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Descriptor English: Honey
Descriptor Spanish: Miel
Descriptor miel
Scope note: Alimento líquido viscoso y dulce, producido en el buche melario de diversos tipos de abeja a partir del néctar obtenido de las flores. El néctar se convierte en miel mediante la transformación de la sacarosa en fructosa y glucosa. Es ligeramente ácida y posee ciertas propiedades antisépticas, por lo que en ocasiones se utiliza en el tratamiento de quemaduras y laceraciones.
Descriptor Portuguese: Mel
Descriptor French: Miel
Entry term(s): Honeys
Tree number(s): G07.203.300.581
J02.500.581
VS2.001.001.001.006
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D006722
Scope note: A sweet viscous liquid food, produced in the honey sacs of various bees from nectar collected from flowers. The nectar is ripened into honey by inversion of its sucrose sugar into fructose and glucose. It is somewhat acidic and has mild antiseptic properties, being sometimes used in the treatment of burns and lacerations.
Allowable Qualifiers: AE adverse effects
AN analysis
CL classification
EC economics
HI history
MI microbiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
DeCS ID: 6878
Unique ID: D006722
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 1966/01/01
Date of Entry: 1999/01/01
Revision Date: 2014/10/14
Honey - Preferred
Concept UI M0010527
Scope note A sweet viscous liquid food, produced in the honey sacs of various bees from nectar collected from flowers. The nectar is ripened into honey by inversion of its sucrose sugar into fructose and glucose. It is somewhat acidic and has mild antiseptic properties, being sometimes used in the treatment of burns and lacerations.
Preferred term Honey
Entry term(s) Honeys



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