o:3351 Bioactive compounds in honey: a literature overview en 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. Honey, Nutritional value, Bioactive compounds, Antioxidant, Antibacterial 1552099 10.18485/meattech.2023.64.2.69 2023-11-27T13:37:39.711Z 44 yes 46 Tatjana Baltić Institute of meat Hygiene and technology Bioactive compounds in honey: a literature overview Jelena Ćirić Institute of Meat Hygiene and Technology Bioactive compounds in honey: a literature overview person Sara Simunović Institute of meat hygiene and technology Bioactive compounds in honey: a literature overview person Ivana Branković-Lazić Institute of meat hygiene and technology Bioactive compounds in honey: a literature overview person Vesna Đorđević Instiute of meat hygiene and technology Bioactive compounds in honey: a literature overview person Nenad Parunović Institute of meat hygiene and technology Bioactive compounds in honey: a literature overview person Nenad Katanić Ministry of Agriculture, Forestry and Water Management of the Republic of Serbia Bioactive compounds in honey: a literature overview person 2023-11-03 application/pdf 453726 https://unilib.phaidrabg.rs/o:3351 no yes 16 70 92000002 71A01 Meat technology 64 Special Issue 64 2 365 368 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03