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2013 , Vol. 3 >Issue 4: 121 - 128

DOI: https://doi.org/10.1007/s13659-013-0018-7

Review

Manuka honey: an emerging natural food with medicinal use

  • Seema PATEL ,
  • Simon CICHELLO
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  • a San Diego State University, San Diego CA 92182-7455, United States;
    b School of Life Sciences, La Trobe University, Melbourne VIC 3086, Australia;
    c Key State Pu-erh Tea Laboratory, Yunnan Agricultural University, Kunming 650201, China

收稿日期: 2013-03-09

  修回日期: 2013-06-16

  网络出版日期: 2018-02-11

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Manuka honey: an emerging natural food with medicinal use

  • Seema PATEL ,
  • Simon CICHELLO
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  • a San Diego State University, San Diego CA 92182-7455, United States;
    b School of Life Sciences, La Trobe University, Melbourne VIC 3086, Australia;
    c Key State Pu-erh Tea Laboratory, Yunnan Agricultural University, Kunming 650201, China

Received date: 2013-03-09

  Revised date: 2013-06-16

  Online published: 2018-02-11

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摘要

The health value of honey is universally acknowledged from time immemorial. Manuka (Leptospermum scoparium) is a tree, indigenous to New Zealand and South East Australia, and from the myrtle family, Myrtaceae. The honey produced from its flowers is a uni-floral honey largely produced in New Zealand. It is becoming increasingly popular as a functional food, seen in the aisles of health stores as its displays superior nutritional and phytochemistry profile over other varieties of honey. Examining existing research databases revealed its biological properties ranging from anti-oxidant, anti-inflammatory, anti-bacterial, anti-viral, anti-biotic and wound healing to immune-stimulatory properties. Methylglyoxal is the unique compound in the honey responsible for some of its potent anti-microbial properties. Further, propolis another component of honey contains chiefly flavonoids (i.e. galangin, pinocembrin), phenolic acids and their esters that may also contribute to its immuno-stimulant properties. Recent findings of the biological roles have been discussed with emphasis on the underlying mechanisms. The hurdles associated in its development as a functional food and also nutraceutical with future scopes have also been mentioned. Relevant data published in MEDLINE, Cochrane library, and EMBASE in the past decade have been gathered to formulate this review.

关键词： manuka honey; methylglyoxal; antimicrobial; wound therapy; anti-ulcer agent

本文引用格式

Seema PATEL , Simon CICHELLO . Manuka honey: an emerging natural food with medicinal use[J]. 应用天然产物, 2013 , 3(4) : 121 -128 . DOI: 10.1007/s13659-013-0018-7

Abstract

The health value of honey is universally acknowledged from time immemorial. Manuka (Leptospermum scoparium) is a tree, indigenous to New Zealand and South East Australia, and from the myrtle family, Myrtaceae. The honey produced from its flowers is a uni-floral honey largely produced in New Zealand. It is becoming increasingly popular as a functional food, seen in the aisles of health stores as its displays superior nutritional and phytochemistry profile over other varieties of honey. Examining existing research databases revealed its biological properties ranging from anti-oxidant, anti-inflammatory, anti-bacterial, anti-viral, anti-biotic and wound healing to immune-stimulatory properties. Methylglyoxal is the unique compound in the honey responsible for some of its potent anti-microbial properties. Further, propolis another component of honey contains chiefly flavonoids (i.e. galangin, pinocembrin), phenolic acids and their esters that may also contribute to its immuno-stimulant properties. Recent findings of the biological roles have been discussed with emphasis on the underlying mechanisms. The hurdles associated in its development as a functional food and also nutraceutical with future scopes have also been mentioned. Relevant data published in MEDLINE, Cochrane library, and EMBASE in the past decade have been gathered to formulate this review.

Key words： manuka honey; methylglyoxal; antimicrobial; wound therapy; anti-ulcer agent

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