The contribution of catalase and other natural products to the antibacterial activity of honey: a review

摘要

Several natural products are collected or manufactured by bees to construct theri hive and produce honey. These include beeswax, flower volatiles, nectar, pollen, propolis and honey itself. Some of the components of these materials possess antibacterial properties and are discussed briefly to ascertain their contribution to the antibacterial activity of honey. New Zealand's manuka honey is known to possess a high level of "non-peroxide" antibacterial activity and research to identify the origin of this activity is briefly reviewed.