The pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), or mostly known as COVID-19, has infected millions of people and led to a public health crisis. Various aspects including the economy and daily routine of life have also been severely affected. At the time being, treatment using previously FDA-approved antiviral such as hydroxychloroquine and remdesivir, as well as using convalescent plasma does not guarantee full recovery of COVID-19 infection. Thus, the search for effective treatment against COVID-19 is actively going on including using natural products. Bee products such as honey (with trehalulose sugar), propolis, royal jelly, bee pollen, and bee bread, are among the natural products that hold promises in attenuating COVID-19, either as an alternative source of the antiviral activity or to enhance the activity of current standard ward treatments. Besides being used in the human diet since ancient times, numerous pre-clinical and clinical studies have shown their pharmacological activities in improving general well-being as well as reducing the risk of developing various diseases. This review will consider a range of honey bee and stingless bee products and evaluate the evidence available for their therapeutic potential against COVID-19 infection. Here, we review the biological properties of bee products and evaluate the evidence available for their therapeutic potential in reducing the risk of developing COVID-19 as well as curing it.
Honey authenticity is one of the most critical honey trading issues worldwide. Fake honey (FH) represents almost 80% of the honey market in Malaysia. Apart from violating consumer’s rights, FH consists of none of the beneficial nutritional value other than pure honey (PH). Moreover, prolonged consumption of FH may cause harm to human health. However, data regarding these issues is limited. In this study, both PH and FH were tested using 3T3-L1 adipocytes and in high-fat diet (HFD)-induced obese Sprague Dawley rats. Initially, a physicochemical analysis was performed on both the honey samples according to the Codex Alimentarius Commission and International Honey Commission procedures. After 72 hr, PH significantly reduced lipid accumulation and triglyceride levels in the adipocytes. In the rats, low glucose, cholesterol, and triglyceride levels were significantly detected after orally administered for 16 weeks. Conversely, FH significantly induced higher lipid accumulation and triglyceride levels in adipocytes and excess high blood glucose, cholesterol, and triglyceride levels in rats. The results demonstrated that FH has negative effects on lipid metabolism, and prolonged consumption may cause health complications. Furthermore, prompt actions are required to address this problem.
Honey has a long history of therapeutic properties for multiple diseases, including inflammation and oxidative stress. This review aimed to provide a better understanding and renewed interest in the potential role of honey in obesity control, obesity-related diseases treatment and weight management, with specific reference to its components and the effect of honey overall. There is compelling evidence that honey possesses the desired properties for this purpose, as seen in the in vitro, in silico, in vivo and clinical analyses discussed in this review. This review also highlights the components potentially responsible for the health benefits of honey. Honey and its components reduce blood sugar levels, improve insulin sensitivity and lipid metabolism by reducing triglycerides, and reduce total cholesterol and LDL levels while increasing HDL levels that prevent excessive weight gain and reduce the risk of obesity and its complications. Further controlled studies are necessary to validate the role of honey in the management of obesity, both as a preventive and as a therapeutic agent.
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