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¹ Arıcılık Araştırma İstasyonu Müdürlüğü, Ordu Viewed : 1805 - Downloaded : 892 Honey is a sweet, thick nourishment, as a result of honeybees collecting nectar from the flowers of plants or the sweet substances secreted by varios insects and there composition are changed in there organisms so as to stocked in the cells of honeycombs in order to become ripe. Honey, produced and consumed since 4000 BC by human, is an aliment. Honey, preserving its mystery for thousands of years came today, is used as a main nutrient and energy source. In addition, it`s important in point of human health and used on treatment of various diseases. Protective effect of honey are based on antioxidant activity and antibacterial property. The basic responsible compounds for antioxidant activity of honey are flavanoids (krisin, pinocembrin, quercetin, galangin, kaempferol, hesperetin, myricetin), phenolic acids (caffeic, coumaric, ellagic, ferulic, chlorogenic), ascorbic acid, catalase, peroxidase, carotenoids and Maillard. Antibacterial effect of honey is based on high osmolarity of honey, low pH, contained hydrogen peroxid, glucose oxidase enzyme, hypopharyngeal secretions of honeybees, catalase activity from flower pollen, catalase activity from nectar, propolis and its derivates. In this review, taking into consideration the studies done on this issue until present, antioxidant activity and antibacterial property of honey, are demonstrated in detail. Keywords : Honey, antioxidant activity, antibacterial property