Antioxidant and Antibacterial Properties of Honey

Dear Colleagues,

The excessive use of antibiotics can promote bacteria that were originally sensitive to become resistant, so there is a great need to find natural antibacterial agents. One of the considered products is honey, which has been known for its antimicrobial properties, showing a broad spectrum of potential against microorganisms including bacteria. However, the effectiveness of honey against microorganisms depends on the type of the honey produced, which is contingent on its botanical origin (nectar source), the health of bees, climate condition, the storage and processing. The antibacterial activity of honey is attributed to its low water content (low water activity), high viscosity, osmolarity, low pH and acidity, and occurrence of phytochemicals, mainly polyphenols. Currently, many studies confirm the efficacy of honey therapy, but there are still some controversies, mainly regarding the honey-variety dependent action, as well as honey authentication.

Therefore, the main subject of this Special Issue includes the identify of antioxidant and antibacterial properties of varietal honey, the underlying factors that influence its antibacterial efficacy, and its potential medical applications. The manuscripts concerning all honey antibacterial-related activity areas of interest are welcome:

• The impact of botanical origin of honey on its antioxidant activity,
• The key-antioxidant components of honey responsible for their antibacterial action,
• The mechanism of honey polyphenols action against various bacteria and bacteriophages,
• Antibiotics synergism with honey against bacterial biofilms,
• Therapeutic potential of honey in the medical setting,
• The effect of honey processing on its antibacterial properties,
• The necessity of honey authentication and detection of adulterated honey.

Dr. Malgorzata Dzugan
Prof. Dr. Miroslava Kačániová
Guest Editors

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