The A’s, the Bees and the C’s

The A’s, the Bees and the C’s


New to the honey industry, or looking for more information on the terminology used?

Here's a list of the main abbreviations:

Active Honey – Honey that has antibacterial, anti-fungal and medicinal properties.

Anti Microbial Activity – refers to how well a honey works against microbes

Anti Oxidants – compounds able to neutralize free radicals.

AO  – Anti Oxidants.

BT – Butyrate

BTA -Butyric Acid

Bio Active Honey - Active Honey or Super Honey

Butyrate – A chemical which has powerful anti inflammatory effects. It also helps control gut wall cells growth which protects against bowel cancer.

DHA – Dihydroxyacetone

Fructose – is a simple sugar which does not stimulate the secretion of insulin from pancreatic beta cells.

GI - Glycaemic Index ranks how carbohydrates affect blood glucose levels. The lower the GI the slower the rise in blood glucose levels when consumed. Low GI foods are those with GI less than 55.

HPA – hydrogen peroxide activity

Hydrogen peroxide activity – occurs when oxidase reacts with glucose and oxygen molecules present in water.

MGO – Methylgloxal oxidase

NPA- Non Peroxide Activity

Oxidase – an enzyme incorporated into honey by bees

PA – Peroxide Activity

Prebiotic Foods ‘promote the growth of beneficial bacteria in the human intestine with a positive impact on health’

TA – Total Activity

TA = PA + NPA

Total Activity – Used to measure antimicrobial activity. It is like a bacteria killing scale.

UMF – Unique Manuka Factor