Christy E. Manyi-Loh1, Anna M. Clarke1 and Roland N. Ndip1,2*
1Department of Biochemistry and Microbiology, Faculty of Science and Agriculture, University of Fort Hare, Microbial Pathogenicity and Molecular Epidemiology Research Group, P/Bag X1314, Alice 5700, South Africa.
2Department of Biochemistry and Microbiology, Faculty of Science, University of Buea, Box 63, Buea, Cameroon.
Honey, a natural product of very high nutritive value is made when the nectar (floral) and sweet deposits from plants (non floral) are gathered, modified and stored in the honeycombs by honeybees of the genera Apis and Meliponini. Its composition and quality vary greatly with the botanical source of nectar as well as environmental and climatic conditions. Depending on its quality, honey can contribute to the health and nutritional status of humans. These beneficial actions have been ascribed to its antimicrobial, anti-inflammatory and anti-oxidant potential. Interestingly, honey is gradually receiving attention as a complementary and or an alternative source of treatment in modern medicines. It is active against antibiotic-sensitive and antibiotic-resistant strains of micro-organisms and has the potential not to select for further resistant strains.
Key words: Honey, natural product, drug, food.
|APA||(2011). An overview of honey: Therapeutic properties and contribution in nutrition and human health. African Journal of Microbiology Research, 5(8), 844-852.|
|Chicago||Christy E. Manyi-Loh, Anna M. Clarke and Roland N. Ndip,. "An overview of honey: Therapeutic properties and contribution in nutrition and human health." African Journal of Microbiology Research 5, no. 8 (2011): 844-852.|
|MLA||Christy E. Manyi-Loh, et al. "An overview of honey: Therapeutic properties and contribution in nutrition and human health." African Journal of Microbiology Research 5.8 (2011): 844-852.|