Honey and Bacteria- The Relation | healthyroots
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Honey and Bacteria- The Relation

Honey and Bacteria- The Relation

Since ancient history, honey holds an esteemed significance for its antibacterial properties. Ancient Egyptians used honey to preserve corpses and the prophet Mohammed embraced the healing properties of honey. 

Recently; scientific researchers began supporting the legendary medicinal benefits found in honey that prevent bacterias from developing. Honey’s syrup kept the air at bay from wounds and eventually the high sugar content decelerated bacterial growth. 

Honey

Being a supersaturated sugar solution, the honey composition is complex and variable and approximately possess 181 different substances. These substances are namely monosaccharides (glucose and fructose) and minor compounds like enzymes, amino acids, vitamins, minerals, and polyphenols. Bees usually gather different materials to produce honey-like nectar, volatile essential oils, propolis, pollen, etc. These components present in honey retain essential antibacterial properties. 

The moisture content in honey differs and is affected by season and climate of the original plant nectar accordingly. 

Antibacterial Activity

Numerous factors determine the antibacterial activity of honey including the high viscosity, high sugar concentration, and low water content. All of these factors help form a protective barrier to prevent infection. Also, mild acidity and hydrogen peroxide content possess antimicrobial effects.

Low Moisture Activity

Water activity determines the measure of unbound water molecules in food. The lesser the unbound water quantity, the harder it is for bacterias to develop in foods. The water activity in honey ranges between 0.562-0.62, i.e., it offers a low water availability to support the amplification of microorganisms.  

Acidity

Another essential factor that defines the antibacterial property of honey is Acidity with a pH of 3.2 and 4.5. This low pH is an efficient antibacterial aspect in undiluted honey. However, the pH will not suffice the growth of different bacterial species when diluted in food.

Honey & the Treatment

  • A high sugar concentration, low pH, and hydrogen peroxide are known to support antibacterial factors in honey. Also, methylglyoxal and the antimicrobial peptide bee defensin-1 compounds have been identified in honey. Raw and natural honey eliminate bacteria three times more as compared to artificial honey. 
  • Chronic sinusitis condition can be escaped with honey. When antimicrobial properties are considered, honey can come to your rescue owing to the presence of enzymes secreted by the bees. 
  • Infected wounds have become a cause of concern as they consume a good amount of time in hospitals. Being an expensive phenomenon, there’s always another possibility and solution next door! Honey is being accepted widely as an ingredient to treat ulcers, bedsores, and other skin infections as a cause of burns and wounds. The application of honey to a wound tremendously facilitate healing deep surgical wound infections. 

Honey is also recognized to repair damaged intestinal mucosa, restore the development of new tissues as well as work as an anti-inflammatory medium. 

From Our Desk

In a nutshell; the present era needs more evaluations concerning natural substances that can be used as a shield against microorganisms with least side effects or after-effects as a result of high consumption or overdose. “Honey is an exquisite chemist and can benefit human beings in several ways if acquired from a genuine source,” like the one offered by Healthy roots- the best source to buy raw honey online.

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