Antibacterial, Antioxidant and Anti-inflammatory activities of Honey.

Abstract: Honey has been widely characterized as a valued food and a medicine by the humankind since ancient times, traditionally it was used as a nutritious supplement and also to treat a variety of diseases from wound healing to cancer treatment. this therapeutical effects of honey, including antioxidant activity, antibacterial activity and anti-inflammatory activity, is due absolutely to its contents and compounds such as: flavonoids, phenolic compounds, vitamins… and his physicochemical properties : acidity, osmolality, water activity, hydrogen peroxide activity… Different types of analyzes, either in vivo or in vitro, have been carried out on honeys to prove these activities such as: Radical-scavenging effect on DPPH (2, 2-diphenyl-1-picrylhydrazyl), Radical-scavenging effect on hydroxyl radicals and Radical-scavenging effect on superoxide activity for the antioxidant activity, percentage inhibition against certain bacteria for antibacterial activity and the Inhibition of ROS (Reactive Oxygen Species) and the percentage of Ulcer Index (UI) for anti-inflammatory activity.