When you drizzle raw honey onto your morning toast or stir it into a soothing cup of tea, you're experiencing more than just a natural sweetener. That golden substance is a complex biochemical marvel, filled with enzymes that transform it from simple flower nectar into one of nature's most remarkable foods.

But what exactly are these enzymes? Why do they matter? And perhaps most importantly—what happens to them in the honey you buy?

At Nettie's Bees, we believe understanding the science behind raw honey helps consumers make informed choices about the foods they bring into their homes. Let's explore the fascinating world of honey enzymes—nature's invisible catalysts that make raw honey truly special.

What Are Enzymes?

Simple Definition and Function

Enzymes are specialized proteins that act as catalysts in biochemical reactions, meaning they help facilitate these reactions without being consumed in the process. Think of them as nature's workforce—tiny molecular machines that build, break down, transform, and rearrange different compounds.

Each enzyme has a specific job, working like a key that fits only one lock. When an enzyme meets its matching substrate (the compound it affects), it connects at a special area called an "active site." This connection allows the enzyme to speed up chemical reactions that would otherwise occur very slowly or not at all under normal conditions.

In honey, enzymes perform crucial transformations that convert flower nectar into the complex, shelf-stable food we recognize as honey.

Sources of Honey Enzymes

The enzymes in honey come primarily from two sources:

1. Bee-added enzymes: As honeybees collect nectar, they add enzymes from their hypopharyngeal glands (specialized glands in their heads). These bee-produced enzymes are responsible for most of the enzymatic activity in honey.
   
   
2. Floral enzymes: Some enzymes originate in the flower nectar itself, though these generally contribute less to honey's enzymatic profile than those added by the bees.
   
   

The honey ripening process—where bees fan their wings to evaporate moisture from collected nectar and enzymes gradually transform its composition—develops and concentrates enzymatic activity. This natural process can take several weeks, during which time the moisture content drops from about 80% in nectar to less than 18% in finished honey, and the complex transformation of sugars and other compounds occurs.

Key Enzymes in Raw Honey

Diastase (Amylase)

Function: Diastase breaks down complex starches into simpler sugars. While nectar doesn't contain much starch, this enzyme remains important for two reasons:

1. It aids in the digestion of pollen particles that inevitably end up in honey
2. It serves as a key quality indicator for honey evaluation

Diastase activity is so widely recognized as a quality marker that the "diastase number" (DN) has become a standard international measurement for honey quality. High-quality raw honey typically shows significant diastase activity, while processing—especially heat treatment—diminishes it.

When consumed, diastase may contribute to easier digestion of starchy foods, though the concentration in honey is relatively small compared to what our bodies naturally produce.

Invertase

Invertase plays a crucial role in honey formation, converting sucrose (the main sugar in nectar) into its component parts: glucose and fructose. This transformation is what gives honey its characteristic sweetness profile and prevents it from crystallizing as readily as pure sucrose would.

The invertase activity continues slowly even after honey is harvested, which is one reason why honey's sugar composition can change subtly during storage. This enzyme is extremely sensitive to heat, making it another excellent indicator of whether honey has been exposed to high temperatures during processing.

Glucose Oxidase

Perhaps the most remarkable enzyme in honey, glucose oxidase catalyzes the oxidation of glucose to produce gluconic acid and hydrogen peroxide. This reaction is responsible for honey's natural antimicrobial properties—the very qualities that have made honey a traditional wound dressing across numerous cultures for thousands of years.

When honey is diluted slightly (as happens when it's applied to a wound or mixed with body fluids), the glucose oxidase activates and produces a slow, sustained release of hydrogen peroxide. Unlike the harsh 3% hydrogen peroxide solution in your medicine cabinet, this gentle release provides antimicrobial action without damaging tissue.

Research published in the Journal of Wound Care has demonstrated that this enzymatic production of hydrogen peroxide contributes significantly to honey's effectiveness in fighting bacterial infections, including antibiotic-resistant strains.

Catalase

Working in balance with glucose oxidase, catalase breaks down hydrogen peroxide into water and oxygen. The relative concentrations of these two enzymes help regulate the amount of hydrogen peroxide in honey, with their balance varying by floral source.

Honey varieties with higher catalase activity (like honeydew honey) tend to have lower antibacterial activity related to hydrogen peroxide. This enzyme also helps protect honey's other components from oxidative damage during long-term storage.

Other Notable Enzymes

Several other enzymes contribute to honey's complex nature:

• Acid phosphatase: Removes phosphate groups from organic compounds
• Proteases: Break down proteins into smaller peptides
• Esterases: Split ester bonds in various compounds

Each of these enzymes may contribute in small ways to honey's overall properties, flavor development, and stability.

Why Honey Enzymes Matter

Health Benefits Associated with Honey Enzymes

While honey should not be viewed as a concentrated enzyme supplement (it contains relatively small amounts compared to dedicated enzyme products), its enzymatic activity contributes to several potential health benefits:

Digestive Support: The amylase and invertase in raw honey may provide mild assistance with carbohydrate digestion when consumed with meals.

Antimicrobial Properties: The glucose oxidase enzyme system creates honey's natural antimicrobial environment, which research from the University of Waikato in New Zealand has shown to be effective against numerous pathogens.

Antioxidant Contribution: Some honey enzymes participate in reactions that produce or preserve antioxidant compounds in honey, potentially contributing to its overall antioxidant capacity.

It's important to note that the enzyme content in honey is modest—you're not getting a therapeutic enzyme supplement when you consume honey. However, these enzymes contribute to honey's unique properties and may offer gentle supportive benefits.

Enzymes as Quality Indicators

Beyond their direct functions, enzyme levels serve as excellent indicators of honey quality and processing history. The "diastase number" (DN) measures the amount of starch that can be broken down by the diastase in 100g of honey in one hour under controlled conditions.

International honey standards, including those set by the Codex Alimentarius Commission, typically require a minimum diastase activity equivalent to a DN of 8 for high-quality honey. The exception is for citrus and other honey types naturally low in this enzyme, which may have a lower threshold.

Because enzymes are so sensitive to heat and processing, their presence at high levels generally indicates:

1. The honey has not been exposed to high temperatures
2. It hasn't undergone extensive filtration processes
3. It's relatively fresh or has been stored properly

This makes enzyme activity one of the most reliable markers for distinguishing truly raw honey from processed varieties.

Enzymes and Honey Flavor Development

The enzymatic reactions that occur during honey ripening and storage contribute significantly to its complex flavor profile. As enzymes break down various compounds or catalyze reactions between them, they release or create aromatic molecules that contribute to honey's taste and aroma.

Different honey varieties have distinctive enzyme profiles based on their floral sources, which partially explains the vast diversity of honey flavors. For example, research published in the Journal of Agricultural and Food Chemistry has demonstrated correlations between specific enzyme activities and the development of certain flavor compounds in varietal honeys.

How Processing Affects Honey Enzymes

Effects of Heat

Heat is the most significant factor in enzyme degradation in honey. Enzymes are proteins with specific three-dimensional structures essential to their function. When exposed to heat, these structures begin to unfold or denature, causing the enzymes to lose their functional ability.

Research on honey enzyme stability shows:

• Temperatures above 104°F (40°C) begin to cause measurable enzyme degradation
• At 122°F (50°C), significant enzyme activity is lost within hours
• Above 140°F (60°C)—the temperature commonly used in commercial honey processing—most enzyme activity is destroyed rapidly

Many commercial honey operations heat honey to:

• Make it easier to filter
• Delay crystallization
• Create a uniform appearance
• Kill yeast cells to extend shelf life

While these processes create a product that looks appealing on store shelves, they significantly diminish the enzymatic activity that characterizes raw honey.

Filtration Impact

Ultra-filtration, which removes nearly all pollen and particulate matter from honey, can also affect enzyme levels. While enzymes themselves are dissolved in honey rather than suspended as particles, the high-pressure filtration systems often involve heating and can physically remove some larger enzyme complexes.

Additionally, since pollen contains some enzymatic activity, its removal further reduces the total enzymatic potential of the honey.

Storage and Time Considerations

Even under ideal conditions, enzyme activity in honey gradually decreases over time. Research published in the Journal of Food Science has shown that diastase activity may decrease by 10-30% over a year of storage at room temperature, with other enzymes showing similar patterns.

To maximize enzyme preservation:

• Store honey at cool room temperatures (50-70°F)
• Keep it in dark containers away from direct light
• Ensure containers are tightly sealed to prevent moisture absorption

It's worth noting that even properly stored raw honey will gradually lose some enzyme activity. However, well-preserved raw honey will maintain significantly higher enzyme levels than processed honey, even after extended storage.

Raw vs. Processed Honey: The Enzyme Difference

Enzyme Levels Comparison

Studies comparing enzyme activities in raw and commercially processed honey show stark differences. Research published in the International Journal of Food Properties found that typical commercial processing reduced diastase activity by 60-90% compared to raw samples from the same floral sources.

Similarly, glucose oxidase activity—responsible for honey's antimicrobial properties—showed reductions of 75-95% in processed samples. These findings illustrate that the difference between raw and processed honey isn't subtle—it represents a fundamental change in the biochemical nature of the product.

What's Really Lost in Processing

Beyond just enzymes, processing affects numerous associated compounds in honey:

• Bee-added probiotics and beneficial microorganisms are eliminated by heating
• Volatile aromatic compounds that contribute to flavor and aroma evaporate
• Heat-sensitive vitamins (like B vitamins) degrade
• Antioxidant compounds may be reduced

This is why many nutrition experts describe raw honey as a "living food" while processed honey is often reduced to little more than a sweetener. The cumulative effects of processing transform honey from a complex, bioactive substance into primarily a sugar source.

How to Identify Enzyme-Rich Honey

While you can't visually detect enzyme levels, several indicators suggest honey that likely retains its natural enzymes:

• "Raw" labeling from a reputable source (though this term isn't legally defined or regulated)
• Crystallization over time (indicates minimal heating, as heating prevents crystallization)
• Traces of visible pollen, beeswax, or propolis (suggests minimal filtration)
• Varied appearance across batches (uniformity often indicates heavy processing)

When choosing honey, consider asking producers specific questions about their extraction and processing methods. Transparent producers who value raw honey will typically be happy to explain their low-temperature handling techniques.

Preserving Enzymatic Activity in Your Honey

Proper Storage Guidelines

To maintain enzymes in your raw honey:

• Temperature: Store at cool room temperature (50-70°F), never in refrigeration
• Containers: Use glass rather than plastic when possible
• Light: Keep in a dark cupboard or opaque container to protect from light
• Moisture: Ensure lids are tightly sealed to prevent moisture absorption, which can lead to fermentation

Gentle Warming Techniques

When raw honey crystallizes (a natural process that doesn't indicate spoilage), you can return it to liquid form without destroying enzymes by using gentle warming:

1. Place the honey jar in warm water (under 104°F/40°C)
2. Let it sit until the crystals dissolve, potentially changing the water a few times
3. Stir occasionally to help distribute the warmth

Avoid microwaving or direct heating, as these methods can create hot spots that destroy enzymes even if the overall temperature seems moderate.

Using Raw Honey to Maximize Enzyme Benefits

Consider these best practices for preserving enzymatic activity when using honey:

• Add honey to warm (not hot) beverages after they've cooled slightly below 104°F
• Use raw honey as a finishing touch rather than in high-heat cooking applications
• For therapeutic uses, such as for soothing sore throats or as a prebiotic, use room-temperature honey

For baking and cooking applications where honey will be exposed to high heat, the enzymes will be destroyed regardless, so you might choose to use processed honey in these cases and save your precious raw honey for uses where its unique properties can be preserved.

Conclusion

The enzymes in raw honey represent one of nature's most remarkable biochemical systems—turning simple flower nectar into a complex, stable, bioactive food with properties that humans have valued for thousands of years.

From the powerful glucose oxidase that creates honey's antimicrobial environment to the diastase and invertase that transform its sugars, these enzymes are fundamental to what makes honey unique among sweeteners. They contribute to its flavor, stability, health-supporting properties, and status as a truly "living" food.

At Nettie's Bees, our commitment to preserving these natural enzymes drives our handling practices. We extract honey at hive temperatures, never expose it to high heat, and filter it minimally—just enough to remove visible wax and debris. This approach ensures that the honey you receive from us retains the full spectrum of enzymatic activity and associated benefits that nature intended.

In a world where many foods are engineered for shelf stability and visual appeal rather than nutritional integrity, truly raw honey stands apart as a product whose greatest value lies in being left as close to its natural state as possible.

Experience the difference enzymes make in truly raw honey. Explore our collection of unheated, minimally filtered honey varieties from local beekeepers who use traditional extraction methods that preserve all of nature's beneficial enzymes. Shop our raw honey collection today and taste what active enzymes do for flavor and quality.