World expert on manuka honey to release new research in NZ
Friday 3 February 2012, 9:21AM
By Institute of Food Chemistry
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The German scientist who discovered the unique compound in manuka honey responsible for its anti-bacterial properties is to give two lectures in New Zealand on his group’s latest research.
The visit of Professor Thomas Henle, a world-leading food chemist at the Institute of Food Chemistry, Technical University of Dresden, is his first to New Zealand.
His group has identified further unique features of compounds in manuka honey and other foods. The research findings, which are due to be published early this year, will be discussed publicly for the first time. The lectures will focus on protein and carbohydrate reactions (known as glycation reactions) responsible for the colour and flavour of foods.
Professor Henle will examine the possible health risks of dietary glycation compounds as well as the beneficial effects of other compounds, such as the so-called melanoidins in coffee, which may inhibit tumour-related enzymes. The major part of the lectures will focus on glycation reactions in manuka honey, reporting on previously unpublished data resulting from a risk assessment of dietary methylglyoxal. Professor Henle’s group identified methylglyoxal in 2006, establishing that manuka honey’s anti-bacterial activity is directly related to methylglyoxal levels.
Professor Henle’s 24-year research career has focused on reactions during food processing, particularly protein and carbohydrate modifications. He is the author of more than 125 papers in peer-reviewed journals, nine patent applications and has appeared in at least 180 other publications. He holds many prestigious posts, including President of the German Society of Food Chemistry, Editor-in-Chief of major food chemistry journals and member of the Scientific Advisory Board of the Federal Bureau of Risk Assessment.
He will give two lectures only during his visit to New Zealand which has been sponsored by Manuka Health New Zealand in association with the University of Waikato and the University of Auckland.
His lecture is entitled, Glycation compounds in food: What’s unique about New Zealand manuka honey?
• Monday, 20 February at 6pm, S Block, Lecture Theatre S.1.04, University of Waikato
Chair Professor Peter Molan, Director Honey Research Centre, Biological Sciences.
Entry via Gate 7, Hillcrest Rd, Hamilton
• Wednesday, 22 February at 4pm, 4th Floor, Science Centre Building 301, School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland. Chair Professor Laurie Melton, Food Science, School of Chemical Sciences.