Manuka Honey


The antibacterial activity of Manuka Honey has been known for the longest time as UMF, Unique Manuka Factor. The Unique Manuka Factor is a way to measure the Manuka Honey's capacity to kill bacteria and viruses.

Over the past 15 years UMF® Manuka Honey has proved its antibacterial capacity and established itself as a medicinal food. Lately, scientific research has proved that the active ingredient in Manuka Honey is Dietary Methylglyoxal.

MGO Research

Professor Thomas Henle of University of Dresden, Germany announced in 2008 that research "unambiguously demonstrates for the first time that Methylglyoxal is directly responsible for the antibacterial activity of Manuka honey."

Professor Dr. Thomas Henle is the head of the Institute of Food and Chemistry at the Technical University of Dresden, Germany. The Technical University of Dresden is one of the most prestigious Universities in Germany, located in Saxony.
Please visit the web site of the university:
Professor Thomas Henle is a world-leading chemist basing a large part of his work on researching how carbohydrates in foods react in contact with different conditions.
Since 1991 Professor Henle has published more than 80 scientific papers. He is also the joint editor in chief of the journal “European Food Research Technology", president of the German Society of Food Chemistry, a referee of the German research Society and a member of the Scientific Advisory Board of the Federal Institute for Risk Assessment.
Prof. Thomas Henle

"Manuka honey should be one of the few food items for which a health-promoting property beyond the basic nutritional function can be clearly documented. Health claims require significant scientific consensus, and I think from a scientific point of view, the data concerning the Methylglyoxal-induced antimicrobial properties of Manuka honey are very promising to fulfill the requirements" Professor Thomas Henle

An abstract of Prof Henle's article is available from the Molecular Nutrition and Food Research website -

In January 2008, Professor Thomas Henle, Head of the Institute of Food Chemistry at the Technical University of Dresden, demonstrated that methylglyoxal is the active ingredient that endows Manuka honey with its unique antibacterial properties...that is, its UMF. (Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand. Molecular Nutrition and Food Research 2008;52(4):483-489)

Manuka Health, a Awamutu based company teamed up with professor Henle in 2006 to help identify the active ingredient in Manuka Honey and to set up a process in which Manuka Honey could be tested for levels of Methylglyoxal. At this point in time Manuka Health is the only New Zealand Company that offers certified MGO™ Manuka Honey.

Testing for MGO in MANUKA HONEY

40 samples of Honey from around the world including 6 samples of Manuka Honey have been tested by Professor Henle and his Research team.  The team found that the amount of Methylglyoxal in active Manuka Honey was 1000-fold higher than in any other non Manuka products.

MGO Research showed that concentrations of Methylglyoxal found in Manuka Honey ranges between 38 and 761 mg/kg. The minimum requirement for antibacterial activity in Manuka Honey is 100mg/kg, MGO 100+.

Methylglyoxal is found in all honeys in very small concentration. In active Manuka Honey it is found from as low as 100 to as high as 1000mg/kg. Research shows that the higher the MGO level, the stronger the antibacterial level in Manuka Honey. However any MGO 400+ and above is proven to kill a large number of powerful bacteria and viruses immune to other classic antibiotics.

Until this year recent discoveries, coffee and cocoa have held the highest levels of Methylglyoxal of 100mg/kg.


What is Methylglyoxal?

Dietary Methylglyoxal (MGO) is a compound that occurs naturally when glucose is made available to a living cell in the human body, plant or animal. Methylglyoxal is produced to insure every cell's health.

MGO Manuka Honey is the only 100% natural food that has a strong antibacterial and antiviral activity due to the presence of Methylglyoxal that forms in natural form in the nectar of the flowers of Manuka Bush, ready for collection by the honey-bee. Methylglyoxal is transferred into the honey where it remains stable. Dietary Methylglyoxal found in Manuka Honey is resistant to heat, light, body fluids and enzymatic activity. This property makes MGO Manuka Honey superior to any other honey.

Manuka Health is the first company to bring this information to light and to market MGO Manuka Honey that indicates the level of Methylglyoxal in Manuka Honey.
Molecules of Methylglyoxal have demonstrated high activity against any Streptococcus (like MRSA), H. pylori, E. coli and other bacteria resistant to classic antibiotic drugs.

Studies showed that pretreatment with the molecule Methylglyoxal prevented gastric damage in rats that were administered caustic agents. (Al-Shabanah O. Inhibition of gastric mucosal damage by Methylglyoxal pretreatment in rats. Food and Chemical Toxicology 2000;38(7):577-84)


Manuka Honey benefits:
What Makes MGO™Manuka Honey So Special?

Dietary Methylglyoxal (MGO) is a compound naturally formed in the nectar of the Manuka flower ready for collection by the honey-bee. In the case of Manuka honey the methylglyoxal is transferred into the honey, where it remains stable and is resistant to heat, light and enzymatic activity in body fluids.
Every honey has some anti-bacterial qualities, which originates from the formation of hydrogen peroxide in the honey. This, however, quickly disappears when subjected to the body conditions where methylglyoxal remains stable. This phenomenon makes MGO Manuka Honey superior to other honeys.

It is proven that the higher the MGO (Methylglyoxal) level in Manuka Honey, the higher the antibacterial and antiviral activity in the honey. Antibacterial activity in MGO Manuka Honey is found on honeys with Methylglyoxal level of over 250mg/kg.

MGO Table and correlation between MGO and UMF

Insignificant levels of activity
Some levels of activity, used for general well-being
Antibacterial activity found-used in prevention and well-being
High MGO™activity-used for digestive affections
Superior MGO™activity-used in topical applications

Directions for use:

Manuka Honey is recommended both orally and applied on the skin surface.

  • Internal uses: a minimum of 3 spoons fool every day, half hour before meals and before bed time.
  • External uses: Manuka Honey with a level of activity above UMF 20+( MGO 400+) should be applied directly on the infected wound and covered with a septic gauze for at least 20 minutes or as long as the body tolerates it. Rinse the wound with warm water and repeat the Manuka Honey application every couple of hours increasing the exposure as the body gets used to the active ingredient in Manuka Honey.




The information on this website is not intended to replace medical advise. We do not recommend people to stop taking their prescribed medications or to stop visiting their physician.
Our intention is to increase awareness about the potential healing qualities of the Active Manuka Honey and to make it available to people who are interested in homeopathic ways to regard diseases and who wish to experience the benefits of a product that received the attention of many international researchers.
Please seek medical advise if symptoms persist.

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