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Microbes & Immunity Broad-spectrum health benefits of honey

the history of ancient Egypt, Greece, and Rome. The and immunomodulatory effects; and prevent acute
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earliest use of honey as an antimicrobial date back to alcoholic liver injury. 13-15 The unique antibacterial
2500 B.C., when the ancient Egyptians used honey to treat mechanism of honey is primarily grounded in low levels of
skin wounds and infections. In the Ebers Papyrus and bound water, high sugar environments, acidic conditions,
Smith Papyrus medical texts, the ancient Egyptians often and the presence of hydrogen peroxide.
mixed honey with fats or essential oils of plants to make Honey contains polyphenols, Vitamin C, and
a salve that was applied externally to wounds to promote flavonoids, which reduce tissue inflammation and scavenge
recovery and alleviation of pain. Records show that in free radicals from the body for antioxidant purposes.
1901, German bacteriologists began to study the ability of Antioxidants help to reduce low-density lipoprotein
honey to inhibit the vital activity of bacteria, which is seen oxidation and prevent cardiovascular disease. In addition,
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as the starting point for modern antibacterial research on flavonoids are not only able to clear free radicals in the
honey. In the 1980’s, Molan and his team of researchers body through antioxidant action to reduce the damage of
systematically investigated the unique activity of honey to oxidative stress on blood vessels but also through a variety
establish the antibacterial activity, with a primary focus on of pathways to expand blood vessels, so as to achieve
the structure of methylglyoxal (MGO) in Manuka honey. the effect of lowering blood pressure. Although honey
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In ancient Chinese medicine, honey was also used to treat itself contains sugar, studies have shown that moderate
trauma and constipation. According to traditional Chinese consumption of honey may help improve glycemic control
medicine, it is believed that honey can tonify the center of in diabetics. Medical honey products currently approved
the body, moisten the lungs, and relieve coughs. for clinical use include Medihoney® range, Revamil®, 18,19
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Honey is produced by bees that collect plant nectar, Apinate® Honey Dressing, and HoneySoft®.
secretions, or manna and then undergo cross-feeding In the context of international standards, the following
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(trophallaxis), which reduces the water content. Pure definitions are provided: the current international
honey has a moisture content of 14 – 25%. The global standards that pertain to this subject matter are the Codex
honey market features a vast array of varieties, of which Alimentarius and the EU Honey Directive 2001/110.
the production and quality are influenced by a multitude of The EU Honey Directive stipulates that honey should
factors. These include the season in which the bees collect not contain more than 20% of water, while the Codex
the honey, regional variations in plant species, climatic Alimentarius standard is slightly more lenient, allowing
conditions, soil nutrients, flora and enzyme types, honey for up to 23% of water in acacia honey. The maximum
ripeness, pollen content, and length of exposure to light. permitted level of free acid is 50 mg/1000 g, the minimum

Honey is composed of diverse compounds, including required level of glucose and fructose is 60 g/100 g, and
water, sugars (glucose and fructose), enzymes (glucose the maximum permitted level of sucrose is 5 g/100 g. The
oxidase, amylase, invertase, phosphatase, catalase), amino EU Honey Directive explicitly prohibits the addition of
acids (proline, lysine, arginine), and others. In addition, any other substances (e.g., food additives) or processing to
honey contains vitamins (vitamin C and vitamin B), honey, and mandates that it be kept intact and natural.
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proteins, minerals (calcium, magnesium, iron, copper,
manganese, phosphorus, potassium and zinc), organic 2. The characteristics of honey
acids (gluconic acid, acetic acid, citric acid, lactic acid) and 2.1. Acidic environment
natural colors (carotenoids, lutein). Manuka honey also Honey is acidic, with a pH between 2 and 5, and the
contains MGO, 11,12 a compound that gives it a significant acidity is attributed mainly to the organic gluconic acid
advantage in counteracting the increasingly antibiotics- that glucose breaks down under the action of oxidative
resistant strains of bacteria. The moisture content of honey enzymes. This acidic environment not only gives honey
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has a direct impact on its properties, storage stability, and its unique flavor but also has a pH lower than that of a
antimicrobial activity. Furthermore, the ratio of glucose to condition at which most microorganisms can survive,
fructose influences the crystallinity and sweetness of honey. forming a natural antimicrobial barrier against Escherichia
Honey has a wide range of biological and coli, Salmonella, Pseudomonas aeruginosa, and yeasts. 21
pharmacological properties, such as antibacterial, anti- Honey has been demonstrated to possess antimicrobial
inflammatory, and antioxidant activities. More importantly, activity and antioxidant properties with a concentration
it can promote wound healing; regulate cardiovascular, dependency. When honey is diluted with water, the glucose
nervous, respiratory, and gastrointestinal systems; oxidase system is activated; however, it is known that the
modulate anti-parasitic and antidiabetic activities, as well antimicrobial effect of honey is diminished by dilution
as anti-atherosclerotic, antihypertensive, neuroprotective, after it has reached its maximum.

Volume 2 Issue 2 (2025) 2 doi: 10.36922/mi.6592