by Eliza Ward Many have heard about the healthy benefits of honey. After the honey bees gather their nectar they add an enzyme called glucose oxidase to it as a way to preserve the honey. When that enzyme comes in contact with body fluids, it slowly releases hydrogen peroxide. All raw honey contains a certain amount of glucose oxidase. But, the honey made from the nectar of the Tea Tree (or Manuka Tree) blossom also contains another element -- an element with phytochemical-derived anti-viral and anti-bacterial properties beyond compare.
It is very common to see a sticker on Manuka honey indicating the UMF level. Over 20 years ago, Dr. Peter Molan of Waikato University in New Zealand discovered that in some strains of Manuka (Tea Tree) Honey there was a special ingredient with exceptional antibacterial and antifungal properties. At the time, although he could measure the amount of anti-bacterial/anti-fungal activity in the honey, he did not know what the specific compound was. So, he named it Unique Manuka Factor, or (UMF), and he developed a scale from 0 to about 20 to help quantify how much UMF is present in a specific batch of Manuka honey. Any Manuka honey above a UMF of 16 is considered to have high levels of antibacterial and antiviral activity.
In 2008, Professor Thomas Henle of University of Dresden, Germany discovered that it was Methylglyoxal that gives Manuka honey its unique antibacterial properties. Prior to this discovery, the only other food items that where known to contain significant amounts of dietary Methylglyoxal were coffee and cocoa. But the content concentrations in those foods were small compared to some the content level in some Manuka honeys. Additionally, since dietary Methylglyoxal is resistant to heat, body fluids, light, and enzymatic activity, its potential benefits are very stable and therefore potentially superior to the Hydrogen Peroxide producing glucose oxidase enzyme found in all honeys. As it turns out, not all honey produced from the Tea Tree blossoms contains high concentrations of Methylglyoxal. Methylglyoxal content can range from 0 mg/kg to 1000mg/kg. Anything higher than 100 mg/kg is considered antibacterial, although the higher the concentration, the more antibacterial activity. Anything above 250 mg/kg is considered to contain significant antibacterial activity. However, Methylglyoxal content levels vary from place to place and year to year. So, each batch of honey needs to be tested to determine its level of Methylglyoxal content.
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