Why Manuka Honey is Different: A Comparison with General Honey and Tualang Honey, Supported by National Institutes of Health Research

Honey, a natural sweetener produced by honeybees, has been used for centuries for its nutritional and medicinal properties. However, not all honeys are created equal. Among the various types of honey available, Manuka honey stands out for its unique characteristics and health benefits. In this article, we will explore what sets Manuka honey apart from general honey, including a comparison with another well-known honey variety, Tualang honey. We will also highlight research findings from the National Institutes of Health (NIH) that support the superiority of Manuka honey over other types.

The Origins of Manuka Honey & Tualang Honey

Manuka honey is derived from the nectar of the Manuka bush (Leptospermum Scoparium), which is native to New Zealand and parts of Australia. The honey owes its distinct properties to the unique compounds found in the nectar of these bushes. In contrast, general honey is made from the nectar of various flowers, depending on the region and season, resulting in a wide range of flavours and properties.

Tualang honey, on the other hand, originates from Malaysia and is produced by Apis dorsata, a species of wild honeybees. These bees build their hives high up in the Tualang tree (Koompassia excelsa), giving the honey its name. Like Manuka honey, Tualang honey has gained attention for its potential health benefits.

Unique Properties of Manuka Honey

Manuka honey’s unique properties can be attributed to the presence of Methylglyoxal (MGO), a compound found in higher concentrations in Manuka honey compared to other types of honey. MGO is responsible for Manuka honey’s potent antimicrobial and antibacterial properties, making it highly effective against a broad spectrum of bacteria, including antibiotic-resistant strains.

Another essential factor that sets Manuka honey apart from other varieties is the Unique Manuka Factor (UMF) or the Non Peroxide Activity (NPA). The UMF measures the concentration of three signature compounds: MGO, Dihydroxyacetone (DHA), and Leptosperin. These compounds contribute to the honey’s effectiveness in promoting wound healing, soothing sore throats, improving digestion, and enhancing skin health.

Comparing Manuka Honey with General Honey and Tualang Honey

Antimicrobial Properties

While all types of honey possess some antimicrobial properties due to their high sugar content and low pH, Manuka honey stands out for its exceptionally high MGO levels. This makes it particularly effective against a wide range of bacteria, including antibiotic-resistant strains such as MRSA (Methicillin-resistant Staphylococcus aureus). If you wonder what is MRSA, it is a type of bacteria that has become resistant to several common antibiotics, including methicillin, oxacillin, penicillin, and amoxicillin.

Tualang honey also exhibits antimicrobial activity, although it may not be as potent as Manuka honey. Some studies have shown that Tualang honey is effective against certain types of bacteria and fungi, making it a potential alternative treatment for various infections.

Wound Healing

Manuka honey has been widely studied for its wound healing properties, which can be attributed to its high MGO content and the moist environment it provides. This promotes faster healing by reducing inflammation and stimulating new tissue growth. In comparison, general honey may also aid in wound healing, but its efficacy can vary depending on its source and composition.

Similar to Manuka honey, Tualang honey has been found to promote wound healing in some studies, although more research is needed to establish its effectiveness compared to Manuka honey.

Flavour Profile

Manuka honey is known for its rich, earthy taste and darker colour, which sets it apart from other honey. General honey, on the other hand, can exhibit a wide range of flavours and colours, depending on the flowers from which the nectar is sourced.

Tualang honey has a unique flavour profile, often described as complex and robust, with a slightly bitter aftertaste. Its taste may be somewhat similar to Manuka honey, although it is not as widely recognized for its distinct flavour.

National Institutes of Health Research Supporting Manuka Honey’s Superiority

Research from the National Institutes of Health (NIH) supports the notion that Manuka honey is superior to other types of honey, including Tualang honey, in terms of its health benefits. For instance, a study published in the NIH database found that Manuka honey exhibited stronger antimicrobial activity against Staphylococcus aureus, a common cause of wound infections, compared to other types of honey1.

Another NIH study showed that Manuka honey could effectively inhibit the growth of oral bacteria responsible for dental plaque and periodontal diseases, outperforming other types of honey in this regard2. These findings demonstrate the superiority of Manuka honey over other varieties, including Tualang honey, in terms of its potential health benefits.

Conclusion

Manuka honey is a unique and special type of honey, offering health benefits and a delicious, rich taste that sets it apart from general honey, including Tualang honey. Supported by research findings from the NIH, Manuka honey’s high MGO content, potent antimicrobial properties, and effectiveness in promoting wound healing make it an exceptional natural product. While Tualang honey shares some similarities with Manuka honey, Manuka honey’s unique characteristics and well-documented health benefits make it stand out as the superior choice.

Footnotes

  1. NIH: Antibacterial activity of Manuka honey and its components: An overview
  2. NIH: In vitro susceptibility of oral streptococci to Manuka honey
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