Honeys
have been used for centuries for their medicinal properties, particularly as
anti-microbial agents. It has also been recognized that honeys from different
plants vary in their antimicrobial potency. | Manuka honey is produced by bees that feed on flowers of the manuka tree (Leptospermum scoparium). Manuka honey is a traditional product from New Zealand, accounting for more than U.S. $100 M is annual exports. In this article we provide information about the health properties of manuka honey, and we suggest places to buy manuka honey and manuka honey New Zealand beauty products in the U.S. |
Products we recommend |
| Ultra-strength UMF 18+ manuka honey for wound healing | |
| Organic manuka honey for gastrointestinal uses and as gourmet honey | |
| Manuka honey skin care |
Honeys
have been used for centuries for their medicinal properties, particularly as
anti-microbial agents. It has also been recognized that honeys from different
plants vary in their antimicrobial potency.
Manuka honey is a monofloral honey, meaning that it is produced essentially from nectar of a single plant species. Like single-malt whiskeys, monofloral honeys are more valuable than honey blends.
Most honeys have antibacterial activity due to the production of hydrogen peroxide mediated by the enzyme glucose oxidase. In addition to this basic activity, it has been known for years that manuka honey has additional anti-microbial actions, although the chemical nature of the ingredient responsible for this additional activity has only been elucidated recently.
Research into the biological basis for the antiseptic activity of manuka honey has been led by Dr Peter Molan, a Professor at the Honey Research Unit at The University of Waikato. He discovered that the honey from some strains of the New Zealand manuka bush (Leptospermum scoparium) has an antibacterial activity not present in any other honeys, and he named this activity the Unique Manuka Factor (UMF®). The strains of bacteria used to test for this activity are commonly found in wounds and also include Helicobacter pylori, the bacterium responsible for stomach ulcers. It is important to note that not all manuka honeys have this special antibacterial activity, or have it at the same level. The antiseptic activity of manuka honeys are expressed quantitatively on an UMF scale. An UMF® of 10 is the minimum to control microbial growth.
UMF® is the registered name and trademark of the Active Manuka Honey Association (AMHA), which issues licenses to New Zealand producers. However, relatively few New Zealand producers are currently members of AMHA.
Manuka
honey exerts its anti-bacterial activity through two basic mechanisms: physical
blockage of microbial growth and the presence of anti-microbial chemical
compounds. The physical components are the osmotic effect and the acidity of
honeys. The osmotic effect derives from the fact that the water content of honey
is less than 20% by weight. Furthermore, honey is a super-saturated solution of
sugars, primarily fructose and glucose, which interact strongly with water
molecules. Therefore, not only there is little water in honeys, but also most
water molecules are not available to support microbial life due to the
interaction with sugars.
Regarding acidity, honeys have a low pH, generally below 4.0. This pH is too low to allow the growth of most bacterial species.
A corollary to this information is that the physical anti-microbial properties of honeys will be rendered ineffective if dilution of the honey introduces water or raises the pH.
As mentioned above, hydrogen peroxide is the anti-microbial compound found in all honeys. In addition to hydroxen peroxide, some manuka honey contain high levels of methylglyoxal (MGO), a compound identified by Dr. Thomas Henley’s group as key for the UMF properties of active manuka honey (see Mavric, E. et al. Mol. Nutr. Food Res. 2008, 52). Some of the New Zealand manuka honeys tested by Henley’s group contained more than 100-fold higher MGO concentrations than regular honeys. This work provides a quantitative approach to the measurement of the anti-microbial potency of manuka honeys, complementing the traditional microbial growth assays approach.
Given the need to restrict the dilution of the honey in order to retain biological activity, the most effective use of honey is as topical application for wound healing. There is extensive evidence that active manuka honey is effective in promoting the healing of wounds, burns and skin ulcers, helping reduce inflammation, swelling and pain. This wound-healing activity of manuka honey is probably due entirely to its anti-microbial activity. Proper healing of a wound without leaving scars requires a moist environment, which is a challenge because moisture promotes microbial growth. Application of dehydrating agents such as alcohols can be effective at killing bacteria, but alcohols also delay healing and promote scarring of the skin. Active manuka honey will prevent microbial growth while retaining the moisture necessary for proper healing.
After the end of World War II antibiotics have been used recklessly in America. This has resulted in the widespread emergence of antibiotic-resistant bacteria, in particular the resistant strains of Staphylococcus aureus (MRSA) that plague U.S. hospitals. S. aureus is highly sensitive to active manuka honey, highlighting the value of this honey as natural remedy.
Manuka honey is widely used in skin care products from New Zealand. The addition of this honey provides exceptional smoothness to creams and lotions. However, the concentration of manuka honey in skin care products (generally less than 3%) is likely to be too low to confer significant antimicrobial activity.
