Background

Honey is a natural product produced and marketed worldwide by stingless bees and Apis bees. Both these types of honey contain unique and distinct compounds of variable nutritional and biological importance. Stingless bee honey is popular for its distinct sweetness, mixed with an acidic taste, and fluid texture; it has higher added value than Apis mellifera honey. Due to the relatively low output of stingless bee honey compared to Apis mellifera honey, comprehensive data regarding the former is limited. This complex, natural product requires official, international methodologies and standards to be established to serve as a reference for quality control, to prevent adulteration, and to aid marketing purposes.

Scope and approach

The article summarises the existing literature regarding the physicochemical parameters, chemical composition, bioactive constituents, biological properties, and modification detection strategies of honey originated from 478 honey samples from 66 different stingless bee species produced worldwide.

Key findings and conclusions

Stingless bee honey is one of the most complex natural foodstuffs. This type of honey quantitatively possesses a higher moisture content, greater acidity, a slightly lower level of total carbohydrates, and higher levels of antioxidant and biological activities than Apis mellifera honey. This review emphasises that stingless bee honey represents an important innovation for the food, pharmaceutical and cosmetic industries, due to its positive health effects and market potential.

中文翻译：

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无刺蜂蜂蜜：质量参数，生物活性化合物，促进健康的特性和修饰检测策略

背景

蜂蜜是无刺蜂和Apis蜂在全球生产和销售的天然产品。这两种类型的蜂蜜均包含具有独特营养和生物学重要性的独特且独特的化合物。无刺蜂蜂蜜因其独特的甜味，带有酸性的味道和流动的质地而广受欢迎。它具有比蜜蜂蜜蜂更高的附加值。由于无刺蜂蜂蜜的相对低的输出相比，蜜蜂蜂蜂蜜，就前全面的数据是有限的。这种复杂的天然产品需要建立正式的国际方法和标准，以作为质量控制，防止掺假和辅助营销目的的参考。

范围和方法

本文总结了现有的文献，这些文献涉及来自全球66种不同无刺蜂种的478份蜂蜜样品的蜂蜜的理化参数，化学组成，生物活性成分，生物学特性和修饰检测策略。

主要发现和结论

无刺蜂蜂蜜是最复杂的天然食品之一。这种类型的蜂蜜的定量具有更高的水分含量，酸度越大，总碳水化合物的稍微较低的水平，和比抗氧化剂和生物活性更高水平的蜜蜂蜂蜜。这篇评论强调无刺蜂蜂蜜由于其对健康的积极影响和市场潜力，代表了食品，制药和化妆品行业的一项重要创新。