Biological and therapeutic effects of honey produced by honey bees and stingless bees: a comparative review

Rao, Pasupuleti Visweswara; Krishnan, Kumara Thevan; Salleh, Naguib; Gan, Siew Hua

doi:10.1016/j.bjp.2016.01.012

Cited by 292 publications

(253 citation statements)

References 68 publications

Supporting

Mentioning

221

Contrasting

Unclassified

Order By: Relevance

“…This makes the honey effective activity like antimicrobial, antioxidant, anti-inflammatory, anticancer, antihyperlipidemic, cardioprotective properties, for ocular treatment, gastrointestinal tract disorders, neurological disorders and wound healing [1]. Honey has a series of phenolic acids like caffeic, ellagic, ferulic, and p-coumaric acids; flavonoids, such as apigenin, chrysin, galangin, hesperetin, kaempferol, pinocembrin, and quercetin; and antioxidants, such as tocopherols, ascorbic acid, superoxide dismutase, catalase, and reduced glutathione [41].…”

Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

“…Honey of these bees has activities against microorganisms, having importance in the colony maintenance as a microbiologically stable environment [96]. Stingless bee honey has characteristics that confer antimicrobial character, i.e., activity against Gram-negative and Gram-positive bacteria such as Enterococcus, Staphylococcus faecalis, Staphylococcus aureus, E. coli, Pseudomonas aeruginosa, Bacillus cereus, and Candida albicans [1,97,98], which justifies its use in popular medicine [6,41,[99][100][101].…”

Section: Microorganisms In Stingless Bee Honeymentioning

confidence: 99%

See 1 more Smart Citation

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

View full text Add to dashboard Cite

Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial compounds derived from flowers or because of its transformation process in the beehive. Despite all the honey microorganism barriers, some species of microorganisms are able to survive and may cause damage to honeybees or consumers. Techniques of pathogenic microorganism identification by DNA using PCR are recommended and required for sanitary and customs control. It is important to know the diversity of contaminating microorganisms in honey, especially due to disseminate pathogenic microorganisms in the international traded marketing. In contrast, beneficial microorganisms such as yeasts can remain latently in this product waiting for the moment in which the environment is suitable for their development. Among the beneficial bacteria found in honeybee products, we can mention some lactic acid bacteria that act as prebiotics when ingested. The microorganisms in the digestive tract of honeybees are important for their health. Thus, we present the knowledge of microbiota associated with honey from honeybees and stingless bees (Hymenoptera, Apidae) and the techniques available for the detection of microorganisms in honey.

show abstract

Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

Section: Microorganisms In Stingless Bee Honeymentioning

confidence: 99%

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

View full text Add to dashboard Cite

show abstract

“…Besides the direct antimicrobial effects of honey [14], research has also focused on identification of the substances responsible for its anti-inflammatory [15,16] and its immunomodulatory effects [17,18]. It has been proposed that the antioxidant capacity of honey is mainly due to the phenolic compounds and flavonoids it contained and there is a high correlationship between polyphenols and honey antioxidant capacity, if possible a synergistic effect is observed on honey polyphenols and the more than 181 compounds that form part of honey [19].…”

Section: Introductionmentioning

confidence: 99%

Effect of honey on oxidation, chlorination and nitration by purified equine myeloperoxidase

Saad¹,

Benbarek²,

Franck³

et al. 2017

JCLM

View full text Add to dashboard Cite

“…Bees' products such as honey, pollen and propolis are consumed by the world population mainly by items of nutritional and medicinal values (Rao et al, 2016: Yaacob et al, 2017. The production and consumption of honey from stingless bees has been increasing over the last decades in Brazil.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical Parameters of Honey From Melipona mondury Smith, 1863 (Hymenoptera: Apidae: Meliponini)

Alves¹,

Viana²,

Sousa³

et al. 2018

JAS

View full text Add to dashboard Cite

The physico-chemical properties of honey produced by the stingless bee Melipona mondury from Atlantic Forest in the state of Bahia, northeastern Brazil were evaluated. The evaluated characteristics included: water content, electrical conductivity, pH, acidity, water activity, ashes, diastase, hydroxymethylfurfural (HMF), reducing sugars and saccharose values. The honey samples showed mean values of 29.18% for moisture; 391.5 μS for electrical conductivity; pH of 4.06; 34.3 meq kg -1 for acidity; 0.73 for water activity; 0.18% for ashes; 4.05 (Goethe unit) for diastase; 1.60% for HMF; 65.42% for reducing sugars; and 2.14% of saccharose. Only the diastase activity was above the limits accepted by the Technical Regulation for Identity and Quality of Honey (Brazilian Ministry of Agriculture and Supplies). Most parameters are according to those reported in honeys from other species of stingless bees in Brazil.

show abstract

Biological and therapeutic effects of honey produced by honey bees and stingless bees: a comparative review

Cited by 292 publications

References 68 publications

Microorganisms in Honey

Microorganisms in Honey

Effect of honey on oxidation, chlorination and nitration by purified equine myeloperoxidase

Physico-chemical Parameters of Honey From Melipona mondury Smith, 1863 (Hymenoptera: Apidae: Meliponini)

Contact Info

Product

Resources

About