Honey's antioxidant effects stem from its phenolic constituents, which protect human cells and the bloodstream upon consumption. The antioxidant capacity of honey varies based on its floral source, with darker-colored honey possessing greater antioxidant activity due to its higher phenolic content. These phenolic components are also linked to honey’s anti-inflammatory qualities, as honey can interrupt inflammatory mediators and decrease pro-inflammatory cytokine levels. Consequently, the anti-inflammatory and antioxidant activities of honey are intrinsically connected. Certain honeys are used in treating wounds, burns, and ulcers due to their anti-inflammatory, antioxidant, antibacterial, and wound-healing properties. However, the systemic effects of honey when consumed orally remain understudied. Honey, a primary product of beekeeping has been consumed by humans since ancient times. Plant nectar, produced by glands in flowers, is necessary for honey production. The productive microbiota of honey bees and their enzyme, invertase, convert nectar into honey through enzymatic processes. The fermentation process turns honey into a postbiotic substance. Bees stimulate the enzyme glucose oxidase, converting glucose into gluconic acid and hydrogen peroxide, which are crucial for honey’s taste and biological functions. Given these characteristics, honey should be recognized as a natural metabiotic (postbiotic) substance for treating various health conditions. Funding: The study is supported by the IDB RAS Government's basic research program in 2024 (No. 0088-2024-0009).