New research from Germany has confirmed that the compound in manuka honey that gives it its anti-bacterial properties does not pose any dietary risks.
Professor Thomas Henle of the Institute of Food Chemistry at Dresden Technical University was responsible for identifying methylglyoxal as the antibacterial compound.
He is in New Zealand to outline the results of further research.
Professor Henle says his research first aimed to establish whether methylglyoxal, a cytotoxic compound, posed any risk to the consumer.
He says his research found that methylglyoxal is not absorbed into the blood stream when a someone eats manuka honey.
Professor Henle's research has also revealed more about the honey's potential to fight mouth, throat and stomach infections.
