Pollen and bee bread as new health-oriented products: A review

Kieliszek, Marek; Piwowarek, Kamil; Kot, Anna M.; Błażejak, Stanisław; Chlebowska-Śmigiel, Anna; Wolska, Iwona

doi:10.1016/j.tifs.2017.10.021

Cited by 304 publications

(344 citation statements)

References 73 publications

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“…This might indicate that the different phenolic antioxidants can interact and contribute to the total antioxidant potential in a synergistic way, as pointed out in literature (M arghitas ß et al, 2009). Overall, present findings on phenolic profile evaluated with the untargeted UHPLC-ESI-QTOF mass spectrometry approach were in agreement with the phenolic composition of other bee pollen samples reported in the literature (Kieliszek et al, 2018). In particular, bee pollen was found to be rich in flavonoids (above all kaempferol, quercetin and isorhamnetin) and phenolic acids (mainly chlorogenic acid) (Komosinska-Vassev et al, 2015).…”

Section: Comprehensive Phenolic Profile Of Bee Pollen Samples and Dissupporting

confidence: 90%

“…Overall, present findings on phenolic profile evaluated with the untargeted UHPLC‐ESI‐QTOF mass spectrometry approach were in agreement with the phenolic composition of other bee pollen samples reported in the literature (Kieliszek et al ., ). In particular, bee pollen was found to be rich in flavonoids (above all kaempferol, quercetin and isorhamnetin) and phenolic acids (mainly chlorogenic acid) (Komosinska‐Vassev et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…In fact, pollen loads contain up to 22 different amino acids together with minor compounds such as minerals (Zn, Cu, Fe and a high ratio of K/Na), nucleic acids, enzymes, phenolic compounds and pigments (chlorophylls and carotenoids) (Bobis et al, 2010;Campos et al, 2010;Yang et al, 2013). Therefore, to date, bee pollen is gaining substantial attention as functional food for human consumption (Ares et al, 2018), together with other bee products, such as honey and bee bread (Kieliszek et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have analysed the nutraceutical properties of pollen showing its beneficial effects to the human immune defense system together with anti-ageing, anti-oxidant and anti-microbial activities. In addition, pollen might reduce the risk of chronic diseases such as cancer, cardiovascular and neuro-degenerative diseases (Kieliszek et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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UHPLC‐ESI‐QTOF‐MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin

Rocchetti

Castiglioni

Maldarizzi

et al. 2018

Int J of Food Sci Tech

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Summary In this work, bee pollen samples from different botanical origin were investigated for antioxidant capacity. Thereafter, a phenolic profiling was produced through a mass spectrometric untargeted metabolomic approach. Marked differences were identified in TPC, ranging from 4.2 (Magnolia) to 29.6 mg g−1 GAE (Lamium). Wide differences were also recorded in antioxidant capacity (ORAC, ABTS and DPPH assays). Untargeted profiling allowed annotating 467 compounds with flavonoids being the most frequent class of phenolics followed by phenolic acids, tyrosols, lignans and other. OPLS‐DA clearly discriminated the most represented floral families (Umbelliferae, Rosaceae and Fabaceae), suggesting, thus, that botanical origin leaves a characteristic phenolic signature in pollen. Overall, 35 phenolics accounted for most of the discrimination, with flavonoids being the most represented class. Despite the fact that further research is needed, the phenolic profile of bee pollen is a promising tool to investigate the botanical origin.

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Section: Comprehensive Phenolic Profile Of Bee Pollen Samples and Dissupporting

confidence: 90%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

UHPLC‐ESI‐QTOF‐MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin

Rocchetti

Castiglioni

Maldarizzi

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Important amounts of flavonoids and phenolic compounds are also reported. Beneficial properties such antioxidant, anti‐inflammatory, antimicrobial, and even anti‐mutagenic have been attributed, suggesting the use of bee‐pollen as a dietary supplement (Ares, Valverde, Bernal, Nozal, & Bernal, ; Conte, Del Caro, Balestra, Piga, & Fadda, ; Denisow & Denisow‐Pietrzyk, ; Jannesar, Shoushtari, Majd, & Pourpak, ; Kieliszek et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

Zuluaga-Domínguez

Castro‐Mercado

Quicazán

2019

J Food Process Preserv

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Bee‐pollen is a product collected by bees, gathered for human consumption given its nutritional and bioactive characteristics. However, its external structure is extremely recalcitrant and prevents nutrients and bioactive compounds to be completely digested into the gastrointestinal tract. The aim of this study was to assess enzymatic hydrolysis as a strategy to modify the structure of bee‐pollen and promote the release of compounds. Six different commercial enzymes were used and treatments were evaluated by Differential Scanning Calorimetry and Scanning Electron Microscopy, as well as protein, amino acids, phenolics, flavonoids, and antioxidant activity. The calorimetric analysis showed an increase in the heat flow of hydrolyzed products compared to bee‐pollen. It was also found that proteases improved the protein content of about 13%–18%, phenolics 83%–106%, flavonoids 85%–96%, antioxidant activity up to 68%, and increased all essential amino acids. Finally, a total ranking method established as the best treatment hydrolysis with Protamex. Practical applications Bee‐pollen is an attractive food of plant origin from a nutritional and functional point of view. The modification of its structure through enzymatic hydrolysis increases the availability of compounds that theoretically could be assimilated more easily in the gastrointestinal tract, improving the quality of bee‐pollen as a food resource. The treatment is safe, relatively inexpensive and easy to apply, compared to other bee‐pollen modification strategies such as fermentation.

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Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

Çobanoğlu

Şeker

Temizer

et al. 2023

Chemistry & Biodiversity

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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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Pollen and bee bread as new health-oriented products: A review

Cited by 304 publications

References 73 publications

UHPLC‐ESI‐QTOF‐MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin

UHPLC‐ESI‐QTOF‐MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread

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