Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat

By T. Nagai, R. Inoue, N. Kanamori, N. Suzuki, T. Nagashima. 2006

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The Importance of Honey Consumption in Human Evolution (2011, background): “…trace amounts of several essential vitamins and minerals (Iskander et al. 1995; Terrab et al. 2004) and contains components that act as preservatives, including a-tocopherol, ascorbic acid, flavonoids, glucose oxidase, catalase, and peroxidase (Crane 1975; Ferreres et al. 1993; Nagai et al. 2006).”
Honey for Nutrition and Health: A Review (2008, background): “Honey has been found to contain significant antioxidant activity including glucose oxidase, catalase, ascorbic acid, flavonoids, phenolic acids, carotenoid derivatives, organic acids, Maillard reaction products, amino acids and proteins [31,75-84].”
Composition and properties of Apis mellifera honey: A review (2018, background): “…Ferrero, Orioli, & Facino, 2005; Blasa et al., 2006; Boukraâ, 2014; Brudzynski & Miotto, 2011; D’Arcy, 2005; Fahey & Stephenson, 2002; Frankel, Robinson, & Berenbaum, 1998; Gheldof et al., 2002; Inoue et al., 2005; Nagai et al., 2006; Pérez, Iglesias, Pueyo, González, & de Lorenzo, 2007).”