Barberry Honey

Barberry Honey

Product Introduction

Barberry honey is produced from the nectar of the barberry tree's flowers in May and June and is packaged and offered according to the latest international standards. This honey is considered a spring honey, unique to the Khorasan region, and due to its specific climate and plant cover, it possesses numerous properties. Barberry honey has a golden yellow color, a pleasant aroma, and a sweet and delightful taste. It is rich in vitamins such as A, B, E, and C.

Ingredients

Barberry honey

How to Consume

The natural daily intake is 50-70 grams for adults and 20-30 grams for children over six years old.

Best Time to Consume

1. In the morning on an empty stomach: To boost the immune system and increase energy.
2. After meals: To soothe digestive problems, along with tea or herbal infusions.
3. Before bedtime: To help relaxation and improve sleep.

If you have internal health issues or allergies, consult a specialist before use.

Storage Instructions

Keep in a dry, cool place outside the refrigerator.

Barberry History

Scientific name: Berberis vulgaris

English name: Barberries

Barberry, with the scientific name Berberis vulgaris, is a plant native to regions of Central Asia, Southern Europe, and North Africa. Since ancient times, barberry has been known as a plant with multiple properties. Due to its anti-inflammatory, antioxidant, and antibacterial properties, it has been used in traditional medicine to help with various diseases such as digestive problems, boosting the immune system, and reducing inflammation.

Benefits of Barberry

• Rich in carbohydrates, fiber, and several vitamins and minerals
• Helps lower blood sugar levels
• Has strong anti-inflammatory properties

Benefits of Honey

• Contains various nutrients
• Rich in antioxidants such as flavonoids and phenolic acids
• Helps lower blood pressure
• Helps improve blood lipid levels
• Helps heal wounds and burns

Other Information

Honey Crystallization: Honey is mainly composed of two natural sugars, fructose and glucose. When the ratio of glucose to fructose in honey is high, the likelihood of crystallization increases. Also, lowering the temperature reduces the activity of the diastase enzyme, which plays an important role in the conversion of glucose to fructose. When the temperature drops, the activity of this enzyme decreases, which leads to honey crystallization.

Color and Taste of Honey: The color of honey ranges from light yellow to dark red. The geographic areas, climate conditions, and the plants the bees feed on all influence the final color and taste of the honey, which may result in variations in color in different harvests.

Sources

• www.healthline.com
• armaghanj.yums.ac.ir
• www.sciencedirect.com
• www.ncbi.nlm.nih.gov
• www.healthline.com
• bmccomplementmedtherapies.biomedcentral.com