Selected honey as a multifaceted antimicrobial agent: review of compounds, mechanisms, and research challenges

Honey, derived from floral nectar, has been valued for its nutritional and therapeutic properties, with recent studies emphasizing its broad-spectrum antimicrobial potential, especially against antimicrobial resistance (AMR). Honey’s antimicrobial activity stems from its unique composition, including high sugar content, low pH, and bioactive compounds like hydrogen peroxide, methylglyoxal (MGO), and phenolic compounds. Distinct honey types, such as Manuka, Sidr, and Tualang, demonstrate varying antimicrobial effects based on their botanical and geographical origins. Manuka honey, rich in MGO, is notably effective against multidrug-resistant pathogens, while Sidr and heather honeys excel in biofilm inhibition and antioxidative properties. Bioactive components, including phenolics, flavonoids, enzymes, and antimicrobial peptides, disrupt microbial membranes, inhibit metabolic pathways, and induce oxidative stress. Advanced analytical techniques like HPLC and GC-MS have identified these compounds, though gaps remain in understanding secondary metabolites and synergistic actions. This review highlights honey’s potential as a sustainable antimicrobial resource, emphasizing the need for standardization, clinical validation, and interdisciplinary research. Honey represents a promising solution to AMR and offers opportunities for integration into modern medicine and healthcare strategies.