Methylglyoxal (MGO) is the primary compound responsible for the antibacterial properties of golden mānuka honey and serves as a key indicator of its potency. The higher the MGO level, the greater the concentration of this bioactive compound, resulting in stronger antibacterial effects.

The UMF™ (Unique Mānuka Factor) guarantee ensures that mānuka honey bearing the UMF™ mark contains verified levels of methylglyoxal and other unique markers, confirming its authenticity, quality, and therapeutic activity.

Dihydroxyacetone (DHA) is a naturally occurring compound in mānuka honey that gradually converts to methylglyoxal (MGO) over time. The higher the DHA content, the longer the MGO levels are sustained, preserving the honey's antibacterial potency. To achieve UMF™ certification, mānuka honey must contain a minimum of 70 mg/kg of DHA, ensuring it maintains its therapeutic quality and strength over time.

Leptosperin is a naturally occurring compound found in high concentrations in mānuka flower nectar and in smaller amounts in some myrtle relatives. Its presence and concentration, which cannot be artificially replicated, confirm the authenticity of mānuka honey. Laboratory research shows that leptosperin has anti-inflammatory properties that become more potent as the UMF™ rating increases.

Hydroxymethylfurfural (HMF) is an organic compound that forms when sugars, particularly fructose, break down due to excessive heat or prolonged storage. The UMFHA tests HMF levels to ensure that mānuka honey has not been overheated or improperly stored. Low HMF levels indicate that the honey retains its natural properties and bioactive compounds, ensuring it meets the high quality standards you expect from your trusted supplier.