Honey bees are both the most important pollinator and one of the most economically important insects. They also serve as an ideal model organism. Honey, a major product of beekeeping, is both an edible, and medicinal, food, and is widely consumed. Research on the functional properties of honey has long been a popular topic, with numerous articles published annually. This article reviews advances in four aspects of research: the antioxidant components of honey, the factors influencing these components, the mechanisms responsible for honey’s antioxidant activity, and its anti-aging functions. In addition, several prospects for future research are proposed.