Manuka honey is derived from the tree Leptospernumscoparium. Honey potency depends on the geographical and botanical source,the season, conditions of harvesting, processing and storage.
Manuka honey typically contains a mixture of nutritionalcomponents including:
- fatty acids
- fructose & glucose
- proteins and free amino acids
Leptospermum sp. honey is the ripened nectar and saccharine of selected plants gathered, modified and stored by the honeybee.
Manuka honey is standardised to an agreed level of antibacterial activity. Thus, Manuka honey is well known for its antibacterial properties.
Dietary methylglyoxal or MGO, refers to the level of methylglyoxal present in honey. A high MGO rating means a high level of antibacterial activity of honey. MGO is found in the pollen of a Manuka tree’s flowers.