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An Initial Investigation into the Anti-inflammatory Activity and Antioxidant Capacity of alpha-Cyclodextrin-Complexed Manuka Honey

Abstract The bioactive properties of Manuka honey are now well recognised, but the nature of honey (a sticky, viscous fluid) can make it hard to use as a health remedy. A new technology using encapsulation of Manuka honey with alpha-cyclodextrin molecules has been developed, creating a free-flowing powder that can easily be added to foods and beverages, or tableted / made into capsules for use in health. In this study, we investigated for antioxidant and anti-inflammatory activity. Antioxidant capacity of raw Manuka honeys and matched complexes was measured using the CUPRAC method. Results showed that the antioxidant activity of honey decreased when complexed, this being directly related to dilution of the final product with alpha-cyclodextrin. Anti-inflammatory activity was assessed by measuring inhibition of neutrophil TNF-alpha secretion. Contradictory results were produced, with both stimulation and inhibition of TNF-alpha being observed. Data from this study indicate that the formation of cyclodextrin-based complexes of Manuka honey may potentiate the anti-inflammatory activity of honey, but this may differ depending on methylglyoxal content and the presence of other factors.