MANUKA HONEY WITH METHYLGLYOXAL (MGO)

MNZ exclusively produces monofloral Manuka honey from the Leptospermum Scoparium (small shrubs to large trees with blossoms) from New Zealand. Because our beehives are located in one of the most remote areas of New Zealand, the bees are not disturbed and they can produce very high-quality Manuka Honey. Methylglyoxal (MGO) has been demonstrated by Professor Thomas Henle as one of the most important compounds in Manuka Honey. Measurement on Methylglyoxal (MGO) is a science-based qualification and is one of the requirements of the MPI.

Science

Professor Thomas Henle discovered Methylglyoxal (MGO) in Manuka Honey in 2006 and has done a lot of research since then. Methylglyoxal (MGO) is a naturally present compound in Manuka Honey and provides the high-quality and natural bioactivity. Methylglyoxal (MGO) is measured in milligrams per kilogram and can range from 100+ to 1500+ mg/kg. Methylglyoxal (MGO) is a very important compound that should be considered when purchasing Manuka Honey. MGO 100+ corresponds to 100 mg/kg Methylglyoxal (MGO).

Scientific insight

Scientists such as Professor Thomas Henle, Professor Peter Molan, Professor Keiji Terao and Dr. Robert Laheij have each carried out scientific research into the qualities that Manuka Honey naturally contains. Professor Thomas Henle and his team have shown that Methylglyoxal (MGO) is directly related to the high-quality and natural bioactivity of Manuka Honey.

Quote Thomas Henle

“A grading system must be scientifically sound, g based on a method that has been published, tested and can be used in laboratories, this is certainly the case for the Methylglyoxal (MGO) Manuka Honey classification “

Professor Thomas Henle of the Technical University of Dresden, who in 2006 showed that methylglyoxal as a compound is responsible for this special anti****** effect and thus characterises the properties of Manuka honey, also says that testing for methylglyoxal levels in Manuka honey is a reliable, quantitative method.
Professor Thomas Henle (discoverer MGO)

Quote Peter Molan

“Testing for Methylglyoxal (MGO) is a clear and unambiguous way of letting consumers know that this unique high anti******* activity is real, special and exclusive to Manuka Honey.“

Professor Peter Molan (discoverer of the UMF value)

MGO (Methylglyoxal) as a scientific benchmark

Measuring the presence of Methylglyoxal (MGO) is one of the most important compounds in Manuka Honey. Manuka Honey MGO 550+ should contain at least 550 mg/kg Methylglyoxal (MGO). The higher the Methylglyoxal (MGO) values, the more powerful high-quality and natural bioactivity.

Professor Peter Molan has done very long and above all extensive research into Manuka Honey and its qualities. Peter Molan, who works at the University of Waikato, assembled a group of scientists there, called the Waikato Honey Research Unit, to investigate and study the complex composition of Manuka Honey and its properties. Professor Peter Nolan had set up a gradation system in consultation with the Active Manuka Honey Association (AMHA) for a standardization in Manuka Honey production, called UMF (Unique Manuka Factor). Professor Peter Molan has discovered that Manuka Honey has a certain effect; he called this UMF, but at the time he could not determine which component in the Manuka Honey was responsible for this. Professor Peter Molan passed away in 2015.