Manuka Honey Terms Explained

Terms related to Manuka honey explained.


Hydrogen peroxide
a natural antibacterial property found in all types of honey.

Glucose oxidase
an enzyme bees add to the nectar after they have gathered the nectar from flowers and have taken it back to their hive.

Peroxide activity
the antibacterial action that realizes the enzyme slowly releases the hydrogen peroxide at sufficient levels to kill bacteria but not damage tissue. Peroxide activity is triggered when honey comes into contact with moisture in the body.
peroxide activity is very easily destroyed by dilution, heat and light.

UMF
Unique Manuka Factor. About 20 years ago Dr. Pete Molan discovered that honey harvested from the Manuka tree contains a different antibacterial component which cannot be found in other honeys.
UMF is a rating system measuring the actual antibacterial activity of each batch of honey, tested against Staphylococcus Aureus, the species of bacteria that is the most common cause of wound infections.

Non peroxide activity
This unique non peroxide activity found in Manuka honey is stable and doesn’t lose its potency or effectiveness when exposed to dilution, light or heat.

MGO
methylglyoxal. according to prof. Henle this is the compound responsible for the antibacterial properties of Manuka honey. Prof. Molan says the MGO level is not a good indicator of honey’s antibacterial activity

DHA
dihydroxyacetone is present in young honeys shortly after bees deposit it in the comb. As the honey ripens, the DHA converts to MGO, the component which gives Manuka honey its antibacterial activity.