Honey has antioxidants, as do most fruits and vegetables. The darker varieties of honey, in particular, can contain large quantities of a particular antioxidant called flavonoids. These are the same substances, found in red grapes, that have been linked with the lower risk of heart disease among wine drinkers, especially in France. The nectar can be used to produce alpha hydroxy acids, a vital ingredient in skin creams and moisturizers. These acids are said to help skin shed dead surface cells and increase the rate of cell renewal.
Honey also helps the skin retain moisture.
Honey itself doesn't spoil, and it's a preservative. In ancient times, the bodies of kings were put up for safe keeping in vats of honey. Aside from preserving human remains, honey can slow chemical reactions that cause rancidity in foods. Recent studies suggest, for instance, that substituting honey for refined sugar might extend the shelf life of some products. Again, this beneficial characteristic of honey is due in large part to its antioxidant agents.