Antimicrobial Properties of Honey
Antimicrobial Properties of Honey
复制标题
DOI：
10.1097/mjt.0b013e318293b09b
复制
发表时间：
2014-07-01
影响因子：
4.2
通讯作者：
Israili, Zafar H.
中科院分区：
文献类型：
--
作者：
Israili, Zafar H.
无论是古代还是现代，所有世代、传统和文明都广泛接受蜂蜜作为食物和药物。至少2700年来，蜂蜜一直被人类用来通过局部应用来治疗各种疾病，但直到最近才发现蜂蜜的防腐和抗菌特性。据报道，蜂蜜对许多人类疾病都有效。临床研究表明，将蜂蜜应用于严重感染的皮肤伤口，可以迅速清除伤口的感染，促进组织愈合。大量的体外和有限的临床研究已经证实了蜂蜜的广谱抗菌（抗菌、抗真菌、抗病毒和抗真菌）特性，这可能归因于蜂蜜的酸度（低pH）、渗透作用、高糖浓度、抑菌和杀菌因子（过氧化氢、抗氧化剂、溶菌酶、多酚、酚酸、类黄酮、甲基乙二醛和蜜蜂肽）的存在，以及细胞因子释放的增加。以及蜂蜜的免疫调节和抗炎特性；抗菌作用涉及几个机制。尽管大量的数据证实了蜂蜜的抗菌活性，但没有研究支持蜂蜜作为抗菌剂的系统性使用。
Honey has been widely accepted as food and medicine by all generations, traditions, and civilizations, both ancient and modern. For at least 2700 years, honey has been used by humans to treat a variety of ailments through topical application, but only recently have the antiseptic and antimicrobial properties of honey been discovered. Honey has been reported to be effective in a number of human pathologies. Clinical studies have demonstrated that application of honey to severely infected cutaneous wounds rapidly clears infection from the wound and improves tissue healing. A large number of in vitro and limited clinical studies have confirmed the broad-spectrum antimicrobial (antibacterial, antifungal, antiviral, and antimycobacterial) properties of honey, which may be attributed to the acidity (low pH), osmotic effect, high sugar concentration, presence of bacteriostatic and bactericidal factors (hydrogen peroxide, antioxidants, lysozyme, polyphenols, phenolic acids, flavonoids, methylglyoxal, and bee peptides), and increase in cytokine release, and to immune modulating and anti-inflammatory properties of honey; the antimicrobial action involves several mechanisms. Despite a large amount of data confirming the antimicrobial activity of honey, there are no studies that support the systemic use of honey as an antibacterial agent.