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Methylglyoxal testing recognised as world's first robust standard for the stable antibacterial activity of Manuka Honey

The Science Based Standard for Genuine Manuka Honey

In 2006, Professor Thomas Henle (Technical University of Dresden) announced the discovery of Methylglyoxal as the compound exclusively responsible for stable antibacterial activity unique to New Zealand’s Manuka Honey. His research team proved that the amount of Methylglyoxal in the honey directly correlated with the level of its antibacterial activity.

In 2008 Manuka Health led the way by developing an accurate testing regime, based on the new research, to measure methylglyoxal levels in manuka honey.

Methylglyoxal testing to measure Manuka Honey’s antibacterial activity is:

Professor Peter Molan

Professor Peter Molan, Director of the University of Waikato’s honey research unit, says:

“Testing for methylglyoxal is a clear and unambiguous way of letting consumers know that the antibacterial activity of the honey is the genuine, special type of activity for which manuka honey is famous.”

Professor Peter Molan

Professor Peter Molan, Director of the University of Waikato’s honey research unit, says:

“Testing for methylglyoxal is a clear and unambiguous way of letting consumers know that the antibacterial activity of the honey is the genuine, special type of activity for which manuka honey is famous.”

Manuka Health is the first company in the world to measure Methylglyoxal content using standards developed by the Technical University of Dresden. For example, MGO® 100+ Manuka Honey has been tested and certified to contain at least 100mg/kg of nutritional methylglyoxal, the minimum level required for health benefits.

Manuka Health produces honey of varying strengths, ranging from 30mg/kg to 550 mg/kg, allowing consumers the choice of products. The higher the Methylglyoxal content is, the stronger the antibacterial activity.