Propolis from the Monte Region in Argentina: A Potential Phytotherapic and Food Functional Ingredient

Abstract

The aim of this review is to provide overall information on Argentine propolis and to shed light on its potential, especially the one from the Monte region so as to support future research in the field. Around 1999, the Argentine propolis began to be chemically and functionally characterized to give it greater added value. Because Argentina has a wide plant biodiversity, it is expected that its propolis will have various botanical origins, and consequently, a different chemical composition. To date, five types have been defined. Based on their functionality, several products have been developed for use in human and veterinary medicine and in animal and human food. Because the Argentine propolis with the greatest potential is that of the Monte eco-region, this review will describe the findings of the last 20 years on this propolis, its botanical source (Zuccagnia punctata Cav.), its chemical composition, and a description of markers of chemical quality (chalcones) and functionality. Propolis can regulate the activity of various pro-inflammatory enzymes and carbohydrate and lipid metabolism enzymes, as well as remove reactive oxygen and nitrogen species. Consequently, it can modulate metabolic syndrome and could be used as a functional ingredient in food. Furthermore, hydroalcoholic extracts can act against human and animal pathogenic bacteria and human yeast, and mycelial pathogenic fungi. The ability to stop the growth of post-harvest pathogenic bacteria and fungi was also demonstrated. For this reason, Argentine propolis are natural products capable of protecting crops and increasing the lifespan of harvested fruit and vegetables. Several reports indicate the potential of Argentine propolis to be used in innovative products to improve health, food preservation, and packaging. However, there is still much to learn about these natural products to make a wholesome use of them.

Chemical Composition and Comprehensive Antimicrobial Activity of an Ethanolic Extract of Propolis from Tunisia

“…However, the chemical composition of propolis can vary greatly, mainly depending on geographical and botanical origin and the harvest season [6,7]. In this regard, more than 420 different chemical constituents have been identified in propolis [8,9]. Most of its biological activities can be attributed to flavonoids (e.g., chrysin, pinocembrin, apigenin, galangin, kaempferol, quercetin, tectochrysin, pinostrobin, and pinobenchin) which are extensively present in propolis, followed by phenolic acids (caffeic, cinnamic and ferulic, benzoic, salicylic and p-coumaric acids), aromatic esters (artepillin C, caffeic and cinnamic acid esters) and terpenoids (camphor, terpineol, geraniol, nerol, and farnesol) [10].…”

The Study of Chemical Profile and Antioxidant Properties of Poplar-Type Polish Propolis Considering Local Flora Diversity in Relation to Antibacterial and Anticancer Activities in Human Breast Cancer Cells

“…Gram-positive bacteria are much more sensitive to propolis extracts than Gram-negative bacteria. However, all mentioned properties have made propolis an attractive ingredient in functional foods that are useful in ameliorating the symptoms and manifestations of metabolic syndrome and its associated chronic diseases [ 17 , 18 ].…”

Soilless Cultivated Halophyte Plants: Volatile, Nutritional, Phytochemical, and Biological Differences

“…The pinobanksin derivatives (compounds 16 , 31 , and 92 ) were identified for the first time in the studied halophyte plants. However, the presence of pinobanksin in halophytes was previously described in the propolis produced from Zuccagnia punctata , Larrea divaricata , and Larrea cuneifolia halophytic shrubs, present in the vegetation of the Monte region in Argentina [ 88 ]. The presence of eriodictyol hexoside and pinocembrin was previously reported by Kramberger et al [ 89 ], in the halophyte Helichrysum italicum .…”