Stingless bee honey as a functional food: composition, bioactivity, and the underexplored potential of Dammar Bee Honey (Tetragonula iridipennis)

Stingless bee honey is increasingly recognized for its distinct physicochemical characteristics and diverse pharmacological properties. Rich in phenolic acids, flavonoids, organic acids, and non-conventional sugars, it demonstrates notable antioxidant, anti-inflammatory, and antimicrobial effects, underscoring its potential as a functional food and therapeutic agent. These bioactivities vary significantly depending on floral sources, geographical origin, and stingless bee species. Notably, honeys derived from Tetragonula iridipennis, an underrepresented species in global literature yet widely distributed across the Indian subcontinent, have shown promising antioxidant and anti-inflammatory potential, adding critical value to the spectrum of the honey’s bioefficacy. However, commercialization remains challenged by deviations from existing honey quality standards, limited clinical validation, and inherently low production yields. This review consolidates existing evidence on the composition, therapeutic potential, and regulatory barriers of the honey, offering direction for future studies aimed at standardization and safe, evidence-based application in health and nutrition.