Manuka honey<\/strong> is a unique and highly sought-after honey produced by bees collecting nectar from the Manuka plant, which is native to New Zealand and parts of Australia.This special honey has various health benefits, with its unique healing, anti-bacterial and anti-microbial properties all coming down to its high concentration of a naturally occurring compound called methylglyoxal (MGO)<\/strong>.<\/p><\/p>\n\n\n\n In this article, we aim to provide an in-depth exploration of MGO in Manuka honey<\/strong> and its influences on the honey’s potency, quality and health benefits.<\/p>\n\n\n\n Methylglyoxal (MGO<\/strong>) is a naturally occurring compound found in high concentrations in Manuka honey<\/em>. It has strong antibacterial and antioxidant properties, making it an ideal ingredient when producing Manuka honey.By understanding the role of MGO in this type of honey, we can gain a greater appreciation for its benefits as a health aid and dietary supplement.<\/p><\/p>\n\n\n\n Manuka honey is produced by bees that feed on the nectar of the manuka bush, which is native to New Zealand.A combination of factors gives Manuka honey its unique properties – namely, hydrogen peroxide and Leptosperin compounds are responsible for most of its anti-bacterial activity.Methylglyoxal makes up the other chief component, accounting for around 50% of its antibacterial potency<\/strong>.<\/p><\/p>\n\n\n\n The MGO in Manuka honey contributes to its nutritional value through its strong antioxidative capabilities, including:<\/p>\n\n\n\n MGO also possesses anti-inflammatory properties which help reduce joint pain associated with arthritis or other physical ailments.Furthermore, it may also help reduce inflammation associated with chronic diseases like diabetes or Crohn\u2019s disease because it works to control sugar levels as well as levels of bile acids within the body\u2019s digestive system.Lastly, at clinically proven levels (defined 40 mg\/kg +<\/strong>), MGO has been found to be effective at treating sore throats or mild intestinal infections caused by bacteria such as salmonella or E coli bacteria.<\/p><\/p>\n\n\n\n In short, Manuka honey offers many health benefits due largely to methylglyxal’s antibacterial properties and antioxidative capabilities which support healthy immune function and protect against environmental pollutants.<\/p>\n\n\n\n When chosen carefully using laboratory testing standards such as those provided by UMF\u00ae Certification Body programmes<\/em> (Bioactive Supermark & NPA\/MGS) consumers can have confidence they are getting a natural product with scientifically tested results \u2013 meaning they can rest assured that their chosen Manuka product indeed supplies an effective health aide activity.<\/p>\n\n\n\n The MGO (Methylglyoxal) rating<\/strong> is a measure of the concentration of Methylglyoxal compound found in a Manuka honey. Methylglyoxal (MGO)<\/em> is a naturally occurring chemical compound present in small quantities in all types of honey, including Manuka Honey.<\/p>\n\n\n\n It is responsible for the anti-bacterial and healing properties attributed to Manuka honey.<\/p>\n\n\n\n The higher the level of MGO found in a specific product, the \u201cstronger\u201d and more effective<\/em> it is in treating ailments such as sore throats, mouth ulcers, acid reflux and skin infections.<\/p>\n\n\n\n The MGO rating on a jar of Manuka honey helps identify its strength and therapeutic benefits. The rating typically follows an \u2018MGO\u2019 prefix; for example \u2018MGO 400+\u2019<\/strong> means that the product contains at least 400mg\/kg of methylglyoxal.<\/p>\n\n\n\n Generally speaking, the higher the MGO concentration,the higher its health benefits \u2013 with some products containing as much as 800mg\/kg or more!<\/p>\n\n\n\n When comparing products with similar ratings, you should also look out for other labeling information such as UHF activity or Active UMF factor<\/strong> which indicates additional therapeutic benefits.<\/p>\n\n\n\n The Unique Manuka Factor (UMF)<\/a><\/strong> is a licensed trademark rating system applied to some types of Manuka honey to indicate its non-peroxide antibacterial strength. The UMF rating system measures the three signature compounds found in the nectar of Manuka trees: DHA, MGO<\/em> and Leptosperin<\/em>.<\/p>\n\n\n\n DHA is a sugar molecule derived from dihydroxyacetone, which is present in all types of honey produced from flowering plants. DHA is not responsible for the antibacterial strength of Manuka honey, but it is an essential component for taste and texture.<\/p>\n\n\n\n Methylglyoxal (MGO<\/em>) is a compound found in high levels in Manuka honey, which has been scientifically proven to have antibacterial properties.It is this compound that gives Manuka honey its unique antibacterial potency and makes it so effective at killing bacteria that cause food-borne illnesses and other infections.<\/p><\/p>\n\n\n\n Leptosperin is a bioactive protein complex that gives certain types of Manuka honey their healing properties, enhancing the antibacterial effects to make it even more potent against various types of bacteria.<\/p>\n\n\n\n The combination of these three signature compounds make up the UMF rating system because each one contributes to developing stronger antimicrobial activities within the honey by producing stronger hydrogen peroxide upon contact with bodily fluids or surfaces contaminated with microbes.The higher the concentration of these compounds, the more potent and effective it will be as antimicrobial agent and thus, have a higher UMF rating<\/strong> on its label from 5+ up to 16+<\/em>.<\/p><\/p>\n\n\n\n Manuka honey<\/strong> is a monofloral<\/a> honey<\/em> produced from the nectar of the manuka tree<\/strong>, native to New Zealand.Manuka flowers are also known for their antifungal, anti-inflammatory and anti-bacterial properties<\/em>, which make Manuka honey a very powerful and healing honey.<\/p><\/p>\n\n\n\n Manuka honey is produced by bees collecting nectar from the manuka tree and converting the nectar into honey.The production of Manuka honey involves careful management of beekeeping practices and harvesting techniques to ensure high-quality production.<\/p> Additionally, the concentration of <\/span>methylglyoxal (MGO)<\/strong> in Manuka honey is tested in a laboratory and assigned a <\/span>MGO rating<\/strong> to determine the honey’s potency and quality.<\/span><\/p>\n\n\n\n Manuka flowers have a unique combination of compounds which provides the nectar used to produce Manuka honey. The leaves and flowers of the manuka tree contain an oil found only in New Zealand and parts of Australia.This oil, called Manuka Oil<\/strong>, contains numerous volatile compounds with potent antimicrobial properties.<\/p><\/p>\n\n\n\n When the bees collect Manuka nectar, it naturally contains high levels of a compound called Methylglyoxal (MGO)<\/strong> which is the major antibacterial activity in Manuka honey. <\/p><\/p>\n\n\n\n This is what gives Manuka honey its unique healing properties<\/em>.Methylglyoxal, or ‘MGO’, is produced naturally when the bees feed on Manuka flowers by converting dihydroxyacetone (DHA)<\/em> which is found in high concentrations in manuka flower nectar.<\/p><\/p>\n\n\n\n The levels of MGO vary depending on what type of flowering phase the manuka trees are in, e.g. early or late phase.<\/p><\/p>\n\n\n\n However, research has shown that the highest concentration of Methylglyoxal will be found in honey produced during peak spring flowering season when manuaka trace amounts are at their strongest.<\/span><\/p><\/p>\n\n\n\n The higher percentage of Methylglyoxal leads to higher activity ratings for Manuka honey as these actives help identify its strength and purity compared to other types honeys available on the market today. <\/span>As such, this valuable ingredient affects not just antimicrobial.<\/p><\/p>\n\n\n\n The ability of Manuka honey to produce powerful health benefits resides in the nectar from which it is produced. That nectar comes from the same small flower that produces Tea Tree oil (Leptospermum scoparium<\/a><\/em>). The flowers are found largely in Australia and New Zealand.<\/p>\n\n\n\n When bees go to work on a Manuka bush, they collect two main sources of food \u2013 nectar<\/em> and pollen<\/em>. Nectar is the sweet liquid found inside a flower and is provided by special glands inside the flower head.Pollen is collected from developing male flowers when bees vibrate their wings in front of the stamen \u2013 part of a flowering plant’s male reproductive organ.<\/p><\/p>\n\n\n\n When bees consume both nectar and pollen, they convert them into bee jelly or bee bread that then saves as quickly digestible fuel for sociable bee activities.In this process, some of the components of Manuka honey \u2013 such as Methylglyoxal (MGO)<\/strong> are produced as well.MGO gives this unique honey its antibacterial properties; the higher amount of methylglyoxal present varies depending on potential variations such as M\u0101nuka bush genetics, soil condition, climate conditions and seasonal availability when harvesting takes place.<\/p><\/p>\n\n\n\n To determine MGO rating each batch has specific tests conducted to test for levels of methylglyoxal (MgO). Generally speaking, level ratings start at 100+<\/strong> which can reach up to 800+<\/strong> or beyond depending on these factors mentioned above.<\/p>\n\n\n\n Manuka honey<\/strong> is produced from the nectar of certain types of New Zealand flowers, primarily Leptospermum scoparium<\/em> and Leptospermum polygalifolium<\/em>.As bees gather nectar to produce honey, they inadvertently transport the special compounds that Manuka contains related to its healing properties.<\/p><\/p>\n\n\n\n Once collected, Manuka honey typically goes through two general steps before reaching store shelves. During the first step, commercial hives extract the honey\u2019s nutritional content by pressing it through a fine filter and storing it in drums or buckets.After collection, large-scale producers pasteurize their Manuka in temperatures of up 180\u00b0F (82\u00b0C) or greater<\/strong> to extend shelf life and preserve flavor.<\/p><\/p>\n\n\n\n The second stage involves testing for unique markers found in Manuka honey that help distinguish its healing properties from other forms of traditional honey.The significance of Methylglyoxal (MGO)<\/strong> was discovered in 2008 when researchers found a definitive correlation between concentration levels above 100 mg\/kg<\/strong> and enhanced antibacterial activity during laboratory testing.To be labeled authentic Manuka Honey, laboratories must detect concentrations between 100 \u2013 900 mg\/kg<\/strong> before issuing a certification indication its origin from New Zealand\u2019s native Leptospermum flowers species.<\/p><\/p>\n\n\n\n Once certified for production quality, fermentation time influenced by heat should not exceed more than 4% over 12 months<\/strong>; this ensures freshness with measurable MGO levels remain intact even after long-term storage with an acceptable flavor profile. <\/span>After passing rigorous tests designed to showcase MGO strength while retaining key nutritional content like vitamins including B1 (thiamin), B2 (riboflavin), C (ascorbic acid), calcium, iron phosphate and magnesium.<\/em>Manufacturers use this information to display labels that advertise antioxidant counts and health benefits prominently on jar lids or packaging fronts so consumers can easily identify what makes one jar different than another when evaluating potential purchases.<\/p><\/p>\n\n\n\n Manuka honey<\/strong> is a type of honey that is produced by bees that feed exclusively on the manuka tree, which is native to New Zealand and Australia. It has been used medicinally for centuries due to its high concentration of active compounds and purported health benefits.One of the most studied compounds in Manuka is called methylglyoxal (MGO)<\/em>.<\/p><\/p>\n\n\n\n Methylglyoxal<\/em>, also known as MGO<\/strong>, is a compound found in high concentrations in Manuka honey. It acts as an antioxidant, helping to protect the body from free radical damage and other forms of oxidative stress.Studies have also shown that it can help reduce inflammation, regulate blood sugar levels, and promote wound healing.<\/p><\/p>\n\n\n\n In addition to its anti-inflammatory and protective properties, MGO has also been studied for its potential antimicrobial activity. It has been found to inhibit the growth of certain bacteria including Streptococcus mutans<\/em> which can cause tooth decay.It may also play a role in preventing upper respiratory infections such as sinusitis and bronchitis by killing off microbial invaders before they have a chance to colonize the body’s airways or digestive tract.<\/p><\/p>\n\n\n\n The unique properties of Manuka honey are due largely to its high concentration of MGO which can range from 100-550 mg\/kg<\/strong>. This makes it different than other types of honey because other kinds generally contain much lower levels or none at all. The higher concentration found in Manuka makes it more effective at providing medicinal benefits compared to other types of honey when used topically or ingested orally.<\/p><\/p>\n\n\n\n Manuka honey<\/strong> is considered to be a superior natural remedy, because of its naturally occurring high levels of Methylglyoxal (MGO)<\/em>. Its antibacterial, anti-inflammatory and antimicrobial<\/strong> properties make it an ideal ingredient for treatments of various ailments.<\/p>\n\n\n\nWhat is MGO in Manuka Honey?<\/h3>\n\n\n\n
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What is the MGO Rating?<\/h3>\n\n\n\n
What is the Unique Manuka Factor (UMF)?<\/h3>\n\n\n\n
Manuka Honey Production<\/h2>\n\n\n\n
Manuka Plant and Flowers<\/h3>\n\n\n\n
Manuka Nectar and Pollen<\/h3>\n\n\n\n
From Hive to Jar<\/h3>\n\n\n\n
High Concentration of Methylglyoxal<\/h3>\n\n\n\n
Buying Genuine Manuka Honey<\/h2>\n\n\n\n