Stingless Bee Honey: A Medical Treasure

There is solid evidence (numerous cases and scientific studies) showing that Trigona Honey (Stingless bees) with its bioactive compounds such as proteins, flavonoids, and polyphenols, with a high antioxidant, antibacterial, antiviral and anti-inflammatory activity, is a natural product indicated for the treatment of diseases, even serious ones like cancer.


The acidic taste and texture that is more dilute are the characteristics of Kelulut Bee Honey which is produced from bees without the sting of the Malayan Kelulut bees.


This is the content of natural propolis and phenolic acids in Trigona Raw Stingless Bee Honey up to 10x higher in antioxidants compared to ordinary honey (BERNAMA, 29 September 2016). As Powerful or even better than  Manuka Honey.

Raw Stingless Bee Honey Content:


  • Natural propolis
  • Natural Probiotics
  • Flavonoids (antibacterial, antioxidant, anti-inflammatory)
  • Phenolic Acid (antioxidant)
  • Vitamins A, B complex, C, D, E and K
  • 18 types of complete amino acids (8 of which are essential amino acids) More than 28 minerals

Benefits of Raw Trigona Bee Honey:


  • Increase endurance.
  • It helps the digestive system.
  • Improve sleep quality. It helps cure coughs, colds, sore throats, and canker sores.
  • We are getting experiences where their chemopreventive and immunoregulatory properties have served in the remission of degenerative diseases.


Kelulut Bee Honey has a low pH; that is between 3 and 4.5, it is acidic and hence most microorganisms are unable to survive in such conditions. Trigona Stingless bees can only produce 1500g-4000g of honey per year. A colony produces less than 5kg per year which is why it is expensive.


Chronic diseases and microbial infections are increasing threats to human health. There are numerous natural compounds that can contribute to controlling acute infections caused by bacteria and fungi. Also, these bioactive molecules can prevent several disorders like hypertension, diabetes, and hypercholesterolemia.


Stingless Bee Honey has been reported as an antimicrobial substance in the treatment of skin injuries, stomach diseases, and fungal colonization of mucosa. In this sense, the high impact of the antibacterial effect on honey has been demonstrated in the inhibition of strains that have resistance to antibiotics.


Some species with antibiotic resistance that have been reported as susceptible to honey compounds are Staphylococcus aureus, Escherichia coli, and Mycobacterium tuberculosis. 


In a similar way, honey is a natural source of antioxidant compounds that promotes several aspects of human health like blood pressure stabilization and control of reactive oxygen species, in synergy with other compounds present in honey; antioxidants can kill opportunistic pathogens that could proliferate in diverse tissues and organs.


The initial reports have documented the potential of these Stingless Bee Honey in the treatment of burn injuries, diabetic complications, and cataracts. Also, this honey is highly effective in the control of several bacterial and fungal infections recalcitrant to available antibiotics.


All of these results make this organic product very demanded in many nations around the globe. The purpose of this is to describe the ancient uses of Melipona Xunan Kab (Melipona Beechelii) and Melipona Pisil Nejmeh (Scaptotrigona) honey in the Mayan culture before the arrival of Spanish conquerors, the present state of the Meliponini Tribe cultures in the inhabitants of Yucatan Peninsula, the physical, chemical and nutraceutical properties of this valuable product, relevant aspects of the quality control and the more exciting discoveries about the medicinal properties of Kelulut Raw Stingless Bee Honey.


Kelulut Trigona Stingless Bee Honey, (tribe Meliponini) unlike other kinds of honey, has a good content of methylglyoxal (a component also found in Manuka honey, from New Zealand). Methylglyoxal or MGO is a highly reactive compound, dicarbonyl in nature that is formed in the human body as a by-product of glycolysis, its official nomenclature is 2-oxopropanal (Acetylformaldehyde Aldehyde Oxopropanal Piruvaldehyde).

Trehalulose is a naturally occurring isomer of sucrose, but has a much slower rate of release of monosaccharides into the bloodstream than sucrose. While trehalulose is 70% as sweet as common sugar, it is considerably healthier. In this sucrose isomer, glucose and fructose are joined by an unusual glycosidic bond that enzymes in our small intestine break down three times more slowly. This results in a more gradual release of monosaccharides into our bloodstream, which could be beneficial for patients with diabetes. Moreover, the uncommon sugar–sugar linkage prevents bacteria in our mouth from digesting it, making trehalulose the ideal ingredient to sweeten our food without risking tooth decay.


Despite many claims about the health benefits of stingless bee’s honey, very few studies have examined its composition. When researchers used ultra-performance liquid chromatography (UPLC) to analyse the honeys, they found glucose, fructose and identified a peak that seemed to belong to a disaccharide – one that didn’t matched any of their references. That signal appeared in all the stingless bee honey samples, no matter their origin. Previous reports suggested this could be maltose, but neither UPLC nor mass spectrometry experiments matched maltose standards. The team then used preparative HPLC to isolate the mysterious ingredient and ran several NMR experiments to elucidate the spectra corresponding to trehalulose.

These results represent the first isolation of trehalulose from a natural food source. The researchers suggest their optimised UPLC methods could be used to authenticate the quality of this rare and expensive foodstuff.


Kelulut Raw Stingless Bee Honey is as Powerful as Manuka Honey, Rich in Antioxidants, Antibacterial, Anti Inflammatory, Delicious Sweet & Sour Honey w/ Super Powerful Health Benefits, a Superfood…..just give a try and enjoy real honey 100% Pure and Natural!


Because it’s naturally occurring, the industry labels it as a natural flavor. The Food and Drug Administration lists it as “Generally Recognized As Safe” (GRAS).