Manuka Honey and its beneficial properties: what is methylglyoxal?

In this article we will understand why Manuka Honey is so special and all its extraordinary features beneficial properties.

What is Manuka Honey?

Manuka honey originates from the Manuka plant which originates and grows uncontaminated in New Zealand and part of Australia.

And it is in the heart of these endless Manuka valleys that beekeepers place their hives.

The bees, through their tireless work, collect the nectar of this plant, creating Manuka Honey.

No other honey in nature has the same characteristics. A Powerful antimicrobial, that would be able to fight bacteria, viruses and fungi.

Moreover, Manuka honey behaves in selectively, eliminating pathogenic germs while benefiting the beneficial organisms that keep us healthy.

A team of German food chemists from the Dresden Polytechnic University have managed to identify in methylglyoxal the determining active ingredient hitherto called UMF (Unique Manuka Factor)

Osmolarity

Osmolarity is a factor that contributes to the antibacterial capacity of Manuka honey.

Honey is mainly made up of sugar, especially fructose and glucose which have the ability to modify its consistency.

If it contains more glucose the honey will be creamier to the point of being almost solid, while if it contains more fructose the honey remains more fluid.

Ripe honey contains low percentages of water, less than 20%, this makes it an extremely saturated sugar solution.

In mature honey, microorganisms cannot reproduce because they would need water to survive.

UMF (Unique Manuka Factor)

For many years scientists have failed to isolate the active ingredient responsible for the extraordinary antibacterial capacity of Manuka Honey.

It was agreed to call it Unique Manuka Factor, UMF (Unique Manuka Factor).

Its intensity was compared to the effectiveness ofcarbolic acid against various bacteria and was classified, for example, as UMF10 if it was as effective as a 10% phenol solution.

The plus sign (+) was indicated if even the level of effectiveness was exceeded (e.g. UFM10+ or ​​UFM20+).

This type of classification was considered satisfactory for years, even though there were no exactly reproducible tests and therefore it was impossible to know exactly the exact quantity of this active ingredient.

Only thanks to the discoveries of a team of chemists finally Methylglyoxal gives a name to the unique factor of Manuka.

What is Methylglyoxal?

A team of food chemists from the Technical University of Dresden led by Thomas Henle managed to shed light and identify the unique factor of Manuka such as Methylglyoxal.

Methylglyoxal is the active ingredient present in Manuka honey responsible for its powerful antibacterial capacity and which differentiates it from any other honey in the world.

The quantification of Methylglyoxal occurs in absolute terms, in fact today it is possible to exactly determine the percentage of methylglyoxal in a given dose of honey (e.g. 100 mg of Methylglyoxal in 1 kg of honey).

“We have demonstrated for the first time unambiguously that Methylglyoxal is directly responsible for the antibacterial activity of Manuka honey.” (Thomas Henle)

In fact, in Manuka Honey the quantity of methylglyoxal can vary from approximately 100 to 800 mg of methylglyoxal per kg.

In other types of honey it can mostly reach 1-2 mg, sometimes it reaches 20 but it is still a very small quantity.

Even in other foods it is present but it is always in really minimal quantities never exceeding 50 mg per kg.

“So far, Manuka honey is the only food in the world that contains food grade Methylglyoxal in significant quantities.” (Thomas Henle)

How is Methylglyoxal formed?

It is not yet clear what environmental conditions that induce the plant to enrich its nectar with this substance.

This is still today the subject of numerous research by many researchers.

It appears that the “stress” of the plant favors a high content of methylglyoxal in Manuka honey.

Possible triggering factors could be saline soils, heat, cold and constant drought.

Further research by the University of Waikato chemistry department has identified DHA (dihydroxyacetone) the previous stage of methylglyoxal.

The DHA found in unripe honey is present shortly after the bees have deposited the honey in the comb.

As honey matures, DHA transforms into methylglyoxal, the substance responsible for its powerful antibacterial action.

Despite numerous experiments carried out, it is not possible to artificially accelerate the maturation of active Manuka Honey.

Classification of Manuka Honey

The classification of the various types of Manuka honey is possible only and exclusively inn relation to the concentration of Methylglyoxal present within it.

Manuka honeys with very similar appearance, consistency and flavor can, in reality, be very different.

High values ​​of methylglyoxal are NOT detectable based on flavor, for this purpose is always a chemical analysis is required carried out by laboratories accredited by the New Zealand Ministry.

For this reason, Manuka honey on the market must have the Methylglyoxal content on thelabel to be original and reliable.

If the degree of activity is not indicated, it does not mean that Manuka honey is not active, but it will probably have minimal quantities of methylglyoxal.

How to choose Manuka Honey?

For preventive purposes it would be advisable to choose at least one honey fromManuka MG100+, almost always sufficient for external use, such as application on wounds or burns.

For internal use, a variety with a higher concentration is needed such as MG 200+, MG 400+, MG 500+. or the more powerful MG 800+.

The general rule is that the deeper you want to go, the stronger the honey needs to be.

Therefore a honey from Manuka MG200+ will be indicated in case of disorders of the mouth, nose, paranasal sinuses and pharynx, while a honey MG400+, MG500+ for deeper areas such as the gastrointestinal tract.

Manuka honey MG800+ is the strongest and is used to relieve symptoms in case of stubborn infections or for gastric or intestinal disorders.