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Methylglyoxal (MGO) – die bioaktive Honigkomponente mit nachgewiesenen gesundheitlichen Vorteilen
Lebensmittel
Ernährungswissenschaft
Naturheilmittel
Bioaktive Verbindungen
Gesundheitliche Vorteile
Honig
Laura Schneider
Autor
2026-09-24
Datum
4 Min. Lesezeit
article.read_time
4
Kapitel
Seit Jahrtausenden wird Honig als ein Naturprodukt mit außergewöhnlich reichhaltigem Nährstoffprofil und einem breiten Spektrum gesundheitsfördernder Eigenschaften geschätzt. Durch den wissenschaftlichen Fortschritt haben wir heute ein vertieftes Verständnis der chemischen Zusammensetzung dieses Bienenprodukts gewonnen, einschließlich der Identifizierung zentraler Verbindungen, die für seine gesundheitlichen Wirkungen verantwortlich sind. Besonders hervorzuheben ist dabei **Methylglyoxal (MGO)** – ein organischer Aldehyd mit ausgeprägter antimikrobieller Aktivität, dessen Vorkommen in Honigen eng mit deren botanisch-geografischer Herkunft verknüpft ist. Die Entstehungsmechanismen dieser Substanz sowie die variierenden Konzentrationen in verschiedenen Honigsorten sind Gegenstand intensiver Forschung, die darauf abzielt, ihre potenziellen therapeutischen Anwendungen zu optimieren.
Methylglyoxal
Methylglyoxal (MGO) is an organic compound belonging to the gluxal group of aldehydes. Its other names are pyrogrone aldehyde or acetylformaldehyde. This compound is a substance with hygroscopic properties It is easily soluble in water and ethanol. It is also easily excreted from the body. It occurs naturally in the body as a by-product of numerous metabolic processes (mainly glycolysis), but is thus produced in small quantities.
Methylglyoxal properties
Antibacterial activity inhibits the proliferation of bacteria, fungi, viruses or parasites by affecting the bacterial cell structures and preventing them from settling in the body [1]; it also prevents infection, strengthens the immune system. It accelerates wound healing, burns and freezes but is not effective in the treatment of diabetes rate [3]. Anti-inflammatory activity. Antimicrobial activity [2]. Experimental studies indicate that the activity of methylglyoxalux boosts vitamin C, which, like it, has antioxidant properties.
Methylglyoxal in which honey?
In 2008, the Molecular Nutrition & Food Research Journal published the results of a study by Prof. Thomas Henle, who isolated and described Methylglyoxal from New Zealand manuka honey. The MGO content is highest, ranging from 30 to 550 mg/kg honey. What amount of active substance is contained in honey should be indicated by its label. However, New Zealand Manuka honey also has the corresponding numerical labels MGO 30+, MGO 100+, Manuka 400+, and MGO 400+.
Methylglyoxal only in honey?
Methylglyoxal is found naturally in many food products, including cheese, baked goods, coffee and some alcohols, green tea, soybeans, tomatoes, orange juice and cocoa. However, its quantity is significantly lower than that of Manuka honey and, as a study by Prof. Henle showed, the main sources of MGO are those containing 100 mg of Methylgyoxal per kilogram of product. In those sources other than MGO honey, it has been difficult to find such a high concentration. Given that the content of this compound can be as high as 900 per kg in honey, these products can be considered as the most reliable and reliable source of methylgelyox.
