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Showing 1 to 6 of 6 for “"Mānuka"”.
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The factors responsible for the varying levels of UMF® in mānuka (Leptospermum scoparium) honey
… non-peroxide antibacterial component (UMF®) of mānuka honey produced in New Zealand was studied. A field analysis confirmed considerable variability existed in the honeys, and a number of hypotheses to explain this variability were proposed and examined. Nectar derived from Leptospermum …
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Kinetics of Conversion of Dihydroxyacetone to Methylglyoxal in Honey
Mānuka honey contains a unique non-peroxide antibacterial activity which is highly sought after due to the perceived health benefits. Methylglyoxal (MGO) is the compound predominately responsible for this non-peroxide activity (NPA). Varying levels of dihydroxyacetone (DHA) are found in mānuka …
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Elucidating the molecular basis of dihydroxyacetone (DHA) production in Leptospermum nectar
Mānuka (Leptospermum scoparium) nectar contains variable amounts of dihydroxyacetone (DHA), a triose sugar that is the precursor to methylglyoxal (MGO), the antimicrobial compound underpinning the high value of mānuka honey and forming the basis of the Aotearoa-New Zealand honey industry. This …
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Exploring New Zealand Honeydew Honey, Yacon Concentrate, and their Novel Food and Health Applications
… of NZHDH was comparable to literature values for Mānuka honey, considered to be the “gold standard” for antioxidant activity. Overall, NZHDH was comparable to other more well-described varieties of HDH in the literature, suggesting it would have similar health-promoting benefits. In Chapter 4, the …