Active Polyphenols

tested. trusted. trademarked.

We are scientists ourselves. It's not that we don't trust the current rating systems, we just think it can be so much simpler.


Both our APP rating and our legendary MGO rating indicate the amount of compounds in grams per kilogram. It's scientific result from the honey that was testing in an independent ISO accredited laboratory and is part of the regulatory requirements for the export of honey from New Zealand.

APP RatingPolyphenols (mg/kg)Benefits
APP 100+At least 100mg/kgDaily booster
APP 250+At least 250mg/kgLight intensity workouts
APP 500+At least 500mg/kgModerate activity workouts
APP 800+At least 800mg/kgDaily sport activities
APP 1000+At least 1000mg/kgDuring illness or recovery
APP 1200+At least 1200mg/kgBooster during recovery or illness
APP 1500+At least 1500mg/kgAthletes or endurance events

Bioactive components VS free radicals


The important bioactive compounds in honey are phenolic acids and flavonoids. There are more than 100 present in Mānuka honey, of which the most important ones are 3-Phenyllactic acid, and gallic acid.

New Zealand government has done an extensive research and Zealandia’s Mānuka honey contains a high number of phenolic compounds, providing a relevant anti-oxidant capacity. In fact, Mānuka honey exhibits the highest value in terms of phenolic content and antioxidant capacity compared to other types of honey around the World.

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.

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. Mānuka Honey is rich in these types of anti-oxidants, which we measure in bioactive compounds.