Non-peroxide activity
Antibacterial activity that survives when honey's hydrogen peroxide is neutralised.
Chemistry
Definition
Most honey's antibacterial activity comes from hydrogen peroxide generated on dilution, which the enzyme catalase readily destroys. Manuka honey retains activity after catalase treatment, and this non-peroxide activity is attributed to methylglyoxal. It is what the UMF and MGO grading systems are measuring.
Where the word gets used loosely
Non-peroxide activity is a laboratory measurement of antibacterial effect in a dish. It is not a clinical outcome, and a retail jar is not a wound dressing.
See also
Other chemistry terms
Sources
Sources
- Identification of methylglyoxal as the dominant antibacterial constituent of manuka honey — Molecular Nutrition and Food Research / Carbohydrate Research (2008) · Peer-reviewed article
- UMF grading and the New Zealand manuka honey definition — UMF Honey Association / New Zealand Ministry for Primary Industries · Industry body
How sources are selected and weighted is set out in the sources and evidence policy.