Literature Review of Madhu (Honey) with Speci...

Literature Review of Madhu (Honey) with Special Reference to Bhavprakash Nighantu

Author Name : Dr. Pratiksha Suresh Chavan, Dr. Preeti Shankarlingam Dasari, Dr. Parshuram Sahadu Pawar, Dr. Pritam Suryabhan Pawale, Dr. Ketki Pravin Deshmukh, Dr. Vrushali Balasaheb Dani, Dr. Santoshi Vasantrao Patil

ABSTRACT

Honey is an organic natural sweetener produced by honey bees. It is known since ancient times, which is highly valuable to mankind. It is highly rich in carbohydrates of all the natural foods that contribute 95-97% of its dry weight. Honey is called as “Madhu” in Ayurveda. Ayurveda specifies 8 types of honey depending on the type of bee which collects it, and “Makshika” is medicinally best amongst them. The medicinal quality, color, taste, texture, aroma of honey differs w.r.t. honeybee species of plant from which it has been collected, flower nectar, geographical area, climate. Also the quality and composition of honey is affected by environmental factors during production, weather, humidity, procedures of honey extraction and storage (processing factors). Ayurveda uses honey both internally and externally. Honey is reported to exert effects like anti-oxidant, anti-inflammatory, anti-microbial, anti-proliferative. Honey is useful in weak digestion, irritating cough, in keeping teeth and gums healthy, insomnia (due to its hypnotic action), skin disorders (wounds and burns), anaemia, eye ailments, throat infections, hiccups, bronchial asthma, constipation, healing ulcers. Pure form of honey is preferred for desired outputs and efficiency and is rich in qualities.

Keywords- Honey, Ayurveda, Madhu, honeybees, Yogavahi property, diseases.