The quality of Slovenian chestnut honey and its specific properties relevant for medical application and functional nutrition

Abstract

Chestnut honey is well-described in terms of sensory properties, pollen and chemical composition. Specific bitter taste is accompanied with other typical sensory properties derived from its chemical composition, especially in the nectar of sweet chestnut. Compounds from other sources of nectar and honeydew, especially linden, fir and spruce, with smaller amounts from meadow plants, create the specific sensory and chemical properties of Slovene chestnut honey. Based on the chemical composition of the honey, especially the content and proportions of different inorganic ions, it is possible to track the geographical origin of the pasture. Bees contribute significantly to recognized antimicrobial properties of honey by secretion of enzymes and antimicrobial peptides via the food processing glands. When the honey is used for medical purposes, we have to take precautions to avoid microbial and chemical contamination. For the planning of specific use of honey as a medical application we need to explore in detail specific pharmacological properties of single compounds from the chestnut honey and its contribution to the whole activity during wound treatment. In this paper we present a review of most distinct properties of chestnut honey important for its medical application.