At What Temperature Does Manuka Honey Lose Its Benefits?

December 1, 2025 •

3 min read

Research indicates that the beneficial compounds in Manuka honey are sensitive to heat. While moderate warmth can actually aid in the maturation process, temperatures exceeding 104°F (40°C) can cause some enzymes to degrade. This means carefully considering the temperature is essential to preserve the unique properties of Manuka honey when cooking or adding it to beverages.

Quick Summary

Heating Manuka honey can cause a loss of its unique antibacterial properties and beneficial enzymes. The methylglyoxal (MGO) content, a key marker of its potency, is particularly susceptible to degradation at high temperatures. To maintain the honey's integrity, it's best to avoid prolonged, intense heat, opting for gentler warming methods instead.

Key Points

Heat Sensitivity: Manuka honey contains beneficial enzymes and MGO that are sensitive to high temperatures, causing them to degrade.
MGO Stability: Methylglyoxal (MGO) is more stable than other honey's antibacterial compounds but is not immune to heat degradation, especially with prolonged exposure.
140°F is a Critical Point: Keep temperatures below 140°F (60°C) to preserve most of the honey's benefits, as significant degradation occurs above this point.
Add After Cooking: For recipes like glazes, add Manuka honey after the food is cooked to avoid damaging the beneficial compounds with high heat.
Optimal Storage: Storing honey in a cool, dark place at consistent room temperature (around 68°F or 20°C) prevents unnecessary heat exposure and degradation.
Raw is Best: To ensure you get the maximum therapeutic benefits, consume Manuka honey in its raw form without any heating.

Understanding Manuka Honey's Heat Sensitivity

Manuka honey's potent antibacterial and therapeutic properties are largely attributed to a compound called methylglyoxal (MGO), which forms from dihydroxyacetone (DHA). Unlike other honeys where antibacterial activity comes from hydrogen peroxide, Manuka's MGO gives it a unique and stable non-peroxide activity (NPA). However, this stability is not absolute; heat remains the primary enemy of its therapeutic qualities. High temperatures and prolonged heat exposure can degrade the very compounds that make Manuka honey special, ultimately reducing its potency and value.

The Impact of Temperature on Key Compounds

As a biological product, Manuka honey contains heat-sensitive enzymes that can be broken down by high temperatures. The specific point at which benefits are lost varies depending on the compound, the temperature, and the duration of heat exposure. The most critical components to protect are MGO and the prebiotic oligosaccharides that support gut health. While brief exposure to warm temperatures, like that of a warm cup of tea, is generally safe, intense and sustained heating can cause significant damage.

Temperature Thresholds for Manuka Honey

While some beneficial components are quite resilient, a few key temperature benchmarks are worth remembering to preserve your Manuka honey's integrity.

Below 104°F (40°C): At this temperature and below, the honey's beneficial enzymes and compounds are well-preserved. In fact, moderate warmth can sometimes even aid in the conversion of DHA to MGO, increasing its potency over time.
104°F to 140°F (40°C to 60°C): In this range, some of the more sensitive enzymes may begin to degrade, but MGO remains largely stable, especially with brief exposure. This is the ideal temperature range for adding Manuka honey to warm beverages.
Above 140°F (60°C): This is where significant degradation begins, particularly with prolonged heat. Enzymes and MGO levels will start to diminish more rapidly. Any temperature above this should be considered damaging to the honey's therapeutic properties.
Above 160°F (71°C): Pasteurization occurs at around this temperature, which rapidly degrades most of the honey's beneficial compounds. This is a definitive point at which the honey's unique properties are compromised.
Above 248°F (120°C): Baking or candy-making temperatures cause significant to devastating loss of MGO and other key compounds. A study showed that after heating at 150°C for just 10 minutes, MGO was decreased to approximately 12% of its original amount.

Comparison of Heating Methods and Their Impact


Heating Method	Typical Temperature	Impact on Beneficial Nutrients
Raw Consumption	No Heat	Full nutrients retained, maximum benefit.
Warm Beverages	120–150°F (49–65°C)	Most nutrients preserved with short exposure.
Microwaving	Varies, can cause superheating	Significant loss due to uneven, intense heat.
Baking/Cooking	300–350°F (149–177°C)	Significant nutrient degradation and loss of antibacterial properties.
Sauces/Glazes	Depends on timing	Add after cooking to preserve benefits.

How to Preserve Your Manuka Honey's Potency

To get the most out of your high-quality Manuka honey, proper handling and usage are key. Here are some effective strategies:

Use in Warm, Not Hot, Drinks: Wait a few minutes after boiling water before adding your honey to tea or coffee. This allows the temperature to drop below the critical threshold.
Drizzle, Don't Bake: For dishes like roasted chicken or baked goods, drizzle the honey on after the cooking process is complete. This adds flavor and benefits without compromising its properties.
Store Properly: Keep Manuka honey in a cool, dark place away from direct sunlight and heat sources like stoves. Consistent room temperature (around 68°F or 20°C) is ideal for long-term storage.
Use it Raw: For maximum benefits, consume Manuka honey directly from the spoon or mix it into uncooked foods like yogurt, oatmeal, or smoothies. This ensures all the delicate enzymes and MGO remain intact.

Conclusion: The Temperature is Key

Understanding the heat sensitivity of Manuka honey is crucial for anyone looking to maximize its therapeutic benefits. While MGO is more robust than the antibacterial properties in other honeys, it is not immune to heat-induced degradation. As a rule of thumb, keeping the temperature below 140°F (60°C) is the best practice for preserving most of its valuable compounds. For applications requiring heat, such as adding it to hot drinks, brief exposure is acceptable. However, high-temperature cooking and baking should be avoided to prevent significant loss of its unique properties. By being mindful of temperature, you can ensure you are getting the full value from your premium Manuka honey. For more scientific details, an in-depth review on its functional ingredients can be found at this reliable source: An updated review of functional ingredients of Manuka honey and their value-added innovations.

Frequently Asked Questions

For optimal preservation of its benefits, Manuka honey should be kept below 140°F (60°C). Moderate warming below this temperature is generally safe, but prolonged heat should be avoided.

No, if done correctly. Allowing boiling water to cool for a minute or two before adding the honey will keep the temperature within a safe range, preserving the MGO and other beneficial compounds.

While you can bake with Manuka honey for flavor, high baking temperatures will significantly degrade its unique therapeutic properties, such as MGO and beneficial enzymes. For maximum benefits, it is better to use it raw or add it to dishes after cooking.

No, moderate warmth does not harm Manuka honey. In fact, some research suggests it can help convert DHA into MGO, increasing its potency over time. However, it should be stored in a sealed container away from direct sunlight.

Manuka honey's antibacterial properties are due to MGO, which is derived from DHA and is more heat-resistant than the hydrogen peroxide typically responsible for antibacterial activity in other honeys.

Microwaving is not recommended as it creates intense, uneven heat that can rapidly degrade the honey's beneficial compounds, leading to a significant loss of its therapeutic properties.

Yes, consuming Manuka honey raw is the best way to ensure you receive all of its unique and valuable compounds, including enzymes and high levels of MGO, in their most potent form.

Refrigeration will not damage Manuka honey, but it can cause it to crystallize and become firmer. This is a natural process that does not affect its medicinal qualities.