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Manuka honey, a monofloral honey known for its unique characteristics and health benefits, has been gaining popularity worldwide. This honey variety owes its name to the plant from which it originates, rich in pollen and nectar that feed bees during honey production. To be considered genuine, the honey must contain at least 70% of pollen and nectar sourced from the manuka plant. Manuka honey possesses nutritional properties akin to those of other honey types, but its unique qualities make it stand out, thanks to the active ingredients inherited from the plant of origin.
The manuka plant belongs to the Myrtaceae family, Leptospermum genus, and Scoparium species. This shrub, which is native to specific regions, is a prolific bush and is often the first species to repopulate reclaimed or deforested land. It's an evergreen plant, growing up to 2-5 meters tall, with dense branches and thin leaves. The flowers are white, sometimes pink, with five petals.
The manuka plant is widely cultivated for its aromatic properties, which are used in the extraction of essential oils and honey production. The wood obtained from it is used in the manufacture of specific tools, carving, and smoking meat and fish. The leaves and the essential oil extracted from them are used in traditional medicine and the pharmaceutical industry.
Manuka honey is highly viscous due to the presence of a typical colloidal protein. It has a dark color, ranging from intense yellow to brown. The flavor is strong, characterized by hints of earth, essential oils, grass, and minerals, with a sweet taste and a bitter aftertaste. The aroma is reminiscent of damp earth and heather.
However, the production of manuka honey is often challenged by contamination from similar botanical species. This results in the production of non-pure honey, which is distinguishable by its light yellow color, non-viscous consistency, and delicate aroma.
Manuka honey has been used since ancient times in the treatment of various ailments. Its natural antibacterial properties were discovered and demonstrated by researchers in the late 19th century. The honey not only hinders bacterial metabolism and proliferation but also stimulates the production of special cells responsible for repairing infected tissues.
The quality of manuka honey increases with purity, speed of harvesting, and limiting deterioration. It's beneficial to consume it raw and unpasteurized, as heat treatment destroys most of the active phytotherapeutic molecules.
Manuka honey contains various antimicrobial factors, especially effective against certain types of bacteria. These include hydrogen peroxide, the antibiotic element par excellence, and methylglyoxal (MG), a compound usually present in small quantities in common honey but abundant in manuka honey.
Honey producers have developed a rating scale that measures the "antibiotic potency" of manuka honey. This score, known as UMF (Unique Manuka Factor), increases with the concentration of MG and other antibacterial compounds. To be considered therapeutic, manuka honey requires a minimum UMF score of 10. However, the relevance of this scale for medicinal purposes is not entirely clear.
Manuka honey is a highly energetic food. It provides about 300 kcal per 100g, derived almost entirely from simple sugars. However, due to its lower sweetening power compared to table sugar, consumers tend to increase the dose, making this substitution nutritionally insignificant. It's also important to note that honey has a slightly lower load and glycemic index than table sugar, making it not advisable to use in abundance in the diet against overweight, type 2 diabetes mellitus, and hypertriglyceridemia.
The primary application of manuka honey is topical, as a disinfectant on wounds. It's generally used for the treatment of small abrasions and burns. However, it's also used internally to prevent and treat various conditions, although these uses are not always supported by scientific research.
Research on the therapeutic factors of manuka honey has been mostly conducted in vitro. However, several recent studies show that it's effective when used on wounds and leg ulcers, fighting infections, and promoting healing.
A recent study suggests that manuka honey may be effective in preventing gingivitis and other periodontal diseases by reducing plaque buildup. More research is needed to establish whether its medical application can be defined as safe and effective.
Possible side effects of manuka honey include allergic reactions, especially in people allergic to bees, and a risk of hyperglycemia when taken orally, especially in diabetics. It may also interact with some blood thinners and methadone if taken orally.