Mānuka Honey Benefits
Honey contains great amounts of natural micro-nutrients, and its main nutrients is carbohydrates, mainly fructose and glucose(Mandal,2011).
It also includes a wide range of minor nutrients, especially phenolic compounds (Alvarez-Suarez, 2014). Furthermore, the honey ingredient is mainly depending on its plant sources. One of the most special honey is New Zealand Mānuka Honey, as a special antibacterial active substance methylglyoxal(MGO) is found in it. MGO is transformed from the dihydroxyacetone(DHA) which has only been found in mānuka plants (Grainger, 2016).
Normal Honey
Detailed list of ingredients
Mānuka Honey
Mānuka Honey Uses
Suppression of Human Cancer Cells
Mānuka honey has been verified to possess a potent anti-proliferative effect on murine melanoma (B16.F1) and colorectal carcinoma (CT26) cell lines. Mānuka honey can decrease the tumor volume and increase the apoptosis of tumor cells in a mouse melanoma model and also can decrease colonic inflammation in inflammatory bowel disease in rats(Khan,2007). Therefore, restoring lipid peroxidation and improving antioxidant parameters. Also, the newest finding identify treatment with Mānuka honey led to inhibition of triple negative human breast cancer cells (Al Qubaisi, 2015).
Promoting Wound Healing
The Mānuka honey were identified contain more than 16 compounds, with mainly leptosin derivatives and methyl syringe which can protect against apoptosis(Efem,1988), also promotes cell proliferation (Kato,2012). Therefore, Mānuka honey has the capacity to protect against oxidative damage and improve the process of skin wound healing(Lindberg,2015).
Makes Bacteria Less Resistant to Antibiotics
One of the biggest threats to human health is antibiotic resistant bacteria(Mandal,2001). Few years ago, modern scientists Rowena Jenkins said, "Antibiotic resistance is a growing problem in many different types of bacteria. Analysts have estimated that if no new antibiotics or alternative treatment strategies are found by 2050, 10m people a year will die from antibiotic resistant infections." (Bogdanov,2008).
Recently there is considerable evidence demonstrating, standardized sterile medical grade Mānuka honey antibacterial effect against and even kill a wide range of infections. Some of infections are difficult to treat and can lead to complications, and death (Medhi,2008). Therefore, Mānuka Honey offers real potential in treating infections of multidrug-resistant bacteria.
The UMF®
The UMF® rating is a measure of all the attributes and values that make up Manuka honey, and assures purity and quality.
The UMF Honey Association oversees all use of the UMF quality trademark and supports licensees and consumers through a comprehensive science and research programs.
The UMF® number indicates the level of the unique Manuka properties within the honey. As well as regular monitoring, the UMFHA also conducts random sampling to ensure Manuka honey carrying the UMF® mark is true to label.
Only the UMF® testing process measures all three signature compounds, Leptosperin, DHA and Methylglyoxal, that together indicate high quality, authentic Manuka honey - while other systems measure only one or two. This process gives you a much more comprehensive and assured view of what's in your honey.
UMF5+: Antibacterial ability is the same as that of phenol 5% aqueous solution.
Low in medicinal properties, can be taken as ordinary honey.
UMF10+: Antibacterial ability is the same as that of phenol 10% aqueous solution.
Taken by people with low immunity or the elderly.
UMF15+: Antibacterial ability is the same as that of phenol 15% aqueous solution.
People with mild gastrointestinal discomfort, such as frequent diarrhea, stomach pain, indigestion, etc.
UMF20+: Antibacterial ability is the same as that of phenol 20% aqueous solution.
People with severe gastrointestinal discomfort, or as a post-operative rehabilitation, can accelerate wound healing.
Mānuka honey also uses another evaluation standard, MGO.
MGO is a new standard that distinguishes the antibacterial effect of honey (Grainger,2016).
REFERENCE
8. Khan, F. R., Abadin, Z. U., & Rauf, N. (2007). Honey: nutritional and medicinal value. International journal of clinical practice, 61(10), 1705-1707.
9. Mandal, M. D., & Mandal, S. (2011). Honey: its medicinal property and antibacterial activity. Asian Pacific Journal of Tropical Biomedicine, 1(2), 154.
10. Inoue, K., Murayama, S., Seshimo, F., Takeba, K., Yoshimura, Y., & Nakazawa, H. (2005). Identification of phenolic compound in manuka honey as specific superoxide anion radical scavenger using electron spin resonance (ESR) and liquid chromatography with coulometric array detection. Journal of the Science of Food and Agriculture, 85(5), 872-878.
11. Efem, S. E. E. (1988). Clinical observations on the wound healing properties of honey. British journal of Surgery, 75(7), 679-681.
12. Medhi, B., Prakash, A., Avti, P. K., Saikia, U. N., Pandhi, P., & Khanduja, K. L. (2008). Effect of Manuka honey and sulfasalazine in combination to promote antioxidant defense system in experimentally induced ulcerative colitis model in rats.
13. Ahmed, S., & Othman, N. H. (2013). Review of the medicinal effects of tualang honey and a comparison with manuka honey. The Malaysian journal of medical sciences: MJMS, 20(3), 6.
14. Lay-Flurrie, K. (2008). Honey in wound care: effects, clinical application and patient benefit. British Journal of Nursing, 17(Sup5), S30-S36.
1. Lindberg, T., Andersson, O., Palm, M., & Fagerström, C. (2015). A systematic review and meta-analysis of dressings used for wound healing: the efficiency of honey compared to silver on burns. Contemporary nurse, 51(2-3), 121-134.
2. Jenkins, R., & Cooper, R. (2012). Improving antibiotic activity against wound pathogens with manuka honey in vitro. PLoS One, 7(9), e45600.
3. Alvarez-Suarez, J. M., Gasparrini, M., Forbes-Hernández, T. Y., Mazzoni, L., & Giampieri, F. (2014). The composition and biological activity of honey: a focus on Manuka honey. Foods, 3(3), 420-432.
4. Mandal, M. D., & Mandal, S. (2011). Honey: its medicinal property and antibacterial activity. Asian Pacific Journal of Tropical Biomedicine, 1(2), 154.
5. Kato, Y.; Umeda, N.; Maeda, A.; Matsumoto, D.; Kitamoto, N.; Kikuzaki, H. Identification of a novel glycoside, leptosin, as a chemical marker of manuka honey. J. Agric. Food Chem. 2012, 60, 3418–3423.
6. Al Somal, N., Coley, K. E., Molan, P. C., & Hancock, B. M. (1994). Susceptibility of Helicobacter pylori to the antibacterial activity of manuka honey. Journal of the Royal Society of Medicine, 87(1), 9.
7. Bogdanov, S., Jurendic, T., Sieber, R., & Gallmann, P. (2008). Honey for nutrition and health: a review. Journal of the American College of Nutrition, 27(6), 677-689.