3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
A comparative method of adding honey to culture media
was used to evaluate the action of starch on the antifungal
activity of honey 8 . Brady et al. 9 studied antifungal activity
of honey to dermatophytes. The results of this investigation
show that the common dermatophytes are sensitive to the
antimicrobial activity of honey, indicating that clinical evaluation
of honey in the treatment of tineas is warranted.
Conclusions
Phenolic compounds appear to be responsible for the
antioxidant activity of honey. Further studies are necessary to
clarify the antioxidant effect of honey.
This work has been supported by Science and Technology
Assistance Agency under the contract No. APVT-20-
026704.
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5. Rademaker M.: n. Z. Med. J. 106, 14 (1993).
6. Bertoncelj J. et al.: Food Chem. 105, 822 (2007).
7. Beretta G. et al.: Anal. Chim. Acta 533, 185 (2005).
8. Vela L. et al.: J. Sci. Food Agric. 87, 1069 (2007).