level that ceases to control infection, especially if wounds are infected with Staphylococcus aureus (a common osmo- tolerant wound pathogen).14,15 Even when diluted by exudate to a point where its osmolarity no longer inhibits bacterial growth, honey's additional antibacterial components still ensure sterility.
Honey's antibacterial activity is thought to be due primarily to the presence of hydrogen peroxide, generated by the action of an enzyme that the bees add to nectar.16 Some floral sources provide additional antibacterial components by way of plant-derived chemicals in the nectar, such as flavonoids and aromatic acids.17 This partly explains the very large variation that is seen in the antibacterial potency of honeys from different floral sources.18 However, the variation results mainly from differences in the amount of hydrogen peroxide formed in the honeys, because nectar from some floral sources contains components that break down hydrogen peroxide or destabilise the enzyme that produces it. Exposure of honey to heat and light also deactivates the enzyme that produces hydrogen per-oxide.18 Differences in the antibacterial potency are reflected in the varying sensitivity results reported for wound-infecting species of bacteria.18
The use of hydrogen peroxide as an antiseptic agent in the treatment of wounds is generally considered to give outcomes that are less than successful. However, when honey is used, the hydrogen peroxide is delivered in a very
level that ceases to control infection, especially if wounds are infected with Staphylococcus aureus (a common osmo- tolerant wound pathogen).14,15 Even when diluted by exudate to a point where its osmolarity no longer inhibits bacterial growth, honey's additional antibacterial components still ensure sterility.Honey's antibacterial activity is thought to be due primarily to the presence of hydrogen peroxide, generated by the action of an enzyme that the bees add to nectar.16 Some floral sources provide additional antibacterial components by way of plant-derived chemicals in the nectar, such as flavonoids and aromatic acids.17 This partly explains the very large variation that is seen in the antibacterial potency of honeys from different floral sources.18 However, the variation results mainly from differences in the amount of hydrogen peroxide formed in the honeys, because nectar from some floral sources contains components that break down hydrogen peroxide or destabilise the enzyme that produces it. Exposure of honey to heat and light also deactivates the enzyme that produces hydrogen per-oxide.18 Differences in the antibacterial potency are reflected in the varying sensitivity results reported for wound-infecting species of bacteria.18The use of hydrogen peroxide as an antiseptic agent in the treatment of wounds is generally considered to give outcomes that are less than successful. However, when honey is used, the hydrogen peroxide is delivered in a very
การแปล กรุณารอสักครู่..