Honey is gathered by bees to feed young bees. Honey also used as energy source for their workers.
Most plants don’t begin to produce significant amounts of nectar until they have a chance to warm up in the morning sun. Once warm, the nectar begins to flow. When a worker bee visits a flower, it drinks it up the nectar with her special, tube-shaped tongue called a proboscis, to suck the nectar from the flower. Then part of the honey goes to the stomach to be used as food, but a large portion goes to a special organ called a honey sac.
The honey sac stores nectar and incorporates enzymes to prepare it for its long journey to becoming honey. Once back in the hive, the nectar is regurgitated and passed on to other worker bees. The nectar is constantly being enriched with enzymes, and the excess water is partially withdrawn.
The transformation from nectar to honey involves many steps, which are collectively called ‘ripening.’ The processed nectar is then deposited into a honeycomb cell in the form of a droplet. During the ripening process, a significant amount of water evaporates from the honey, giving it a syrupy consistency.
The nectar is greatly concentrated and stored in wax cells, thousands of which form the honeycomb. In natural honeybee colony, honey serves as food for the bees though the winter when plants are dormant.
The bioactive components of honey are affected by the flora from which it is produced and by geographical variations. Phenolic compounds promote, among other activities, high antioxidant action, being capable of minimizing intracellular oxidative damage associated with cellular aging, apoptosis and neurodegenerative diseases.
It has been long recognized as one of the finest of nature’s energy foods. Honey may be one of the most effective ways to consume carbs before exercise. The lower glycemic index profile of honey is an important consideration for athletes.
Most of the water in the nectar evaporates, resulting in honey, which is thirty five to forty percent fructose, thirty to thirty five percent dextrose, seventeen to twenty percent water and small amounts of enzymes, etc.
Honey - flavorful sugar syrup
