In:
Acta Biologica Slovenica, University of Ljubljana, Vol. 63, No. 2 ( 2020-12-01), p. 31-44
Abstract:
Chestnut honey is well-described in terms of sensory properties, pollen and chemical composition. Specific bitter taste is accompanied with other typical sensory properties derived from its chemical composition, especially in the nectar of sweet chestnut. Compounds from other sources of nectar and honeydew, especially linden, fir and spruce, with smaller amounts from meadow plants, create the specific sensory and chemical properties of Slovene chestnut honey. Based on the chemical composition of the honey, especially the content and proportions of different inorganic ions, it is possible to track the geographical origin of the pasture. Bees contribute significantly to recognized antimicrobial properties of honey by secretion of enzymes and antimicrobial peptides via the food processing glands. When the honey is used for medical purposes, we have to take precautions to avoid microbial and chemical contamination. For the planning of specific use of honey as a medical application we need to explore in detail specific pharmacological properties of single compounds from the chestnut honey and its contribution to the whole activity during wound treatment. In this paper we present a review of most distinct properties of chestnut honey important for its medical application.
Type of Medium:
Online Resource
ISSN:
1854-3073
,
1408-3671
DOI:
10.14720/abs.63.2.15935
Language:
Unknown
Publisher:
University of Ljubljana
Publication Date:
2020
detail.hit.zdb_id:
2711332-2
SSG:
12
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