Unraveling a mechanism of honey antibacterial action: Polyphenol/H2O2-induced oxidative effect on bacterial cell growth and on DNA degradation

► A coupling chemistry between polyphenols and H2O2 was the mechanism underlying DNA degradation by honey. ► Honey polyphenols emerged as active intermediates that were necessary to confer oxidative action of hydrogen peroxide. ► The antioxidant/prooxidant properties of honey polyphenols play a critical role in bacterial DNA degradation.