Honey: Biological Characteristics and Potential Role in Disease Management

Abstract

Honey is one of the oldest known medicines that has continued to be used in folk medicine and has been used as an adjuvant for accelerating wound healing. It is reported to prevent infection and promote healing since it has ingredients very similar to antibiotics. The major antibacterial properties of honey can be attributed to its low pH, high sugar content, enzymatic production of hydrogen peroxide, a thermolabile substance called inhibine and its hygroscopic properties. Several chemicals with antibacterial activity have also been identified [i.e. pinocembrin, terpenes, benzyl alcohol, 3,5-dimethoxy-4-hydroxybenzoic acid (syringic acid), methyl 3,5-dimethoxy-4-hydroxybenzoate (methyl syringate), 3,4,5-trimethoxybenzoic acid, 2-hydroxy-3-phenylpropionic acid, 2-hydroxybenzoic acid and 1,4-dihydroxybenzene]. However, the quantities of these substances are far too low to account for any significant amount of activity. Honey also serves as an important medicine because of its mild laxative, bactericidal, sedative and antiseptic characteristics. Recently, the emergence of multidrug-resistant (MDR) organisms has created a lot of chaos in the medical field. Hence, there is a need to find an alternative to counter these MDR organisms. This chapter will discuss the factors responsible for antimicrobial properties and potential use of honey as an antimicrobial agent. This chapter will also cover the effect of honey on MDR bacteria, discussing the few reports from available literature.

Antibacterial Potency of Honey

“…Many aspects of the antibacterial properties of honey have been reviewed and the growth of different bacteria has been tested in the presence of different concentrations of honey [4, 66, 70].…”

Polyphenol Contents, Antibacterial and Antioxidant Effects of Four Palestinian Honey Samples, and their Anticancer Effects on Human Breast Cancer Cells

“…The antibacterial characteristics of honey have been extensively reviewed, and researchers have observed the growth patterns of various bacteria in the presence of differing honey concentrations. [25][26][27][28] This research evaluated the antibacterial potency of various types of honey using the MIC method. The MIC's effectiveness of different antimicrobial substances, specifically tetracycline and kanamycin, was examined against bacteria such as P. aeruginosa, S. aureus, and E. coli (Table 2).…”