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Researchers have identified the ingredient in manuka honey which give rise to its well-known anti-bacterial properties.
Manuka honey is commonly used by horse owners to aid in the healing of wounds and skin problems.
The researchers says the active ingredient is a compound called methylglyoxal (MGO).
The work was done by the Technical University of Dresden's Institute of Food Chemistry, which is in partnership with Te Awamutu-based Manuka Health New Zealand Ltd.
They now hope to establish a process to certify levels of MGO in manuka honey.
Manuka Health chief executive Kerry Paul said the discovery that the honey's anti-bacterial ability was directly related to MGO levels was important for the industry.
"We have known for some time that manuka honey has this property. The term Unique Manuka Factor is used to describe this honey's consistently reliable anti-bacterial effect and UMF has been trademarked by the Active Manuka Honey Association.
"But we haven't known, until the German discovery, what the compound is that is responsible.
"The next step is to put a standards process in place with the industry which independently certifies MGO levels in honey-based health products," he said.
Mr Paul said manuka honey was already well known for its reliable anti-bacterial activity, making it highly effective for overcoming gastro-intestinal and skin health problems and improving wound healing.
However, with the identification of MGO, further applications for manuka honey were possible, including use as a potential agent to fight cancer.
A research team led by Professor Thomas Henle, head of the Institute of Food Chemistry at Dresden, tested more than 80 honeys from around the world and found MGO levels as high as 700 mg/kg in some New Zealand manuka honeys, more than 70 times higher than ordinary honey.
Previous research had shown the highest concentrations in any food or drink was about 100 mg/kg in cocoa and coffee.
Mr Paul said during their research, Professor Henle's team had developed assays for measuring MGO in honey.
He said medical researchers had found MGO had the potential to act specifically against malignant cells and has shown a curative effect on a range of cancers in animals.
The Technical University of Dresden's Institute of Food Chemistry is a world leader in food analysis, in particular analysis of compounds resulting from glycation reactions and carbohydrate degradation (a process in which proteins and carbohydrates undergo during food processing and storage).
The university's skill base attracts major multi-nationals to collaborate in research. New Zealand dairy giant Fonterra interchanges staff and students with the university to carry out research.
Manuka honey is commonly used by horse owners to aid in the healing of wounds and skin problems.
The researchers says the active ingredient is a compound called methylglyoxal (MGO).
The work was done by the Technical University of Dresden's Institute of Food Chemistry, which is in partnership with Te Awamutu-based Manuka Health New Zealand Ltd.
They now hope to establish a process to certify levels of MGO in manuka honey.
Manuka Health chief executive Kerry Paul said the discovery that the honey's anti-bacterial ability was directly related to MGO levels was important for the industry.
"We have known for some time that manuka honey has this property. The term Unique Manuka Factor is used to describe this honey's consistently reliable anti-bacterial effect and UMF has been trademarked by the Active Manuka Honey Association.
"But we haven't known, until the German discovery, what the compound is that is responsible.
"The next step is to put a standards process in place with the industry which independently certifies MGO levels in honey-based health products," he said.
Mr Paul said manuka honey was already well known for its reliable anti-bacterial activity, making it highly effective for overcoming gastro-intestinal and skin health problems and improving wound healing.
However, with the identification of MGO, further applications for manuka honey were possible, including use as a potential agent to fight cancer.
A research team led by Professor Thomas Henle, head of the Institute of Food Chemistry at Dresden, tested more than 80 honeys from around the world and found MGO levels as high as 700 mg/kg in some New Zealand manuka honeys, more than 70 times higher than ordinary honey.
Previous research had shown the highest concentrations in any food or drink was about 100 mg/kg in cocoa and coffee.
Mr Paul said during their research, Professor Henle's team had developed assays for measuring MGO in honey.
He said medical researchers had found MGO had the potential to act specifically against malignant cells and has shown a curative effect on a range of cancers in animals.
The Technical University of Dresden's Institute of Food Chemistry is a world leader in food analysis, in particular analysis of compounds resulting from glycation reactions and carbohydrate degradation (a process in which proteins and carbohydrates undergo during food processing and storage).
The university's skill base attracts major multi-nationals to collaborate in research. New Zealand dairy giant Fonterra interchanges staff and students with the university to carry out research.