AI Article Synopsis
- - The study explores bee bread, a natural product created by bees, highlighting its health benefits due to bioactive molecules capable of treating or preventing diseases.
- - Five bee bread samples were analyzed using melissopalynological methods, revealing primary plant sources like Lotus spp., Trifolium spp., and Xeranthemum spp., from the Fabaceae and Asteraceae families.
- - Key findings include the presence of phenolic compounds such as gallic acid and quercetin, with varying antioxidant activities and total flavonoid and phenolic contents across the samples, showcasing their potential health benefits.
Article Abstract
Bee bread is a unique natural product made by bees and good for human health. It has many bioactive molecules that can treat or prevent diseases. In this study, melissopalynological methods were used to examine five bee bread samples. Major plant sources found in bee bread were Lotus spp., Trifolium spp., and Xeranthemum spp., which are from the Fabaceae and Asteraceae families. Then, the amount of phenolic compounds and major carotenoids in bee bread (BB) samples were quantified. Gallic acid, caffeic acid, quercetin, and kaempferol were found in all BB samples, with β-carotene being the most abundant carotenoid in all but BB1. In addition, the total phenolic/flavonoid content and antioxidant activities of all BB samples were determined. Total flavonoid, total phenolic, DPPH⋅, and ABTS⋅ values were varied between 5.6-10.00 mg GAE/g DW, 1.2-4.3 mg QE/g DW, 1.2-5.5 mg TEAC/g DW, and 2.6-15.4 mg TEAC/g DW, respectively.
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| http://dx.doi.org/10.1002/cbdv.202201124 | DOI Listing |
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