Honey can act as a natural food preservative. Honey has been shown to be able to reduce enzymatic browning in fruits and vegetables, and prevent lipid oxidation in meats. The antibacterial activity of the honeys has been attributed to hydrogen peroxide generation. Various flavenoids and phytochemicals have been identified in honeys; these include caffeic acid, ferulic acid and other organic acids that may serve as sources of dietary antioxidants. The amount and type of antioxidant compounds depends upon the floral source and variety of the honey. In general, darker honeys have been shown to be higher in antioxidant content than lighter honeys.
Some honey is marketed on the basis of its medicinal properties. In the last 20 years there has been a broad resurgence of interest in the medicinal properties of honey, and, in particular, its antimicrobial and wound healing properties. In Australia researchers from University of Sydney have found that some local honeys, such as those from the Jelly Bush (Leptospermum species), possess antibacterial and antiinflammatory properties. In 1997 Jelly Bush honey became the first and only honey currently registered as a therapeutic agent in Australia. The trade name for this honey is "Medihoney", and a number of products using this honey are registered with the Australian Therapeutic Goods Administration (TGA) for wound healing.
Elsewhere, honey is also listed for use as an antiseptic dressing to promote healing of wounds, burns and skin ulcers, a topical antibacterial agent for the treatment of acne and other skin infections, a topical antibacterial and moisturising agent for the treatment of atopic eczema, a topical antifungal agent for the treatment of tinea, an antiseptic salve for conjunctivitis and blepharitis, an antibacterial agent and rehydrating agent for the treatment of gastroenteritis, and an antibacterial agent and healing-promoting agent for the treatment of dyspepsia and peptic ulcers.
Honey has been promoted as a healthy sweetener alternative to table sugar for persons with diabetes, on the basis that honey has a lower Glycaemic Index. The GI parameter is a physiologically based measure that is used to classify carbohydrate foods according to their blood glucose-raising potential. In general, 'high' GI foods are those with high carbohydrate content, and are foods that are rapidly digested. Foods with a GI value of 55 or less are currently considered as being 'low' GI foods. Foods with a GI value of 56-69 are said to have an 'intermediate' or 'moderate' GI rating, and foods with a GI value of 70 or more are considered to be 'high' GI foods.
Various Australian honey varieties have been shown to possess low GI values. These varieties include Yellow Box, Stringybark, Red Gum, Ironbark, and Yapunyah honeys. In contrast, US-based researchers examined the GI's of four US honeys with varying fructose/glucose ratios and reported that the average GI factor for those honeys was 72.6, with no significant differences between the tested varieties. In 2007, the American National Honey Board summarised research in the areas of health and medicinal attributes of honey.
Our website is not responsible for the information contained by this article. Articleinput.com is a free articles resource thus practically any visitor can submit an article. However if you notice any copyrighted material, please contact us and we will remove the article(s) in discussion right away.
Note: This article was sent to us by: Josh Mackenzie at 07092010
1. Development of absorbable peptides
© 2009 ArticleInput.com.