From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread

Aylanç, Volkan; Falcão, Soraia I.; Ertosun, Seymanur; Vilas‐Boas, Miguel

doi:10.1016/j.tifs.2021.01.042

Cited by 73 publications

(101 citation statements)

References 128 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is in line with studies carried out by Othman et al [ 21 ], who reported that phytochemical compounds like xanthoproteins, flavonoids, phenols, saponins, tannins, terpenoids alkaloids, glycosides, resins, were found in bee bread ethanol extracts, while alkaloids were absent in bee bread aqueous extracts. The phytochemicals detected in this study are also similar to those reported previously [ 25 ], which have exhibited biological effects such as antimicrobial, antitumour and antihelmintic activities. Natural products usually possess large amounts of phenolic compounds, whose major role is antioxidant activities due to their redox properties, which makes them effective reducing agents, H + donors and O 2 extinguishers.…”

Section: Discussionsupporting

confidence: 89%

Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread

et al. 2021

View full text Add to dashboard Cite

The aim of the study was to determine the chemical profile, antioxidant properties and antimicrobial activities of Heterotrigona itama bee bread from Malaysia. The pH, presence of phytochemicals, antioxidant properties, total phenolic content (TPC) and total flavonoid content (TFC), as well as antimicrobial activities, were assessed. Results revealed a decrease in the pH of bee bread water extract (BBW) relative to bee bread ethanolic extract (BBE) and bee bread hot water extract (BBH). Further, alkaloids, flavonoids, phenols, tannins, saponins, terpenoids, resins, glycosides and xanthoproteins were detected in BBW, BBH and BBE. Also, significant decreases in TPC, TFC, DPPH activity and FRAP were detected in BBW relative to BBH and BBE. We detected phenolic acids such as gallic acid, caffeic acid, trans-ferulic acid, trans 3-hydroxycinnamic acid and 2-hydroxycinnamic acid, and flavonoids such as quercetin, kaempferol, apigenin and mangiferin in BBE using high-performance liquid chromatography analysis. The strongest antimicrobial activity was observed in Klebsilla pneumonia (MIC50 1.914 µg/mL), followed by E. coli (MIC50 1.923 µg/mL), Shigella (MIC50 1.813 µg/mL) and Salmonella typhi (MIC50 1.617 µg/mL). Bee bread samples possess antioxidant and antimicrobial properties. Bee bread contains phenolic acids and flavonoids, and could be beneficial in the management and treatment of metabolic diseases.

show abstract

Section: Discussionsupporting

confidence: 89%

Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread

et al. 2021

View full text Add to dashboard Cite

show abstract

“…High-performance liquid chromatography-mass spectrometry (HPLC-MASS) ( 264 ), liquid chromatography with diode array detection coupled with electrospray ionization (ESI) tandem mass spectrometry (LC-DAD-ESI) ( 265 ), ultra-high-performance liquid chromatography-diode array detection- mass spectrometry/mass spectrometry (UHPLC-DAD-MS/MS) ( 266 ), and HPLC-MASS methods have been developed for the characterization of secondary metabolites present in the methanol extract of BCP ( 267 ). UHPLC-DAD-ESI-MS, UHPLC-ESI-QTOF, HPLC-PDA, SPME-GC/MS, UHPLC-ESI-QTOF, and related techniques have been widely used to detect many active ingredients ( 268 ). The chemical composition of raw propolis was determined using GC-MS ( 269 ).…”

Section: Processing Techniques Applied In Bee Productsmentioning

confidence: 99%

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Luo

Dong

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

Increased demand for a more balanced, healthy, and safe diet has accelerated studies on natural bee products (including honey, bee bread, bee collected pollen royal jelly, propolis, beeswax, and bee venom) over the past decade. Advanced food processing techniques, such as ultrasonication and microwave and infrared (IR) irradiation, either has gained popularity as alternatives or combined with conventional processing techniques for diverse applications in apiculture products at laboratory or industrial scale. The processing techniques used for each bee products have comprehensively summarized in this review, including drying (traditional drying, infrared drying, microwave-assisted traditional drying or vacuum drying, and low temperature high velocity-assisted fluidized bed drying), storage, extraction, isolation, and identification; the assessment methods related to the quality control of bee products are also fully mentioned. The different processing techniques applied in bee products aim to provide more healthy active ingredients largely and effectively. Furthermore, improved the product quality with a shorter processing time and reduced operational cost are achieved using conventional or emerging processing techniques. This review will increase the positive ratings of the combined new processing techniques according to the needs of the bee products. The importance of the models for process optimization on a large scale is also emphasized in the future.

show abstract

“…Since honey contains a broad range of nutritional and bioactive properties owing to its high content of proteins, amino acids, simple sugars, flavonoids and phenolic acids [3,4], it can be considered as a health-supporting and functional food [5], gaining recent interest in research fields as a potential curative product. Therefore, its consumption has an upward trend because of the existing link between nutrition and health, which states that a wellbalanced nutrition reduces the risk of developing certain diseases [6,7]. The key role played by food consumption in human health is also highlighted by recent studies that indicated a certain connection between different disorders and nourishment, with the most common being related to diabetes, cancer, cardiovascular and neuro-degenerative diseases or musculoskeletal disorders [8][9][10][11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Towards a Better Understanding of Nutritional and Therapeutic Effects of Honey and Their Applications in Apitherapy

et al. 2021

View full text Add to dashboard Cite

The nutritional and therapeutic aspects of natural products have gained more interest in recent years, owing to the importance that has been given to health and well-being. In this regard, honey represents an organic product whose high level of biologically active compounds and valuable nutrients have been extensively studied in order to prove its ability to provide an enhancement in health status. The use of honey in the process of healing or preventing certain diseases has been practiced throughout history and is now known as apitherapy. The aim of this review is to expand the knowledge and understanding towards the physicochemical characteristics of honey and the action of its main bioactive compounds towards health-beneficial properties (antioxidant, antimicrobial, antifungal, antiviral, etc.) for apitherapeutic purposes. Notwithstanding all the assets, the usage of honey for medical purposes encounters some limi-tations regarding the factors that may affect the therapeutic potential of honey in apitherapy that will be pointed out in this overview.

show abstract

From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread

Cited by 73 publications

References 128 publications

Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread

Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Towards a Better Understanding of Nutritional and Therapeutic Effects of Honey and Their Applications in Apitherapy

Contact Info

Product

Resources

About