As delicious as Manuka Honey is, there are some really good, scientifically supported, health benefits to be gained from eating honey... or in fact applying it to your skin. It’s a truly wonderful product, developed by nature.
Dr Peter Molan, MBE, Associate Professor in Biochemistry at The University of Waikato, Hamilton, New Zealand, researched the properties of honey for over 30 years. He studied and conducted clinical research, on the various bioactives of honey and its therapeutic usage. This included Manuka honey’s antibacterial, antifungal, antiviral, anti-inflammatory and antioxidant bioactivities.
The primary focus of Dr Molan’s research was on the topical application of Manuka honey on wounds and skin ailments, however as a part of this research, much more was discovered about the unique composition of Manuka Honey and its natural healing abilities in other areas of the body.
In 1962 it was found that honey had antibacterial activity, which was due to the antiseptic hydrogen peroxide naturally present in it. When Manuka honey was investigated, it was found that it has an additional component to other honey. In samples where the hydrogen peroxide was removed, the samples of Manuka honey retained in full all of their antibacterial activity. This activity was termed non-peroxide activity, which is in high levels in Manuka Honey.
The importance of non-peroxide activity in Manuka honey is clear when it’s understood that the non-peroxide activity is not affected by the catalase enzyme present in serum, saliva, blood and other tissues of the body. This enzyme rapidly breaks down, to a large degree, the hydrogen peroxide which is the antibacterial factor found in other honeys. This enzyme is also destroyed when exposed to heat and light, or stored in warm conditions. However, as the non-peroxide activity of Manuka honey is stable, there is no concern about it losing activity in storage.
The antibacterial component of honey, Methylglyoxal (MGO), forms by a natural chemical reaction after the bees have processed the nectar into honey. The component of the nectar from which the MGO forms, Dihydroxyacetone (DHA), is a sugar with no antibacterial activity.
In December 2017, the Ministry of Primary Industries in New Zealand finalised a robust scientific definition to ensure that the honey packed and sold was authentic and consumers had a clear point of reference for understanding the different grades of Manuka. This definition was the result of a 3-year scientific programme, which developed the criteria to identify Manuka Honey from New Zealand and requires that honey be thoroughly tested before it can be exported.
Disclaimer: The content of this document is for general informational purposes only and does not constitute, nor does it intend to constitute, medical or other professional advice.
References
What’s special about Active Manuka Honey? Dr Peter Molan, University of Waikato. (99+) Peter Molan | University of Waikato - Academia.edu
Manuka honey testing, Ministry of Primary Industries Ensuring mānuka honey is authentic | NZ Government (mpi.govt.nz)