On 21/08/2012 5:54 PM, [log in to unmask] wrote:
> I thought I smelled something wrong when I read this passage from the abstract that Juanse posted:
>
> "In most honey types, antimicrobial activity is due to the generation of hydrogen peroxide (H2O2)"
This has certainly been the accepted theory for some time. Whilst honey
is hygroscopic, on an open wound it would quickly lose any dessication
effect as it absorbed water from the wound. However it is this very
thing that allows the enzyme to produce the H2O2, gradually, so that
there is not a big hit, as from a bottle. The big hit will knock the
micro organisms, but also damages tissue around the wound, and because
H2O2 is unstable it disappears rapidly.
Geoff Manning
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