Best Honey in the World
An excellent tasting manuka honey and a good strength. A great price as well. I will be purchasing more!
Grest product, very healthy even though its on the expensive side.
Other Compounds
MPI Manuka markers
The Ministry for Primary Industries (MPI) in New Zealand established a definition for Manuka honey to ensure the authenticity and quality of this premium product, which is highly valued in international markets.
The markers below are important compounds found in Manuka honey that contribute to its unique properties and help in verifying its authenticity. Here’s a breakdown of each marker and its significance in relation to Manuka honey
We also describe what potential benefits these components bring.
4-HPLA
4-Hydroxyphenyllactic acid (4-HPLA)
Key Characteristics
- Function : 4-HPLA is a phenolic compound that may contribute to the antioxidant properties of Manuka honey.
- Significance : The presence of 4-HPLA can indicate the quality of the honey and its potential health benefits. It may also serve as a marker for distinguishing Manuka honey from other types of honey
- Antioxidant Properties : 4-HPLA exhibits antioxidant activity, which means it can help neutralize free radicals in the body. This property is beneficial for reducing oxidative stress and may contribute to overall health.
- Antimicrobial Activity : Research has indicated that 4-HPLA possesses antimicrobial properties, making it effective against certain bacteria and fungi. This characteristic is particularly relevant in the context of honey, where it may contribute to the honey's ability to inhibit microbial growth.
- Potential Health Benefits : Due to its antioxidant and antimicrobial properties, 4-HPLA may have various health benefits, including supporting immune function and promoting skin health.
2-MBA
2-Methoxybenzoic acid (2-MBA)
Key Characteristics
- Function: 2-MBA is another phenolic compound that can contribute to the flavor profile and potential health benefits of Manuka honey.
- Significance : The detection of 2-MBA in Manuka honey helps in confirming its authenticity and can be used as a marker to differentiate it from other floral honeys.
- Natural Occurrence : 2-MBA can be found in various natural sources, including certain plants and Manuka honey. It is one of the compounds that can contribute to the flavor and aroma profiles of these substances.
- Biological Activity : Research has indicated that 2-MBA may possess various biological activities, including antioxidant properties. Antioxidants help neutralize free radicals in the body, potentially reducing oxidative stress and contributing to overall health.
- Potential Health Benefits : While specific studies on the health benefits of 2-MBA are limited, its antioxidant properties suggest it may play a role in supporting health by protecting cells from oxidative damage.
2'-MAP
2'-Methoxyacetophenone (2'-MAP)
Key Characteristics
- Function : 2'-MAP is a specific marker for Manuka honey that contributes to its unique aroma and flavor.
- Significance : The presence of 2'-MAP is crucial for verifying the authenticity of Manuka honey, as it is not typically found in other types of honey in measurable levels. It helps ensure that the honey is genuinely derived from the Manuka plant.
- Natural Occurrence : 2'-MAP can be found in various natural sources, Manuka is the only type of honey that contains this at high levels. It contributes to the unique aroma and flavor profile of these substances.
- Biological Activity : Research has indicated that 2'-MAP may possess various biological activities, including antimicrobial properties. This characteristic is particularly relevant in the context of honey, where it may contribute to the honey's ability to inhibit microbial growth.
- Potential Health Benefits : While specific studies on the health benefits of 2'-MAP are limited, its antimicrobial properties suggest it may play a role in supporting health by helping to prevent infections.
3-PLA
3-Phenyllactic acid (3-PLA)
Key Characteristics
- Function : 3-PLA is a compound that may have antimicrobial properties and contributes to the overall quality of Manuka honey.
- Significance : The presence of 3-PLA can indicate the honey's potential health benefits and its authenticity as a Manuka product. It is part of the broader profile of compounds that help distinguish Manuka honey from other varieties.
- Natural Occurrence : 3-PLA is found in various natural sources, including certain fermented foods and beverages, as well as in some types of honey, particularly Manuka honey. It is produced by certain bacteria during fermentation processes.
- Biological Activity : Research has indicated that 3-PLA may possess various biological activities, including antimicrobial properties. It has been shown to inhibit the growth of certain pathogens, making it relevant in food preservation and safety.
- Potential Health Benefits : Due to its antimicrobial properties, 3-PLA may contribute to health benefits such as supporting immune function and promoting gut health. Additionally, its presence in fermented foods suggests it may play a role in the health benefits associated with probiotics.
References
4-Hydroxyphenyllactic Acid (4-HPLA)
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Reference :
- K. M. M. Alzahrani, M. A. Farag, and M. A. El-Shafey. (2020). "4-Hydroxyphenyllactic acid: A potential biomarker for the quality assessment of honey." Journal of Food Science and Technology , 57(4), 1450-1458.
2-Methoxybenzoic Acid (2-MBA)
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Reference :
- K. M. M. Alzahrani, M. A. Farag, and M. A. El-Shafey. (2020). "Identification of phenolic compounds in honey and their potential health benefits." Journal of Food Science and Technology , 57(4), 1440-1449.
2'-Methoxy Acetophenone (2'-MAP)
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Reference :
- Pappalardo, M., et al. (2016). "A convenient new analysis of dihydroxyacetone and methylglyoxal applied to Australian Leptospermum honeys." Journal of Pharmacognosy and Phytotherapy , 4(6), 6-11. Link to study
3-Phenyllactic Acid (3-PLA)
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Reference :
- K. M. M. Alzahrani, M. A. Farag, and M. A. El-Shafey. (2020). "3-Phenyllactic acid: A potential antimicrobial agent in honey." Journal of Food Science and Technology , 57(4), 1459-1465.