Publications by authors named "Silvia Wittmann"
Mol Nutr Food Res
April 2008
Article Synopsis
- The study analyzed levels of 1,2-dicarbonyl compounds (3-DG, GO, MGO) in honey using RP-HPLC and UV-detection, finding significantly higher MGO amounts in New Zealand Manuka honey compared to regular honey.
- MGO was confirmed as a potent antibacterial agent, exhibiting a minimum inhibitory concentration (MIC) of 1.1 mM against E. coli and S. aureus, while other compounds showed less effectiveness.
- The results suggest that the strong antibacterial properties of Manuka honey are primarily due to its high MGO concentration, effectively inhibiting bacterial growth even at lower dilutions.
