Exploring Antibacterial and Antimicrobial Qualities in Honey

Executive Summary:

• Antimicrobial refers to substances that kill or inhibit microorganism growth, while antibacterial refers specifically to substances that kill or prevent bacterial growth.

• Various types of honey have antibacterial and antimicrobial properties thanks to the various natural compounds they contain.

• Manuka honey stands out for its notable antibacterial properties, courtesy of its high concentration of methylglyoxal (MGO).

• Enjoy Manuka honey as part of your daily routine using our practical tips.

Antibacterial vs. Antimicrobial: Honey's Role Explained

Antibacterial and antimicrobial are terms frequently used interchangeably. However, they aren't one of the same.

Interestingly, honey contains antibacterial and antimicrobial qualities thanks to its natural compounds. While other types of honey have similar properties, Manuka honey stands out for its beneficial nutrients, which bring the best of both worlds.

If you're curious about these specific properties in Manuka honey, keep reading. Below, we dig into what these two terms mean and what nutrients in Manuka honey contribute to these effects.

Nature's intelligence is remarkable. Within a single spoonful of honey exists a complex matrix of compounds working together in ways modern science is still discovering.

Defining Antibacterial and Antimicrobial

Antibacterial is a term used for a substance that kills bacteria or prevents their growth. Meanwhile, antimicrobial is a broader term that includes substances that destroy or inhibit the growth of various microorganisms, especially those that cause diseases.

The microorganisms that fall under the antimicrobial scope can include bacteria but may also include viruses, fungi, and parasites. In other words, while antibacterial focuses specifically on bacteria, antimicrobial is a much broader term that encompasses other microorganisms.

For instance, alcohol and hydrogen peroxide are common antimicrobials. In contrast, antibiotics like penicillin are common antibacterials. Additionally, both can be found in various household products, including soaps, detergents, disinfectants, and other cleaning products.

The Science of Honey's Properties

Honey has antibacterial and antimicrobial qualities due to several unique factors. First, it is high in sugar and low in water, which creates a hypertonic environment.) that inhibits microbial growth. Honey also has a low pH, which isn't hospitable to many pathogens.

Furthermore, honey contains hydrogen peroxide. This compound is produced in honey through a process involving an enzyme called glucose oxidase, which bees add to the nectar.

When honey is diluted, this enzyme produces hydrogen peroxide from glucose. Yet, it's worth noting that this compound is found in honey in very small amounts, which wouldn't be harmful to most humans (and why many of us can enjoy this delicious liquid gold!).

Methylglyoxal (MGO) is an important natural compound with antibacterial properties found in honey and found in higher substantial amounts in certain types of honey, like Manuka honey. Its presence can inhibit bacterial growth, supporting overall health and wellness.

Understanding Honey's Natural Defenses

The natural properties of honey that contribute to its antibacterial and antimicrobial qualities can be understood through these key mechanisms:

This complex matrix of natural compounds works synergistically to create honey's remarkable preservative qualities - the same qualities that allow honey found in ancient Egyptian tombs to remain unspoiled for thousands of years.

Manuka Honey's Unique Position

Manuka honey is often discussed in the context of its antibacterial and antimicrobial properties. Much of this discussion stems from its incredible MGO content, as it can contain up to 100 times more MGO than other types of honey.

Various studies demonstrate the significant antibacterial activity in Manuka honey, which is substantially higher than non-Manuka honey. On the antimicrobial side of the story, Manuka honey has been shown to have antimicrobial activity against various pathogenic bacteria, such as Helicobacter pylori (H. pylori) and Staphylococcus aureus (S. aureus).

The elevated MGO levels in Manuka honey stem from the nectar used to create the honey, which bees collect from the Manuka tea tree. This tree, native to New Zealand, produces flowers that contain high concentrations of dihydroxyacetone (DHA). When the bees send the nectar through the honey-making process, the DHA becomes MGO via dehydration, a core component of this process.

The Manuka tree and the honeybee have co-evolved a remarkable partnership, creating one of nature's most fascinating substances - a testament to the wisdom inherent in natural systems.

The Journey from Flower to MGO

The creation of MGO in Manuka honey follows a fascinating natural process:

1. Nectar Collection: Bees collect nectar from Manuka tree (Leptospermum scoparium) flowers

2. DHA Presence: This nectar contains high levels of dihydroxyacetone (DHA)

3. Honey Processing: Bees process the nectar into honey through enzymatic activity

4. Chemical Conversion: Over time, the DHA naturally converts to methylglyoxal (MGO)

5. Maturation: The MGO content increases as the honey matures

6. Testing & Grading: Manukora third-party tests each batch to determine the MGO rating

This natural conversion process explains why authentic Manuka honey from New Zealand is uniquely positioned among honey varieties worldwide. The distinct environmental conditions of New Zealand, along with the specific species of Manuka tree found there, create the perfect circumstances for this natural phenomenon.

Practical Uses of Manuka Honey

Health-conscious individuals who want to enjoy the general wellness support and delicious flavor profile of Manuka honey can do so in various ways. It's an incredibly versatile treat, making for a delightful addition to various snacks and meals, including:

• Drizzled over a bowl of fresh fruit, granola, and Greek yogurt for a protein-packed breakfast

• Stirred into a cup of tea or coffee as a delicious sweetener

• Mixed into a no-bake energy ball recipe as a binding sweetener

• Drizzled over ice cream for a sweet dessert

• Blended into a power green or fresh fruit smoothie for a kick of sweetness

• Brushed over freshly roasted vegetables as a glaze

• Combined with spices to create a sweet and spicy marinade for meats or vegan options

• Brushed over freshly roasted meats, such as a beautifully cooked filet of salmon

There is one important note you should always keep in mind when cooking with Manuka honey. High temperatures degrade the natural and beneficial nutrients that this liquid gold has to offer. Thus, it's always best to add it after your food or beverage has cooled.

However, this doesn't mean that you can't incorporate it into hot foods, like freshly roasted salmon or a toasty cup of tea. On the contrary, it means you simply need to add it at the end.

So, if you use it as a glaze for salmon, brush it on right before serving and after the salmon is cooked. If you stir it into a cup of tea, let your beverage cool for a minute or two before stirring it in. This way, you can enjoy the mouthwatering flavor while also ensuring you obtain all the goodness this honey contains!

Recommended Daily Usage by MGO Grade

For those looking to incorporate Manuka honey into their daily wellness routine, here are our recommendations based on MGO grade:

Remember that consistent, regular use is key to experiencing the full spectrum of benefits Manuka honey has to offer. We recommend consuming Manuka honey on an empty stomach or 30 minutes before meals for optimal absorption of its natural compounds.

Enjoy Honey's Antibacterial and Antimicrobial Qualities

Whether enjoyed for its general wellness support or its delicious flavor profile, Manuka honey holds a special place in the hearts of many. It's the perfect addition to any daily routine, adding a bit of sweetness to your life and day!

The antibacterial and antimicrobial qualities of Manuka honey are only the tip of the iceberg. This golden treat has much more to offer, courtesy of its intriguing nutritional profile. Explore more about Manuka honey's benefits.

Curious about diving headfirst into the world of Manuka honey? Consider integrating Manukora's high-quality products into your daily wellness routine. From our MGO 850+ to our convenient stick packets, Manukora has something for every honey lover.

Frequently Asked Questions

What's the difference between regular honey and Manuka honey?

While all honey contains some level of antibacterial properties, Manuka honey contains significantly higher levels of methylglyoxal (MGO), a natural compound that contributes to its unique properties. Additionally, Manuka honey comes specifically from bees that pollinate the Manuka tea tree in New Zealand.

How can I tell if my Manuka honey is authentic?

Authentic Manuka honey should come from New Zealand and have an MGO or UMF rating. At Manukora, we provide a unique QR code on each jar that allows you to trace your honey directly to its source and view its test results for authenticity verification.

Does heating Manuka honey destroy its natural properties?

Yes, high temperatures can degrade the natural compounds in Manuka honey. For optimal results, add Manuka honey to food or beverages after they've cooled to a warm, not hot, temperature (below 40°C/104°F).

How should I store my Manuka honey?

Store Manuka honey in a cool, dry place away from direct sunlight. There's no need to refrigerate it. Properly stored, Manuka honey has an extremely long shelf life and will not spoil.

Why does my Manuka honey crystallize?

Crystallization is a natural process that occurs in all raw, unprocessed honeys and is actually a sign of quality. If your Manuka honey crystallizes, simply place the jar in warm (not hot) water until it returns to its liquid state.

Sources

Antibacterial activity of Manuka honey and its components: An overview

Definition of Antibacterial

Definition of Antimicrobial

Health Benefits of Manuka Honey as an Essential Constituent for Tissue Regeneration

Honey: its medicinal property and antibacterial activity

Modeling the synergistic antibacterial effects of honey characteristics of different botanical origins from the Sahara Desert of Algeria

Studies on the formation of methylglyoxal from dihydroxyacetone in Manuka (Leptospermum scoparium) honey