Are There Enzymes in Honey? A Look at Raw vs. Processed Varieties

November 24, 2025 •

4 min read

Over 80% of commercially sold honey is pasteurized, a process that strips away many of its natural compounds. These compounds include a variety of beneficial enzymes added by honeybees, which are the very molecules responsible for transforming nectar into the golden substance we recognize and value. The presence of these enzymes is a key differentiator between minimally processed raw honey and the heated, filtered varieties found in most grocery stores.

Quick Summary

Raw honey contains a variety of natural enzymes, such as glucose oxidase and invertase, which are added by bees during production. These enzymes aid in the conversion of nectar, contribute to honey's antibacterial properties, and act as indicators of quality and freshness. However, most commercial honey is pasteurized, a heating process that destroys these delicate enzymes.

Key Points

Enzymes are Present in Raw Honey: Honeybees add enzymes like invertase, diastase, and glucose oxidase to nectar during the honey-making process.
Enzymes Contribute to Honey's Properties: These enzymes are responsible for honey's antibacterial effects, flavor development, and stability.
Heat Destroys Enzymes: Pasteurization, a high-heat process used for most commercial honey, denatures and destroys the majority of these beneficial enzymes.
Enzymes Indicate Quality and Freshness: The activity levels of enzymes, particularly diastase, are used as an international standard to determine if honey has been overheated or is old.
Processing Removes Key Compounds: Processed honey lacks not only enzymes but also other valuable components like antioxidants and pollen that are retained in raw honey.
Raw Honey Preserves Beneficial Compounds: Opting for raw, unprocessed honey ensures you are getting the full, natural enzymatic activity and associated health benefits.

Unveiling the Role of Enzymes in Raw Honey

When honeybees collect nectar from flowers, they mix it with secretions from their hypopharyngeal glands, introducing several enzymes into the sugary liquid. These enzymes are the molecular catalysts that drive the complex chemical reactions essential for creating mature, stable honey. During the honey ripening process, which can take weeks, the bees fan their wings to reduce the moisture content, and the enzymes perform their vital work. The result is a biochemically complex food with a unique flavor profile, potent antibacterial properties, and a long shelf life.

Key Enzymes Found in Raw Honey

Invertase (α-glucosidase): This enzyme is crucial for breaking down sucrose, the primary sugar in nectar, into simpler sugars: glucose and fructose. This conversion gives honey its characteristic sweetness and helps prevent it from crystallizing as quickly as pure sucrose would. Its activity is extremely sensitive to heat, making it an excellent indicator of whether honey has been thermally processed.
Diastase (Amylase): While nectar contains minimal starch, diastase plays a key role in breaking down any residual starches into simpler sugars. More importantly, its presence serves as a reliable international standard for honey quality and freshness. A low diastase number (DN) indicates that the honey has been overheated or stored improperly.
Glucose Oxidase: This is arguably the most remarkable enzyme in honey, as it is responsible for its natural antibacterial properties. When honey is diluted with water, glucose oxidase catalyzes the oxidation of glucose, producing gluconic acid and a low, sustained release of hydrogen peroxide. This mechanism is what makes honey effective as a traditional wound dressing.
Catalase: Acting as a counterpart to glucose oxidase, catalase breaks down hydrogen peroxide into harmless water and oxygen. The balance between these two enzymes determines the final concentration of hydrogen peroxide and varies depending on the honey's floral source.
Proteases: These enzymes break down proteins into smaller peptides and amino acids, potentially contributing to honey's antimicrobial and antioxidant activity.

The Fate of Enzymes in Processed vs. Raw Honey

The most significant factor determining the enzyme content of honey is processing, particularly heat treatment. The high temperatures used in commercial pasteurization destroy most, if not all, of these beneficial enzymes. This difference creates a stark contrast between raw and processed honey.

A Comparison of Raw and Processed Honey


Feature	Raw Honey (Unprocessed)	Pasteurized Honey (Processed)
Enzyme Content	Retains all natural enzymes from bees, such as invertase and glucose oxidase.	Enzymes are destroyed by high heat pasteurization, reducing beneficial properties.
Appearance	Often opaque or cloudy due to the presence of pollen, wax, and propolis.	Typically clear and golden, achieved through high-heat filtering.
Crystallization	Prone to crystallization over time, which is a natural process and a sign of quality.	Stays liquid for longer due to the pasteurization process, which delays crystallization.
Flavor Profile	Retains complex, delicate floral flavors and aromas.	Milder flavor profile, as delicate volatile compounds are lost to heat.
Nutritional Value	Higher concentration of antioxidants, vitamins, and minerals.	Lower nutritional value due to heat degradation of sensitive compounds.

The Impact of Heat on Honey's Enzymes

Enzymes are proteins, and like other proteins, they denature when exposed to high temperatures, causing them to lose their functional structure. Studies show that enzyme degradation begins at temperatures as low as 40°C (104°F), with significant activity loss occurring at 50°C (122°F) within hours. At the 60°C (140°F) often used in commercial processing, most enzyme activity is destroyed rapidly. This is why raw honey is considered a "living food" while pasteurized honey is essentially a shelf-stable syrup. The effects of heat extend beyond enzymes, destroying bee-added probiotics, heat-sensitive vitamins, and delicate aromatic compounds.

Why Honey Enzymes Matter

Beyond their role in honey production, these enzymes are significant for both quality control and potential health benefits. The measurement of diastase activity is a standard international quality parameter, ensuring honey has not been overheated. For consumers, the antibacterial properties generated by glucose oxidase are particularly valued for topical applications on wounds. Furthermore, enzymes like invertase and diastase are thought to offer mild digestive support. For those seeking the full spectrum of honey's natural attributes, preserving the enzymes is key.

The Role of Enzymes as Indicators of Honey Freshness

Because heat and improper storage degrade enzymes over time, measuring enzyme activity—specifically diastase and invertase—is a reliable way to gauge the freshness of honey. Fresh, raw honey will exhibit higher levels of enzymatic activity compared to older or commercially processed honey. This is why strict international standards, such as those set by the Codex Alimentarius Commission, often require a minimum diastase activity level. The lower the activity, the more likely the honey has undergone extensive heat treatment or been stored poorly. For beekeepers and consumers alike, enzyme activity provides a clear signal about the honey's journey from hive to jar. National Institutes of Health (NIH)

Conclusion: The Answer is in the Raw

So, are there enzymes in honey? The answer is a definitive yes, but with a crucial caveat: their presence is contingent upon the level of processing. Raw, unprocessed honey is a rich source of beneficial enzymes added by honeybees, which contribute to its unique flavor, antibacterial properties, and overall quality. In contrast, the high-heat pasteurization and filtration applied to most commercial honey destroys these delicate enzymes, leaving behind a product that is little more than a simple sugar. For consumers seeking honey with its full spectrum of natural benefits, choosing raw, minimally processed varieties is the best way to ensure these valuable enzymes are preserved.

Frequently Asked Questions

Raw honey contains several key enzymes, including invertase (which converts sucrose into glucose and fructose), diastase (breaks down starch), and glucose oxidase (produces antibacterial hydrogen peroxide).

No, most commercially processed or pasteurized honey has very few, if any, active enzymes. The heating process used to pasteurize honey destroys the heat-sensitive proteins that make up these enzymes.

Bees add enzymes primarily to ripen the nectar into honey. Enzymes like invertase help break down complex sugars, while glucose oxidase creates an antibacterial environment that protects the honey.

Raw honey retains its full spectrum of natural enzymes because it is not heated. In contrast, pasteurized honey has had its enzyme activity significantly reduced or eliminated by high temperatures.

While you can't see the enzymes, raw honey that retains its enzymes will often be more opaque and prone to crystallization. It may also show higher activity levels in laboratory tests for enzymes like diastase.

Yes, exposing honey to high heat, such as in hot beverages or cooking, will destroy its enzymes. To preserve the enzymes, it is best to add honey to warm foods or drinks (below 40°C or 104°F).

Yes, enzymes in raw honey, particularly glucose oxidase, contribute to its antibacterial properties, while invertase and diastase may offer mild digestive support. However, honey is not a concentrated enzyme supplement.