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Contrary to what many companies claim, Unique Manuka Factor (UMF®) values cannot be measured directly in the laboratory, but Unique Manuka Factor (UMF®) values are calculated from the measured concentration of Methylglyoxal in honey according to the client’s requirements . The calculation is based on the published data (*) where UMF and Methylglyoxal concentrations are measured in a series of honey samples. These calculated values and test method are not accredited by IANZ and do not imply that the honey is or is not Manuka honey. UMF values of less than 5 are an estimate based on extrapolation of the relationship between Methylglyoxal and UMF.
The test method for measuring Methylglyoxal (MGO) concentrations is accredited by IANZ.
Professor Peter Molan already had a strong suspicion about this unique effect, which he called UMF (Unique Manuka Factor), comparing a certain percentage of phenol solution. UMF and NPA are the same modes of testing. He called this 5+, 10+, 15+, 20+ and 25+ and corresponded to the respective phenol percentages of 5%, 10%, 15%, 20% and 25%. This test method turned out to be inaccurate due to the many error margins in the test results. However, he and his team were unable to identify the active connection at the time.
*Isolation by HPLC and characterisation of the anti******* active fraction of New Zealand manuka (Leptospermum scoparium) honey. C. J. Adams, et al. Carbohydrate Research 343 (2008) 651-659. And, Corrigendum to ‘‘Isolation by HPLC and characterization of the anti******** active fraction of New Zealand manuka (Leptospermum scoparium) honey” [Carbohydr. Res.
343 (2008) 651]. Carbohydrate Research 344 (2009) 2609. C. J. Adams, et al.
Professor Thomas Henle discovered this unique connection in 2006; Methyl glyoxal.