Beyond Sweetness: Therapeutic Secrets of Manuka Honey

Honey, a natural, sweet, and flavorful product, is produced by bees from plant nectars, secretions, and the excretions of plant-sucking insects.

- T. Uma Maheswari, M.Shanmugapriya, S. Geethanjali and J. Selvi

Usually honey rich in fructose and glucose and phenolic compounds, in addition to macro and micro nutrients. These compounds also contain a good source of antioxidants and have many proven antibacterial, anti-inflammatory, and antimicrobial properties. Manuka honey, a special type of honey, is described as a monofloral, dark viscosity liquid produced primarily from small white/pink flowers of Manuka trees (Leptospermum scoparium). The Leptospermum scoparium trees are native to New Zealand and Eastern Australia. Manuka honey is rarer and more expensive than regular honey because of its limited supply and is primarily known for its elevated antimicrobial and antioxidant compounds. The manuka tree can only thrive in a specific climate in certain parts of the world (mainly remote regions in New Zealand). Moreover, this tree only flowers for two to six weeks a year, leaving a very narrow window for bees to pollinate it.

Speciality of Manuka honey