Antibacterial evaluation of some Iranian honeys: whole honeys vs. their characterized phenolic extract

Abstract

BACKGROUND AND OBJECTIVES Despite the increasing progress in the treatment of viral diseases, problems such as viral resistance, high costs of antiviral drugs, limitations of effectiveness and side effects caused by antiviral drugs have necessitated the use of natural compounds. Honey is used as a natural product in the treatment of ulcers, gastrointestinal disorders, lung disorders, diabetes, heart ailments, bacterial, fungal and viral infections. The antiviral activity of honey is probably related to the phenolic compounds present in it. The main aim of this study was to investigate the antiviral effect of phenolic compounds extracted from honey against HSV-1 virus. MATERIALS AND METHODS In this study, the physicochemical properties, antioxidant activity and phenolic content of 13 Iranian honey samples were investigated. Then three honey samples, based on the best physicochemical properties and the highest phenolic content, including thyme honey, ziziphus honey, and alhagi honey were selected to assay the antiviral activity. In this research, Vero cell culture was used for antiviral activity and cell survival was determined by MTT method. RESULTS AND DISCUSSION The results showed that the phenolic compounds extracted from all three honey samples were effective against the HSV-1 virus. Among the tested honeys, thyme honey and then ziziphus honey showed the highest anti-viral effect, and alhagi honey inhibited the growth of the virus to a lesser extent. CONCLUSION Based on the findings of this research, it was found that the phenolic compounds in honey have antiviral properties against the HSV-1 virus. Further research on other types of viruses and identification of effective phenolic compounds is suggested.