Mainly manuka honey differs by its particularly high proportion Methylglyoxal(MGO) of normal honey.
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Thus, a honey with a higher concentration of Methylglyoxal is dosed lower than one with a low MGO value.
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Methylglyoxal has an antibacterial effect
and its concentration in manuka honey is up to 100 times higher than in conventional honey.
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While hydrogen peroxide in manuka honey is contained only in comparatively small amount,
the honey scores mainly by its high proportion of antibacterial acting Methylglyoxal.
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The cause of this activity remained elusive
for many years, until two laboratories independently identified Methylglyoxal(MGO) as a key active component in manuka honey in 2008.