Antimicrobial Properties
Honey has the capacity to serve as a natural food preservative. Research has demonstrated the potential for honey to reduce enzymatic browning in fruits and vegetables and prevent lipid oxidation in meats. Most of the antibacterial activity of the honeys occurs due to hydrogen peroxide generation.1 Other researchers have identifi ed the fl avonoids in honey, particularly caffeic acid and ferulic acid, as the most likely contributors.2