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Manuka Honey: The Honey With the Most Antibacterial and Anti-Inflammatory Benefits

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Manuka Honey: The Honey With the Most Antibacterial and Anti-Inflammatory Benefits
What exactly is Manuka honey and why is it becoming increasingly popular? (Maridav/Shutterstock)
6/21/2023
Updated:
6/22/2023
0:00

Honey not only adds sweetness to food and drinks but also offers a wide range of health benefits. In particular, Manuka honey stands out due to its potent antibacterial and anti-inflammatory properties.

Manuka honey is predominantly found in New Zealand and Australia, where bees gather nectar from the Manuka tree to produce this distinctive honey. The indigenous populations in these regions have traditionally used the Manuka tree for its pain-relieving, fever-reducing, anti-inflammatory, and disinfectant properties. Subsequently, with early European settlers’ introduction of European honeybees, Manuka became a significant source of nectar for honey production.

What Sets Manuka Honey Apart From Other Types of Honey?

“There’s a huge problem at the moment with antimicrobial resistance. Many of these bacteria develop really extreme resistance. However, there’s no resistance to honey,” said Dee Carter, a professor from the School of Life and Environmental Sciences at the University of Sydney, in an interview with The Epoch Times.

Notably, Manuka honey exhibits a higher level of antibacterial properties compared to other types of honey.

The main reasons why honey exhibits antimicrobial properties are as follows:
  1. High osmotic pressure, which can kill bacteria
  2. Low pH level, unfavorable for the survival of most bacteria
  3. Presence of hydrogen peroxide, which can inhibit the growth of bacteria
Hydrogen peroxide can disrupt bacterial cell membranes and DNA, making it highly effective at reducing bacterial growth.
The enzyme glucose oxidase, naturally found in bees, plays a crucial role in hydrogen peroxide production in honey. Honey also contains another enzyme called catalase, which is derived from plants. Catalase can break down hydrogen peroxide, thereby reducing the antibacterial effect of honey. The antimicrobial properties of honey primarily depend on the quantity and ratio of these two enzymes.
Additionally, honey’s antimicrobial activity can be influenced by several factors, such as geographical and climatic conditions, floral sources, colony conditions, and honey processing and storage conditions. Additionally, activating its antibacterial properties requires adding water, which facilitates the production of hydrogen peroxide.
Unlike most honey varieties that rely on hydrogen peroxide for their antibacterial properties, Manuka honey possesses a unique compound derived from the Manuka tree called methylglyoxal (MGO). This compound exerts antibacterial properties independently and is unaffected by the digestive process.

“MGO seems to be specific to Manuka honey,” said Nural Cokcetin, a research fellow at the Australian Institute for Microbiology and Infection in the Faculty of Science at the University of Technology Sydney, in an interview with The Epoch Times.

Storing honey in high-temperature environments or exposing it to sunlight can lead to the degradation of enzymes, reducing the honey’s ability to produce hydrogen peroxide. In contrast, MGO is more stable and less vulnerable to the detrimental effects of light and heat.

“And that’s the reason why people think that Manuka honey is the best,” said Cokcetin.

Manuka honey is a type of honey that is collected and produced from the flowers of a plant called the Manuka tree. (M Rutherford/Shutterstock)
Manuka honey is a type of honey that is collected and produced from the flowers of a plant called the Manuka tree. (M Rutherford/Shutterstock)

Manuka Honey’s Antimicrobial Potency: 100 Times Stronger Than Other Honey Varieties

A study published in the International Journal of Clinical Pediatric Dentistry in 2018 indicated that, due to its high content of MGO, Manuka honey might exhibit antimicrobial activity that is 100 times stronger than that of regular honey.
MGO exhibits strong antibacterial effects even at very low concentrations. It interrupts cell division, arrests growth, and specifically causes the degradation of bacterial DNA.
The minimum inhibitory concentration (MIC) is a parameter used to evaluate the antimicrobial effectiveness of honey, indicating the lowest concentration required to inhibit the growth of microorganisms. Manuka honey has a meager MIC value of only 1 percent against specific bacteria, demonstrating significantly stronger inhibitory effects than other varieties, such as clover honey or acacia honey, with MIC values ranging from 25 to 50 percent.
A 2016 review study published in the Frontiers in Microbiology indicated that Manuka honey demonstrates significant inhibitory effects against all tested bacterial pathogens, including multidrug-resistant bacteria, commonly known as superbugs, in in vitro experiments.

In addition to inhibiting harmful bacteria, it can effectively promote the growth of beneficial bacteria.

“It’s really interesting because methylglyoxal was quite toxic to any cell, but when it’s present in honey, it doesn’t seem to be toxic to human cells. It just seems to kill the bacterial cells without hurting the human cells,” said Carter.

Improving Wound Healing, Gastric Ulcers, and Sore Throats

Manuka honey is now widely used to produce dressings and ointments for treating various conditions, including diabetic wounds, venous ulcers, burns, acne, eczema, and psoriasis.
Additionally, Manuka honey can inhibit H. pylori, the bacterium responsible for gastric ulcers, and it is utilized in treating bacterial gastroenteritis. Furthermore, Manuka honey demonstrates antibacterial properties against a range of oral bacteria, offering bactericidal effects comparable to those of antimicrobial mouthwashes.
“If you’re using Manuka honey because you’ve got a bit of a sore throat ... mix the honey in some warm water—not boiling water, warm water—and you very slowly drink it or even use it as a gargle for your throat,” Cokcetin suggested. This allows the antibacterial components in honey to come into contact with the infected area, thereby killing the bacteria.

Potent Anti-Inflammatory Properties of Manuka Honey

The color of honey is indicative of its compositional differences. Manuka honey, a dark-colored honey, contains more phenolic compounds contributing to its anti-inflammatory and antioxidant activities.

The phenolic content of Manuka honey reaches 900 mg/kg, considered one of the highest among the various types of honey included in one of the aforementioned studies.

During instances of a severe cough, when the throat becomes inflamed and causes itchiness, pain, and swelling, “Manuka honey seems to be a little bit more effective than other honeys,” said Cokcetin.

In addition, animal studies have demonstrated that Manuka honey can prevent and treat ulcerative colitis, a condition characterized by high levels of inflammatory factors and oxidative stress.
Other studies are currently investigating the efficacy of combining Manuka honey with chemotherapy drugs for cancer treatment.

Tips for Choosing Manuka Honey

“It’s important to bear in mind that not all Manuka honey is the same,” warned Carter. Only honey derived from certain species of Manuka trees possesses the desired properties, and some Manuka honey products available on the market may not necessarily contain authentic MGO.

Carter explained that certain species of Manuka trees produce exceptionally high levels of chemical compounds that can convert into MGO.

The MGO content in Manuka honey can be assessed by checking the label on its packaging.

The Unique Manuka Factor (UMF) is widely recognized as a grading system for Manuka honey produced in New Zealand. It provides a comprehensive assessment of MGO and other active compounds, as well as the overall quality of the honey. Carter recommends choosing a product with a UMF rating of 10 or higher to harness the full range of active benefits offered by Manuka honey.

Cokcetin suggests using Manuka honey with MGO content greater than 250 mg/kg to alleviate a sore throat, indicating a higher level of bioactivity. One may consider products with MGO content below 250 mg/kg for nutritional supplementation.

“Because we don’t want to introduce such a high number of sugar that reduces any of the benefits that we want to see,” said Cokcetin. According to her, the daily intake of honey should not exceed 15 to 20 grams, roughly equivalent to one tablespoon. For individuals concerned about blood sugar levels or who have diabetes and intend to use honey as a substitute for added sugar, it is recommended to consult a doctor to determine the appropriate amount.

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Flora Zhao
Flora Zhao
Author
Flora Zhao is a health writer for The Epoch Times who focuses on cancer and other chronic diseases. Previously, she was an editor for social science journals. Email her at: [email protected]
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