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Honey is the unique product which forms in fermentation of flower nectar by bees. It has been known for its healing properties for many centuries. The prevail component of the honey is monosaccharides (first of all glucose and fructose). Nevertheless, di-, tri- and oligosaccharides as well as proteins and pigmenting phenolic compounds can be detected. The specific saccharides of honey are in interest as prebiotics. The phenolic compounds can suppress different microbes including pathogens and food contaminants. Th...