We are offering honey. Honey has been used for several purposes given that its functions cannot be over emphasized. Honey has been used as a medicine throughout the ages, and in more recent times has been "rediscovered" by the medical profession for treatment of burns, infected wounds and skin ulcers. The large volume of literature reporting its effectiveness indicates that honey has therapeutic features that indicate it has potential for the treatment of periodontal disease, mouth ulcers and other problems of oral health. Honey has a potent broad-spectrum antibacterial activity that rapidly clears infection from wounds when applied topically, which may make it suitable for "anti-infective" treatment of periodontal disease as well as for clearing infection in mouth ulcers and wounds from oral surgery. The action of honey in preventing wounds becoming infected also indicates that it may be of use in preventing the development of dry socket after tooth extraction. The soothing effect resulting from the very effective anti-inflammatory action of honey may also be beneficial in these applications. The anti-inflammatory activity of honey, combined with its significant content of antioxidants, may also be of benefit in preventing the erosion of periodontal tissues that occurs as collateral damage from the free radicals released in the inflammatory response to infection. The stimulatory action of honey on the growth of granulation tissue and epithelial cells would also be of benefit in hastening the repair of damaged tissues. The relief of inflammation and stimulation of repair processes may also be of benefit for stomatitis associated with cancer therapy. Technology has been developed to produce honey in the form of candy or gels that would be suitable for these various therapeutic applications. The risk of caries resulting from the use of honey is likely to be decreased by selecting honey with a high level of antibacterial activity. Honeys can vary as much as a hundred-fold in their antibacterial potency. Using ones in the middle of this range it has been shown that cariogenic species of bacteria will not grow at concentrations of honey lower than would be occurring in saliva, nor will they produce dextran, and their production of acid is markedly inhibited. Honey selected to have a high level of antibacterial activity is available commercially, but selection of honeys with high levels of antioxidant and anti-inflammatory activity is currently just at the research stage.
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LIMBE, LITORAL, Cameroon
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Noella Edem (Cameroon Blobal Food Ltd)
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