IntroductionIn recent years, the need for relatively good health has become desirable among the American population. The desire to start fresh and become a new and improved person has crept into minds across the country. Consumers want products that can prevent disease, promote good health and improve the overall well-being of the individual, such as functional foods. An in-depth study of the functional properties of bee products, honey, propolis and royal jelly, has made it possible to associate them with functional foods because they fulfill many functions. Some functions are antibacterial, antioxidant, antitumor, etc. Functional foods could be described as foods that affect a target function of an individual, resulting in a positive trigger that stimulates a physiological or psychological effect beyond its usual nutritional value. A particular food that exhibits this characteristic is honey (Viuda-Martos, et. al. 2008). Honey is produced by bees after collecting nectar from flowering plants and is used as a sweetener. In ancient times, the Egyptians and Greeks also used honey to treat wounds (Simon, A., et. al. 2009). Honey is associated with scarless healing of cuts, it promotes tissue growth (Al-Waili, NS., et, al. 2011). The oldest documentation of the use of honey to treat wounds is written on a piece of clay tablet dated around 4,500 years ago and describes the recipe for an ointment (Cooper, Rose 2007). Honey's effectiveness as an antibacterial treatment relies on many functionalities working together. The most important characteristics that contribute to the antibacterial activity of honey are hydrogen peroxide produced by the oxidation of glucose by an enzyme (glucose oxidase), the pH of the lesion, the pH of the honey..... . middle of paper..... .of Apis mellifera and Tetragonisca angustula against Staphylococcus aureus. Journal of Applied Microbiology. 95:p913Sherlock, O., Dolan, A., Athman, R., Power, A., Gethin, G., Cowman, S., Humphreys, H. 2010. Comparison of the antimicrobial activity of Ulmo honey from Chili and Manuka honey against methicillin-resistant Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. BMC Complementary and Alternative Medicine. DOI: 10.1186/1472-6882-10-47Simon, A., Traynor, K., Santos, K., Blaser, G., Bode, U. and Molan, P. (2009). Medical honey for wound care: still the “last resort”? Evidence-Based Complementary and Alternative Medicine (Ecam), 6(2), 165-173. doi:10.1093/ecam/nem175Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J., Perez-Alvarez, A. 2008. Functional properties of honey, propolis and royal jelly. Journal of Food Sciences 73: pR117-R124