The Science of MGO: How It Forms in Honey
Methylglyoxal (MGO) is a naturally occurring compound that develops in honey during its maturation process. It is formed through the chemical conversion of another compound called dihydroxyacetone (DHA), which is present in the nectar of certain flowers. This conversion continues to happen after the honey is harvested and stored, causing MGO levels to rise over time as DHA levels decrease. However, the initial amount of DHA in the nectar is the most crucial factor determining the final MGO concentration.
Not all plants produce nectar with high levels of DHA. The Manuka tea tree (Leptospermum scoparium), native to New Zealand and parts of Australia, is particularly rich in this DHA precursor. This unique botanical source is why Manuka honey naturally develops such high concentrations of MGO, setting it apart from most other types of honey.
Other Compounds in Honey
While MGO is a key component, honey's health-related properties come from a complex mix of compounds. This includes:
- Hydrogen Peroxide: Many honeys derive their antibacterial effects from the natural enzymatic production of hydrogen peroxide.
- Flavonoids and Phenolic Acids: These compounds provide antioxidant and anti-inflammatory benefits.
- Enzymes, Vitamins, and Minerals: Honey contains various beneficial micronutrients.
Regular Honey vs. Manuka Honey: A Comparison of MGO Levels
To illustrate the profound difference, consider the disparity in MGO content. Most regular, multi-floral honeys have MGO levels under 5.4 mg/kg, whereas Manuka honey can range from MGO 100+ to levels exceeding 1000+ mg/kg. This difference is why Manuka honey's antibacterial properties are considered so potent.
Comparison Table: Regular vs. Manuka Honey
| Feature | Regular Honey | Manuka Honey |
|---|---|---|
| MGO Content | Trace amounts, very low | Significantly high concentrations (MGO ratings indicate levels) |
| Floral Source | Nectar from a variety of flowers (multifloral) | Primarily nectar from the Manuka bush (monofloral) |
| Antibacterial Activity | Primarily from hydrogen peroxide, which can be neutralized | Non-peroxide activity, driven by stable MGO, making it more potent and long-lasting |
| Origin | Global production, based on local flora | Exclusively from New Zealand and certain parts of Australia |
| Medical Use | Traditionally used for mild ailments | Used in medical-grade products for wound care and targeted support |
The Role of MGO in Potency and Quality
The high concentration of MGO is the primary factor that gives Manuka honey its distinct and potent properties. It's this compound that has been extensively studied for its powerful antibacterial effects, making Manuka a sought-after therapeutic honey. A higher MGO rating, as indicated on Manuka honey labels, signifies a higher level of potency and a greater concentration of its unique beneficial compounds.
MGO Ratings and What They Indicate
Producers often use MGO ratings to certify the strength of Manuka honey. For example, an MGO 100+ rating indicates at least 100 milligrams of MGO per kilogram of honey. Higher numbers, such as MGO 550+ or MGO 850+, signify increasingly potent honey, often reserved for more intensive use. This system provides a transparent way for consumers to understand the honey's quality and potential effectiveness.
Conclusion
In summary, the notion that methylglyoxal (MGO) is exclusively found in Manuka honey is a misconception. All natural honey contains at least trace amounts of this compound. The critical distinction lies in the concentration. Manuka honey contains significantly higher levels of MGO due to the unique properties of its floral source, the Manuka tea tree. This high concentration is responsible for Manuka's potent, stable antibacterial properties, which are far greater than those found in regular, multifloral honey. Therefore, for consumers interested in honey for its specific antibacterial benefits, understanding MGO content is crucial, particularly when assessing premium Manuka varieties.
To learn more about the science behind honey's health properties, visit the National Institutes of Health (NCBI).
The Difference Between Peroxide and Non-Peroxide Activity
Another key difference between regular honey and Manuka honey is the source of their antibacterial activity. Most regular honeys' antibacterial action comes from hydrogen peroxide, produced by an enzyme. However, this effect is easily neutralized by the enzyme catalase, present in human bodily fluids like saliva and serum. In contrast, Manuka honey’s antibacterial potency, known as Non-Peroxide Activity (NPA), is driven by MGO, which is stable and effective even in the presence of catalase. This is a major reason for Manuka honey's use in medical applications, such as wound dressings.
Potential Risks and Considerations
While MGO in Manuka honey is celebrated for its benefits, some research suggests potential downsides, particularly regarding high long-term consumption. A study raised concerns that high levels of MGO could be a potential risk factor in the healing of diabetic ulcers, though further research is needed. MGO is a potent glycating agent that can affect protein function. This highlights the importance of understanding the product and using it responsibly, especially in high concentrations. For general culinary use, the trace amounts in regular honey are not a concern. For therapeutic applications, consulting a healthcare professional is advisable.
