Much like other honey, the manuka variety is a great gift to mankind from the bees. Manuka honey contains dihydroxyacetone, methylglyoxal, and hydrogen peroxide. These chemicals are effective antimicrobial agents. This honey might even have other bioactive substances that increase its potency.
The chemicals contained in manuka honey is more stable than hydrogen peroxide. While hydrogen peroxide might become neutralized by enzymatic reactions, moisture or heat, the other compounds in manuka have no such vulnerabilities.
Manuka honey is graded based on its non-peroxide antibacterial potency. This is more commonly referred to as Unique Manuka Factor — or UMF for short, which happens to be the same sound you’ll make when you taste this delicious treat.
The manuka variety of honey is endogenous to New Zealand. Manuka honey can only be produced by bees who pollinate the Leptospermum scoparium flower. This flower is more commonly referred to as the manuka bush — which is where manuka honey gets its name.
1. Heals wounds
Since the earliest days of civilization, honey has been used as a treatment for boils, sores, burns, and other types of wounds. The United States Food and Drug Association (or FDA) officially approved manuka honey as a viable wound treatment in the year 2007.
Manuka honey kills germs, is a potent antioxidant, and keeps the wound moist to ensure it heals properly. Not only does it kill the germs present in the wound site, it also seals the area off with a protective barrier to ensure no other pathogens make their way into the break of your skin.
Many studies have proven the fact that manuka honey helps the wound healing process. Research has even shown that it can reduce the pain for burn patients and hasten the regeneration of burnt — or otherwise damaged — tissue.
A study conducted in Saudi Arabia showed that wound dressings containing manuka honey were more effective in treating diabetic ulcers than other conventional methods.