All honeys have an antibacterial activity, due primarily to hydrogen peroxide formed in a "slow-release" manner by the enzyme glucose oxidase present in honey, which can vary widely in potency.
Manuka honey contains a high level of additional, non-peroxide, antibacterial components. Although some other types of honey have been reported to have some non-peroxide antibacterial activity, this is at a very low level. The high level of non-peroxide activity found in Manuka is unique.
It is now known that this non-peroxide activity is due to the combined action of methylglyoxal (MGO) and an unidentified synergistic component. Although very low levels of MGO are found in most honey, the high level of MGO in manuka honey is unique, as is the presence of the synergist which more than doubles the antibacterial activity of MGO.
Importantly, the non-peroxide type of antibacterial activity in manuka honey is not affected by the catalase enzyme present in body tissue and serum. This enzyme will break down, to a large degree, the hydrogen peroxide which is the major antibacterial factor found in other types of honey. If a honey without the non-peroxide antibacterial activity fpund only in manuka honey and jellybush honey were used to treat an infection, the potency of the honey's antibacterial activity would most likely be reduced because of the action of catalase.
The enzyme that produces hydrogen peroxide in honey is destroyed when honey is exposed to heat and light. But the non-peroxide antibacterial activity of manuka honey is stable, so there is no concern about Manuka Honey losing its activity in storage.
The enzyme that produces hydrogen peroxide in honeys becomes active only when honey is diluted. But the non-peroxide antibacterial activity is at full strength in undiluted manuka honey, which will provide a more potent antibacterial action diffusing into the depth of infected tissues.
The enzyme that produces hydrogen peroxide in honeys needs oxygen to be available for the reaction, so may not work under wound dressings or in wound cavities or in the gut. Manuka Honey, which contains the non-peroxide antibacterial activity, is active in all situations. The enzyme that produces hydrogen peroxide in honeys becomes active only when the acidity of honey is neutralised by body fluids, but then the honey is diluted.
The enzyme that produces hydrogen peroxide in honeys is inactive in the acidity of the stomach.
The enzyme that produces hydrogen peroxide in honeys could be destroyed by the protein-digesting enzymes that are in wound fluids.
The non-peroxide antibacterial activity of Manuka Honey diffuses deeper into skin tissues than does the hydrogen peroxide from other types of honey. Manuka Honey, with its non-peroxide, antibacterial activity, is more effective than honey with hydrogen peroxide against some types of bacteria. For example, it is about twice as effective as other honey against Eschericihia coli and Enterococci, common causes of infection in wounds. It is much more effective than other honey against Helicobacter pylori, a common cause of peptic ulcers.
I am a kiwi so I've grown up plenty of Manuka. It is my go to for sore throats, rashes and cuts. Also makes a beautiful body exfoliant mixed with coconut oil and sugar (if anyone makes this they should be aware their skin might tingle during application and feel a little numb for a few minutes). I don't have a favourite brand per say but Manuka is definitely my preferential type of honey - for taste just as much as it's benefits.
It has anti-micdrobial properties, because the Manuka plant itself that the bees eat has it. Regarding brand, you just buy the one with the strongest rating (they come with antibiotic strength ratings), if you need such a thing. It might help people with GI issues, but of course, it's expensive.
I've heard it can kill h.pylori. But I like it topically - good for wounds, and as the occasional face mask. It's expensive - so I just researched legit brands and went from there. I think mine is 15 UMF.
Coconut sugar...thoughts? 9 Answers