Osmolarity of honey

Further, the osmolarity of honey, due to about 80% of its composition being sugars, is another important factor to prevent growth of bacteria (Kwakman and Zaat 2012). Different concentrations (or dilutions) of honey used in the in vitro tests have been associated with a different antibacterial response (Steinberg et al. 1996). Beside the sugar content, the low pH (between 3.2 and 4.5 for undiluted honey) is inhibitory to many pathogenic bacteria. Buy Honey with comb Online

 However, when consumed orally, the honey would be so diluted by body fluids that any effect of low pH is likely to be lost (Molan 1995). In spite, honeys have substantial antibacterial activity due to non-peroxide components including methylglyoxal and the antimicrobial peptide bee defensing-1. For instance, these compounds have been identified in Manuka and RS honey as antibacterial compounds (Kwakman and Zaat 2012). Buy Honey Fruit Diet Bucket Online

tors such as phenolic compounds (i.e. flavonoids and phenolic acids) (Kwakman and Zaat 2012; Sousa et al. 2016) and some unknown floral or bee components are being considered as contributing to the antibacterial activity of honey as well (Nishio et al. 2016).

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