queenbee wrote: >> (I wrote) The key ingredient in honey used for wounds is glucose oxidase which, >> with enzymes, creates gluconic acid and also hydrogen peroxide when >> water is present. So the level of glucose oxidase and enzymes is the >> key to the healing activity level of the specific honey. I know that >> the Aussies are promoting their honey as superior, but wonder if we >> are looking at a matter of degree, when enough does the job but "we >> can make even more" than enough. > There is one other key ingredient and that is the antibacterial activity > that is exhibited by some specific honeys e.g. jellybush from Australia > and manuka for New Zealand. If you look at the articles cited in the link http://www.medihoney.com.au/ you will see that the anti-bacterial activity is from the effects of glucose oxidase (and enzymes) and that is, though not noted, the ingredient that varies in different honeys (in the article by a factor of 100 to 1 in some cases). It is well known that glucose oxidase concentrations vary between honeys as does enzyme content (probably mostly because of processing and age). All honey is a supersaturated sugar solution. Supersaturated sugar solutions have been used in medicine for quite a long time for its anti-bacterial properties. Honey, with glucose oxidase, has an added benefit in that it creates hydrogen peroxide at a honey/water interface (in the hive, that protects honey from spoiling). When honey comes in contact with an open wound, peroxide is created which does several things. First, it kills any bacteria. Second, it destroys dead flesh and cleans the wound so the wound heals from the bottom up and no scab is formed. Third, the acid environment at the honey/wound interface also kills bacteria (also a result of glucose oxidase and its breakdown by enzymes). In addition, but not related to glucose oxidase, the supersaturated sugar solution inhibits bacteria from entering the wound from outside. Just about all honey that start from a predominantly glucose nectar will have a head start in the eventual glucose oxidase content. Since there are a lot of nectars that are mostly sucrose, the bees and their enzymes have to do the breakdown so the concentrations will be less. Also, if they process the honey quickly, the concentration will be less. It is all in the starting nectar and the time the enzymes have to act. From there, the beekeeper and their methods of processing effect the honey's properties. If there is other information out there that says these honeys have some other anti-bacterial ingredient, I am interested, but so far have not seen anything other than they have a high glucose oxidase content. That also seems to be the main selling point for these honeys. Bill Truesdell Bath, Maine -- Visit www.honeybeeworld.com/bee-l for rules, FAQ and other info ---