English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Honey is a natural product that honeybees produce from some plant parts or excretions of some insects that feed on plant sap [Karabagias et al., 2014]. More than two hundred components have been found in honey; it is an important source of energy due to its high sugar content, mainly fructose (38%) and glucose (31%) [Alvarez-Suarez et al., 2010; Bueno-Costa et al., 2016]. Moreover, it has small amounts of amino acids, proteins, phenolic compounds, carotenoids, organic acids, ascorbic acid, enzymes, α-tocopherol, and oligosaccharides [Alvarez-Suarez et al., 2010]. The composition and characteristics of honey are primarily determined by the food source (plants); however, environmental factors, processing, and storage affect its composition as well [Saxena et al., 2010]. Phenolic compounds content and antioxidant activity have been widely used as indicators to evaluate the characteristics and bioactive properties of honey [Tahir et al., 2017]. Honey contains a variety of phenolics, and is rich in antioxidants, which increases its usability potential for therapeutic purposes [Küçük et al., 2007]. In addition, several other authors have mentioned the antimicrobial potential of honey [Alvarez-Suarez et al, 2010; Bueno-Costa et al., 2016; Küçük

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)