honey is an important product of honey bee that rich in carbohydrate. compounds of honey in each area are different due to weather conditions, type of plants, bee species and management methods. honey quality and effective factors on it can be determined by microbial and physicochemical tests in each area and the producers of fine honey will be supported. in this way, the research has been done...

BACKGROUND Honey has been identified as a potential alternative to the widespread use of antibiotics, which are of significant concern considering the emergence of resistant bacteria. In this context, this study aimed to evaluate the antimicrobial activity of honey samples produced by a stingless bee species and by Apis sp. against pathogenic bacteria, as well as to identify the presence of phe...

Five dosages of methyl bromide were used to fumigate peanut (Arachis hypogaea L.) shells and whole pods of peanuts in 1-liter flasks for 24 hr at 25 C. Methyl bromide dosages as low as 24.5 mg/liter killed all Pratylenchus brachyurus (Godfrey) Filip. &Sch. Stech. in peanut shells. Dosages of 44.6 and 50.9 mg/liter killed all but one or two nematodes in shells of whole pods. A 15% reduction in s...

Honey is a natural food produced by bees from the nectar of flowers and is a mixture of carbohydrates, amino acids, enzymes, vitamins and many bioactive compounds. Due to its special composition, honey is a functional food with antibacterial, anti-inflammatory and antioxidant properties. Studies have shown that honey’s properties depend mainly on the vegetable source from which it is obtained, ...

BACKGROUND The aim of the present study was to evaluate the physical, biochemical and antioxidant properties of four Malaysian monofloral types of honey (gelam, longan, rubber tree and sourwood honeys) compared to manuka honey. Several physical parameters of honey, such as pH, moisture content, electrical conductivity (EC), total dissolved solids (TDS), color intensity, total sugar and sucrose ...

BACKGROUND For a long time, honey was purportedly helpful to prevent drunkenness and relieve hangover symptoms. However, few of the assertions have experienced scientific assessment. The present study examined the effects of honey on intoxicated male mice. METHODS Low or high doses of lychee flower honey (2.19 or 4.39 g/kg body weight, respectively) were single orally administrated 30 min bef...

We assessed the in vitro activity of Manuka honey against biofilm bacteria in combination with antibiotics and visualized the effect of Manuka honey on bacterial biofilms using scanning electron microscopy. The fractional biofilm eradication concentration (∑FBEC) index for vancomycin plus Manuka honey against S. aureus IDRL-4284 biofilms was 0.34, indicating a synergistic interaction. The ∑FBEC...

OBJECTIVE To investigate the synergic antibacterial activity of garlic and tazma honey against standard and clinical pathogenic bacteria. METHODS Antimicrobial activity of tazma honey, garlic and mixture of them against pathogenic bacteria were determined. Chloramphenicol and water were used as positive and negative controls, respectively. Minimum inhibitory concentration (MIC) and minimum ba...

OBJECTIVES/HYPOTHESIS Low pH, hydrogen peroxide generation, and the hyperosmolarity mechanisms of antimicrobial action are ubiquitous for all honeys. In addition, manuka honey has been shown to contain high concentrations of methylglyoxal (MGO), contributing the relatively superior antimicrobial activity of manuka honey compared to non-MGO honeys. In high concentrations, manuka honey is effecti...