Abstract
The paper presents the characteristics of domestic varietal honeys, taking into account their formation, organoleptic properties, and characteristic ingredients – the chemical markers, biological, prophylactic and therapeutic properties. Light honeys (rapeseed, acacia, multiflower) showed weak or medium level of biological activity, which is low antibiotic and enzymatic activity. Dark honeys, from high summer or late summer (linden, buckwheat, heather, honeydew) were characterized by a stronger biological effect, which translated into higher antibiotic and enzymatic activity.
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