ABSTRACT
Honey is a sweet, viscous, aromatic, and valuable food made by bees (the genus Apis) using nectar from owers. Sugar is the main constituent of honey and is comprised of about 95% of honey dry weight (Bogdanov et al. 2004). Due to the high sugar content, honey and fruit molasses (pekmez) had been used as sweeteners until the production of industrial sugar began to replace them after 1800 (Crane 1975). In the long human history, honey has not only been used as a nutrient but also as an apiterapic product for the treatment of various kinds of disease, such as ulcer, sore throat, asthma, and chronic wounds (Bogdanov 2011; Jones 2001).
