Honey is a natural sweet substance produced by honeybees from the nectar of plants (nectar honey), secretion of living parts of plants or secretion of plant-sucking insects (honeydew honey). Honey is mainly a complex mixture of carbohydrates (fructose and glucose) and has about 3% other components such as phenolics, flavonoids, organic acids, amino acids, proteins, minerals, vitamins, lipids, etc. Phenolic acids and flavonoids are two main compounds responsible for the antioxidant activity of honey that prevent auto-oxidation reactions and have a scavenging effect on free radicals by different mechanisms. Many researchers in different countries have evaluated levels of these compounds and their relationship with antioxidant activity in honey. Compounds present in honey show several physicochemical and functional properties and vary according to botanical and geographical origin of honey, environmental characteristics and bee species and can be the basis for the justify; LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; mso-layout-grid-align: none" Keywords : Phenolic compounds, Flavonoids compounds, Antioxidant properties, Honey, Enzymatic browning
