Background: Honey is used as a traditional medicine for centuries by different cultures for the treatment of various disorders. However, not all honeys exhibit equal antimicrobial potency and only a few meet the criteria for clinical usage.
Aim: The aim of the study was to determine clinical efficacy of sterilised honeydew honey in the treatment of the lower leg ulcers in 25 patients. Furthermore, we evaluated honey acceptability of patients in terms of pain and overall satisfaction.
Methodology: A total of 25 patients with chronic venous leg ulcers were recruited into this study. The 100% γ-irradiated sterile honeydew honey was applied onto the cleaned wounds and each wound was assessed at the least two times in for a period of 6 weeks.
Results: During the course of treatment, the average wound area of all patients decreased significantly from 51 (3-150) to 22 (0-91) cm(2). Eighteen patients (72%) experienced a decrease in reported pain levels while five patients (20%) experienced the same level of pain throughout the study. The overall satisfaction with honey treatment was positive in 80% of patients. Only two patients experienced poor tolerance due to problems at ulcer site related to pain.
Conclusion: Based on these findings, honeydew honey has the potential to be one of the medical-grade honeys.
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http://dx.doi.org/10.1016/j.jtv.2014.08.001 | DOI Listing |
Molecules
January 2025
Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.
Honeydew honey is less studied than nectar honey, although it is characterized by peculiar nutritional properties. This is mainly due to its challenging production, which leads to easy counterfeiting and difficult valorization. This contribution aims to provide a comprehensive characterization of the physico-chemical, palynological, functional, and food safety properties of a large sampling of honeydew honeys collected throughout Italy.
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January 2025
Apiculture Division, The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland.
Honey contains natural biologically active compounds, and its preventive and healing properties are primarily linked to its antioxidant activity. The antioxidant properties of honey can be related to the botanical origin and content of phenolic compounds. We tested 84 honey samples from Poland, representing eight honey varieties: acacia, phacelia, buckwheat, linden, rapeseed, heather, goldenrod, and honeydew.
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January 2025
The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland.
Since the imbalance between free radicals and antioxidants in the body plays a significant role in the physiology of common, often dangerous diseases, an emphasis is placed on enriching the daily diet with compounds characterized by antioxidant activity. Good sources of natural antioxidants are bee products such as honey, bee pollen, bee bread and propolis, and the best path for introducing the latter products into the diet is mixing them with honey. However, the characteristics of bee product mixtures are not yet fully understood.
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December 2024
Food Toxicology Unit, Department of Life and Environmental Science, University Campus of Monserrato, University of Cagliari, SS 554, 09042 Cagliari, Italy.
Honey, a natural food with a rich history, is produced by honeybees and other species of bees from nectar, other plant fluids, and honeydew of sap-sucking insects. During foraging, these bees may be exposed to plant protection products (PPPs), metals, and metalloids, potentially leading to residues in honey and hive products that could have a negative impact on human safety. Recognizing the lack of an appropriate methodology for pesticide contamination of honey and other hive products, this research aims to support the need for studies on residues in pollen and bee products for human consumption to establish safe maximum residue levels (MRLs) for consumers.
View Article and Find Full Text PDFSci Rep
December 2024
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St, Rzeszow, 35-601, Poland.
The aim of the present study was to compare the antioxidant, antibacterial and antiviral activities of Podkarpackie coniferous honeydew honey and Manuka honey. The quality of tested honey samples (honeydew-12 and Manuka-4) regarding honey standard was evaluated as well as additional indicators (methylglyoxal, total phenolics and HPTLC phenolic profile, antioxidant potential, glucose oxidase activity, and hydrogen peroxide) were compared. Antibacterial potential was analyzed against Gram-positive (S.
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