Antioxidant and Anti-Inflammatory Properties of Manuka Honey in Metabolic Health
DOI:
https://doi.org/10.71222/g4e3kt42Keywords:
Manuka honey, metabolic health, methylglyoxalAbstract
Metabolic disorders such as obesity, type 2 diabetes, and cardiovascular diseases have become global public health crises, worsened by chronic inflammation. Manuka honey, a functional food originated from New Zealand’s Leptospermum scoparium, is well-known for its unique bioactive components including methylglyoxal, polyphenolic compounds, and leptosperin, which show antioxidant, anti-inflammatory, and metabolic regulatory properties. Preclinical studies demonstrate its efficacy in reducing weight gain, improving insulin sensitivity, lowering fasting blood glucose, and protecting vascular health in animal models of metabolic dysfunction. Clinical evidence, though primarily focused on wound healing and oral inflammation, also supports its anti-inflammatory and tissue-repair capabilities. Despite its promising bioactive properties, targeted research on Manuka honey’s effects on metabolic health remains limited. This paper systematically analyses current evidence on Manuka honey’s bioactive components and their mechanisms of functions, focusing on the removal of antioxidant free radical and suppression of pro-inflammatory pathways.References
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