![]() ![]() In addition to the nutritive value of bee pollen, it also has a physicochemical composition (water, protein, and lipid content) and techno-functional properties (protein solubility, carbohydrate solubility, and emulsifying ability) that facilitate its food application. īee pollen has played a role in combating metabolic disorders such as diabetes, obesity, hyper-dyslipidemia, and related cardiovascular complications. Pollen’s secondary metabolites have antibacterial, antioxidant, anti-atherosclerotic, anticancer, antiallergenic, anti-fungicidal, chemopreventive, hepatoprotective, and immunomodulatory effects. ![]() It contains a wide range of secondary metabolites, including proteins, carbohydrates, fatty acids, vitamins, polyphenols, phytosterols, carotenoid pigments, enzymes, and co-enzymes. Bee pollen is a combination of floral nectar, flower pollen, and enzymes, as well as salivary secretions from honeybees. National legislation governs the nutritional content of bee pollen (Poland-PN-R-78893 ‘Obno a pykowe’-Polish bee pollen legislation Switzerland-Swiss Food Manual: Pollen Bienenprodukte, BAG-Swiss Federal Office for Public Health). ![]() īee pollen is in line with this trend, and has great potential to contribute to research and development. These products have been used in traditional medicine for thousands of years, and there is increasing interest in their application in modern medicine. The honeybee ( Apis mellifera L.) produces several beneficial entities, including honey, propolis, royal jelly, bee venom, bee pollen, beehive air, and beebread. Food manufacturers are also responding to the health trend of “you are what you eat”, especially in the areas of functional and health-beneficial products, for both prevention and treatment. Recently, consumer expectations of natural products have been rising due to their proven nutritional value. ![]()
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