Antimicrobial properties and therapeutic benefits of honey in the quest for more efficient antimicrobial agents

The currently global and urgent need for alternative antimicrobial strategies to fight the continuous rise of microbial resistance led to a re-evaluation of the therapeutic use of ancient medicines such as honey. The antimicrobial (antibacterial, antifungal, and antiviral) properties of honey are dependent on physicochemical parameters, floral and entomological origin, harvesting process and storage conditions. Large clinical evidence concerning the use of honey in wound care, where the rationale of its therapeutic use takes account of the debridement, anti-inflammatory action, antioxidant activity and immunomodulatory role, is based on several studies demonstrating the broad antibacterial activity. Honeys selected for use in medical devices are chosen on the basis of their antibacterial effectiveness, the most well-known being manuka honey. This mini-review covers the antimicrobial properties of honey produced by Apis mellifera (honeybee) from floral sources (unifloral or multifloral) and discusses some of the proposed mechanisms underlying its antimicrobial action.