SYNERGISTIC EFFECT OF HONEY WITH FOOD ADDITIVES AS ANTIMICROBIALS AND ON WEIGHT LOSS AND VARIOUS PHYSIOLOGICAL STUDIES IN MICE

The preliminary phytochemical evaluation and effect of Honey on Hematological parameters were investigated. Preliminary phytochemical screening was carried out to determine the presence of various bioactive constituents through different Tests. The Antimicrobial study of different Honey in combination with synergistics was carried out on selective microorganisms through well diffusion method. The effect of Honey on hemoglobin, WBC, Blood Sugar and weight loss was studied on swiss albino male mice under controlled conditions for 21 days. The Highest percentage of coumarins (+++), Resins (+++) were found in all the types of tested Honey among the different phytochemicals Screened. However the absence of carboxylic carbon and tannins were noticed during the study. The antimicrobial studies along with different synergistics shown significant results like Natural Omani Honey exerted 36mm zone of inhibition against S.aureus, while Turkish honey found to be more antimicrobial against P. aeruginosa (40mm). In the present study on Hematological and physiological parameters it was observed that increase in WBC % with greatest significance, among all the tested Honey with Natural Turkish Honey we found more increase of WBC % upto 30%. These findings provides the information about the traditional use of Honey along with various food additives triggers more beneficial in treating various human ailments like controlling from microbial diseases, improving WBC to increase immunity etc. further evaluation needs further evaluation and identification active principles are required for pharmacological preparations.