Important Honey News
"Antimicrobial activity of honey against food pathogens and food spoilage
microorganisms," Cornell University.
This study investigated the antimicrobial
activity of different types of honey against food pathogens and food spoilage
microorganisms. The study showed that certain varieties of honey inhibited the
growth of these organisms. Thus, incorporating some varieties of honey into
foods could enhance the safety and shelf life of the products without the use of
chemical preservatives. (to read the the full version of this research
"Buckwheat honey, a natural sweetener, conveys antioxidant protection to
healthy human subjects," University of California at Davis. Antimutagenic effect
of honeys against Trp-p-1 Free
Radicals have been implicated in aging and many diseases such as cancer and
heart disease. Antioxidants in the human diet protect us from some of this
damage. The study found that antioxidant compounds in Buckwheat honey could
provide some level of antioxidant protection. Since more than 150 pounds of
sugar are consumed annually by each U.S. citizen, this investigation suggests
that if honey was substituted for sweeteners traditionally used in food
products, it could substantially improve total antioxidant intake by humans.
(to read the the full version of this research
"Antimutagenic effect of honeys against Trp-p-1,"
University of Illinois at Urbana. Antioxidants often have
antimutagenic properties, but nothing was known about honey in this regard.
(Antimutagenic compounds interfere with or reduce the effect of harmful changes
in cells in the body.) This research shows that honey is antimutagenic, offering
yet another reason to use it as an ingredient and in the diet. (to read the
the full version of this research