What is Manuka?
The benefits of Manuka Honey.... Monofloral, MGO, UMF™, Antibacterial activity...
Manuka honey’s modern medicinal significance began in the 1970s with Professor Peter Molan’s discovery of its Non-Peroxide Activity (NPA). Unlike other honeys that rely on hydrogen peroxide for antibacterial effects, Manuka honey’s potency comes from methylglyoxal (MGO), formed as dihydroxyacetone (DHA) in Manuka flower nectar converts during storage. This process ensures long-lasting antibacterial activity, effective even against resistant bacteria like MRSA.
Leptosperin, another compound found in Manuka honey, enhances its antimicrobial properties. Together, MGO and NPA have made Manuka honey a globally recognized natural remedy for wound care and health benefits
Manuka (Leptospermum scoparium) has been a source of Māori medicine for centuries, with its bark and leaves offering various benefits. The arrival of European honey bees opened the door to Manuka honey production, but its special properties weren't recognised for a long time. In the early 20th Century Manuka was actually treated more like a weed than a productive native species, with many farmers clearing Manuka bush to make way for pastoral land.
In the 1970s and 80s, a group of NZ researchers led by Professor Peter Molan played a pivotal role in uncovering the unique characteristics of Manuka honey and its long lasting antibacterial activity. Dr. Molan's work established that Manuka honey has potent antibacterial properties, which are attributed to its high levels of methylglyoxal (MGO), a compound that gives Manuka honey its unique therapeutic qualities. He conducted numerous studies demonstrating the effectiveness of Manuka honey in treating wounds, burns, and infections, highlighting its ability to inhibit the growth of a wide range of bacteria, including antibiotic-resistant strains like MRSA.
His research significantly contributed to the recognition of Manuka honey as a valuable natural remedy in wound care and has led to its use in medical settings worldwide.
Fresh raw honey naturally inhibits bacterial growth due to hydrogen peroxide, produced by glucose oxidase enzymes that the bees add to nectar. However, this activity weakens considerably over time and with exposure to heat. What Peter's research has shown is that Manuka Honey has a different kind of antibacterial activity in it, something he called Non Peroxide Activity (not a very original name right?)
It is this that sets Manuka honey apart from other types of honey, for 2 reasons
Professor Molan developed the NPA test, a specialised version of the standard test, where the peroxide is deactivated. This test measures the unique, non-peroxide activity of manuka honey.
Most honey, both in New Zealand and elsewhere, lacks NPA. This special property is characteristic of mānuka honey.
Professor Molan's research revealed the source of manuka honey's NPA. Here's the key:
While trace amounts of DHA can be found in other plants elsewhere, only Leptospermum species tend to produce high levels of MGO naturally in their honey.
Methylglyoxal is particularly significant because it is one of the key bioactive compounds responsible for Manuka honey's unique properties. MGO is derived from dihydroxyacetone (DHA), which is naturally present in manuka flowers. During the conversion process, DHA in the honey gradually transforms into MGO over time.
MGO is believed to contribute to the antibacterial and antimicrobial activity of manuka honey, making it a sought-after product for its potential health benefits. The concentration of MGO in manuka honey is often used as a measure of its potency, with higher levels indicating stronger bioactivity.
Leptosperin is a compound found in certain species of leptospermum plants, commonly known as tea trees found in Australia and New Zealand. It was discovered by Professor Yoji Kato in 2014.
It is a type of phytochemical that contributes to the unique properties of these plants. It is known to have antimicrobial properties, which makes it valuable in traditional medicine and potentially in modern applications as well.
It's presence in the nectar of certain tea tree species also contributes to the antibacterial properties found in monofloral manuka honey, which is derived from bees that feed on these plants.
The UMF™ assocation tests for this marker to ensure Manuka authenticity.
Manuka Honey Benefits
New Zealand honey has been prized for its wound healing properties for centuries. Manuka honey, with high levels of MGO, offers strong antibacterial benefits. Its Methylglyoxal ensures a sterile environment, while its osmotic nature creates moist conditions that promote healing. Medical-grade Manuka Honey is used in hospitals in NZ and the UK, and FDA-approved bandages containing it are available in the USA.
Raw Manuka honey may help supports the natural digestive microbiome and helps alleviate issues such as low stomach acid and bacterial overgrowth. Manuka Honey has inulin in it - which is prebiotic soluble fibre which promotes the growth of beneficial gut flora.
Promising research shows that Manuka Honey stimulates the body's Cytokine production, aiding inflammation management, and possesses beneficial antioxidant properties for oxidative stress.
Honey has been recommended as a soothing remedy for a cough or sore throat in young children by the World Health Organisation. It's great natural alternative to cough syrups
Its anti-inflammatory properties make Manuka Honey ideal for treating acne, eczema, and dermatitis. It oxygenates pores, reducing bacterial growth and improving skin complexion.
