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Manuka

 

Teatree (Leptospermum scoparium) is a shrub which occurs along the south east coast of Australia, in Tasmania and in New Zealand, where it is called Manuka.

The naturally-occurring compound methylglyoxal was identified in mid-2006 as the dominant anti-bacterial constituent of Manuka Honey. Before this discovery, the anti-bacterial properties of Manuka Honey were compared with varying concentrations of phenol, a laboratory standard disinfectant. Studies at the Technical University of Dresden in Germany and at the University of Waikato in New Zealand, have now proven that the Manuka's antibacterial properties are directly related to methylglyoxal content.

Methylglyoxal has been reported in foods such as milk products as well as beer, wine and coffee, with concentrations ranging from 3 to 50 mg/kg. Levels in Manuka Honey range from 0 to more than 700 mg/kg and levels above 100 mg/kg are required for antibacterial efficacy - Charles Dragar PhD.

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Manuka Honey - Methylglyoxal 400+mg/kg (500 gm)

Manuka Honey - Methylglyoxal 400+mg/kg (500 gm)

S$246.00

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