Methylglyoxal in manuka honey - correlation with antibacterial properties

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Atrott, J ^a   Henle, T ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Bacteria; Functional food; Honey; Methylglyoxal; RP HPLC

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 68949208834     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/911-cjfs     Document Type: Conference Paper

References (6)

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5. MAVRIC E., WITTMANN S., BARTH G., HENLE T. (2008): Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand. Molecular Nutrition & Food Research, 52: 483-489.
6. RUSSELL K.M., MOLAN P.C., WILKINS A.L., HOLLAND P.T. (1990): Identification of some antibacterial constituents of New Zealand manuka honey. Journal of Agricultural and Food Chemistry, 38: 10-13.