Honey as the best anti-microbial gel
Honey is widely used as a food and a drug at all times, in all cultures and civilizations, the same, ancient and modern.
For about 2,700 years the honey in the form of local applications is an important means of treating many diseases, but has only recently opened its antiseptic and antimicrobial properties.
Clinical trials have demonstrated that in severe infectious wounds, honey promotes their fast clearance of the infection and improves healing of tissues.
A large number of clinical studies confirmed a wide spectrum of antimicrobial (antibacterial, antifungal, antiviral and antimycobacterial) actions of honey associated with its high acidity (low pH), the osmotic effect of high concentrations of sugar, existing in it bacteriostatic and bactericidal factors (hydrogen peroxide, antioxidants, lysozyme, polyphenols, phenolic acids, flavonoids, methylglyoxal, and peptides) with increased cytokine release, anti-inflammatory and immune modulating properties. Due to these factors, the antimicrobial effect of honey is multifaceted.
Despite the large number of data supporting the antimicrobial activity of honey, no studies to support its systematic use as an antibacterial agent.
