Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand.

By E. Mavric, Silvia Wittmann, G. Barth, T. Henle. Molecular Nutrition & Food Research, 2008

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Glyoxalase and Methylglyoxal as Biomarkers for Plant Stress Tolerance (2014, background): “High MG levels are believed to be responsible for the observed antibacterial activity of honey (Mavric et al., 2008).”
Phenolic Compounds in Honey and Their Associated Health Benefits: A Review (2018, background): “Recent studies are focusing on the presence and role of metylglyoxal (CH3-CO-CH=O), especially in Manuka honey (Leptospermum scoparium), since it is believed to be the most responsible for the non-peroxide antibacterial activity of honey [57].”
Honey: its medicinal property and antibacterial activity. (2011, background): “A recent study examining the antimicrobial properties of honey in vitro found that H2O2, MGO and an antimicrobial peptide, bee defensin-1, are distinct mechanisms involved in the bactericidal activity of honey[48].”