In Vitro and In Silico Evaluation of the Anticancer and Antibacterial Activities of Red Ginger–Infused Honey

Herbal-infused honey is a promising functional food designed to enhance honey’s inherent bioactivity by incorporating phytochemicals from medicinal plants. This study evaluated the effects of red ginger (Zingiber officinale var. Rubrum) infusion on the chemical profile, physicochemical properties, and biological activities of natural honey (Apis mellifera). Non-targeted LC–MS analysis revealed that infusion increased chemical complexity from 98 to 108 compounds, introducing key red ginger metabolites such as gingerols ([6]-, [8]-, [10]-), shogaols ([6]-, [8]-), paradols, zingiberene, and β-bisabolene. These bioactive constituents were successfully transferred into the honey matrix, enriching its chemical fingerprint. Physicochemical testing showed a slight decrease in pH (4.09 ± 0.06 to 3.99 ± 0.05) and a modest rise in refractive index (1.47774 to 1.47875), both within the acceptable quality range for natural honey. Biological assays demonstrated that both pure and red ginger -infused honey inhibited the proliferation of MCF-7 breast cancer cells, with the infused honey displaying a lower IC₅₀ and stronger cytotoxicity. Antibacterial tests showed enhanced activity, with a lower MIC against Escherichia coli (3.125%) and comparable inhibition of Staphylococcus aureus (6.25%). Molecular docking supported potential interactions of red ginger phytochemicals with cancer and infection related targets. Overall, red ginger-infused honey exhibits improved anticancer and antibacterial properties and holds strong potential as a natural chemopreventive and antimicrobial functional food.