The Composition and Biological Activity of Honey: A Focus on Manuka Honey

Abstract

Honey has been used as a food and medical product since the earliest times. It has been used in many cultures for its medicinal properties, as a remedy for burns, cataracts, ulcers and wound healing, because it exerts a soothing effect when initially applied to open wounds. Depending on its origin, honey can be classified in different categories among which, monofloral honey seems to be the most promising and interesting as a natural remedy. Manuka honey, a monofloral honey derived from the manuka tree (Leptospermum scoparium), has greatly attracted the attention of researchers for its biological properties, especially its antimicrobial and antioxidant capacities. Our manuscript reviews the chemical composition and the variety of beneficial nutritional and health effects of manuka honey. Firstly, the chemical composition of manuka honey is described, with special attention given to its polyphenolic composition and other bioactive compounds, such as glyoxal and methylglyoxal. Then, the effect of manuka honey in wound treatment is described, as well as its antioxidant activity and other important biological effects.

The Value of Chilean Honey: Floral Origin Related to their Antioxidant and Antibacterial activities

“…The phenolic, lavonoid, and carotenoid content is increased in darker honeys and reduced in lighter more transparent honey. As a result, biological properties, such as antioxidant activities and antibacterial capabilities, of the honey are related to its color, and darker honey tends to have enhanced properties [4,15].…”

“…The main functional components of honey are lavonoids. They contribute signiicantly to the total antioxidant activity of honey and they act by several mechanisms including direct trapping of reactive oxygen species, inhibition of enzymes responsible for producing superoxide anions, chelation of transition metals involved in processes forming radicals, and prevention of the peroxidation process by reducing alkoxyl and peroxyl radicals [5,15,29]. The antioxidant activity of lavonoids in the majority of cases relies on the number and position of hydroxyl groups, additional substituents, and the glycosylation of lavonoid molecules.…”

“…The antimicrobial nature of honey depends on diferent factors acting singularly or synergistically, the most signiicant of which are phenolic compounds, pH of honey, H 2 O 2 , wound pH, and osmotic pressure exerted by the honey itself [15,46]. The antibacterial capabilities of diferent uniloral Chilean honey, including ulmo honey (E. cordifolia), quillay honey (Q. saponaria), avellano honey (G. avellana), and tiaca honey (C. paniculata) were analyzed ( Table 2).…”

Mead and Other Fermented Beverages

“…According to its botanical origin, honey can be classified as monofloral or multifloral, if the bees forage predominantly on one type of plant or several botanical species, respectively [13].…”

Tualang Honey: Composition, Physiochemical Properties and Clinical Importance

“…Honey composition is variable and depends primarily on its floral source. The composition and biological effects of honey is influenced by seasonal and environmental factors 3 . Tualang honey is a multifloral wild honey produced by a kind of bee known as rock bee or Apis dorsata.…”