Manuka Honey and Heat: How Stable Are Its Benefits?

Executive Summary:

• MGO retains full strength in tea temperatures (140-150°F), with brief exposure to even higher temperatures being safe.

• While heat can affect some enzymes, the key beneficial nutrients remain stable for internal use in hot drinks.

• Let boiling water cool briefly before adding honey, and avoid prolonged heating like microwaving.

• Manuka honey remains stable in warm weather conditions, with warmth actually helping DHA convert to beneficial MGO.

Many people enjoy adding a spoonful of honey to hot drinks, but some worry that the heat might diminish its beneficial effects. Manuka honey, celebrated for its unique digestive and immune supporting nutrients, is no exception. 

Many people wonder if heat affects the bioactives in the honey. Can you add it to tea without losing its antibacterial properties? Does warm weather impact its quality?

The good news is that Manuka honey is surprisingly resilient to heat. 

This article explores how Manuka honey holds up under heat exposure, what you need to know about its temperature stability, and the best ways to enjoy it in warm beverages and recipes. 

The Science Behind Manuka Honey’s Heat Stability

A common concern about heating honey is that it may degrade its beneficial properties. Some people worry that adding Manuka honey to tea, coffee, or warm recipes could make it less effective.

The key bioactive compound in Manuka honey, methylglyoxal (MGO), is known for its antibacterial properties. Unlike regular honey, which relies on hydrogen peroxide for antimicrobial effects, Manuka honey’s MGO remains stable even at high temperatures.

Scientific studies show that MGO retains its antibacterial activity in tea temperatures of 140-150°F (60-65°C). This means you can safely stir Manuka honey into warm drinks without losing its immune-supporting and digestive health benefits.

"MGO, the key bioactive compound in Manuka honey, remains stable at tea temperatures and retains its antibacterial properties even after heat exposure." – Hossain et al., Molecules Journal, 2023

However, prolonged exposure to extreme heat—such as boiling temperatures above 160°F (70°C) for extended periods—can reduce the effectiveness of some enzymes. While this doesn’t impact its internal health benefits, it may slightly alter honey’s natural structure.

Does Heat Destroy Manuka Honey’s Health Properties?

Manuka honey’s ability to withstand heat comes down to its unique composition.

MGO is derived from dihydroxyacetone (DHA), a naturally occurring compound found in the nectar of Manuka flowers. Over time, DHA converts into MGO, which is highly heat-resistant. This makes Manuka honey much more stable than regular honey when exposed to warm temperatures.

Polyphenols, the antioxidant compounds in Manuka honey, also remain intact even when heated. Antioxidants help reduce oxidative stress, support heart health, and promote overall wellness.

Another key component, oligosaccharides, plays a role in gut health by feeding beneficial bacteria. These prebiotics stay effective even when Manuka honey is stirred into tea, coffee, or warm foods.

"Manuka honey’s antioxidants, such as polyphenols and flavonoids, are heat-resistant and continue to support overall wellness in warm drinks." – Current Issues in Molecular Biology, 2024

The only part of Manuka honey that might be affected by high heat is enzymes, like glucose oxidase. While enzymes contribute to honey’s antibacterial action when used topically, they are naturally inactivated by stomach acid during digestion anyway.

"While heat may reduce some enzyme activity, this does not impact the internal digestive and immune benefits of Manuka honey." – BMC Complementary Medicine and Therapies, 2021

Practical Tips for Adding Manuka Honey to Hot Drinks

• If you love adding Manuka honey to your tea or coffee, there are simple ways to preserve its bioactive properties while enjoying its natural sweetness.

• Let boiling water cool for 1-2 minutes before stirring in honey. This keeps the temperature around 140-150°F, where MGO remains stable.

• Avoid microwaving honey or cooking it at high temperatures for long periods. Excessive heat can cause slight degradation of certain nutrients.

• Instead of simmering honey in hot beverages, add it at the end of the preparation process to retain its natural properties

Does Warm Weather Affect Manuka Honey?

Beyond hot beverages, some people wonder if warm climates or shipping conditions can affect Manuka honey’s strength.

Unlike heat-sensitive foods, Manuka honey remains stable even in warm environments. As long as it is stored properly—in a sealed container away from direct sunlight—its beneficial compounds remain intact.

In fact, moderate warmth can actually enhance its strength. The natural heat in storage conditions helps DHA continue converting into MGO over time, making the honey even richer in its bioactive properties.

"Manuka honey remains stable in warm temperatures, and environmental warmth encourages the gradual transformation of DHA to MGO."

For best results, store Manuka honey in a cool, dry place away from excessive moisture or sunlight.

 Heat Stability of Manuka Honey’s Key Components

FAQs 

Does heat destroy Manuka honey’s antibacterial properties?

No. Manuka honey’s MGO remains stable in temperatures up to 140-150°F (60-65°C), so adding it to tea or coffee does not significantly reduce its antibacterial effects.

Is it okay to add Manuka honey to hot tea or coffee?

Yes. Just let the water come off the boil before adding honey. Stirring it into warm tea or coffee allows you to enjoy its full benefits.

Can I microwave Manuka honey?

It’s best to avoid microwaving honey since excessive heat can alter some of its properties. Instead, mix it into warm drinks after heating them separately.

Does warm weather affect the quality of Manuka honey?

No. Manuka honey is naturally stable in warm temperatures. Storing it properly in a cool, dry place keeps it fresh and potent.

What is the best way to store Manuka honey?

Keep it sealed and stored in a cool, dark place, away from direct sunlight. This helps preserve its bioactive properties for long-term use.

Can I use Manuka honey in cooking or baking?

While Manuka honey can be used in recipes, prolonged high heat (above 160°F) may slightly reduce some nutrients. For maximum benefits, add it after cooking.

Wrapping up

Manuka honey’s MGO, polyphenols, and prebiotics remain highly stable in warm drinks and moderate heat. While excessive heat exposure should be avoided, adding it to tea, coffee, or warm foods does not diminish its most important health benefits.

For those looking to enjoy authentic, high-quality Manuka honey, Manukora offers some of the best MGO-verified options available. Whether you’re stirring it into tea or taking it by the spoonful, its benefits remain intact, no matter the temperature.

If you want to experience the true power of premium Manuka honey, explore Manukora’s selection today. 

Sources

• Hossain, M. L., et al. (2023). Monitoring the release of methylglyoxal (MGO) from honey and honey-based formulations. Molecules, 28(6), 2858. https://doi.org/10.3390/molecules28062858

• Kaźmierczak-Barańska, J., & Karwowski, B. T. (2024). The antioxidant potential of commercial Manuka honey from New Zealand—Biochemical and cellular studies. Current Issues in Molecular Biology, 46(7), 6366–6376. https://doi.org/10.3390/cimb46070394

• Ranneh, Y., et al. (2021). Honey and its nutritional and anti-inflammatory value. BMC Complementary Medicine and Therapies, 21, 30. https://doi.org/10.1186/s12906-021-03215-6

• PubMed Central. (n.d.). Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand. Retrieved from https://pubmed.ncbi.nlm.nih.gov/22960208/