MANUKA HONEY

MGO, short for Methylglyoxal, is the key bioactive compound that sets Manuka honey apart from all other types of honey. It is responsible for Manuka honey’s powerful antibacterial and antimicrobial properties, which have made it one of the most researched and prized natural health products in the world.

Where Does MGO Come From?

MGO is not initially present in large quantities in fresh Manuka nectar. It is formed naturally over time through a chemical conversion process. The nectar collected from the Manuka flower contains a compound called dihydroxyacetone (DHA), which is found in high concentrations in the nectar. As the honey matures during storage, DHA slowly converts into methylglyoxal. This aging process is what gives Manuka honey its increasing potency and health benefits over time.

MANUKA HONEY

Unlike hydrogen peroxide, which gives regular honey some antibacterial activity but can break down easily in the body, MGO is a stable compound. This means its antibacterial power remains effective in the human body and can actively combat harmful microbes and bacteria, including antibiotic-resistant strains like Staphylococcus aureus (MRSA). This makes Manuka honey with high MGO levels especially useful for:

Wound care and infection prevention
Fighting sore throats, colds, and flu
Improving gut health and reducing inflammation
Supporting skin health, including acne and eczema

Understanding MGO Ratings

Manuka honey products are often labeled with an MGO rating, such as MGO 100+, 250+, 400+, or even 1000+.
These numbers indicate how many milligrams of methylglyoxal are present per kilogram of honey. For example:
MGO 100+ – Moderate antibacterial activity; suitable for general health support.
MGO 250+ – Therapeutic level; good for soothing sore throats and digestive issues.
MGO 400+ and above – High strength; recommended for topical wound care or more serious internal health concerns.