ABSTRACT
The antibacterial activity of honey has been known since ancient times. Of late, interest has increased in the use of honey for antibiotic resistance against bacteria. High sugar concentration, hydrogen peroxide and pH are well-known antibacterial factors. Recently, methylglyoxal and the antimicrobial peptide have been identified as important antibacterial compounds in honey. The antibacterial activity of honey is highly complex due to a number of compounds and large variations in their concentrations. This chapter elucidates on information about the activity of individual compounds and their role in antibacterial activity of honey.
