Manuka Honey » Members
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Leptospermum scoparium (Manuka) is a shrub or small tree native to New Zealand and southeast Australia. It is particularly common on the drier east coasts of the North and South Islands of New Zealand.
Manuka is a prolific scrub-type tree and is often one of the first species to regenerate on cleared land. It is typically a shrub growing to 2-5 m tall, but can grow into a moderately sized tree, up to 15 m or so in height. It is evergreen, with dense branching and small leaves 7-20 mm long and 2-6 mm broad, with a short spine tip. The flowers are white, occasionally pink, 8-15 mm (rarely up to 25 mm) diameter, with five petals.
Manuka products have high antibacterial potency for a limited spectrum of bacteria and are widely available in New Zealand. Similar properties led the Māori to use parts of the plant as natural medicine.
Manuka honey, produced when honeybees gather the nectar from its flowers, is distinctively flavoured, darker and richer in taste than clover honey and is well known for its strong antibacterial and antifungal properties. The finest quality Manuka honey with the most potent antimicrobial properties is produced from hives placed in wild, uncultivated areas with abundant growth of Manuka bushes.
Claims: It is well established that honey inhibits a broad spectrum of bacterial species. There are many reports of bactericidal as well as bacteriostatic activity. There have also been reports of honey having antifungal activity. These numerous reports of the antimicrobial activity of honey have been comprehensively reviewed, and the collation of data shows that honey is active against a wide range of bacterial and fungal species, many of which cause infections.