French VM, Cooper RA, Molan PC.. The antibacterial activity of honey against coagulase-negative staphylococci. J Antimicrob Chemother 56: 228-231
ABSTRACT Development of antibiotic-resistant strains of coagulase-negative staphylococci has complicated the management of infections associated with the use of invasive medical devices, and innovative treatment and prophylactic options are needed. Honey is increasingly being used to treat infected wounds, but little is known about its effectiveness against coagulase-negative staphylococci. The aim of this study was to determine the minimum active dilution of two standardized, representative honeys for 18 clinical isolates of coagulase-negative staphylococci.
An agar incorporation technique was used to determine the minimum active dilution, with dilution steps of 1% (v/v) honey [or steps of 5% (v/v) of a sugar syrup matching the osmotic effect of honey]. The plates were inoculated with 10 microL spots of cultures of the isolates.
The honeys were inhibitory at dilutions down to 3.6 +/- 0.7% (v/v) for the pasture honey, 3.4 +/- 0.5% (v/v) for the manuka honey and 29.9 +/- 1.9% (v/v) for the sugar syrup.
Typical honeys are about eight times more potent against coagulase-negative staphylococci than if bacterial inhibition were due to their osmolarity alone. Therefore, honey applied to skin at the insertion points of medical devices may have a role in the treatment or prevention of infections by coagulase-negative staphylococci.
- SourceAvailable from: Dr Md. Ibrahim Khalil
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- "Gluconic acid, which is a product of glucose oxidation by glucose oxidase, is the major organic acid that is found in honey; in addition, minor amounts of formic, acetic, citric, lactic, maleic, malic, oxalic, pyroglutamic, and succinic acids have also been detected . These organic acids contribute to the acidic (pH between 3.2 and 4.5) characteristic of honey . However, honey can also behave as a buffer. "
ABSTRACT: Honey is the only insect-derived natural product with therapeutic, traditional, spiritual, nutritional, cosmetic, and industrial value. In addition to having excellent nutritional value, honey is a good source of physiologically active natural compounds, such as polyphenols. Unfortunately, there are very few current research projects investigating the nootropic and neuropharmacological effects of honey, and these are still in their early stages. Raw honey possesses nootropic effects, such as memory-enhancing effects, as well as neuropharmacological activities, such as anxiolytic, antinociceptive, anticonvulsant, and antidepressant activities. Research suggests that the polyphenol constituents of honey can quench biological reactive oxygen species and counter oxidative stress while restoring the cellular antioxidant defense system. Honey polyphenols are also directly involved in apoptotic activities while attenuating microglia-induced neuroinflammation. Honey polyphenols are useful in improving memory deficits and can act at the molecular level. Therefore, the ultimate biochemical impact of honey on specific neurodegenerative diseases, apoptosis, necrosis, neuroinflammation, synaptic plasticity, and behavior-modulating neural circuitry should be evaluated with appropriate mechanistic approaches using biochemical and molecular tools.Evidence-based Complementary and Alternative Medicine 04/2014; DOI:10.1155/2014/958721 · 1.88 Impact Factor
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- "Manuka honey is well-known for its pronounced specific non-peroxide antibacterial activity, attributed to MGO content, which cannot be found at this high concentration in any other honey. Manuka honey has been reported to exhibit antimicrobial activity against pathogenic bacteria such as Staphylococcus aureus and Helicobacter pylori, making it a promising functional food for the treatment of wounds, stomach ulcers, gastrointestinal infection diseases, and upper gastrointestinal dyspepsia . MGO has been widely investigated in the past  mainly considering its toxic effects. "
ABSTRACT: C-Phycocyanin (C-PC) is a blue pigment in cyanobacteria, rhodophytes and cryptophytes with potential use as a value-added food colorant. Its stability was studied by examining the thermal degradation reactions in a range of temperature (25-80 °C) before and after the addition of selected edible preservatives. The natural protein crosslinker methylglyoxal does not stabilize significantly C-PC whereas addition of honey or high concentration of sugars greatly diminish the blue color degradation occurring when C-PC is exposed to high temperature. Data show that the sugar preservative effect on the C-PC blue color is related to the final concentration of sugar added rather than the type of sugar. For this reason the best preservative was found to be fructose, which is the most soluble sugar among those tested, at saturation concentration. Exploratory sterilization studies have been carried out with six blue/green fructose syrups made by mixing C-PC with the natural yellow pigment Carthamus tinctorius. Both after a “low temperature” and a “high temperature” sterilization procedure the syrups remain clear and maintain their bright color with only partial blue color degradation. After the sterilization process, the syrups were monitored for two months, in such observation period the loss of blue color is minimal.PROCESS BIOCHEMISTRY 01/2014; 49(1):154–159. DOI:10.1016/j.procbio.2013.10.008 · 2.52 Impact Factor
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- "Diet is either beneficiary or detrimental to health, studies have associate the intake of sugar-sweetened beverages with elevated blood pressure  but interestingly, honey, a complex form of sugars has been documented to have several medicinal benefits: as remedy for diarrhea , gastric ulcers , wound healing , as skin disinfectant , as immune inducer , as anti-diabetic agent  , as antibacterial agent , as antioxidant , and also has an antimutagenic and antitumor activity . Antimicrobial and antibacterial properties of honey have been ascribe to its sugar concentration plus other factors which include low pH, hydrogen peroxide, flavanoids, phenols and terpenes . "
ABSTRACT: Food is the energy source of the body; honey is not only a natural sweetener that provides the body with energy, but has been used as a medicine for different diseases in different parts of the world. This study evaluated honey’s ability to reduce systolic blood pressure, diastolic blood pressure and heart rate in healthy male subjects. We assessed the systolic blood pressure (SBP), diastolic blood pressure (DBP) and heart rate (HR) of fifty healthy male subjects, their basal SBP, DBP and HR were taken and was use as the control value. Each subject was give 20 ml of honey to consume and their systolic SBP, DBP and HR were measured at different intervals; 15 minutes, 30 minutes and 60 minutes after the intake of honey. The blood pressure was measured, using sphygmomanometer/auscultatory method and heart rate was determined via palpating the radial pulse. Honey significantly (p = 0.05) decreased SBP from 117.80±0.88 to 110.20±2.14 after 15 minutes of honey intake, the significant (p = 0.05) decrease was maintain after 30 minutes of honey consumption at 111.33±2.14, and it was also observed after 60 minutes of honey intake at 110.4±2.08. The result shows that short-term honey consumption has the ability reduce blood pressure in healthy male subject and its consumption might have a beneficial effect.