Manuka Honey – Uses and Health Benefits
Manuka honey is the only 100% natural food in the world shown to have effective and reliable anti-bacterial activity due to the active compound Dietary Methylglyoxal, which forms naturally in the nectar of manuka plant.
Manuka Honey is collected from a plant that is unique to New Zealand – Leptospermum scoparium. The white flowers appear in spring and are much loved by the honey bees. Manuka flowers have a strong, aromatic fragrance and are full of the nectar which provides the dark, creamy honey.
The curative properties of Manuka honey have been known to the indigenous New Zealand cultures for thousands of years. Traditionally used to dress wounds, now there is a wide variety of uses for Manuka honey.
- Manuka honey has an antibacterial component different to other honey in that this activity is stable and doesn’t lose its potency when exposed to dilution, heat or light
- Manuka honey can assist against a range of bacteria
- Manuka honey is antimicrobial and antiviral
- Manuka honey has an anti-inflammatory action
- Trials have indicated that Manuka honey can assisting with healing wounds and skin ulcers that haven't responded to standard treatments
- There are different potency levels of Manuka honey – be sure to read the label carefully
- It is not suitable for babies under 12 months of age
How to use:
- Manuka honey can be applied topically as a balm for skin infections, bites and cuts
- Take a spoonful orally to help soothe the throat and digestive tract
- Use as you would normal honey – spread it on toast, add to your smoothie or breakfast
Non Peroxide Activity (NPA)
Dr Peter Molan researched the peroxide activity in honeys from all over the world, until he deliberately destroyed the Hydrogen Peroxide Activity (HPA) in the honeys. There was only one honey displaying strong antibacterial activity – Manuka honey. This activity was known as the Non Peroxide Activity (NPA). Dr Molan found Manuka honey produced different strengths of NPA and a test was created to measure the strength of activity in each batch.
Companies require a label certificate certifying the NPA strength of the Manuka honey, before they are able to apply a NPA rating to any level. NPA is measured as a percentage of phenol equivalent. NPA ratings are produced by measuring the Manuka honeys bacteria level, which is variable.
Unique Manuka Factor (UMF)
Dr Peter Molan announced a new trademark called the Unique Manuka Factor (UMF), to describe the strength of the NPA activity in Manuka honey. Only Manuka honey from New Zealand that is tested with a Non Peroxide Activity can carry the UMF trademark. UMF and NPA measure the strength of Manuka honey in the same way (NPA 10 = UMF 10).
The discovery of methylglyoxal was founded by Professor Thomas Henle from the Institute of Food Chemistry at the Technical University of Dresden in Germany. Methyloglyoxal found in Manuka honey is one of the major components attributed to its unique antibacterial activity. MGO is measured in parts per million (ppm).
|MGO Active 30+||30mg/kg||3|
|MGO Active 100+||100mg/kg||5|
|MGO Active 250+||250mg/kg||10|
For more information on Manuka Honey please read: