112 страниц. 2014 год. LAP Lambert Academic Publishing A compilation of scientific investigations on honey, about the enzymatic activities of diastase and invertase that present in honey naturally, the levels of these enzymes are the parameters to evaluate the freshness and authenticity of honey. Besides that, honey possesses antioxidant properties as well including phenolic compounds and flavonoids which derived from its botanical sources. Furthermore, the assessment of honey on bacterial growth and its inhibitory effect on the formation of biofilm.