Abstract :Honey is well known as a natural dietary antioxidant. The components responsible for the redox properties of honey are likely to be phenolic acids, flavonoids, vitamins, and enzymes, as well as a small amount of mineral/other organic content. The redox properties might also be attributed to the combined activity of these minor components through synergistic effects. Numerous studies have reported that most chronic diseases such as diabetes, cancer, coronary, and neurological degeneration are a consequence of oxidative damage. It is also proven that the therapeutic potential of honey is always associated with antioxidant capacity against reactive oxygen species. Therefore, in recent years, studies have been focused on the composition of honeys and their biological properties