Manuka honey is a unique monofloral honey primarily produced in New Zealand and Australia, sourced from the nectar of the Leptospermum scoparium plant. Unlike multi-floral sources, this variety possesses specific compounds that contribute to its reputation as a wellness product. Many people seek this distinct honey for relief from the common cold and its associated symptoms.
Evidence for Cold and Upper Respiratory Symptoms
Research indicates that honey generally serves as an effective, soothing measure for symptoms associated with upper respiratory tract infections (URTIs), including the common cold. Its thick, viscous nature acts as a demulcent, coating the throat lining to provide relief from irritation and pain. Clinical trials comparing honey to conventional treatments, such as cough suppressants, have frequently shown that honey improves symptoms.
A systematic review found that honey was superior to usual care for improving both the frequency and severity of coughing. This effect is particularly noticeable for nighttime coughs, with studies suggesting that a dose before bed can lead to better sleep quality. While this symptomatic relief is shared by most honey varieties, Manuka honey’s unique composition is studied for additional therapeutic action, potentially easing inflamed airways and reducing the overall duration of symptoms.
The Unique Mechanism of Manuka Honey
The primary difference between Manuka honey and regular honey lies in the high concentration of methylglyoxal (MGO). MGO is a naturally occurring component that gives Manuka honey its distinct non-peroxide antibacterial property, remaining stable against heat and dilution, unlike the hydrogen peroxide activity found in most other honeys. This compound is derived from dihydroxyacetone (DHA), which is present in high amounts within the nectar of the Manuka flower.
DHA slowly converts to MGO over time, contributing to the honey’s long-term potency. The presence of MGO has been shown in laboratory settings to inhibit the growth of various pathogenic bacteria, including some antibiotic-resistant strains. Furthermore, Manuka honey has demonstrated potential antiviral action in cell culture studies, showing signs of slowing the replication of viruses like influenza. This combination of antibacterial, anti-inflammatory, and potential antiviral properties differentiates Manuka honey’s mechanism from the simple soothing effect of other honey types.
Practical Use and Safety Considerations
For cold and sore throat relief, Manuka honey can be consumed directly off a spoon, allowing it to coat the throat and provide a soothing layer against irritation. If mixed into a drink, the beverage should be warm, not boiling hot, to avoid damaging the beneficial natural compounds. Regular, small doses throughout the day, such as a teaspoon three times a day, can be more effective for persistent comfort.
A safety warning applies to all types of honey: it should never be given to infants under 12 months old due to the risk of infant botulism. Individuals managing diabetes should monitor consumption due to the high natural sugar content and consult a healthcare professional. People with known allergies to bees or pollen should also approach its use with caution.
Understanding Manuka Honey Grading Systems
The quality and potency of Manuka honey vary widely, making it helpful for consumers to understand the grading systems used on labels. The two most recognized systems are the MGO rating and the Unique Manuka Factor (UMF) certification. The MGO rating measures the concentration of methylglyoxal in milligrams per kilogram (mg/kg) of honey; a higher number indicates a greater level of this antibacterial compound.
The UMF system is a comprehensive quality assessment that verifies four key markers:
- MGO (Methylglyoxal)
- DHA (Dihydroxyacetone), which indicates potential shelf life
- Leptosperin, a compound unique to the Manuka flower, confirming authenticity
- HMF (Hydroxymethylfurfural), which measures freshness
For supporting general health and wellness, a minimum MGO rating of 263+ or a UMF rating of 10+ is suggested to ensure a therapeutic level of beneficial compounds. Lower-grade Manuka honey, such as UMF 5+ or MGO 83+, is suitable for culinary use but contains less active MGO.