Honey typically has a complex chemical and biochemical composition that invariably includes complex sugars, specific proteins, amino acids, phenols, vitamins, and rare minerals. It is reported to be beneficial in the treatment of various diseases, such as those affecting the respiratory, cardiovascular, gastrointestinal, and nervous systems, as well as diabetes mellitus and certain types of cancers; however, there is limited literature describing the use of honey in modern medicine. This book provides evidence-based information on the pharmaceutical potential of honey along with its therapeutic applications and precise mechanisms of action. It discusses in detail the phytochemistry and pharmacological properties of honey, highlighting the economic and culturally significant medicinal uses of honey and comprehensively reviewing the scientific research on the traditional uses, chemical composition, scientific validation, and general pharmacognostical characteristics. Given its scope, it is a valuable tool for researchers and scientists interested in drug discovery and the chemistry and pharmacology of honey.

The nature .and diversity of presentations at the conference on: "Bee Products: Prop erties, Applications and Apitherapy" held at Tel-Aviv on May 26--30, 1996, emphasize the increasing interest of physicians, practitioners, scientists, herbalists, dieticians, cosmeti cians, microbiologists, and beekeepers in different facets of bee products. This volume consists of a selection of 31 contributions presented at the conference and which provide information on the present status of our knowledge in this area. In spite of their diversity, they reflect the mainstream of the conference, namely: "Imported" Prod ucts (honey, pollen and propolis), Exocrine Secretions of Workers (venom, royal jelly). Toxicity and Contaminants, Quality Control, Marketing, Apitherapy, Cosmetics, etc. Since antiquity, honey as well as other bee products were used as food, as a cure for ailments of humans and animals, and as cosmetics. We hope that this volume will contribute to interdisciplinary studies on chemical composition, pharmacological effects, nutrition, and other aspects of bee products. Critical and unbiased experimental research may unravel the yet unknown composition and mode of action of bee products and elucidate many unanswered questions. The noteworthy features of this conference were the participants from all parts of the world and of different cultural backgrounds, who shared their keen interest and curios ity regarding honey bees and their products. We thank all of them for their personal con tribution to the success of this conference.

Illustrated history of the history of nutrition in ancient Egypt.

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a