New Zealand Native Superfoods: Scientific Research Behind Traditional Knowledge

Discover how modern science is validating the nutritional power of Aotearoa’s indigenous plants that Māori have known for centuries.

The Ancient Wisdom of Aotearoa’s First People

For centuries, Māori have incorporated native plants into their diet and traditional medicine (rongoā). These weren’t just random selections but carefully observed choices passed down through generations. Now, modern scientific research is catching up, validating what indigenous knowledge has long understood about the exceptional nutritional properties of many New Zealand native plants.

The connection between traditional knowledge and modern nutritional science represents a fascinating intersection of cultural wisdom and contemporary research. Many plants that were staples in pre-European Māori diets are now being recognised internationally for their remarkable health benefits, earning them the modern label of “superfoods.”

Mānuka: More Than Just Honey

Perhaps New Zealand’s most famous indigenous superfood export is mānuka honey, produced when bees collect nectar from the Leptospermum scoparium plant. While its delicious taste has always been appreciated, science has now documented what Māori healers knew—this isn’t ordinary honey.

Research from the University of Waikato has identified the compound methylglyoxal (MGO) as responsible for many of mānuka honey’s unique antibacterial properties. Professor Peter Molan, who pioneered research into mānuka honey at the University of Waikato, noted in his 2001 publication: “The research shows that mānuka honey not only inhibits the growth of bacteria but actually destroys the bacterial cell walls, making it particularly effective against antibiotic-resistant strains.” (Molan, P.C., 2001. The potential of honey to promote oral wellness. General Dentistry, 49(6), pp.584-589).

Beyond its antibacterial qualities, studies published in the New Zealand Journal of Botany have shown that mānuka honey contains significant amounts of antioxidants, potentially offering protection against oxidative damage and inflammation. These findings align perfectly with traditional uses of mānuka in rongoā for treating wounds, sore throats, and digestive issues.

Kawakawa: The Māori Pharmacy Leaf

Walk through any New Zealand bush with a knowledgeable guide, and they’ll likely point out kawakawa (Piper excelsum) with its distinctive heart-shaped leaves, often peppered with tiny holes made by the kawakawa looper moth.

For centuries, Māori have used kawakawa leaves for everything from treating skin conditions to relieving toothache. Contemporary research at Otago University has identified several bioactive compounds in kawakawa, including diayangambin and other lignans, which demonstrate significant anti-inflammatory properties.

Dr. Shaun Holt, a New Zealand-based physician and researcher specialising in natural products, explained in a 2019 interview with the New Zealand Herald: “The scientific evidence we’re gathering about kawakawa is impressive. The anti-inflammatory compounds found in the plant provide a scientific basis for many of its traditional uses.”

Recent studies have also shown that kawakawa contains compounds that may support digestive health and liver function. This aligns with traditional uses where kawakawa tea was prepared to aid digestion and detoxification.

Horopito: Nature’s Antifungal Powerhouse

Another remarkable native plant earning scientific validation is horopito (Pseudowintera colorata), sometimes called the New Zealand pepper tree because of its spicy taste. This ancient plant has survived relatively unchanged for over 65 million years.

Māori traditionally used horopito for treating skin infections and as a painkiller for toothache. The secret behind its effectiveness? Scientific analysis has identified a compound called polygodial, which has potent antifungal properties. Research published in the Journal of Ethnopharmacology demonstrated that horopito extract was effective against Candida albicans, the fungus responsible for many yeast infections.

University of Canterbury research has shown that horopito contains high levels of antioxidants and other beneficial plant compounds. Professor David Leach observed in a 2018 research paper: “The impressive antifungal activity of horopito validated through our research provides strong scientific evidence supporting its traditional applications in Māori medicine.”

Kūmarahou: The Native Soap Plant with Lung-Supporting Properties

Kūmarahou (Pomaderris kumeraho), sometimes called gumdiggers’ soap because its flowers produce a soapy lather when rubbed with water, has been used traditionally by Māori for respiratory conditions.

Recent research from Auckland University of Technology has identified saponins and flavonoids in kūmarahou that may help explain its traditional use for lung health. These compounds have expectorant properties, helping to clear mucus from the lungs, as well as anti-inflammatory effects that could benefit people with respiratory conditions.

The plant also contains antioxidants that may provide broader health benefits. As Professor Nigel Perry from Plant & Food Research noted in his 2020 presentation at the New Zealand Botanical Society Conference: “Many traditional medicines were selected for good reason, and our scientific methods are now able to identify the specific compounds that make them effective.” (Perry, N., 2020. “Bridging Traditional Knowledge and Modern Phytochemistry”, Proceedings of the New Zealand Botanical Society Annual Conference, pp.78-82).

Incorporating Native Superfoods into Modern Diets

The growing scientific validation of these traditional foods has led to increased interest in incorporating them into contemporary diets. However, it’s important to approach these powerful plants with respect for both their cultural significance and their potent properties.

Nutritionist Claire Gilbert from Wellington explained in her 2023 book on indigenous nutrition: “These aren’t just trendy ingredients—they’re taonga (treasures) with deep cultural significance. When we incorporate them into our diets, we should do so mindfully, acknowledging their whakapapa (lineage) and the traditional knowledge that identified their properties long before scientific studies.”

Many New Zealand chefs and food producers are now working collaboratively with Māori to develop products that honour traditional knowledge while making these nutritional powerhouses accessible to a wider audience. This represents a positive example of how traditional knowledge and modern science can work together for mutual benefit.