Enzymes in Honey
One of the characteristics that set natural honey apart from table sugar and all other sweetening agents is the presence of active enzymes. The main enzymes in honey are invertase (saccharase) diastase (amylase) which are introduced to honey by bees, but their presence in honey vary depending on several factors including the nectar composition and concentration, and the age of the bees. Another enzyme that goes into honey during nectar processing is glucose oxidase which produces the antibacterial, antimicrobial hydrogen peroxide. Different nectar and honey floral sources have widely varying enzyme potency. "Active manuka honey" contains an additional antibacterial component called the "Unique Manuka Factor" (UMF) which is more effective than that with hydrogen peroxide against some types of bacteria and diffuses deeper into skin tissues than does the hydrogen peroxide found in other types of honey.
As these enzymes are sensitive to heat, visible and UV light, it is always recommended that honey be stored away from the sun and that extreme heating be avoided to preserve the natural goodness of honey.
One of the characteristics that set natural honey apart from table sugar and all other sweetening agents is the presence of active enzymes. The main enzymes in honey are invertase (saccharase) diastase (amylase) which are introduced to honey by bees, but their presence in honey vary depending on several factors including the nectar composition and concentration, and the age of the bees. Another enzyme that goes into honey during nectar processing is glucose oxidase which produces the antibacterial, antimicrobial hydrogen peroxide. Different nectar and honey floral sources have widely varying enzyme potency. "Active manuka honey" contains an additional antibacterial component called the "Unique Manuka Factor" (UMF) which is more effective than that with hydrogen peroxide against some types of bacteria and diffuses deeper into skin tissues than does the hydrogen peroxide found in other types of honey.
As these enzymes are sensitive to heat, visible and UV light, it is always recommended that honey be stored away from the sun and that extreme heating be avoided to preserve the natural goodness of honey.
No comments:
Post a Comment