Recent insights into chemical and pharmacological studies of bee bread

Publication date: Available online 17 October 2019Source: Trends in Food Science & TechnologyAuthor(s): Shaden A.M. Khalifa, Mohamed Elashal, Marek Kieliszek, Naglaa E. Ghazala, Mohammad A. Farag, Aamer Saeed, Jamal S.M. Sabir, Maurizio Battino, Jianbo Xiao, Xiaobo Zou, Alfi Khatib, Hesham R. El-SeediAbstractBackgroundBee bread is a by-product of the fermentation of a mixture of bee pollen, nectar and bee saliva that is inoculated by a wide range of natural bacteria and yeasts necessary for fermentation after storage in comb cells. Bee bread is used as the main source of protein for bees, especially for the formation of eggs and larvae. Since ancient times, bee bread has been used by many cultures for several nutritional and therapeutic purposes.Scope and approachIn 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 clinical applications.Key findings and conclusionsBee bread exhibits antimicrobial, antioxidant, antiradical, anticancer, and anti-inflammatory activities. The basic chemical components of bee bread include carbohydrates, proteins and vitamins, as well as minerals, fatty acids and other substances such as enzymes, natural antibiotics, antioxidants and hormones. Bee bread is considered to be a beneficial food supplement. In recent years, there has been significant interest in the use of bee bread to treat many illnesses.Graphica...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research