{"id":2231,"date":"2011-03-07T12:30:19","date_gmt":"2011-03-07T01:30:19","guid":{"rendered":"https:\/\/scienceillustrated.com.au\/blog\/?p=2231"},"modified":"2012-03-21T09:33:17","modified_gmt":"2012-03-20T22:33:17","slug":"australian-honey-is-a-bacteria-killer","status":"publish","type":"post","link":"https:\/\/scienceillustrated.com.au\/blog\/science\/australian-honey-is-a-bacteria-killer\/","title":{"rendered":"Australian honey is a bacteria killer"},"content":{"rendered":"<p><strong><\/p>\n<div id=\"attachment_2232\" class=\"wp-caption aligncenter\" style=\"width: 605px\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2232\" title=\"honey\" src=\"https:\/\/scienceillustrated.com.au\/blog\/wp-content\/uploads\/2011\/03\/honey.gif\" alt=\"\" width=\"605\" height=\"375\" \/><\/strong><\/p>\n<p class=\"wp-caption-text\">Honey is a natural sweet treat that can fight infections. Image: Shutterstock<\/p>\n<\/div>\n<p>It may be sweet, but it&#8217;s not bad for your health&#8230;.it can even save you from infections.<!--more--><\/strong><\/p>\n<p>A research group in Brisbane led by the <a href=\" http:\/\/www.qaafi.uq.edu.au\/index.html?page=152798&amp;pid=148101 \" target=\"blank\">Queensland Alliance for Agriculture and Food Innovation<\/a> (QAAFI), has found that Australian native myrtle honey has high levels of the antibacterial compound, Methylglyoxal (MGO). As a result, it surpasses all other medicinal honeys, including Manuka, that are currently available.<\/p>\n<p>According to Carolyn MacGill, the CEO of The Australian Organic Honey Company &amp; Medi Bioactive Australia the research has found MGO readings over 1750mg\/kg in some batches of honey. She stated in the press release &#8220;this would make this range of honeys one of the most potent in the world.&#8221;<\/p>\n<p>The research team has tested honeys with an MGO range of 500 to 1750mg\/kg to prevent the growth of Methicillin Resistant staphylococcus aureus (MRSA). The chief researcher, Dr Yasmina Sultanbawa, says that only a small amount of honey was needed to fight the infection due to its potency.<\/p>\n<p>&#8220;The sheer strength, due to high levels of active compounds in these honeys, has meant that we have been able to completely inhibit MRSA for example in in-vitro studies with a relatively small quantity of the honey,&#8221;\u009d Dr Sultanbawa said in the press release. &#8220;This means potential products could maintain significant levels of anti-bacterial activity even in surface wounds where the honey is diluted in the bed of the infection.<\/p>\n<p>Wounds that are colonised with MRSA are becoming an increasing issue in hospitals and nursing homes. Dr Sultanbawa says &#8220;The continued emergence of strains with resistance to antibiotics or even antiseptics adds to the difficulties of treating these infections.<\/p>\n<p>&#8220;Investigations into unconventional remedies that are non-toxic and unlikely to result in resistance to the treatment, such as the QAAFI research into bioactive honeys, is very promising.&#8221;\u009d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It may be sweet, but it&#8217;s not bad for your health&#8230;.it can even save you from infections.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,8],"tags":[],"class_list":["post-2231","post","type-post","status-publish","format-standard","hentry","category-health","category-science"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/posts\/2231"}],"collection":[{"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2231"}],"version-history":[{"count":4,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/posts\/2231\/revisions"}],"predecessor-version":[{"id":2235,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/posts\/2231\/revisions\/2235"}],"wp:attachment":[{"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scienceillustrated.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}