Honey is a natural nutritional product and it's antioxidant activity depends solely on it's chemical composition. The antioxidants present in the honey may be enzymatically and non-enzymatic and depend on the origin of medullary or medullary roses. An inevitable connection between the chemical and physical properties of honey, ie, the effect of one property affects another property. Non-enzymatic antioxidant components such as total phenols or, better to say, polyphenols (flavonoids and gallic acids) affect the antioxidant activity of honey. Antioxidant activity of honey is determined by a method based on the reaction of DPPH (2,2-diphenyl-1-picrylhydrazyl) which is one of the rare nitrogen radicals (free radical) in stable form and hydrogen donor (eg. phenolic group). In reaction with antioxidants it is reduced to hydrazine, which changes the color of the purple into yellow. The change in absorbance (DPPH radical reduction) is measured at 517 nm, spectrophotometric. The result is proportional to the concentration of antioxidants, while the antioxidant capacity itself is expressed through IC50. The IC50 represents the concentration of antioxidants required to reduce the initial DPPH concentration by 50%. Larger IC50 values represent a lower antioxidant capacity so that this is a lack of such a way of expression. Changes in the antioxidant activity of honey are the result of chemical changes within the honey itself. The changes relate to the substances from which honey is made, as well as from its antagonistic and synergistic infants and to the antioxidative activity of each substance in the honey, but also the total antioxidant activity of honey.