Generality
That of manuka is a monofloral honey of New Zealand and Australian origin.
It takes its name from the plant L. scoparium or tea-tree (mānuka or tea tree), whose flowers rich in pollen and nectar feed the bees during the production of honey ( Apis mellifera - of European origin). To be labeled as "New Zeland mānuka honey", bees must use at least 70% of the pollen and nectar from manuka. Manuka honey has nutritional properties similar to those of other types of honey although, containing some active ingredients of the plant of origin, it seems to inherit many phytotherapeutic and medicinal properties. Not surprisingly, the manuka plant and honey are used in traditional Maori medicine and in contemporary pharmacology.
Insights: Manuka botany
The manuka is a shrub belonging to the Myrtaceae family, genus Leptospermum and scoparium species ( L. scoparium ). Other manuka names are: manuka myrtle, New Zealand teatree, broom tea-tree.
Manuka, a native of New Zealand and south-eastern Australia, is a very prolific bush. It is almost always the first species to repopulate reclaimed or deforested land. Generally it grows up to 2-5 m in height and rarely up to 15 m. It is evergreen, with thick branches, thin leaves, 7-20 mm long and 2-6 mm wide. The flowers are white, sometimes pink, with 5 petals, 8-15 mm in total diameter. The wood is hard and compact.
Manuka can be confused with kānuka ( Kunzea elicoide), from which it is distinguished by the spiny texture of the leaves.
In areas of origin, manuka is widely cultivated for its aromatic properties (extraction of essential oils and honey production) and for the applications of the resulting wood (manufacture of handles for certain tools, carving, etc.). The shavings are used for smoking meat and fish. The manuka leaves and the essential oil obtained from distillation find application in Maori folk medicine and in the contemporary pharmaceutical industry (febrifugal action, decongestant for the airways, against urinary disorders, etc.). The white gum (pai manuka) was used as a remedy for burns. Chewing the bark should promote sleep.
Description
Description of manuka honey
Manuka honey, thanks to the presence of a typical colloidal protein, is particularly viscous-creamy. The color is dark, from intense yellow to brown. It has a strong taste, characterized by hints of earth, essential oils, grass and minerals; it is also called florid, rich and complex. The taste is sweet with a bitter aftertaste. The aroma is reminiscent of moist earth and heather (plant).
Among the most common problems of manuka honey production is the contamination from similar and similar botanical species. In particular, the kānuka, being very similar, frequently pollutes manuka cultivation resulting in the production of non-pure honey (distinguished by its light yellow color, non-viscous consistency and delicate aroma).
Therapeutic Properties
Therapeutic properties of manuka honey
Manuka honey has been used since ancient times in the treatment of many pathological conditions and various ailments. However, it was only at the end of the 19th century that researchers discovered and demonstrated its natural antibacterial properties.
The action of manuka honey is not limited to hindering metabolism and bacterial proliferation, but stimulates the production of special cells responsible for the repair of infected tissues.
Obviously the honeys are not all the same. Manuka honeys can also be very different from each other due to: floral selection of bees, method and harvest times, possible treatments to increase the conservation of honey, etc. The quality of manuka honey increases with purity (monofloral), with the speed of harvest limiting deterioration and is raw, unpasteurized (the heat treatment, however necessary for marketing, destroys most of the active phytotherapeutic molecules).
Manuka honey therapeutic factors
Manuka honey contains various antimicrobial factors, especially effective against E. coli and S. aureus . Among these we mention hydrogen peroxide, the antibiotic element par excellence, and methylglyoxal (MG), a compound usually present in small quantities in common honey and instead very abundant in that of manuka (in which it is formed by conversion of dihydroxyacetone into nectar of manuka flowers). However, it cannot be excluded that the medicinal effect of manuka honey is also attributable to other compounds.
Honey producers have developed a special assessment scale that measures the "antibiotic potency" of manuka honey. The score is called UMF, which stands for "Unique Manuka Factor", and increases with the concentration of MG and other antibacterial compounds. Not all honey labeled as manuka honey contains significant levels of antimicrobial factors. To be considered therapeutic, manuka honey requires a minimum score of 10 UMF. Honeys at or above this level are marketed with the words "Manuka UMF Honey" or "Active Manuka Honey". However, the relevance of this scale for medicinal purposes is not entirely clear.
Nutritional Properties Manuka Honey
Nutritional characteristics of manuka honey
Manuka honey is a very energetic food. With its 300 kcal per 100 g of product, almost entirely derived from simple sugars (glucose, fructose and sucrose), it is a food whose consumption is to be kept under control in food therapy against overweight and certain metabolic pathologies.
With the same portion, replacing white table sugar with manuka honey, you can get a 30% reduction in calories. However, having a lower sweetening power, it is not possible for consumers to increase the dose, making this substitution useless (from a nutritional point of view).
Honey has a lower glycemic load and index than table sugar, which is why it is not advisable to use it in abundance in the diet against overweight, type 2 diabetes mellitus and hypertriglyceridemia.
They are absent: fiber, cholesterol, lactose, gluten and histamine. There is no information necessary to establish the vitamin and mineral profile.
The average portion of manuka honey is around 20 g (1 tablespoon - 60 kcal).
uses
Use of manuka honey
The main application of manuka honey is topical, as a disinfectant on wounds. It is generally used for the treatment of small abrasions and burns but not only. Among the various internal uses, even if NOT supported by scientific research, we recall:
- Prevent and treat cancer
- Reduce high cholesterol
- Reduce systemic inflammation
- Treating diabetes
- Treating eye, ear and sinus infections (nasal, frontal, maxillary, etc.)
- Treat gastrointestinal problems.
Effectiveness
Does manuka honey work?
The therapeutic factors of manuka honey have been studied almost exclusively in vitro, while the evidence for in vivo applications is scarce and of little relevance (if not as a sweetener).
Several recent studies show that manuka honey is effective when used on wounds and leg ulcers. The insights also conclude that it is effective in fighting infections and promoting healing.
Not all jobs have shown that manuka honey promotes ulcer healing. There is a possibility that it may even delay you if related to type 2 diabetes mellitus.
According to the "Natural Medicine" this honey is "probably effective" in the treatment of burns and wounds. The "Cochrane Review" (Cochrane Review) notes that honey can shorten the healing time of minor burns compared to traditional dressings. However, there is not enough evidence to suggest that honey dressings are more or less effective in treating other types of wounds, including diabetic foot ulcers.
A recent study suggests that manuka honey may be effective in preventing gingivitis and other periodontal diseases by reducing plaque buildup. A study conducted in 2010 by the scientific committee of the "National Cancer Institute" approved the proposal for the use of manuka honey for the reduction of inflammation of the esophagus associated with chemotherapy.
It has not proved effective in treating ingrown nails.
Another possible benefit of manuka honey is that, unlike synthetic antibiotics, it does not cause the development of resistant bacteria. These so-called "superbugs", which develop after repeated exposure to drugs, are sensitive only to specific antibiotics.
So far, studies have not shown that manuka honey is effective for treating high cholesterol or balancing the intestinal bacterial flora.
No major studies have examined the effect of manuka honey on cancer, diabetes or fungal infections.
Side effects
Possible side effects of manuka honey
The possible side effects of manuka honey are:
- Allergic reaction, especially in people allergic to bees
- Risk of hyperglycaemia when taken orally, especially in diabetics
- Possible interaction with some blood thinners and methadone when taken orally
Most studies on manuka honey have been conducted on a small number of patients. Further studies are needed to establish whether its medical application can be defined as safe and effective.
