Manuka Honey Makes Bacteria Less Resistant to Antibiotics

Manuka Honey Makes Bacteria Less Resistant to Antibiotics

Manuka honey has been a firm favourite on health food shop shelves for several years now, but has long been used as a natural remedy by the indigenous Maori people of New Zealand. The dark, sticky nectar is known as the “healing honey” for a reason: it has antiviral and antibacterial properties that have been used to battle bugs for centuries.

More recently, the honey, which is made by bees from the nectar of the Manuka tree, has been employed in hospitals around the world to treat wounds. Research has found that the honey’s high sugar content, acidity and the presence of various other components like methylglyoxal, create an environment in which bacteria are unable to survive.

One of the biggest threats to human health is antibiotic resistant bacteria and as researchers around the world work to find a way to battle these bugs, we’re looking at how this sweet “superfood” could help.

 

This article was published by Apitherapy News Friday, September 2, 2016.

Full article can be read here.