Honey, a natural sweetener produced by bees, is increasingly recognized for its health-promoting properties, owing to its rich composition of bioactive compounds. These compounds include polyphenols, flavonoids, vitamins, minerals, enzymes, and amino acids, all contributing to honey’s potential as a functional food. Honey exhibits significant antioxidant, anti-inflammatory, antimicrobial, and immune-boosting activities, making it valuable in preventing and managing various health conditions.  This article explores honey’s nutritional profile, emphasizing its role in disease prevention and health promotion. Honey’s antioxidants help neutralize harmful free radicals, reducing the risk of chronic diseases such as cardiovascular disorders, neurodegenerative diseases, and cancers. Its antimicrobial properties make it effective against infections, while its anti-inflammatory effects contribute to wound healing and the management of inflammation-related conditions like arthritis. Additionally, honey supports digestive health through its prebiotic effects, promoting the growth of beneficial gut bacteria. This review highlights the importance of honey’s bioactive components and discusses their potential applications in modern medicine, particularly in enhancing health and preventing diseases. Continued research into honey’s therapeutic properties could further establish its role as a valuable natural product in clinical and nutritional contexts.