Honey is a natural product of ethnopharmacology widely used worldwide and in the fast-changing world of science and technology. Packed with the rich chemical compositions, this traditional nutrient has been indicated for a variety of new uses. In this paper, different varieties of honey with rich nutritional value and multidimensional use are comprehensively discussed for their antibacterial, antiviral, anticancer, anti-inflammatory, and antiparasitic effects. In addition, the effects of honey in promoting wound healing, regulating oxidative stress, regulating cardiovascular, nervous, respiratory, and gastrointestinal systems are discussed comprehensively. The underlying reasons for the numerous benefits of honey are analyzed in detail, such as its unique chemical environment, the special composition of its inclusions, and its nutritional treasure trove of polyphenols, flavonoids, bioenzymes, amino acids, and glucose. More importantly, the article explores in detail the value of honey’s use as an alternative to antibiotics for a wide range of bacteria and fungi, as well as in addressing serious problems such as antibiotic resistance. In conclusion, honey is a widely used natural product with minimal side effects and boasts huge potential in a wide range of applications, especially as a new type of antibiotic with virtually no countermeasures, which deserves further exploration through clinical research.

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