MGO is not added or synthesized—it's a naturally occurring compound that forms in genuine Manuka honey as it matures. This sets it apart from most functional ingredients, which are typically extracted or fortified.

MGO is the primary compound responsible for Manuka honey's non-peroxide antibacterial effects. Unlike regular honey, which relies on hydrogen peroxide for antimicrobial action, Manuka’s MGO is stable and remains active even when exposed to heat, light, and enzymes in the body or environment.

Because MGO can be accurately measured in mg/kg, it's used to rate the strength and authenticity of Manuka honey (often alongside UMF or other grading systems). This quantification helps distinguish genuine, high-quality Manuka from ordinary honey.

MGO exhibits bacteriostatic and bactericidal activity against a broad range of pathogens, including Staphylococcus aureus and Helicobacter pylori, but with less disruption to beneficial bacteria.

While more research is ongoing, MGO's antimicrobial properties contribute to Manuka honey’s role in wound care, where it helps reduce infection and promote healing in clinical settings, especially for chronic wounds and burns.