The Mediterranean basin hosts a high diversity of plants and bees, and it is considered one of the world’s biodiversity hotspots. Insect pollination, i.e., pollen transfer from male reproductive structures to conspecific female ones, was classically thought to be a mutualistic relationship that links these two groups of organisms, giving rise to an admirable and complex network of interactions. Although nectar is often involved in mediating these interactions, relatively little is known about modifications in its chemical traits during the evolution of plants. Here, we examine how the current sucrose-dominated floral nectar of most Mediterranean plants could have arisen in the course of evolution of angiosperms. The transition from hexose-rich to sucrose-rich nectar secretion was probably triggered by increasing temperature and aridity during the Cretaceous period, when most angiosperms were radiating. This transition may have opened new ecological niches for new groups of insects that were co-diversifying with angiosperms and for specific nectar-dwelling yeasts that originated later (i.e., Metschnikowiaceae). Our hypothesis embeds recent discoveries in nectar biology, such as the involvement of nectar microbiota and nectar secondary metabolites in shaping interactions with pollinators, and it suggests a complex, multifaceted ecological and evolutionary scenario that we are just beginning to discover.

This paper arises from an ONRR project on “New technologies and methodologies for traceability, quality, safety, measurements and certifications to enhance the value and protect the typical traits in agrifood chains”. It has a first aim of performing an exhaustive review pertaining to the construction of indicators of the quality and safety of agrifood products, creating information systems dashboards of unidimensional and multidimensional indicators and applying such indicators, in the context of consumer choices and decisions of policy-makers and firms. Since it has been found that the literature offers no single proposal linking all such aspects, a second central and innovative aim is to propose an original step-by-step procedure for integrating information systems of statistical indicators for citizens, institutions and policy-makers with a specific focus on new technologies and methods for traceability, quality and safety of agrifood systems. The final output is a smart and user-friendly online database that is an absolute innovation on the topic.

Background: Honey is a natural product that, thanks to its composition, particularly the high sugar content, is highly appreciated as an energy nourishment. In addition to sugars, it contains many other substances (carbohydrates, free amino acids, enzymatic proteins, organic acids, polyphenols) from which the therapeutic properties of honey arise: hydrating and osmotic activity, antimicrobial action, and antioxidant and anti-inflammatory power. Objectives: The present work aims to deepen our knowledge/understanding of the activity of skin protection exerted by honey, as a synergic result of its multiple therapeutic effects. Moreover, this study wants to find possible correlations between biological properties and the chemical–physical traits of honey. Methods: To carry out this research, five varieties of citrus honey, one of acacia honey, one of chestnut honey, and one of multifloral honey were used. The honeys were first characterized by chemical–physical analysis and then were subjected to qualitative melissopalynological analysis. Tests were also carried out to evaluate both their antioxidant power and the effect on collagenase, an enzyme involved in the degradation of collagen present in the extracellular matrix and, therefore, in the processes of skin aging. Finally, honey samples were then used in in vitro experiments to assess their action in stimulating cell viability and proliferation on human keratinocytes. Results: Chemical–physical analysis demonstrated a good water content (about 17%), an important sugar content (with the monosaccharides glucose and fructose being the most represented in all the honey samples), various amino acids (with proline remarkably being the highest in all honeys), and a high concentration of polyphenols and total flavonoids (the maximum in chestnut honey, 762 mg/kg and 514 mg/kg, respectively). Conclusions The results obtained in this work confirm the ethnopharmacological use of honey in wound care, bring new scientific knowledge on the use of honey in dermatology, and highlight two fields of excellence, particularly incitrus and chestnut honey.

Honey is a natural product that, thanks to its composition, particularly the high sugar content, is highly appreciated as an energy nourishment. In addition to sugars, it contains many other substances (carbohydrates, free amino acids, enzymatic proteins, organic acids, polyphenols) from which the therapeutic properties of honey arise: hydrating and osmotic activity, antimicrobial action, antioxidant and anti-inflammatory power. The present work aims to deepen the activity of skin protection exerted by honey, as a synergic result of its multiple therapeutic effects.Moreover, the study want to find possible correlations between biological properties and chemical-physical traits of honey. To carry out this research, five varieties of citrus honey, one of acacia honey, one of chestnut honey and, finally, one of multifloral honey were used. The honeys were first characterized by chemical-physical analysis (determination of water content, sugars, amino acids, polyphenols) and then subjected to qualitative melissopalynological analysis. Tests were also carried out to evaluate both their antioxidant power and the effect on collagenase, an enzyme involved in the degradation of collagen present in the extracellular matrix and, therefore, in the processes of skin aging. Finally, they were used in in vitro experiments to assess their action in stimulating cell viability and proliferation on human keratinocytes.

The online version contains supplementary material available at 10.1038/s41598-026-49504-0.