Comparative pharmacognostical evaluation of honey of marketed products

Abstract

Honey gets its sweetness from the monosaccharide fructose and glucose and has approximately the same relative sweetness as that of granulated sugar (74% of the sweetness of sucrose, a disaccharide). It has attractive chemical properties for baking, and a distinctive flavor which leads some people to prefer it over sugar and other sweeteners. The present paper deals with the pharmacognostical evaluation of honey of marketed products.