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Not all honey are made equal. Honey is a natural substance from a mixture of flower nectars or the secretions of plant-sucking insects that are collected and digested by honey bees. There are 300 known types of honey, produced by over 20,000 honey bee species, that vary in flavor, color, and health effects. For this reason, honey type and composition vary with geography, and angiosperm and honey bee species distribution. In this chapter, we discuss the different types of honey and their associated health benefits. We also provide insights on the future of honey production in the context of functional food advocacy, climate change and honey bee species decline.

Global interests on functional foods and nutraceuticals have increased enormously in the last decade. This renewed attention stemmed largely from the promised benefits that functional foods and nutraceuticals have on the promotion of health and prevention of illness. People have increasingly become more health conscious which largely drives the growing economy of the health food market today. In this chapter, we review the definition and classification of functional foods. Evidence-based health benefits of a number of popular bioactive components of interest in functional foods and nutraceuticals are also presented. While not as exhaustive, these examples will provide a preview to functional food science and product development as a guide for researchers. The details of the health benefits of various functional foods will be discussed in the succeeding chapters of this book.

This chapter discusses the currently used and potential molecular targets of antidiabetic agents. It includes the identification of prospective phytochemical lead compounds targeting any of the above molecular targets with emphasis on compounds from plants and other natural sources including their analogs. It also includes a review of drugs recently approved by the Food and Drug Administration and even those still undergoing clinical trials. Description of molecular structures and mechanism of actions are provided and summarized in tabulated form to facilitate ease of understanding. Finally, the chapter looks at the future direction and prospective impact of phytochemical drug development against diabetes mellitus.

In vitro antimicrobial assessment of natural extracts or pure compounds involves the use of assays to evaluate their potential to kill or inhibit microbial growth in a laboratory setting. Several methods have been developed for this purpose, which include Agar Well Diffusion and Disc Diffusion methods, Dynamic Contact assay, Thin-Layer Chromatography-Bioautography, Time-Kill assay and Biofilm assays, Microdilution methods and broth assays for Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC), Minimum Doubling Time/Growth Curve (MDT), Flow Cytofluorometric Assay and Bioluminescence Assay. This chapter will provide the readers a brief but comprehensive methodology of these in-vitro assays along with their advantages and disadvantages. It will serve as a guide in choosing the most appropriate antimicrobial assay for their research objectives.