Table 1.

Reducing agents and capping/stabilizing agents used in honey-mediated NPs and their applications.

Type of NPs	Reducing Agent	Capping/Stabilizing Agent	Size of NPs Formed (nm)	Application of NPs	References
Ag	Glucose, Fructose	Protein	4.18 to 18.17	Antimicrobial	[38]
	Glucose, Fructose, Vitamin C	Glucose, Fructose, Protein/Enzymes	5 to 25	Catalytic degradation of methylene blue	[39]
	Glucose	Protein	4	Na	[42]
	Amide and amine groups, phenolic compounds, carbonyl groups	Protein	100	Antimicrobial	[50]
	Glucose, Fructose	Protein	42 to 80	Antifungal	[54]
	Fructose, Glucose, Sucrose, Protein/Enzyme, Vitamins, Minerals, Organic acids	Fructose, Glucose, Sucrose, Protein/Enzyme, Vitamins, Minerals, Organic acids	15.63 to 26.05	Na	[43]
Cr2O3	Carbohydrate	Phenolic compounds	24	Antioxidant and antibacterial	[47]
Au	Fructose	Protein	15	Na	[40]
	Fructose, Vitamin C	Protein	14.1 to 14.5	Antioxidant and Catalytic activity	[56]
	Ns	Ns	20 to 50	Na	[57]
CaO	Phytochemical compounds	Protein	100	Antifungal	[51]
Cu	Glucose, Fructose, Protein, Ascorbic acid	Protein, Glucose, Fructose	3.68	Antibacterial	[52]
Tetragonal ZrO2	Ns	Ns	17.44 to 23.01	Optical	[53]
Fe3O4	Fructose	Protein	2.22 to 3.21	Na	[55]

Na—not applicable; Ns—no specific compounds mentioned.