Manuka Honey

Manuka Honey

 Manuka Honey is derived from New Zealand tea trees, and it is generally enriched with vitamins, minerals, and other natural nutrients that our body needs to generate antibacterial, antiviral, gastro-protective, oral protective and antioxidative effects. Its antibacterial properties are proven similar, or even greater, efficacy than regular honey because it contains abundant content of antibacterial compound, methylglyoxal (MGO), that makes Manuka Honey to become the extraordinary nutrient to fight against a variety of pathogens. Unlike regular honey, Manuka Honey has been recognized as the premium product in New Zealand.

Health Benefits of Manuka Honey:

  1. Provide antibacterial and antiviral effects[1], [2]
  2. Relieve stomach-ache and indigestion problems[3]
  3. Soothe your throat and calm your cough[4]
  4. Speed up wound repair on normal or burnt skin[5]
  5. Keep oral cavity and teeth healthy[6]
  6. Promote healthy respiratory system[7]
  7. Provide antioxidant activity and prevent aging[8]

Grading System

Since Manuka Honey associated with the unique properties is not found in other honeys, genuine Manuka Honey is usually graded using a system called Unique Manuka Factor (UMF™) regulated by the UMF® Honey Association (UMFHA). This system is used to evaluate the degree of antibacterial activity and deliver more information about manuka honey to purchasers. While the grading test measures Hydroxymethylfurfural, Leptosperin and Methylglyoxal (MGO), the three key compounds that authenticate Manuka Honey. The higher the UMF rating, the more antibacterial activity Manuka Honey has. Normally, the number is range from UMF5+ to UMF23+ and you can select different UMF™ value of manuka honey depending on your health conditions. Recently, both MGO and UMF™ are measured in the grading system, let’s take a look to the grading system:   

( UMF® Trademark)

UMF®& MGO Grading System

(Source:New Zealand the UMF® Honey Association)

 

How to Select Manuka Honey?

The numbers of UMF® can be 5+、10+、15+、20+ or above, showing different antibacterial strength of Manuka Honey. You can choose the manuka honey with the associated UMF® number according to your own needs, refer to the chart below.

Suitable For

UMF®5+

UMF®10+/15+

UMF®18+/20+/23+

ü  Children and Healthy Adults

ü  Daily Health Care

ü  Enhance Digestion

ü  Dry Throat

ü  Enhance Immunity

ü  Frequent Digestive Problems

ü  Sore Throat

ü  Enhance Liver and Lung Function

ü  Serious Digestive Problems (recurring stomach pain)

ü  Smoking and Second-hand Smoking

ü  Poor Liver and Lung Function

ü  Recurring Sore Throat and Cough

ü  Weakened Immunity (high risk of infection)

 

Any Precautions for using Manuka Honey?

Who Should Not Take?

Children under the age of 1 and pregnant mothers should not have honey of any kind because honey may contain toxic bacteria that cause infant botulism, typically occur when infants have not developed a mature digestive and immune system. It is also not recommended for diabetic and obese people to take manuka honey too frequently, this is mainly due to its high content of glucose and fructose, and the absorption of these sugar types may speed up the elevation of blood glucose. In addition, advanced glycation end products may form when MGO degrade, this may play a role in the pathogenesis of impaired diabetic wound or other complications in diabetic patients. Remember, limit your intake of Manuka Honey if you’re at high risk of diabetes and obesity. Importantly, people who are allergic to honey and bee pollens should not take in Manuka Honey otherwise may lead to allergic reactions.

Is It Safe to Buy?

Besides unknown source of origin or being watered-down, some samples of Manuka Honey in the market could be polluted by antibiotics and pesticide residues that are carcinogenic and harmful to us. For example, nitrofurans, a genotoxic carcinogen may induce genetic mutation affecting male reproductive system. Other than that, some samples were adulterated with foreign sugars or other substances (e.g. sweet cane syrup or sucrose) that violated the Codex Standard for Honey about not more than 5% sucrose adulteration[9], might be misleading purchasers. Moreover, the source of origin, quality inspection and antibacterial properties are other important factors to purchasers. It is suggested to look for the quality trademark and the grading number of “UMF+” on the label, and to see if the Manuka Honey product is from a registered license-holder. You can find the New Zealand UMF™ licensees on the UMFHA website: (http://www.umf.org.nz/umf-members/).

(Source:New Zealand the UMF® Honey Association)

Eat Manuka Honey Correctly

Given that Manuka Honey is enriched with precious nutrients, there is always better way to preserve its flavour and nutrients.  Firstly, do be aware of the temperature when you mix or store your manuka honey. Ensure this is not boiling water (over 60℃) because enzymes, vitamins and minerals may be destroyed by high heat, just warm water at 45℃ would be fine. Pure and natural manuka honey tends to crystallize over time under low temperature (11-14℃), and it is a normal phenomenon due to the presence of glucose. It is noted that the MGO rating of would not decrease after crystallization, but it takes time to remove all the crystals from your honey. Therefore, Manuka Honey should be stored at room temperature (21-27℃), not in the fridge or under sunlight. Moreover, honey has an acidic pH feature and may react with metallic surfaces that damage the nutritional value; you could use wooden, plastic and non-metal spoon and cup when having Manuka Honey.

Reference:

  1. Atrott, J., & Henle, T. (2009). Methylglyoxal in manuka honey—correlation with antibacterial properties. Czech J Food Sci, 27(Special Issue), S163-S165
  2. Watanabe, K., et al. (2014). Anti-influenza viral effects of honey in vitro: potent high activity of manuka honey. Archives of medical research, 45(5), 359-365
  3. Al Somal, N., Coley, K. E., Molan, P. C., & Hancock, B. M. (1994). Susceptibility of Helicobacter pylori to the antibacterial activity of manuka honey. Journal of the Royal Society of Medicine, 87(1), 9
  4. Centre for Disease Control and Prevention. Treatment for Common Illnesses (Sore Throat)
  5. Tonks, A. J., et al. (2007). A 5.8‐kDa component of manuka honey stimulates immune cells via TLR4. Journal of leukocyte biology, 82(5), 1147-1155
  6. English, H. K., Pack, A. R., & Molan, P. C. (2004). The effects of manuka honey on plaque and gingivitis: a pilot study. Journal of the International Academy of Periodontology, 6(2), 63-67
  7. Jenkins, R., Wootton, M., Howe, R., & Cooper, R. (2015). A demonstration of the susceptibility of clinical isolates obtained from cystic fibrosis patients to manuka honey. Archives of microbiology, 197(4), 597-601
  8. Alzahrani, H. A., et al. (2012). Evaluation of the antioxidant activity of three varieties of honey from different botanical and geographical origins. Global journal of health science, 4(6), 191

Centre for Food Safety. Food and Drugs (Composition and Labelling) Regulations



[1] Atrott, J., & Henle, T. (2009). Methylglyoxal in manuka honey—correlation with antibacterial properties. Czech J Food Sci, 27(Special Issue), S163-S165

[2] Watanabe, K., et al. (2014). Anti-influenza viral effects of honey in vitro: potent high activity of manuka honey. Archives of medical research, 45(5), 359-365

[3] Al Somal, N., Coley, K. E., Molan, P. C., & Hancock, B. M. (1994). Susceptibility of Helicobacter pylori to the antibacterial activity of manuka honey. Journal of the Royal Society of Medicine, 87(1), 9

[4] Centre for Disease Control and Prevention. Treatment for Common Illnesses (Sore Throat)

[5] Tonks, A. J., et al. (2007). A 5.8‐kDa component of manuka honey stimulates immune cells via TLR4. Journal of leukocyte biology, 82(5), 1147-1155

[6] English, H. K., Pack, A. R., & Molan, P. C. (2004). The effects of manuka honey on plaque and gingivitis: a pilot study. Journal of the International Academy of Periodontology, 6(2), 63-67

[7] Jenkins, R., Wootton, M., Howe, R., & Cooper, R. (2015). A demonstration of the susceptibility of clinical isolates obtained from cystic fibrosis patients to manuka honey. Archives of microbiology, 197(4), 597-601

[8] Alzahrani, H. A., et al. (2012). Evaluation of the antioxidant activity of three varieties of honey from different botanical and geographical origins. Global journal of health science4(6), 191

[9] Centre for Food Safety. Food and Drugs (Composition and Labelling) Regulations