{"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\/fr\/scientifiques\/","title":{"rendered":"Les scientifiques \u00e0 l'origine du miel de manuka MGO"},"content":{"rendered":"<div id=\"page-header-1455127851\" 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            LES SCIENTIFIQUES DU 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=\"Fil d&#039;Ariane\">Accueil<\/nav><\/div>      <\/div>\n    <\/div>\n\n     \n<style>\n#page-header-1455127851 .page-title-inner {\n  min-height: 250px;\n}\n#page-header-1455127851 .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_952687759\">\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-901386223\">\n\n\t<div id=\"col-1521129183\" 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>PROFESSEUR THOMAS HENLE<\/h2>\n<h3>Universit\u00e9 technique de Dresde - Allemagne<\/h3>\n<blockquote>\n<p><em><strong>\u201cUn syst\u00e8me de classement doit \u00eatre scientifiquement fond\u00e9, bas\u00e9 sur une m\u00e9thode publi\u00e9e et utilisable en laboratoire. C'est certainement le cas de la classification du miel de Manuka MGO\u201d.\u201d<\/strong><\/em><\/p>\n<\/blockquote>\n<p><em>Professeur Thomas Henle - Universit\u00e9 technique de Dresde, Allemagne<\/em><\/p>\n<p>En 2006, le professeur Thomas Henle et son \u00e9quipe de recherche de l'universit\u00e9 technique de Dresde ont identifi\u00e9 le m\u00e9thylglyoxal (MGO) comme un compos\u00e9 mesurable pr\u00e9sent dans le miel de Manuka. Ses travaux ont largement contribu\u00e9 \u00e0 l'\u00e9laboration d'un syst\u00e8me de classification scientifique fond\u00e9 sur des analyses de laboratoire quantifiables.<\/p>\n<p>Depuis lors, le professeur Henle a publi\u00e9 de nombreux articles scientifiques sur la composition chimique et les marqueurs mesurables du miel de Manuka, contribuant ainsi \u00e0 renforcer la normalisation internationale de cette cat\u00e9gorie.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1200500019\" 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_1093953135\">\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_1093953135 {\n  width: 80%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1200500019 > .col-inner {\n  max-width: 500px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-471170864\">\n\n\t<div id=\"col-1393477380\" 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>PROFESSEUR PETER MOLAN<\/h2>\n<h3>Universit\u00e9 de Waikato - Nouvelle-Z\u00e9lande<\/h3>\n<blockquote>\n<p><em><strong>\u201cL'analyse du m\u00e9thylglyoxal offre un moyen clair et mesurable de classer les propri\u00e9t\u00e9s distinctives du miel de Manuka.\u201d<\/strong><\/em><\/p>\n<\/blockquote>\n<p><em>Professeur Peter Molan - Universit\u00e9 de Waikato, Nouvelle-Z\u00e9lande<\/em><\/p>\n<p>Le professeur Peter Molan a commenc\u00e9 ses recherches sur le miel de Manuka dans les ann\u00e9es 1980 \u00e0 l'universit\u00e9 de Waikato, o\u00f9 il a cr\u00e9\u00e9 l'unit\u00e9 de recherche sur le miel de Waikato. Son travail de pionnier a permis d'attirer l'attention de la communaut\u00e9 scientifique internationale sur les caract\u00e9ristiques uniques et mesurables du miel de Manuka.<\/p>\n<p>Il a introduit le concept de classement connu sous le nom d'UMF (Unique Manuka Factor), contribuant ainsi aux premiers efforts de normalisation et de classification du miel de Manuka sur la base de param\u00e8tres mesurables.<\/p>\n<p>Gr\u00e2ce \u00e0 de nombreuses publications scientifiques, le professeur Molan a fait progresser la compr\u00e9hension du profil chimique du miel de Manuka et de sa composition distinctive. Ses recherches ont jet\u00e9 des bases importantes pour des \u00e9tudes ult\u00e9rieures, notamment l'identification et la quantification du m\u00e9thylglyoxal (MGO) en tant que marqueur mesurable.<\/p>\n<p><em>Le professeur Peter Molan est d\u00e9c\u00e9d\u00e9 en 2015. Son travail reste influent dans le domaine de la recherche sur le 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-1456752805\" 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_1445099890\">\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_1445099890 {\n  width: 80%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1456752805 > .col-inner {\n  max-width: 500px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1010421740\">\n\n\t<div id=\"col-857099390\" 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>PROFESSEUR KEIJI TERAO<\/h2>\n<h3>\u00c9cole de m\u00e9decine de l'universit\u00e9 de Kobe - Japon<\/h3>\n<p>Le professeur Keiji Terao a particip\u00e9 \u00e0 des recherches portant sur la composition chimique et les propri\u00e9t\u00e9s fonctionnelles de substances naturelles, notamment la propolis et le miel de Manuka de Nouvelle-Z\u00e9lande.<\/p>\n<p>Ses travaux ont contribu\u00e9 \u00e0 la compr\u00e9hension scientifique des compos\u00e9s naturels et au d\u00e9veloppement de formulations innovantes bas\u00e9es sur des marqueurs chimiques mesurables.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-984700158\" 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_1425506150\">\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_1425506150 {\n  width: 80%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-984700158 > .col-inner {\n  max-width: 500px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-2096008619\">\n\n\t<div id=\"col-919503887\" 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>H\u00f4pital Elisabeth-TweeSteden - Pays-Bas<\/h3>\n<p>Le Dr Robert Laheij a particip\u00e9 \u00e0 des recherches cliniques sur les propri\u00e9t\u00e9s et la composition du miel de Manuka en relation avec des contextes gastro-intestinaux.<\/p>\n<p>Son travail contribue \u00e0 l'exploration scientifique plus large du miel de Manuka et de ses caract\u00e9ristiques mesurables dans des environnements de recherche contr\u00f4l\u00e9s.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-141931041\" 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_822367366\">\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_822367366 {\n  width: 80%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-141931041 > .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_952687759 {\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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