What is Unique Manuka Factor (UMF)?

By Jason A Smail | Health

Mar 18

Have you ever heard of Manuka honey? Honey whose price can be tens of times the usual honey is indeed known as honey is quite “magic”. Manuka Honey first came from New Zealand. Derived from bees pollinating Manuka bushes, Manuka honey has a unique benefit among other types of honey. What makes Manuka honey different from other types of honey is the nutrients contained in Manuka honey. You can visit our website to get the best manuka honey review.

In ordinary honey, there are many great nutrients that can increase the immune system, including:

– Amino Acids
– Vitamin B (B6, B1, B3, B2, and B5)
– Calcium
– Copper
– Iron
– Magnesium
– Manganese
– Phosphor
– Potassium
– Sodium
– Zinc

In Manuka honey, these contents can be 4 times more than ordinary honey. This is called Unique Manuka Factor (UMF). In 1981, researchers found that Manuka honey contains higher concentrations of enzymes than ordinary honey. These enzymes produce hydrogen peroxide naturally which can be useful as an antibacterial. In some New Zealand honey, there is usually a lot of hydrogen peroxide, methylglyoxal, and dihydroxyacetone. These three mentioned contents can be useful for the treatment of certain diseases. Of the above three contents came the so-called UMF, the global standard for determining and measuring antibacterial strength in Manuka honey. This UMF serves to ensure that the honey is sold contain ingredients that can be used as a treatment. This UMF is not found in all the nectar of Manuka flowers. Or in other words, Manuka usually contains only antibacterial hydrogen peroxide which is also present in other honey.

What differentiates Manuka’s UMF from Manuka is that the varieties of UMF Manuka have natural hydrogen peroxide, and there is an antibacterial composition of UMF that can increase the effectiveness of Manuka honey. The content in the Manuka UMF is very stable, and unlike the hydrogen peroxide in most honey available, the Manuka UMF hydrogen peroxide is not easily damaged by heat, light, and enzymes in your body.

About the Author