Review article

Antibacterial properties of honey

Ivana Gobin ; Zavod za mikrobiologiju i parazitologiju, Medicinski fakultet Sveučilišta u Rijeci, Rijeka
Darinka Vučković ; Zavod za mikrobiologiju i parazitologiju, Medicinski fakultet Sveučilišta u Rijeci, Rijeka
Dražen Lušić ; Zavod za zdravstvenu ekologiju, Medicinski fakultet Sveučilišta u Rijeci, Rijeka

Abstract

The global problem of antimicrobial resistance in bacterial pathogens increases the need for new antimicrobial agents. Therefore, honey with effective antimicrobial properties against antibiotic-resistant bacteria is much anticipated. Antibacterial activity of honey is very complex due to the involvement of multiple compounds and variations in their concentrations among different honeys. The unpredictable antibacterial activity of non-standardized honey may hamper its introduction as an antimicrobial agent due to variations in the in vitro antibacterial activity of various honeys. At present, a number of honeys are put to the market with standardized levels of antibacterial activity, of which the best known is manuka (lat. Leptospermum scoparium) honey.

Keywords

antibiotic resistance; antimicrobial agent; bacteria; honey

Hrčak ID:

121851

URI

https://hrcak.srce.hr/121851

Publication date:

2.6.2014.

Article data in other languages: croatian

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