crystallization is slower.
Rapidly falling crystals sunflower honey, beekeeping products, lime, poorly crystallized honeydew, of acacia, cherry and sage honey.
The smell of honey.
Honey smells due to volatile hydrocarbons. In particular sort of honey a different set of aromatic hydrocarbons, and because they smell differently.
The aroma of honey is formed by the reaction treatment vitamins, inverted sugars and amino acids present enzymes.
When properly stored honey and essential oils are aromatic hydrocarbons, as formaldehyde, acetone and acetaldehyde, quickly evaporate.
This is when heated or when stored honey pot uncovered. Very fragrant heather honey, buckwheat and ash.
The color of honey.
On color speaks honey content in its composition dyes: ksantofillu, carotene, chlorophyll.
Their concentration determines the color saturation, Honey can be brighter color, be bright or dark.
Example, Buckwheat honey has a large range of different colors. Honey Ash, heathy, Blueberry honey and tulip red.
Taste of honey.
What flavor is honey, There it said organic acids and carbohydrates, With direct effect on the taste buds language.
The sweetness of honey proportional to the amount of carbohydrates, contained in the nectar of plants. strongly nudotny rape honey, tart taste of honey Sunflower, bitter taste has honey cornflower.
Chemical composition of honey and diyetharchuvannya
First of all, Honey is in demand as sweet product. It contains carbohydrates and is very satisfying.
As a dietary product honey valued rapid absorption through the digestive system, it is almost completely absorbed.
Enzymatic substances honey directly involved in the process of digestion, and the presence of organic acids improves mucous membranes of the stomach and intestines, leads to improved appetite and promotes rapid absorption of nutrients.
Minerals and vitamins regulate metabolism, promote better digestion of carbohydrates, fats and proteins.
In diyetharchuvannya honey goes well in taste vegetables, bread, berries and milk.
Conclusion
honey – This complex compound, Various kinds of chemical composition and biological properties.
All components of honey is very harmoniously together.
This mineral substances, sugar and enzymes, amino, fatty, saturated, polyunsaturated acids and vitamins, their interaction allows the honey completely assimilated in the body and exhibit various healing qualities.
