Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups

@article{Bugrov2021EffectsOT,
  title={Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups},
  author={Veronika Bug{\'a}rov{\'a} and Jana Godo{\vc}{\'i}kov{\'a} and Marcela Bucekova and Robert Brodschneider and Juraj Majt{\'a}n},
  journal={Antibiotics},
  year={2021},
  volume={10}
}
Honey is a functional food with health-promoting properties. Some types of honey are used in wound care for the treatment of acute and chronic infected wounds. Increased interest in using honey as a functional food and as a base for wound care products causes limited availability of raw honey. Numerous studies suggest that the protein content of honey is mainly comprised of bee-derived proteins and peptides, with a pronounced antibacterial effect. Therefore, the aim of our study was to… 
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