Table 1.

Honey reactions and their biological activities.

	Reaction	Enzyme	Products	Biological Activity	Ref.
1	Production of hydrogen peroxide	Glucose oxidase	Hydrogen peroxide and gluconic acid	Antibacterial and wound and burn dressings	[16,28,29]
2	Production of short peptides	Proteases	Short peptides	Antimicrobial, antioxidant, antitumor and weight loss inducers	[30,31,32,33,34,35]
3	Degradation of amylose	Diastase	Glucose and maltose	Honey quality parameter that indicates storage conditions	[1]
4	Degradation of sucrose	Invertase	Glucose and fructose	Indicator for honey storage conditions	[36]
5	Degradation of organic phosphates	Acid phosphatase	Inorganic phosphate	Marker of honey floral origin and indicator of honey fermentation	[37,38,39]
6	Trans-glycosylation	Non-enzymatic	Disaccharides Oligosacharides	Artificial sweeteners, increase bone mineral density in postmenopausal women (fructooligosaccharides), and classified as prebiotic molecules	[40,41,42,43]
7	Production and degradation of dicarbonyls	Enzymatic (dihydroxyacetone phosphatase) and non-enzymatic	Dicarbonyls (glyoxal, methylglyoxal and 3-deoxyglucosone), methional and methylbutanal, AGEs and nucleoside AGEs and melanoidins	1-Antibacterial, antitumor, antioxidant and contribution to the honey color, flavor and odorant. 2-High level of dicarbonyl molecules are reported to be with some toxicity to the humans such as tumerigenic, negative impact on blood vessels and induction of diabtes and uremia	[44,45,46,47,48,49,50,51,52]
8	Production and degradation of HMF	Non-enzymatic	HMF, formic and levulinic acids, soluble HMF polymers and insoluble humins	Threatening honeybee life, human hepatorenal toxicity, induction of neoplastic changes, and irritation of mucous membranes HMF has positive impacts on human health, such as antioxidant, anti-carcinogen, anti-allergenic, and anti-hyperuricemic activities	[53,54,55,56,57,58,59,60]
9	Maillard reaction	Non-enzymatic	Complexes of sugars and amino acids, amino aldoses and ketoses, dicarbonyls, enediols, 2-amino-2-deoxy-ald-oses and melanoidins	Antibacterial and antioxidant	[14,61,62,63,64]
10	Caramelization	Non-enzymatic	Deoxyosones, furan and pyran derivatives, HMF, hydroxydimethylfuranone (HDF) and hydroxyacetilfuran (HAF)	Contribution to the color, aroma, and flavor of honey and antioxidants	[65,66,67,68]