Sweet University Research

Waikato University is world-renowned for its research into the healing powers of manuka honey, and work continues every year to expand the knowledge around honey’s active compounds.

Manuka honey has been scientifically shown to possess anti-oxidant, anti-bacterial and anti-inflammatory properties. For several years the research team in the Honey Research Unit has been investigating what causes manuka honey to have these special properties, and this research has now expanded into a range of other honeys and natural products.

The anti-bacterial qualities unique to manuka honey were discovered through research supervised and conducted by Professor Peter Molan – a discovery that is now responsible for an industry worth over $100 million per year to the New Zealand economy. Associate Professor Merilyn Manley-Harris’ team was the first to confirm the identity of the main active anti-bacterial ingredient in the honey, and the Honey Research Unit has subsequently identified the ingredient’s source from a precursor compound isolated from the manuka nectar.

New bioactives discoveries from the University’s honey research have the potential to replicate the economic value created by the original discovery of manuka honey’s anti-bacterial qualities.

For example, ongoing research into the level of anti-oxidant activity in honey is being carried out with support from the University’s commercialisation arm, WaikatoLink. Anti-oxidants protect the body from free radicals which damage the mind and body through ageing. An anti-oxidant certification trademark has been developed, and the first licensee of this trademark is already selling anti-oxidant certified honeydew honey for premium returns through supermarket and health food stores throughout the UK.

HONEY RESEARCH UNIT
DEPARTMENT OF BIOLOGICAL SCIENCES
AND
DEPARTMENT OF CHEMISTRY
FACULTY OF SCIENCE AND ENGINEERING