manuka honey for dental health

Manuka Honey for Dental Health


In recent years, there has been growing interest in the potential health benefits of honey as a functional food. While honey has been widely recognized for its antimicrobial properties, its use in preventing and treating biofilm-dependent oral diseases, such as dental caries and periodontal diseases, is still relatively unknown. This review aims to explore the antimicrobial properties of honey, with a special focus on its effectiveness against biofilm-dependent oral diseases. Additionally, we will discuss the use of analytical prospecting methods to uncover the bioactive components and mechanisms of action of honey.

Antimicrobial Properties of Honey

Honey has been used for centuries as both a source of nutrition and a medicinal remedy. Its antimicrobial properties have been well-documented, making it an effective treatment for wounds, bedsores, and other injuries. The antimicrobial activity of honey is attributed to its diverse chemical composition, which includes sugars, proteins, organic acids, vitamins, minerals, pigments, phenolic compounds, volatile compounds, and phytochemicals.

Mechanisms of Action

The antimicrobial mechanism of honey is multifactorial. It involves the production of hydrogen peroxide (H2O2) by the enzyme glucose oxidase, which is present in most types of honey. The low pH and osmotic effect of honey also contribute to its antimicrobial activity. Furthermore, honey contains phenolic compounds, such as phenolic acids and flavonoids, which have been found to exhibit antimicrobial properties. Other bioactive components of honey, such as methylglyoxal and bee peptides, may also play a role in its antimicrobial activity.

Types of Honey

Honeys can be classified into two main groups based on their antimicrobial activity: peroxide honeys and non-peroxide honeys. Most honeys with antimicrobial activity are classified as peroxide honeys because their antimicrobial activity is linked to the production of hydrogen peroxide. However, Manuka honey, a type of non-peroxide honey from New Zealand, has been found to exhibit potent antimicrobial activity even after inactivating the peroxides. This activity is attributed to the presence of methylglyoxal in Manuka honey.

Bioactive Components

The bioactive components of honey responsible for its antimicrobial activity are still being studied. The phytochemical profile of honey can vary depending on factors such as geographic location, local flora biodiversity, and climatic conditions. While the exact bioactive components of honey are not yet fully understood, it is believed that the antimicrobial activity is the result of a synergistic effect between different compounds rather than a single component.

Antimicrobial Activity against Oral Diseases

Biofilm-forming microorganisms are responsible for several oral diseases, including dental caries, periodontal diseases, and fungal infections. These microorganisms grow within a biofilm, which provides them with increased resistance to antimicrobial agents and a physical barrier against their effects. Honey has been found to be effective against various oral pathogens, inhibiting the formation and growth of biofilms. Its antimicrobial properties make it a promising candidate for the prevention and treatment of biofilm-dependent oral diseases.

Analytical Prospecting Methods

Analytical prospecting methods can be used to uncover the bioactive components and mechanisms of action of honey. These methods involve the analysis of honey samples to identify and quantify its chemical constituents. Analytical techniques such as liquid chromatography, mass spectrometry, and nuclear magnetic resonance spectroscopy can be used to determine the phytochemical profile of honey and identify the bioactive compounds responsible for its antimicrobial activity.


Manuka honey, with its potent antimicrobial activity, shows promise as a functional food for the prevention and treatment of biofilm-dependent oral diseases. Its diverse chemical composition and bioactive components contribute to its antimicrobial properties. Analytical prospecting methods can help uncover the bioactive compounds and mechanisms of action of honey, further expanding our understanding of its potential health benefits. Further research is needed to fully explore the antimicrobial properties of honey and its effectiveness in preventing and treating oral diseases.

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