One of the most talked-about attributes of Manuka honey is its natural antibacterial and antimicrobial activity, which has earned it a strong reputation as a premium natural honey.

These properties are attributed to several key natural components:

1. Methylglyoxal (MGO): MGO is found in unusually high concentrations in Manuka honey and is the compound behind its signature non-peroxide activity. It is the marker we grade and certify in every batch.
2. Hydrogen Peroxide: Like most honeys, Manuka naturally produces small amounts of hydrogen peroxide through the enzyme glucose oxidase, which converts glucose into gluconic acid and hydrogen peroxide.
3. Other Bioactive Compounds: Manuka honey contains phenolic compounds such as 4-hydroxyphenyllactic acid (4-HPLA) and 3-phenyllactic acid (3-PLA), which contribute to its unique profile and are used as authenticity markers.

How people enjoy Manuka honey

Manuka honey has been valued for generations as a natural wholefood. Today people enjoy it in many ways:

• As a daily wholefood — a delicious spoonful on its own, in tea, or drizzled over food.
• In natural skincare routines, where Manuka honey is a popular ingredient in face masks and homemade skincare.
• As a comforting natural staple, especially through the winter months.

Research into Manuka honey and its natural compounds is ongoing. Manuka honey is a food, not a medicine, and we make no medical claims about it.

These statements have not been evaluated by regulators. This product is a food and is not intended to diagnose, treat, cure or prevent any disease.

References

1. Adams, C. J., et al. (2008). "Isolation by HPLC and characterisation of the bioactive fraction of New Zealand manuka (Leptospermum scoparium) honey." Carbohydrate Research, 343(4), 651-659.
2. Jull, A. B., et al. (2015). "Honey as a topical treatment for wounds." Cochrane Database of Systematic Reviews, 2015(3). Link to review
3. Al-Waili, N. S., et al. (2011). "Honey and microbial infections: A review supporting the use of honey for microbial control." Journal of Medicinal Food, 14(10), 1079-1096. Link to review