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

Foods

Francesca Giampieri¹  Massimiliano Gasparrini²  Tamara Y. Forbes-Hernández²  José M. Alvarez-Suarez²  Luca Mazzoni² 

[1] Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, Via Ranieri 65, Ancona 60100, Italy;Department of Odontostomatologic and Specialized Clinical Sciences, Faculty of Medicine and Surgery, Polytechnic University of Marche, Avenue Ranieri 65, Ancona 60100, Italy;

关键词: manuka honey;    polyphenolic composition;    wound treatments;    antimicrobial activity;   

DOI  :  10.3390/foods3030420

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown