{"id":28882,"date":"2019-08-14T12:48:22","date_gmt":"2019-08-14T11:48:22","guid":{"rendered":"https:\/\/www.manukanewzealand.com\/?page_id=28882"},"modified":"2026-02-18T15:27:54","modified_gmt":"2026-02-18T14:27:54","slug":"scientists","status":"publish","type":"page","link":"https:\/\/www.manukanewzealand.com\/es\/scientists\/","title":{"rendered":"Los cient\u00edficos detr\u00e1s de la miel de Manuka MGO"},"content":{"rendered":"<div id=\"page-header-1833956329\" class=\"page-header-wrapper\">\n  <div class=\"page-title dark divided-title\">\n\n        <div class=\"page-title-bg\">\n      <div class=\"title-bg fill bg-fill\"\n        data-parallax-container=\".page-title\"\n        data-parallax-background\n data-parallax=\"-\">\n      <\/div>\n      <div class=\"title-overlay fill\"><\/div>\n    <\/div>\n    \n    <div class=\"page-title-inner container align-center flex-row medium-flex-wrap\" >\n              <div class=\"title-wrapper flex-col text-left medium-text-center\">\n          <h1 class=\"entry-title mb-0\">\n            CIENT\u00cdFICOS ESPECIALIZADOS EN MIEL DE MANUKA          <\/h1>\n        <\/div>\n                    <div class=\"title-content flex-col flex-right text-right medium-text-center\">\n        <div class=\"title-breadcrumbs pb-half pt-half\"><nav class=\"woocommerce-breadcrumb breadcrumbs\" aria-label=\"Ruta de navegaci\u00f3n\">Inicio<\/nav><\/div>      <\/div>\n    <\/div>\n\n     \n<style>\n#page-header-1833956329 .page-title-inner {\n  min-height: 250px;\n}\n#page-header-1833956329 .title-bg {\n  background-image: url(https:\/\/www.manukanewzealand.com\/wp-content\/uploads\/2026\/02\/mnz-header-2.jpg);\n}\n<\/style>\n  <\/div>\n  <div class=\"container header-wrapper-divider\"><hr\/><\/div>  <\/div>\n  \n\n\t<section class=\"section\" id=\"section_151584913\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-806563969\">\n\n\t<div id=\"col-207400271\" class=\"col medium-12 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>PROFESOR THOMAS HENLE<\/h2>\n<h3>Universidad T\u00e9cnica de Dresde \u2013 Alemania<\/h3>\n<blockquote>\n<p><em><strong>\u201cUn sistema de clasificaci\u00f3n debe ser cient\u00edficamente s\u00f3lido, basado en un m\u00e9todo que haya sido publicado y que pueda utilizarse en laboratorios. Este es sin duda el caso de la clasificaci\u00f3n de la miel de Manuka MGO\u201d.\u201d<\/strong><\/em><\/p>\n<\/blockquote>\n<p><em>Profesor Thomas Henle \u2013 Universidad T\u00e9cnica de Dresde, Alemania<\/em><\/p>\n<p>En 2006, el profesor Thomas Henle y su equipo de investigaci\u00f3n de la Universidad T\u00e9cnica de Dresde identificaron el metilglioxal (MGO) como un compuesto medible presente en la miel de Manuka. Su trabajo contribuy\u00f3 de manera significativa al desarrollo de un sistema de clasificaci\u00f3n basado en la ciencia y en an\u00e1lisis de laboratorio cuantificables.<\/p>\n<p>Desde entonces, el profesor Henle ha publicado m\u00faltiples art\u00edculos cient\u00edficos en los que analiza la composici\u00f3n qu\u00edmica y los marcadores medibles de la miel de Manuka, lo que ha contribuido a reforzar la estandarizaci\u00f3n internacional dentro de esta categor\u00eda.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-830110603\" class=\"col medium-12 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1993314686\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.manukanewzealand.com\/wp-content\/uploads\/2024\/12\/henle.jpg\" class=\"attachment-original size-original\" alt=\"\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1993314686 {\n  width: 80%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-830110603 > .col-inner {\n  max-width: 500px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1166873887\">\n\n\t<div id=\"col-556052224\" class=\"col medium-12 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>PROFESOR PETER MOLAN<\/h2>\n<h3>Universidad de Waikato \u2013 Nueva Zelanda<\/h3>\n<blockquote>\n<p><em><strong>\u201cLas pruebas de metilglioxal proporcionan una forma clara y cuantificable de clasificar las propiedades distintivas de la miel de Manuka\u201d.\u201d<\/strong><\/em><\/p>\n<\/blockquote>\n<p><em>Profesor Peter Molan \u2013 Universidad de Waikato, Nueva Zelanda<\/em><\/p>\n<p>El profesor Peter Molan comenz\u00f3 a investigar la miel de Manuka en la d\u00e9cada de 1980 en la Universidad de Waikato, donde fund\u00f3 la Unidad de Investigaci\u00f3n de la Miel de Waikato. Su trabajo pionero contribuy\u00f3 a que la comunidad cient\u00edfica internacional prestara atenci\u00f3n a las caracter\u00edsticas \u00fanicas y cuantificables de la miel de Manuka.<\/p>\n<p>Introdujo el concepto de clasificaci\u00f3n conocido como UMF (Unique Manuka Factor, factor \u00fanico de Manuka), contribuyendo a los primeros esfuerzos por estandarizar y clasificar la miel de Manuka bas\u00e1ndose en par\u00e1metros medibles.<\/p>\n<p>A trav\u00e9s de numerosas publicaciones cient\u00edficas, el profesor Molan avanz\u00f3 en el conocimiento del perfil qu\u00edmico de la miel de Manuka y su composici\u00f3n distintiva. Su investigaci\u00f3n sent\u00f3 bases importantes para estudios posteriores, incluida la identificaci\u00f3n y cuantificaci\u00f3n del metilglioxal (MGO) como marcador medible.<\/p>\n<p><em>El profesor Peter Molan falleci\u00f3 en 2015. Su trabajo sigue siendo influyente en el campo de la investigaci\u00f3n sobre la miel de Manuka.<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-457505939\" class=\"col medium-12 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_286171677\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.manukanewzealand.com\/wp-content\/uploads\/2024\/12\/molan.jpg\" class=\"attachment-original size-original\" alt=\"\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_286171677 {\n  width: 80%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-457505939 > .col-inner {\n  max-width: 500px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1832577916\">\n\n\t<div id=\"col-1957081195\" class=\"col medium-12 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>PROFESOR KEIJI TERAO<\/h2>\n<h3>Facultad de Medicina de la Universidad de Kobe \u2013 Jap\u00f3n<\/h3>\n<p>El profesor Keiji Terao ha participado en investigaciones centradas en la composici\u00f3n qu\u00edmica y las propiedades funcionales de sustancias naturales, como el prop\u00f3leo y la miel de Manuka de Nueva Zelanda.<\/p>\n<p>Su trabajo ha contribuido al conocimiento cient\u00edfico de los compuestos naturales y al desarrollo de f\u00f3rmulas innovadoras basadas en marcadores qu\u00edmicos medibles.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-315654784\" class=\"col medium-12 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1564982684\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.manukanewzealand.com\/wp-content\/uploads\/2024\/12\/Keiji.jpg\" class=\"attachment-original size-original\" alt=\"\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1564982684 {\n  width: 80%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-315654784 > .col-inner {\n  max-width: 500px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-2025451127\">\n\n\t<div id=\"col-1375180759\" class=\"col medium-12 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>DR. ROBERT LAHEIJ<\/h2>\n<h3>Hospital Elisabeth-TweeSteden \u2013 Pa\u00edses Bajos<\/h3>\n<p>El Dr. Robert Laheij ha participado en investigaciones cl\u00ednicas que examinan las propiedades y la composici\u00f3n de la miel de Manuka en relaci\u00f3n con contextos gastrointestinales.<\/p>\n<p>Su trabajo contribuye a la exploraci\u00f3n cient\u00edfica m\u00e1s amplia de la miel de Manuka y sus caracter\u00edsticas medibles en entornos de investigaci\u00f3n controlados.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-935025703\" class=\"col medium-12 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1050871754\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.manukanewzealand.com\/wp-content\/uploads\/2024\/12\/robert-laheij.jpg\" class=\"attachment-original size-original\" alt=\"\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1050871754 {\n  width: 80%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-935025703 > .col-inner {\n  max-width: 500px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_151584913 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-28882","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Scientists behind MGO Manuka Honey - Manuka New Zealand<\/title>\n<meta name=\"description\" content=\"Professor Thomas Henle demonstrated that Methylglyoxal (MGO) is the component in Manuka Honey that is responsible for the bioactivity; 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