Mel: um alimento funcional com potencial terapêutico: revisão bibliográfica

Abstract

This work presents an analysis of the chemical composition and main therapeutic properties of honey, highlighting its nutritional and functional relevance. The literature shows that honey is a complex natural food, composed of carbohydrates, vitamins, minerals, amino acids, enzymes, phenolic compounds, and flavonoids that directly contribute to its biological activities. Among the properties analyzed, the antioxidant, anti-inflammatory, and antimicrobial actions stand out, widely documented in studies published between 2019 and 2025. The evidence demonstrates that honey neutralizes free radicals, modulates inflammatory processes, and inhibits pathogenic microorganisms, reinforcing its traditional therapeutic use and its contemporary application in wound healing, dermatological care, and the prevention of chronic diseases. The results also indicate that floral origin, environmental conditions, and bee species influence its composition and efficacy. In conclusion, honey is a promising, safe, and accessible functional food capable of integrating complementary health strategies, although more robust clinical studies are still needed to standardize doses, elucidate mechanisms of action, and more broadly explore the diversity of Brazilian honeys.