Does Store-Bought Honey Have Medicinal Properties?

November 6, 2025 •

4 min read

Used for millennia as a natural remedy and sweetener, the honey we find on most supermarket shelves today is different from its raw, ancient counterpart. The question of whether modern, store-bought honey has medicinal properties hinges on its processing, which can significantly alter the compounds responsible for many of its purported health benefits.

Quick Summary

The medicinal properties of honey are primarily found in its raw, unprocessed form. Commercial processing, including pasteurization, removes many beneficial compounds, though some residual effects like cough-soothing properties remain. For significant health benefits, raw honey is the preferred choice, with proper safety precautions for vulnerable groups.

Key Points

Pasteurization diminishes medicinal properties: The high heat used in producing store-bought honey destroys many of the beneficial enzymes and antioxidants found in raw honey.
Store-bought honey still soothes coughs: The thick, viscous consistency of commercial honey effectively coats the throat, providing relief for sore throats and coughs, which is a physical effect independent of pasteurization.
Raw honey is more potent: Unprocessed, raw honey contains higher levels of powerful antioxidants and beneficial compounds like bee pollen and propolis, making it the more medicinally potent choice.
Never give honey to infants: All types of honey, including store-bought, carry a risk of Clostridium botulinum spores and should not be given to children under 12 months old due to the risk of infant botulism.
High sugar content provides some antimicrobial effect: The high sugar content and low water activity of both raw and pasteurized honey create an osmotic effect that inhibits the growth of bacteria, though this effect is reduced in processed versions.
Use medical-grade honey for wounds: Standard store-bought honey should never be used on wounds. Only sterilized, medical-grade honey is appropriate for topical application in wound care.

The Science Behind Honey's Health Benefits

For centuries, honey has been celebrated for its nutritional value and therapeutic uses, thanks to its complex composition. Beyond its sugar content, honey contains a diverse array of compounds, including enzymes, amino acids, vitamins, minerals, and polyphenols. The specific concentration and type of these beneficial substances are highly dependent on the nectar source and how the honey is processed.

Honey's most lauded medicinal properties include its antimicrobial, antioxidant, and anti-inflammatory effects. Its antibacterial action is attributed to a combination of factors: its low pH (high acidity), low water content (creating high osmotic pressure that dehydrates bacteria), and the presence of hydrogen peroxide, which is produced when the honey is diluted.

Raw vs. Pasteurized Honey: A Key Difference

The fundamental distinction between raw and store-bought honey lies in how they are processed. Raw honey is typically only strained to remove large debris like beeswax and pollen, retaining its natural components. In contrast, commercial, store-bought honey is almost always pasteurized.

Pasteurization involves heating honey to high temperatures, usually around 70°C (158°F) or more, before rapidly cooling it. This process is performed to kill yeast cells, prevent crystallization, extend shelf life, and improve its clear, smooth appearance. However, this heating process comes at a significant cost to its nutritional and medicinal qualities. Many of the delicate compounds, such as enzymes, antioxidants, and volatile aromatic substances, are either destroyed or significantly reduced by the heat.

What Medicinal Properties Does Store-Bought Honey Retain?

While much of the potency is lost during pasteurization, store-bought honey isn't entirely without merit. It still possesses some characteristics that offer mild therapeutic effects, primarily due to its physical properties rather than its delicate, bioactive compounds.

Cough Suppressant: For soothing a cough, store-bought honey remains an effective remedy. Its thick, viscous texture coats the throat, reducing irritation and the persistent urge to cough. This mechanical soothing action is not dependent on the honey being raw or processed. Studies have shown honey to be as effective as, or more so than, some over-the-counter cough medicines for children over one year old.
Antimicrobial Action (Reduced): The high sugar concentration and low water content of pasteurized honey still exert a strong osmotic effect, which inhibits bacterial growth by drawing out moisture. Its naturally acidic pH also remains, creating an environment unfavorable for many microbes. However, the potent antibacterial effects driven by heat-sensitive enzymes and compounds in raw honey are diminished.
Prebiotic Effects: Honey, including pasteurized varieties, contains trace amounts of prebiotics. These compounds can help support the growth of beneficial gut bacteria, contributing to overall gut health.

Why Raw Honey is Considered Superior

For those seeking the full spectrum of honey's medicinal benefits, raw honey is the clear choice. The main reason is that it contains naturally occurring compounds that are often absent or reduced in pasteurized honey.

Higher Antioxidant Levels: Raw honey contains significantly more antioxidants, including phenolic acids and flavonoids, which protect the body's cells from oxidative stress. Darker honeys tend to have higher antioxidant levels than lighter ones.
Beneficial Bee Products: Unprocessed honey contains small amounts of bee pollen and propolis, which are removed during commercial filtration. These components are rich in their own anti-inflammatory, antibacterial, and antioxidant compounds.
Active Enzymes: Raw honey contains active enzymes, such as glucose oxidase, which are responsible for creating hydrogen peroxide and contributing to its potent antibacterial effects. These enzymes are destroyed during pasteurization.

Safety Considerations for Honey Consumption

Regardless of whether you choose raw or processed honey, there are important safety measures to follow.

Infants: Honey should never be given to children under 12 months of age. Both raw and pasteurized honey can contain spores of the bacterium Clostridium botulinum, which can cause infant botulism, a serious illness. An infant's immature digestive system cannot fight off the toxins produced by these spores.
Medical Use: Do not use store-bought honey for wound care. Only sterilized, medical-grade honey is safe and effective for topical applications on burns and other wounds. The risk of introducing contaminants from non-sterile, commercial honey is too high.
Allergies: Individuals with severe pollen allergies should be cautious with raw honey, as it contains small amounts of pollen that could trigger a reaction.


Feature	Raw, Unprocessed Honey	Commercial, Store-Bought Honey
Processing	Minimally filtered to remove large debris; not heated.	Heated (pasteurized) and often ultra-filtered.
Key Compounds	Contains antioxidants, enzymes, bee pollen, and propolis.	Many beneficial enzymes and antioxidants are destroyed by heat.
Nutrient Content	Higher levels of antioxidants and trace nutrients.	Lower levels due to heat processing.
Medicinal Potency	Stronger antimicrobial, anti-inflammatory, and antioxidant effects.	Significantly reduced, though some antibacterial and soothing properties remain.
Appearance	Often opaque or cloudy; may crystallize more quickly.	Clear, smooth, and more uniform; less prone to crystallization.

Conclusion

While store-bought, pasteurized honey retains a few minor therapeutic benefits—most notably its effectiveness as a simple cough remedy—it lacks the potent medicinal properties of raw, unprocessed honey. The high heat used in commercial processing strips the honey of the delicate enzymes and antioxidants that are crucial for its more significant health effects. For general wellness and minor ailments like coughs, store-bought honey is a fine choice, but for maximum nutritional and therapeutic benefit, raw honey is the superior option, provided it is consumed safely by individuals over one year of age.

For more information on the history and chemical properties of honey, you can refer to academic resources such as this review available on the National Institutes of Health website(https://pmc.ncbi.nlm.nih.gov/articles/PMC5815988/).

Frequently Asked Questions

The main difference is processing. Store-bought honey is pasteurized with high heat, which destroys many of the natural enzymes and antioxidants that provide potent medicinal benefits. Raw honey is unheated and unfiltered, retaining these beneficial compounds.

Yes, store-bought honey can effectively help soothe a cough. Its thick consistency coats the throat, reducing irritation and the urge to cough. Studies show it can be as effective as some commercial cough suppressants for children over one year of age.

No, it doesn't kill all of them, but it significantly reduces their potency. The high heat destroys sensitive enzymes and antioxidants, but the low pH and high sugar content, which contribute to its antimicrobial properties, remain largely intact.

No, honey is unsafe for infants under 12 months old. The risk of infant botulism, caused by Clostridium botulinum spores, exists in both raw and processed honey. An infant's digestive system is not developed enough to fight these spores.

No. Never use store-bought honey on a wound or burn. Only sterile, medical-grade honey is safe for topical applications in a medical setting, as commercial honey is not sterilized and may contain contaminants.

Yes, darker honey, whether raw or pasteurized, typically contains higher levels of antioxidants than lighter varieties. However, raw, darker honey is still considered more potent medicinally than pasteurized honey of any color.

For mild benefits like cough relief and antioxidant intake, consume store-bought honey in moderation, such as adding a spoonful to warm tea or water. It's best used as a natural sweetener rather than a potent medicinal remedy.