This book will take a systematic look at the constituents of honey and their various health effects. Chapters will be dedicated to: carbohydrates; amino acids, proteins and enzymes; lipids; vitamins; organic acids; minerals and trace elements; antioxidants; and polyphenols. The two closing chapters will look at toxins and contaminants which may be found in honey. Honey: Composition and Health Benefits is the first full-length scientific analysis of the health effects of honey, and will be invaluable to food scientists, health scientists and nutritionists working in academia and industry.