A study by the University of Illinois, Urbana-Champaign found that although honey may not serve as a major source of dietary antioxidants, it has the potential to play an important role in providing antioxidants in a palatable form. According to the study, “Due to the pleasing taste of honey, it may be more readily consumed by individuals reluctant to ingest appropriate quantities of plant-derived antioxidants in the form of fruits and vegetables.”
Honey's benefits upon the taste of fruits and vegetables were further explored in a University of Georgia study. “Honey has the ability to decrease the sourness of the product without contributing too many simple carbohydrates and masking the flavor of the fruits,” the study determined in examining honey's effect on the four basic tastes.