أضخم موقع علمي صحي موثق في العالم لسعادة العائلة وصحتها, بالعلم والإيمان نبني الميزان

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Divisions/Titles for Abstract

Details

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Abstract Title

Antibacterial phenolic components of New Zealand manuka honey.

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Abstract Source

Food Chemistry, 64, 295-301.

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Abstract Author(s)

Weston, R. J., Mitchell, K. R. & Allen, K. L.

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Article Affiliation

Industrial Research Limited, PO Box 31-310 Lower Hutt, New Zealand.

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Abstract

This paper describes several methods for isolation (making anything separated from others in its surroundings) of the antibacterially (Anything that destroys bacteria or suppresses their growth or their ability to reproduce) active phenolic (any compound with a hydroxyl group linked directly to a benzene ring) fraction of honey derived from the native New Zealand manuka (a small tree with aromatic leaves which are sometimes used for tea, native to New Zealand and Tasmania) tree, Leptospermum scoparium (commonly called mānuka, manuka myrtle, New Zealand teatree, broom tea-tree, or just tea tree, is a species of flowering plant in the myrtle family Myrtaceae, native to Australia and New Zealand)(Myrtaceae). This fraction consists of phenolic derivatives of benzoic acids (is a colorless crystalline solid and a simple aromatic carboxylic acid. The name is derived from gum benzoin, which was for a long time its only known source), cinnamic acids (is an organic compound with the formula C6H5CHCHCO2H. It is a white crystalline compound that is slightly soluble in water, and freely soluble in many organic solvents.)and flavonoids(specifically flavanoids such as the catechins) are "the most common group of polyphenolic compounds in the human diet and are found ubiquitously in plants". Flavonols, the original bioflavonoids such as quercetin, are also found ubiquitously, but in lesser quantities), all of which have been identified previously in honeys which do not exhibit non-peroxide residual antibacterial activity. The flavonoids had not previously been identified in manuka honey. Furthermore, the flavonoids were different from those found in the leaves of manuka trees but were the same as those found in European honeys and propolis. While most of these phenolic products possess antibiotic (Anything that destroys bacteria or suppresses their growth or their ability to reproduce) activity, they do not individually or collectively account for the antibacterial activity of `active' manuka honey. Essentially all of this activity is associated with the carbohydrate ( is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1)fraction of the honey.

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Article Published Date

ینایر-99

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Study Type

invitro

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Substances

manuka honey

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Diseases

bacterial infection

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Pharmacological Actions

Anti-bacterial

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Summary

This paper describes several methods for isolation of the antibacterially active phenolic fraction of honey derived from the native New Zealand manuka tree, Leptospermum scoparium (Myrtaceae). This fraction consists of phenolic derivatives of benzoic acids, cinnamic acids and flavonoids, all of which have been identified previously in honeys which do not exhibit non-peroxide residual antibacterial activity. The flavonoids had not previously been identified in manuka honey. Furthermore, the flavonoids were different from those found in the leaves of manuka trees but were the same as those found in European honeys and propolis. While most of these phenolic products possess antibiotic activity, they do not individually or collectively account for the antibacterial activity of `active' manuka honey. Essentially all of this activity is associated with the carbohydrate fraction of the honey.

Link

https://goo.gl/OxzOM