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Manuka Honey vs Thyme Honey

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Manuka Honey vs Thyme Honey: Comparison of Health Effects.

In the world of honeys, two varieties stand out for their unique health benefits: Manuka honey and thyme honey. While Manuka honey is often praised for its antibacterial powers, thyme honey is no less remarkable, notably due to its high content of hydrogen peroxide, a compound known for its antibacterial properties. Moreover, thyme honey is widely used in hospitals for its healing virtues, making it a popular choice in the medical field.

Manuka Honey

Originating from New Zealand and produced from the nectar of the Manuka tree (Leptospermum scoparium), Manuka honey is famous for its richness in methylglyoxal (MGO), a compound with powerful antibacterial properties. Used for centuries in traditional medicines, Manuka honey is recognized for its beneficial effects on wound healing, fighting bacterial infections, and promoting better digestive health.

pot de miel de manuka


Thyme Honey

Thyme honey, produced from the nectar of thyme flowers (Thymus vulgaris), is distinguished by its high content of hydrogen peroxide, a naturally occurring antibacterial agent in honey. In addition to its antibacterial properties, thyme honey is widely used in hospitals for its healing virtues. Its ability to promote wound healing and reduce the risk of infections makes it a preferred choice in the treatment of various skin conditions.


The Importance of Personal Choice

The choice between Manuka honey and thyme honey often depends on personal preferences and individual health needs. While Manuka honey is often favored for its specific antibacterial properties, thyme honey is no less valuable with its healing and antibacterial virtues.

Whether you choose Manuka honey or thyme honey, you can benefit from their unique medicinal properties to improve your health and well-being. Each of these honeys offers a distinctive taste experience as well as therapeutic benefits that can contribute to your overall wellness.


Sources:
Kwakman, P. H., & Zaat, S. A. (2012). Antibacterial components of honey. IUBMB Life, 64(1), 48-55.

Alvarez-Suarez, J. M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., & Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds.

Food and Chemical Toxicology, 48(8-9), 2490-2499.Molan, P. C. (2008). The evidence supporting the use of honey as a wound dressing. International Journal of Lower Extremity Wounds, 7(4), 244-252.