HONEY AS A PREBIOTIC, PROBIOTIC AND SYNBIOTIC FOOD:

A NATURAL ALLIANCE FOR HUMAN HEALTH

Abstract

From ancient times, honey has been used for treating gastrointestinal disorders. Several varieties of honey have been shown to have antibacterial and anti-inflammatory properties. Moreover, honey contains carbohydrates as non-digestible oligosaccharides, which suggests that some types of honey
exhibit prebiotic potential. Therefore, there is growing awareness in modulating the gut microbiota to achieve a more beneficial balance, thereby promoting health through diet. Recent studies show that specific types of honey can reduce the presence of the most frequent enteropathogens in the gut, such as Salmonella spp., Escherichia coli, Campylobacter spp., Shigella spp., and Clostridium difficile, while promoting the growth of beneficial species (Lactobacillus spp. and Bifidobacteria spp.). This review aims to offer a brief overview of recent studies on the synergistic benefits of probiotics and honey, focusing on enhancing the immune system, improving gut microbiome health, and promoting overall wellness.