ArticleAntibiotics (Basel, Switzerland)2021
Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups.
Article in Antibiotics (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 19 citations in OpenAlex.
- Diet Quality Shapes Metabolic and Immune Transcriptional Responses of Honey Bees Under Acute Heat Stress.Insects · 2026Article
- Antimicrobial and Antibiofilm Activity of Acacia and Polyfloral Honey: Physicochemical Characterization and Correlation with Antibacterial Efficacy.Foods (Basel, Switzerland) · 2026Article
- Effects of sugar type and regional variation on the biochemical composition of royal jelly (Apis mellifera L.).Scientific reports · 2025Article
- Czech Honeydew Honeys-A Potential Source of Local Medical Honey with Strong Antimicrobial Activity.Pharmaceuticals (Basel, Switzerland) · 2024Article
- Relationships among Hydrogen Peroxide Concentration, Catalase, Glucose Oxidase, and Antimicrobial Activities of Honeys.Foods (Basel, Switzerland) · 2024Article
- Solitary Bees Host More Bacteria and Fungi on Their Cuticle than Social Bees.Microorganisms · 2023Article
- Differentiation of High-Fructose Corn Syrup Adulterated Kelulut Honey Using Physicochemical, Rheological, and Antibacterial Parameters.Foods (Basel, Switzerland) · 2023Article
- Evaluation of the polyphenolic profile of native Ecuadorian stingless bee honeys (Current research in food science · 2023Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
Abstract
Honey is a functional food with health-promoting properties. Some types of honey are used in wound care for the treatment of acute and chronic infected wounds. Increased interest in using honey as a functional food and as a base for wound care products causes limited availability of raw honey. Numerous studies suggest that the protein content of honey is mainly comprised of bee-derived proteins and peptides, with a pronounced antibacterial effect. Therefore, the aim of our study was to characterize for the first time the antibacterial activity of raw honeys and bee-processed syrups which were made by processing sucrose solution or invert sugar syrup in bee colonies under field conditions. Furthermore, we compared the contents of glucose oxidase (GOX) and the levels of hydrogen peroxide (H
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Registered trials
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