Antibacterial components of honey

@article{Kwakman2012AntibacterialCO,
  title={Antibacterial components of honey},
  author={Paulus H. S. Kwakman and Sebastian A. J. Zaat},
  journal={IUBMB Life},
  year={2012},
  volume={64}
}
The antibacterial activity of honey has been known since the 19th century. Recently, the potent activity of honey against antibiotic‐resistant bacteria has further increased the interest for application of honey, but incomplete knowledge of the antibacterial activity is a major obstacle for clinical applicability. The high sugar concentration, hydrogen peroxide, and the low pH are well‐known antibacterial factors in honey and more recently, methylglyoxal and the antimicrobial peptide bee… 

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Despite a large amount of data confirming the antimicrobial activity of honey, there are no studies that support the systemic use of honey as an antibacterial agent.

In vitro characterization of antibacterial potential of Iranian honey samples against wound bacteria

It is shown that selected Iranian honey samples had lower MIC values than reported standard honeys such as Manuka and Tualang and could be potentially used as alternative medical grade honey, particularly against S. aureus, P. aeruginosa, and E. coli.
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