Honey has been used since ancient times to treat multiple conditions. It wasn't until the late 19th century that researchers discovered that honey has natural antibacterial qualities. Honey protects against damage caused by bacteria. Some honey also stimulates production of special cells that can repair tissue damaged by infection. In addition, honey has an anti-inflammatory action that can quickly reduce pain and inflammation once it is applied But not all honey is the same. The antibacterial quality of honey depends on the type of honey as well as when and how it's harvested. Some kinds of honey may be 100 times more potent than others.
Details : Hydrogen peroxide is a component of honey. It gives most honey its antibiotic quality. But some types of honey, including Manuka honey, also have other components with antibacterial qualities. Another antibacterial component in Manuka honey is methylglyoxal (MG). MG is a compound found in most types of honey, but usually only in small quantities. In Manuka honey, MG comes from the conversion of another compound -- dihydroxyacetone -- that is found in high concentration in the nectar of Manuka flowers. MG is thought to give Manuka honey some of its antibacterial power. The higher the concentration of MG, the stronger the antibiotic effect.