There is a significant body of scientific evidence to support the unique composition, bioactivity and health benefits of manuka honey with over 9,000 research papers published in scientific journals. Comvita leads the way in creating and understanding the science behind manuka honey. Over the last two decades Comvita scientists and research collaborators have authored numbers of research papers, reports and articles and are committed to continuing to push the boundaries of scientific research on manuka honey every day to understand more about what makes it so special.
Benefits of Manuka Honey
Honey has a long history of use since ancient civilisations. Modern scientific research shows that the health benefits associated with traditional uses of honey are not just a folklore. New Zealand manuka honey, sourced from the indigenous shrub Leptospermum scoparium, exhibits a combination of bioactive properties that give it unique benefits beyond just culinary use.
Manuka honey is renowned for its antibacterial properties and is well-researched for various topical uses such as treating wounds and burns and eczema and dermatitis. As a food manuka honey is a delicious-tasting honey that can be taken on its own or in combination with other beverages such as tea. In addition to its use as a natural sweetener, the honey is commonly used as a remedy to help alleviate the symptoms of common colds and winter chills such as cough and sore throat as well as to support gut health.
Identifying Real Manuka
In New Zealand the Ministry for Primary Industries (MPI) enforces a scientific regulatory definition for exported manuka honey based on chemical fingerprinting and pollen DNA marker analysis.
In addition to these compounds, Comvita scientists, and others, have pioneered the discovery of other compounds unique to manuka honey including dihydroxyacetone (DHA), methylglyoxal (MGO), leptosperin and lepteridine which are used to authenticate the purity and quality of manuka honey.
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