Antibacterial Enzyme in Honey
The antibacterial system in honey is caused by the substance (enzyme lysozyme) and the characteristic it has, they are :
1. Honey has the osmotic effect
The high glucose level (+/- 80%) and low water level (+/- 17%) in honey has caused honey to have an osmotic effect. This effect can make microorganism in body hard to grow and develop.
2. Honey has the Hydrogen Peroxide effect
The glucose and water in honey, and added by free oxygen in it will result to a glucose acid and hydrogen peroxide. These two products will be a great combination to eliminate microorganism that is getting into our body.
3. High Acid Level
Honey has a high acid level. The pH of honey is around 3,2 – 4,5. This high acidity level in honey is able to kill the microorganism which can not stand against acid like Tuberculosis. Honey will turn base in mouth cavity, so it will be good to be used in mouth inflammation.
