Identification and quantitative levels of antibacterial components of some New Zealand honeys.

By R. J. Weston, Lise K. Brocklebank, Yinrong Lu. 2000

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Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys (2003, methodology): “Moreover, Weston et al. (2000) used the 280 nm wavelength for identification and quantification of flavonoids by an HPLC method, whereas the present methods, as well as other studies by Ferreres, TomásBarberán, Soler, Garcia-Viguera, Ortiz, and TomásLorente (1994d); Ferreres, Andrade, Gil, and…”
A review of Leptospermum scoparium (Myrtaceae) in New Zealand (2005, background): “1999), oligosaccharides (Weston & Brocklebank 1999), and antibacterial bee peptides (Weston et al. 2000).”
Isolation and Identification of Phenolic Acids in Malaysian Honey with Antibacterial Properties (2003, methodology): “(10) then concluded that the phenolic components of manuka honey might contribute to but does not account for the observed non-peroxide antibacterial activity of manuka honey.”
Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources (2019, background): “Besides the quercetin was also reported as one of the principle flavonoids of Manuka honey([24]) but in the current study, quercetin was not found.”