Part I: Honey; Chapter 1: Botanical Classification; 1.1 Melissopalynological Analysis; 1.1.1 Palynology: A Young Science-Applications; 1.1.2 The Pollen Grain; 1.1.3 Pollen Morphology; 1.1.3.1 Polarity and Symmetry; 1.1.3.2 Size and Colour; 1.1.3.3 Shape; 1.1.3.4 Sporoderm; 1.1.3.5 Sculpturing; 1.1.3.6 Apertures; 1.1.4 Methodology; 1.1.4.1 Quantitative Analysis; 1.1.4.2 Qualitative Analysis; 1.1.4.3 Development of Results Report: Quality Control; 1.2 Monofloral, Polyfloral and Honeydew Honey; 1.2.1 Honeydew Honey; References; Chapter 2: Sensory Studies; 2.1 Introduction

2.2 The Senses2.2.1 Sight; 2.2.2 Smell; 2.2.3 Taste; 2.2.4 Touch; 2.3 Testing Panel: Tasters; 2.4 The Tasting Room; 2.5 The Material; 2.6 The Honey Tasting Process; 2.6.1 Phases of the Tasting (Valuation of Each Stage); 2.7 Utility of a Honey Sensory Analysis; 2.8 Attributes of Some Honeys; References; Chapter 3: Chemical Composition of Honey; 3.1 Introduction; 3.2 Carbohydrates; 3.3 Proteins, Enzymes and Amino Acids; 3.4 Organic Acids; 3.5 Mineral and Trace Elements; 3.6 Vitamins; 3.7 Aroma Compounds; 3.8 Phenolic Compounds; References; Chapter 4: Honey Health Benefits and Uses in Medicine

4.1 Antioxidant Capacity4.2 Antibacterial Activity; 4.3 Anti-inflammatory Capacity; 4.4 Wound Healing Activity; References; Part II: Propolis; Chapter 5: Phenolic Composition of Propolis; 5.1 Introduction; 5.2 Phenolic Compounds; 5.2.1 Flavonoids; 5.2.2 Phenolic Acid Derivatives; 5.2.3 Other Phenolic Compounds; References; Chapter 6: Propolis and Geopropolis Volatiles; 6.1 Introduction; 6.2 Propolis Volatile Fraction; 6.2.1 Propolis Origin; 6.2.2 Bee Type; 6.2.3 Natural Flora; 6.2.4 Detection of Acaricides and Adulterants; 6.2.5 Isolation and Analysis of Volatiles

6.3 Main Volatile Compounds in Propolis6.3.1 Africa; 6.3.2 America; 6.3.3 Asia; 6.3.4 Europe; 6.4 Conclusion; References; Chapter 7: The Chemical and Biological Properties of Propolis; 7.1 General Overview of Propolis; 7.2 Propolis in History; 7.3 The Biological Properties of Propolis; 7.3.1 The Antioxidant Properties of Propolis; 7.3.2 The Antimicrobial Activity of Propolis; 7.3.2.1 Antibacterial Activity of Propolis; 7.3.2.2 Antiviral Activity of Propolis; 7.3.2.3 Antiprotozoal and Antihelminthic Activity of Propolis; 7.3.2.4 Antifungal Properties of Propolis

7.4 Studies of the Protective Effect of Propolis on Bees7.5 Wound Healing Properties of Propolis; 7.6 Propolis in the Treatment of Diabetes and Cardiovascular Disease; 7.7 Anti-cancer Effects of Propolis; 7.8 Immunomodulatory Effects of Propolis; References; Part III: Royal Jelly; Chapter 8: Chemical Composition of Royal Jelly; 8.1 Sugar Composition; 8.2 Protein Content; 8.3 Content of Free Amino Acids, Lipids, Vitamins, and Bioactive Substances; 8.4 Lipid Content; References; Chapter 9: Volatile Compounds of Royal Jelly; 9.1 Introduction; 9.2 Volatiles in Royal Jelly; References