Can Can - Honey

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Honey in Can Can Gel

The composition of honey is very complex: there are sugars, water, minerals, organic acids and enzymes although probably appear substances (quantitatively minor) not yet known.


The main sugars, glucose and fructose, are monosaccharides; together constitute more than 90% of total sugars, the remaining 10% is given by sugars of varying complexity, some of which are obtained by the glandular secretion of the bees and the action of its enzymes.

Organic acids

All types of honey have a acid ration, in fact the values of ph are always between 3,5 and 4,5.
The acidity of honey is due to organic acids, and these, as well as make a contribution to the aroma of honey, contribute to a control action against microorganisms.

Mineral substances

The amount of minerals in honey is the order of 0.1-0.2%, the most representative is an essential part of potassium (Women are especially susceptible to potassium deficiency. The daily requirement of potassium in women is 3 grams . If you are unable to fulfill this deficiency with food, it becomes necessary to resort to food supplements, its essential function is to regulate, together with sodium, the amount of liquid present in the body. potassium is involved in muscle contraction (in particular of the heart) and in the propagation of nerve impulses, is relevant to the generation of energy), followed by chlorine, iron, copper, silicon, manganese etc.


Il miele è assai carente di sostanze azotate (tra lo 0.1 e l’1%); in questo minimo quantitativo sono rappresentate proteine ed aminoacidi d’ogni genere, tra le quali si distingue la prolina, ottenuta dalle secrezioni delle api. La Prolina è un’aminoacido che, in unione alla idrossiprolina ed alla glicina, forma la struttura base del collagene, una proteina basilare per conferire tono ed elasticità alla cute.


Enzymes are proteins that fulfill an important action of biological catalysts.
Honey contains various kinds of enzymes among which the main ones are: invertase, the diastase, catalase and phosphatase.


Vitamins are contained in honey in very low percentages, the quantity is undoubtedly due to the presence of pollen grains in honey.

Constituents of different kinds

In this category are all minor constituents such as, for example, the lipids, which probably derive from the presence of fragments of wax.

Honey in Can Can Gel

Clinical Microbiology

It was reiterated that the aqueous solution of honey stops the growth of bacteria "Salmonella - Staphylococus aureus - Micrococcus flavus - Sorcina lutea - Bacillus cereus - Bacillus subtilis" (Crane, White et al.).
Already galactose, lactose, mannose, glucose and sucrose in aqueous solution have bacteriostatic properties. Honey has much stronger than the sugars described above. It can be noticed also the inhibitory properties of honey that emerge during the formation of HO which is formed during the oxidation of glucose.

In history and in literature has often spoken of pharmacological value of honey and its widespread use as a medicine is true that as an adjuvant treatment.
Its most common use is to food preservative for its antibacterial and antifungal. The abrasions and certain skin diseases are healed with honey. Besides topical use, assimilated in aqueous solution, cures indigestion and gastrointestinal infectious diseases. In the past it was used in the treatment of gastritis and gastroduodenal ulcers. Some interesting research has been conducted in the Pediatric Clinic of the University of Warsaw in children with bacterial gastroenteritis doing take antibiotics in union with the honey was considered that this association reduced to about two days healing. (Bornus, Josko et. Al.).

An important aspect from the clinical point of view is undoubtedly the hypotensive use as food for the presence of rutin which is a substance that interferes with the receptors of the blood pressure in fact all honeys also include the choline and acetylcholine hypotensive substances.
Honey is also an anticoagulant because it contains coumarin, which is metabolized in the body forming cumarolo, substance with anticoagulant activity.

Honey against bacteria

A study by Rose Cooper, a microbiologist at the University of Wales discovers that honey is an excellent medicine to heal wounds that do not want to close. Also appears to be capable of destroying many bacterial strains, including some of those resistant to antibiotics. The news, published in the journal “Journal of Applied Microbiology” is not new, since even the medical science of ancient Egypt used honey as a medicine.

Until now it was thought that the sugars of honey only serve to make the slower the growth of bacteria. Cooper The study revealed that the inside of the honey is there some other substance (not yet identified) that suppresses bacteria. Cooper has reached to this conclusion by comparing the natural honey with a synthetic solution of the same concentration of sugar and has thus found that the natural rate was three times more effective. Some qualities of honey, when diluted, form hydrogen peroxide, which kills bacteria and thus can be used to heal the wounds. But the research group of Cooper thinks there is some other factor at play in addition to the peroxide.

The researchers used Staphlyococcus and Enterococcus strains of bacteria that are resistant to antibiotics considered "last resort", such as methicillin and vancomycin. The bacteria were collected from the wounds of persons and the environmental surfaces of hospital wards. The honey content in the formulation of Can Can this gel could exert anti-microbial action thanks to the enzymes secreted by bees or because of its acidity or even for a occurring chemical in the nectar of the plant used by the bee.