An Overview on Avocado Honey: Composition, Bioactivity and Potential Health Benefits

Avocado honey is classified as one of the rarest and most prized monofloral varieties, showing a unique physicochemical profile and typical organoleptic features, according to botanical and geographical origin. Despite its noteworthy properties, it has been only marginally studied over the last few decades in comparison to other avocado derivatives, including seed, peel, oil and juice used in a large variety of applications as natural healthy products for dietary food, cosmetics and wellness. This review focuses on the recent results from in vitro and in vivo studies about the effects of avocado honey on neurodegenerative disorders such as Alzheimer’s disease and antibacterial activities on Gram-positive and Gram-negative bacteria. Its promising domestic use as a natural and safe sweetener, as supported by the analysis of glycemic levels and biochemical and anthropometric parameters in pilot experimental trials, is also discussed.