作者
Shaden AM Khalifa, Mohamed Elashal, Marek Kieliszek, Naglaa E Ghazala, Mohamed A Farag, Aamer Saeed, Jianbo Xiao, Xiaobo Zou, Alfi Khatib, Ulf Göransson, Hesham R El-Seedi
发表日期
2020/3/1
来源
Trends in Food Science & Technology
卷号
97
页码范围
300-316
出版商
Elsevier
简介
Background
Bee bread is a product of the fermentation of a mixture of pollen, nectar and bee saliva that is inoculated by a wide range of bacteria and yeasts necessary for fermentation after storage in comb cells. Bee bread is regarded as the chief protein resource that bees can utilize, especially for feeding of larvae and adults. Since ancient times, bee bread has been used in different cultures for several nutritional and therapeutic purposes.
Scope and approach
In this review, we attempt to highlight the possible biological activities, chemical components, methods of isolation and structure of bee bread in addition to its food supplement value and/or medical applications.
Key findings and conclusions
Bee bread has been shown to exhibit antimicrobial, antioxidant, antiradical, anticancer, and anti-inflammatory activities. The basic chemical components of bee bread include carbohydrates, proteins and vitamins, as well …
学术搜索中的文章
SAM Khalifa, M Elashal, M Kieliszek, NE Ghazala… - Trends in Food Science & Technology, 2020