REVIEW OF ANTIMICROBIAL PROPERTIES OF HONEY CHEMICAL CONSTITUENTS - PART II

Abstract

Introduction. Honey and its elements have a notable role in treating wounds and different skin infections due to their
antibacterial properties. However, an examination of the phytochemicals in honey and how they contribute to its antimicrobial
effectiveness and mode of operation has been carried out.
Objective. The aim of this present review is to outline the existing information on the antibacterial characteristics of
specific phytochemicals discovered in honey.
Materials and methods. To find sources for this research, several databases such as Pubmed, ResearchGate,
Cyberleninka, and eLibrary were explored. The criteria for inclusion were human and animal research, primary studies
(including descriptive and analytical studies, clinical trials), secondary studies (systematic reviews and meta-analyses),
instructional manuals, clinical guidelines and protocols, and full-text publications in both Russian and English.
Results and Conclusion. Many studies have aimed to determine the effectiveness of various components found in
honey against both Gram-positive and Gram-negative microorganisms. Honey has become a popular antibacterial agent due
to the growing concern of antimicrobial resistance. For example, some E. coli bacteria have developed resistance to certain
types of antimicrobial drugs, such as third-generation cephalosporins, fluoroquinolones, and aminoglycosides. Therefore,
investigating the antibacterial properties of the chemical components found in honey may be useful in addressing the issue
of antimicrobial resistance.