REVIEW OF ANTIMICROBIAL PROPERTIES OF HONEY CHEMICAL CONSTITUENTS - PART I

Abstract

Introduction. From the perspective of biochemistry, honey is the multi-component solution with the unique healing
properties. The application of medical honey preparations in clinical medicine, particularly for skin disorders and wound
healing, might be attributed to the antimicrobial activity of honey.
Objective. The current review's objective is to describe the data that currently exists for the antibacterial properties of
certain phytochemicals found in honey.
Search strategy: The following databases were searched for sources: Pubmed, ResearchGate, Cyberleninka, and
eLibrary. Research on humans and animals, primary studies (descriptive and analytical studies, clinical trials), secondary
studies (systematic reviews and meta-analyses), instructional manuals, clinical guidelines and protocols, and full-text
publications in both Russian and English were the inclusion criteria.
Results and Conclusion. The antibacterial properties of honey can be explained by some physical and chemical
parameters such as its high osmolarity, acidity (pH 3.4-6.1), hydrogen peroxide activity, high concentration of sugar. There is
the growing evidence that the antimicrobial characteristics of honey are strongly associated with the content of the different
minor components including bee defensin-1, flavonoids, and polyphenols. Methylglyoxal contained in Manuka honey of New
Zealand origin is one of the most investigated phytochemicals in that light. However, the antibacterial activity of other honey
constituents against the Gram-positive and Gram-negative microorganisms is the meaningful aim of multiple studies.