
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/">
  <dc:source>Meat technology 64(2)</dc:source>
  <dc:title xml:lang="eng">Bioactive compounds in honey: a literature overview</dc:title>
  <dc:subject xml:lang="eng">Honey, Nutritional value, Bioactive compounds, Antioxidant, Antibacterial</dc:subject>
  <dc:creator>Baltić, Tatjana</dc:creator>
  <dc:creator>Ćirić, Jelena</dc:creator>
  <dc:creator>Simunović, Sara</dc:creator>
  <dc:creator>Branković-Lazić, Ivana</dc:creator>
  <dc:creator>Đorđević, Vesna</dc:creator>
  <dc:creator>Parunović, Nenad</dc:creator>
  <dc:creator>Katanić, Nenad</dc:creator>
  <dc:description xml:lang="eng">Honey is a natural product used worldwide and has a multiple nutritional and health ben‑
efits. From ancient times, honey was used as a natural sweetener and healing agent. The
specific composition of honey includes primarily carbohydrates, but organic acids, enzymes,
vitamins, proteins, volatile compounds, phenols, flavonoids and minerals as well. These
compounds are provenly related to honeys’ antioxidant, anti‑inflammatory and antimicrobial properties. This paper shows the latest scientific data about bioactive  compounds and health
benefits of honey.</dc:description>
  <dc:type>info:eu-repo/semantics/review</dc:type>
  <dc:rights>http://creativecommons.org/licenses/by/4.0/legalcode</dc:rights>
  <dc:identifier>https://unilib.phaidrabg.rs/o:3351</dc:identifier>
  <dc:identifier>doi:10.18485/meattech.2023.64.2.69</dc:identifier>
  <dc:date>2023-11-03</dc:date>
  <dc:publisher>Institute of Meat Hygiene and Technology</dc:publisher>
  <dc:format>application/pdf</dc:format>
  <dc:format>453726 bytes</dc:format>
  <dc:language>eng</dc:language>
</oai_dc:dc>