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Honey is a naturally viscous and sweet substance produced by honey bees from the nectar of flowers or secretions of living plants or excretions of plant-sucking insects on plants that the bees collect and transform with their own salivary enzymes, and then deposit in beehive to ripen and mature (1). It has been consumed as food and medicine by mankind since centuries. The demand for honey is getting increasingly higher, mainly due to the limited supply and remarkable benefits of honey consumption. The benefits are predominantly attributed to the therapeutic effects contributed by bioactive compounds in honey, in addition to its high nutritional level. Therefore, honey is susceptible to adulteration with cheaper sweeteners including syrups and Original Article

Comparing the physiochemical properties of natural, synthetic and adulterated honeys