Manuka Honey is widely popular, healthy and known for its good anti-bacterial activity and MGO, and lesser known for its high levels of Bioactive components and strong antioxidant capacity. Both the bioactivity and the anti-oxidant capacity aid in modulating free radical production and thus protecting cell components from their harmful action.
What are Free Radicals?
Free radicals are unstable atoms in our body that can damage cells, causing a range of illness and aging. But why they are these free radicals formed in our body?
Although free radicals are produced naturally in the body, lifestyle factors can accelerate their production. These include: Exposure to toxic chemicals, such as pesticides and air pollution, smoking, alcohol, fried foods etc. These lifestyle factors have been linked to diseases such as cancer and cardiovascular disease.
How to prevent Free radicals in our body?
By taking antioxidants via various food sources such as berry fruits, citrus fruits, and manuka honey.
Antioxidants are chemicals that lessen or prevent the effects of free radicals. They donate an electron to free radicals, thereby reducing their reactivity. What makes antioxidants unique is that they can donate an electron without becoming reactive free radicals themselves. Manuka Honey is rich in these types of antioxidants, which we measure in Bioactive compounds.
What is BIO rating?
Zealandia’s Bio rating means, it is an indicative of the Bioactive compounds in that pot of manuka honey.
Bioactive compounds are extra nutritional constituents occurring naturally in plant foods in small amounts, however in quantities enough to produce bioactive effects. The other relevant health promoting effects of these Bio compounds are anti-cancer, anti-inflammatory, neuro protective, cardio protective properties. Polyphenols also play an important role as a prebiotic, increasing the ratio of beneficial bacteria in our gut, which is important for health, weight management, and disease prevention. They also promote brain health and protecting against dementia.
Look for the unique BIO rating on our Zealandia Honey jars.
What type of Bio active compounds are present in Manuka Honey?
The important Bioactive compounds in manuka honey are Phenolic acids and flavonoids. There are more than 100 flavonoids and phenolic acids present in Manuka honey, of which the most important ones are 3-Phenyallactic acid, and gallic acid.
New Zealand government has done an extensive research on manuka honey definition, and they included 3-phenylactic acid as one of the main chemical components in manuka honey.
Zealandia’s manuka honey contains a high number of phenolic compounds, providing a relevant antioxidant capacity. In fact, Manuka honey exhibits the highest value in terms of phenolic content and antioxidant capacity compared to other types of honey around the World.
Ratings explained- The correlation between MGO and BIO ratings
Zealandia’s MGO100+, contains Bio 100+
MGO 100+ Manuka Honey with a BIO rating of 100+ contains at least 100 mg of 3-phenyllactic acid and other phenolic acids measured in GAE (Gallic acid equivalents)
Zealandia’s MGO250+, contains Bio 400+
MGO 250+ with a BIO rating of 400+ contains at least 400 mg of 3-phenyllactic acid and other phenolic acids measured in GAE (Gallic acid equivalents)
MGO 550+ Manuka Honey with a BIO rating of 850+ containing at least 800 mg of 3-phenyllactic acid and other phenolic acids measured in GAE.