Honey was used in traditional medicine to treat wounds until the advent of modern medicine.
The rising global antibiotic resistance has forced the development of novel therapies as …

Medicinal honey research is undergoing a substantial renaissance. From a folklore remedy
largely dismissed by mainstream medicine as “alternative”, we now see increased interest …

The biochemical properties of buckwheat honey, including contents of sugars, proteins, total
phenols, methylglyoxal (MGO), minerals and phenolic compounds, were determined in …

The aim of the present study was to examine the antioxidant and antibacterial activity of 21
types of honey derived from Mount Olympus (Mt. Olympus), a region with great plant …

Chronic wound treatment is becoming increasingly difficult and costly, further exacerbated
when wounds become infected. Bacterial biofilms cause most chronic wound infections and …

Honey is a complex and variable mixture that contains more than 180 biochemical
compounds from various molecule families. This mixture is obtained after processing the …

Honey has been used since ancient times for the treatment of wounds. The discovery of
antibiotics made its use less appealing, but the development of antibiotic resistance has …

Pine honey is a honeydew honey produced in the East Mediterranean region (Greece and
Turkey) from the secretions of the plant sucking insect Marchalina hellenica (Gennadius) …

Foodomics is an emerging research field in food science that applies advanced omics
technologies to assess relevant aspects related to food and nutrition, with the ultimate goal …

The use of honey as an antimicrobial agent gains importance due to often ineffectiveness of
conventional treatment. However, activity of honey depends mainly on its botanical and …