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VOL. 10, ISSUE 4 (2025)
Stingless bee honey as a functional food: Composition, bioactivity, and the underexplored potential of Dammar Bee Honey (Tetragonula iridipennis)
Authors
Neha ES, Seeja Thomachan Panjikkaran, Reshma Suresh, Sunil K Panchal
Abstract
Stingless bee honey is increasingly recognized for its distinct
physicochemical characteristics and diverse pharmacological properties. Rich in
phenolic acids, flavonoids, organic acids, and non-conventional sugars, it
demonstrates notable antioxidant, anti-inflammatory, and antimicrobial effects,
underscoring its potential as a functional food and therapeutic agent. These
bioactivities vary significantly depending on floral sources, geographical
origin, and stingless bee species. Notably, honeys derived from Tetragonula
iridipennis, an underrepresented species in global literature yet widely
distributed across the Indian subcontinent, have shown promising antioxidant
and anti-inflammatory potential, adding critical value to the spectrum of the
honey’s bioefficacy. However, commercialization remains challenged by
deviations from existing honey quality standards, limited clinical validation,
and inherently low production yields. This review consolidates existing
evidence on the composition, therapeutic potential, and regulatory barriers of
the honey, offering direction for future studies aimed at standardization and
safe, evidence-based application in health and nutrition.
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Pages:47-55
How to cite this article:
Neha ES, Seeja Thomachan Panjikkaran, Reshma Suresh, Sunil K Panchal "Stingless bee honey as a functional food: Composition, bioactivity, and the underexplored potential of Dammar Bee Honey (<i>Tetragonula iridipennis</i>)". International Journal of Food Science and Nutrition, Vol 10, Issue 4, 2025, Pages 47-55
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