Food as medicine: Manuka honey
Liquid gold.
Image credit: Stephen Hamilton via pinterest.com.au
Derived from several Leptospermum species native to New Zealand and eastern Australia, Manuka honey is renowned for its anti-bacterial, anti-viral, antioxidant, anti-inflammatory and immune-stimulating properties [1; 2; 3]. Not to be confused with other honey varieties, its methylglyoxal (MGO) concentration and dark golden hue distinguish Manuka honey from other products on the shelf [2].
Therapeutic benefits
Manuka honey produces a multitude of therapeutic benefits when ingested or applied directly to the skin, effectively healing wounds (including burns), treating skin conditions including acne, eczema and dermatitis, relieving sore throats, coughs and influenza, and supporting metabolic and gastrointestinal health [3; 4; 5]. These benefits are primarily attributable to MGO, a powerful antibacterial and anti-viral compound – effective against even certain antibiotic-resistant bacteria – and the primary active constituent within Manuka honey [2; 6].
The golden elixir is also rich in potent antioxidants with anti-inflammatory and immune-stimulating properties, and contains prebiotics that promote the growth of beneficial Lactobacilli and Bifidobacteria bacteria over pathogenic species within the gut [1; 3; 6; 7; 8]. Finally, the viscosity and low pH of Manuka honey – attributable to its sugar content – further support wound healing [6].
Selecting a product
Potency – and naturally, pricing – varies dramatically among products, with higher MGO concentrations indicative of higher antimicrobial activity and overall quality [9]. Evidence indicates that concentrations of MGO 263+ (UMF 10+) and higher are therapeutically active, with MGO 829+ (UMF 20+) generally well-tolerated and safe for consumption [10; 11].
Contraindications
Despite its incredible benefits, Manuka honey is not for everyone. It should be avoided by those who are vegan or otherwise avoiding animal-derived products, and children under one, to minimise possible exposure to harmful Clostridium botulinum bacteria [4; 7]. Diabetic individuals should also seek medical advice before using Manuka honey [1].
References.
[1] Alvarez-Suarez, J. M., Gasparrini, M., Forbes-Hernández, T. Y., Mazzoni, L., & Giampieri, F. (2014). The composition and biological activity of honey: A focus on manuka honey. Foods, 3(3), 420-432. https://doi.org/10.3390/foods3030420
[2] Carter, D. A., Blair, S. E., Cokcetin, N. N., Bouzo, D., Brooks, P., Schothauer, R., & Harry, E. J. (2016). Therapeutic manuka honey: No longer so alternative. Frontiers in Microbiology, 7, 1-11. https://doi.org/10.3389/fmicb.2016.00569
[3] Patel, S., & Cichello, S. (2013). Manuka honey: An emerging natural food with medicinal use. Natural Products and Bioprospecting, 3(4), 121-128. http://dx.doi.org/10.1007/s13659-013-0018-7
[4] Miguel, M. G., Antunes, M. D., & Faleiro, M. L. (2017). Honey as a complementary medicine. Integrative Medicine Insights, 12, 1-15. http://dx.doi.org/10.1177/1178633717702869
[5] Pasupuleti, V. R., Sammugam, L., Ramesh, N., & Gan, S. H. (2017). Honey, propolis, and royal jelly: A comprehensive review of their biological actions and health benefits. Oxidative Medicine and Cellular Longevity, 2017, 1-21. http://dx.doi.org/10.1155/2017/1259510
[6] Minden-Birkenmaier, B. A., Meadows, M. B., Cherukuri, K., Smeltzer, M. P., Smith, R. A., Radic, M. Z., & Bowlin, G. L. (2020). Manuka honey modulates the release profile of a dHL-60 neutrophil model under anti-inflammatory stimulation. Journal of Tissue Viability, 29(2), 91-99. https://doi.org/10.1016/j.jtv.2020.03.005
[7] Cianciosi, D., Forbes-Hernández, T. Y., Afrin, S., Gasparrini, M., Reboredo-Rodriguez, P., Manna, P. P., Zhang, J., Leire, B. L., Flórez, S. M., Pablo, A. T., Quiles, J. L., Giampieri, F., & Battino, M. (2018). Phenolic compounds in honey and their associated health benefits: A review. Molecules, 23(9), 2322-2342. http://dx.doi.org/10.3390/molecules23092322
[8] Mohan, A., Gutierrez-Maddox, N., Meng, T., He, N., Gao, Y., Shu, Q., & Siew, Y. Q. (2021). Manuka honey with varying levels of active manuka factor (AMF) ratings as an anaerobic fermentation substrate for Limosilactobacillus reuteri DPC16. Fermentation, 7(3), 128-143. http://dx.doi.org/10.3390/fermentation7030128
[9] Girma, A., Seo, W., & She, R. C. (2019). Antibacterial activity of varying UMF-graded manuka honeys. PloS One, 14(10), 1-9. https://doi.org/10.1371/journal.pone.0224495
[10] Cokcetin, N. N., Pappalardo, M., Campbell, L. T., Brooks, P., Carter, D. A., Blair, S. E., & Harry, E. J. (2016). The antibacterial activity of Australian Leptospermum honey correlates with methylglyoxal levels. PLoS One, 11(12), 1-13. https://doi.org/10.1371/journal.pone.0167780
[11] Wallace, A., Eady, S., Miles, M., Martin, H., McLachlan, A., Rodier, M., Willis, J., Scott, R., & Sutherland, J. (2010). Demonstrating the safety of manuka honey UMF® 20+in a human clinical trial with healthy individuals. The British Journal of Nutrition, 103(7), 1023-1028. https://doi.org/10.1017/S0007114509992777
Disclaimer. Consult your health care practitioner for individualised dietary advice.