Science of Manuka
Manuka Honey vs. Normal Honey
Manuka Honey is becoming more and more popular as a favoured treatment for wounds and ailment worldwide – but why is Manuka honey so special over an average, more obtainable honey? This is due to many factors in the honey that makes Manuka a high strong anti bacterial fighter.
| MANUKA HONEY | REGULAR HONEY |
| Manuka Honey contains a high level of additional, non-peroxide, antibacterial components. This high level of no-peroxide activity is unique to the Manuka flower’s Leptospermum species | All honeys have some level of anti-bacterial activity – some no more anti bacterial than the average sugar. What causes this antibacterial activity is due to the hydrogen peroxide which is formed by the enzyme glucose oxidase which is found in honey – this varies hugely in potency |
| The non-peroxide activity is due to a combined action of methylglyoxal (MGO) and an unidentified synergist component. The high level of MGO found in Manuka is unique similarly of that of the synergist which is responsible for doubling the antibacterial activity of MGO | |
| There is no threat of true Active Manuka, such as the Watson and Son brand, losing its activity in storage or on the shelf because the non-peroxide antibacterial activity of manuka honey is stable | With normal honey, heat and light destroys the enzyme that produces the hydrogen peroxide |
| With Manuka honey, the non-peroxide antibacterial activity is full strength when undiluted and will provide a more potent antibacterial action. | The enzyme that produces hydrogen peroxide in honeys only becomes active when honey is diluted |
| Active Manuka Honey with the non-peroxide antibacterial activity – is active in all situations | Normal honey may not work under wound dressings or internally as the enzyme that produces the hydrogen peroxide in the honey needs oxygen for the reaction |
| The non-peroxide antibacterial activity of Active Manuka Honey diffuses deeper into the skin tissue than does the hydrogen peroxide from other types of honey | The enzyme that produces hydrogen peroxide in honey’s only becomes active when the acidity of the honey is neutralised by body fluids, but then the honey is diluted |
| Against some types of bacteria, active Manuka Honey’s non-peroxide antibacterial activity, is more effective than honey with hydrogen peroxide | The enzymes that produces hydrogen peroxide in honeys is inactive in the acidity of the stomach |
| The enzyme that produces hydrogen peroxide in honey’s could be destroyed |