Manuka honey is a monofloral variety produced by bees that collect nectar exclusively from the Leptospermum scoparium plant, commonly known as the Manuka bush. This small tree is native to New Zealand and parts of Australia, where the honey is produced and packaged. The indigenous Māori people have historically valued the Manuka plant, using its leaves and bark for traditional medicine. While all honey possesses some natural antibacterial qualities, Manuka honey is distinct because it contains stable, potent antibacterial properties that are not easily degraded.
The Unique Component that Fights Bacteria
The antibacterial action in most conventional honeys is primarily due to the slow release of hydrogen peroxide, produced by a natural enzyme. This activity is delicate and easily diminished by exposure to light, heat, or enzymes found in human body fluids and tissues. When applied to a wound, this peroxide activity can quickly break down, limiting the honey’s sustained effectiveness against infection.
Manuka honey maintains its powerful activity through a different, more stable compound called Methylglyoxal (MGO). MGO is the primary molecule responsible for the honey’s non-peroxide antibacterial properties, remaining active even when hydrogen peroxide components are neutralized. The concentration of MGO in Manuka honey can be up to 100 times greater than the trace amounts found in other types of honey.
The origin of this high MGO concentration begins in the Manuka flower’s nectar, which contains significant amounts of Dihydroxyacetone (DHA). Once the bees convert the nectar into honey, the DHA slowly converts into MGO during maturation and storage. This chemical conversion means the honey’s antibacterial potency can actually increase over time as it ages.
High concentrations of MGO work by damaging the cell walls and proteins of bacteria, effectively inhibiting their growth and reproduction. This mechanism allows Manuka honey to be effective against a broad range of pathogenic microorganisms. The stability of MGO ensures that the honey’s antibacterial strength is maintained when used in clinical settings or applied topically to wounds.
Measuring Manuka Honey Potency
Consumers can determine Manuka honey’s potency by looking for two standardized grading systems displayed on the label: MGO and UMF. The MGO rating is the most direct measure, quantifying the concentration of methylglyoxal in milligrams per kilogram (mg/kg). A higher MGO number, such as MGO 400+, directly corresponds to a greater concentration of the antibacterial compound.
The Unique Manuka Factor (UMF) is a comprehensive quality trademark that includes the MGO level. The UMF system verifies the presence of three signature compounds: MGO for potency, Dihydroxyacetone (DHA) to indicate potential shelf life, and Leptosperin, which confirms the honey’s authenticity. UMF ratings typically range from 5+ to 20+, with higher numbers assuring greater antibacterial activity, purity, and quality.
Medical Uses in Healing and Infection
The unique antibacterial stability of Manuka honey has led to its incorporation into medical-grade products for use in clinical settings. The primary medical application is in the management of acute and chronic wounds, including burns, pressure ulcers, and diabetic foot ulcers. Topical application, often in the form of specialized dressings or gels, creates a protective barrier over the wound bed.
Manuka honey is effective against antibiotic-resistant organisms, such as Methicillin-resistant Staphylococcus aureus (MRSA). Studies show the honey can successfully eradicate MRSA from infected wounds, an outcome challenging to achieve with conventional antibiotic treatments alone. Furthermore, the honey’s complex composition disrupts bacterial biofilms, which are dense layers that shield bacteria from antibiotics and the immune system.
Beyond its direct microbe-killing properties, Manuka honey facilitates the wound healing process through several distinct actions. Its naturally low pH helps accelerate healing and suppress bacterial growth in the wound environment. The honey’s high sugar content also draws fluid out of the wound bed, clearing debris and providing a moist environment that encourages tissue repair.
The application of medical-grade Manuka honey also contributes to healing by reducing inflammation in the wound area. By modulating the inflammatory response, the honey helps minimize tissue damage and reduce pain. This combination of stable antibacterial action, biofilm disruption, and support for natural repair processes positions Manuka honey as a powerful topical agent for combating infection and promoting regeneration.