The importance of bee products in human nutrition

Mojca KOROŠEC, Jasna BERTONCELJ

Abstract


Bee products are a natural source of nutrients and biologically active compounds, which may also be found on the lists of functional ingredients. In our diets, mainly honey is used and to a lesser extent bee pollen and royal jelly. Propolis and bee venom are mainly used in apitherapy due to their therapeutic properties. Regarding the basic nutrients, honey is primarily a source of sugars, while protein and fat contents are considerable in royal jelly and pollen, which also contains dietary fiber. Bee products also contain small amounts of bioactive compounds that have antioxidant, antimicrobial, anti-inflammatory and antiviral effects. Honey is characterized by, among others, phenolic compounds, royal jelly proteins, oligosaccharides. Royal jelly contains specific fatty acids, including 10-hydroxy-2-decenoic acid, bioactive peptides, major royal jelly proteins, and pollen contains various vitamins, phenolic compounds, amino acids, unsaturated fatty acids. However, further research and clinical studies are needed to evaluate the effectiveness of bee products and to raise consumer awareness of the importance of their consumption. Honey, bee pollen and royal jelly are natural foods, which due to their composition may help to achieve the recommended daily intake of basic nutrients, and may also serve as a source of important bioactive compounds, and therefore undoubtedly belong to a balanced diet.

Keywords


food; bee products; honey; bee pollen; royal jelly; human nutrition; health

References


Ahmad, S., Campos, M. G., Fratini, F., Altaye, S. Z., & Li, J. (2020). New insights into the biological and pharmaceutical properties of royal jelly. International Journal of Molecular Sciences, 21(2), 382. https://doi.org/10.3390/ijms21020382

Ajibola, A., Chamunorwa, J. P., & Erlwanger, K. H. (2012): Nutraceutical values of natural honey and its contribution to human health and wealth. Nutrition & Metabolism, 9(61), 1–12. https://doi.org/10.1186/1743-7075-9-61

Ajibola, A. (2015). Physico-chemical and physiological values of honey and its importance as a functional food. International Journal of Food and Nutritional Science, 2(6), 1–9. https://doi.org/10.15436/2377-0619.15.040

Alvarez-Suarez, J. M., Tulipani, S., Romandini, S., Bertoli, E., & Battino, M. (2009). Contribution of honey in nutrition and human health: a review. Mediterranean Journal of Nutrition and Metabolism, 3(1), 15–23. https://doi.org/10.3233/s12349-009-0051-6

Atallah, A. A. (2016). The production of bio-yoghurt with probiotic bacteria, royal jelly and bee pollen grains. Journal of Nutrition & Food Sciences, 6(3), 1–7. https://doi.org/10.4172/2155-9600.1000510

Begum, S. B., Roobia, R. R., Karthikeyan, M., & Murugappan, R. M. (2015). Validation of nutraceutical properties of honey and probiotic potential of its innate microflora. LWT- Food Science and Technology, 60(2), 743–750. https://doi.org/10.1016/j.lwt.2014.10.024

Bertoncelj, J., Doberšek, U., Jamnik, M., & Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105(2), 822–828. https://doi.org/10.1016/j.foodchem.2007.01.060

Bertoncelj, J., Polak, T., Korošec, M., & Golob, T. (2011) LC-DAD-ESI/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey. Food Chemistry, 127(1), 296–302. https://doi.org/10.1016/j.foodchem.2011.01.003

Bertoncelj, J., Polak, T., Pucihar, T., Lilek, N., Kandolf Borovšak, A., & Korošec, M. (2018). Carbohydrate composition of Slovenian bee pollens. International Journal of Food Science & Technology, 53(2), 1880–1888. https://doi-org.nukweb.nuk.uni-lj.si/10.1111/ijfs.13773

Bobiş, O., Bonta, V., Varadi, A., Strant, M., & Dezmirean, D. (2017). Bee products and oxidative stress: bioavailability of their functional constituents. Modern Applications of Bioequivalence & Bioavailability, 1(3), 1–5. https://doi.org/10.19080/MABB.2017.01.555565

Bobiş, O., Dezmirean, D. S., & Moise, A. R. (2018). Honey and Diabetes: The importance of natural simple sugars in diet for preventing and treating different type of diabetes. Oxidative medicine and cellular longevity, 2018, 1–12. https://doi.org/10.1155/2018/4757893

Bogdanov, S., Jurendic, T., Sieber, R., & Gallmann, P. (2008). Honey for nutrition and health: a review. Journal of the American College of Nutrition, 27(6), 677–689. https://doi.org/10.1080/07315724.2008.10719745

Bogdanov, S. (2011). The bee products: the wonders of the bee hexagon. Muehlethurnen: Bee product science. Pridobljeno s https://www.scribd.com/document/270796028/Bee-Products

Bogdanov, S. (2016). Pollen: Collection, harvest, composition, quality. The bee pollen book, 1–13. Pridobljeno s http://www.bee-hexagon.net/pollen

Campos, M. G., Lokutova, O., & Anjos, O. (2016). Chemical composition of bee pollen. V: S. M. Cardoso & A. M. S. Silva (Ur.). Chemistry, biology and potential applications of honeybee plant derived products (str. 67–88). Sharjah, UAE: Bentham Science Publisher. https://doi.org/10.2174/9781681082370116010006

Campos, M. G. R., Bogdanov, S., Almeida-Muradian, L. B., Szczesna, T., Mancebo, Y., Frigerio, C., & Ferreira, F. (2008). Pollen composition and standardization of analytical methods. Journal of Apicultural Research and Bee World, 47(2), 154–161. https://doi.org/10.1080/00218839.2008.11101443

Combarros-Fuertes, P., Estevinho, L. M., Dias, L. G., Castro, J. M., Tomas-Barberan, F. A., Tornadijo, M. E., & Fresno-Baro, J. M. (2019). Bioactive components, antioxidant and antibacterial activities of different varieties of honey: a screening prior to clinical application. Journal of Agricultural and Food Chemistry, 67(2), 688–698. https://doi.org/10.1021/acs.jafc.8b05436

Cornara, L., Biagi, M., Xiao, J., & Burlando, B. (2017). Therapeutic properties of bioactive compounds from different honeybee products. Frontiers in Pharmacology, 8, 1–20. https://doi.org/10.3389/fphar.2017.00412

Deibert, P., König, D., Kloock, B., Groenefeld, M., & Berg, A. (2010) Glycaemic and insulinaemic properties of some German honey varieties. European Journal of Clinical Nutrition 64, 762–764. https://doi.org/10.1038/ejcn.2009.103

Denisow, B. & Denisow-Pietrzyk, M. (2016). Biological and therapeutic properties of bee pollen: a review. Journal of the Science of Food and Agriculture, 96(13), 4303–4309. https://doi.org/10.1002/jsfa.7729

European Commission (2020). European Union Register of nutrition and health claims made on foods. Pridobljeno s https://ec.europa.eu/food/safety/labelling_nutrition/claims/register/public/?event=search

Fratellone, P. M., Tsimis, F., & Fratellone, G. (2016). Apitherapy products for medicinal use. Journal of Alternative and Complementary Medicine, 22(2), 1020–1022. https://doi.org/10.1089/acm.2015.0346

Huang, S., Zhang, C. P., Wai, K., Li, G. Q., & Hu, F. H. (2014). Recent advances in the chemical composition of propolis, Molecules, 19(12), 19610–19632. https://doi.org/10.3390/molecules191219610

ISO. (2016). Royal jelly – Specifications (ISO Standard No. 12824). Geneva, CH: ISO.

Juszczak, L., Gałkowska, D., Ostrowska, M., & Socha, R. (2016). Antioxidant activity of honey supplemented with bee products. Natural Product Research, 30(12), 1436–1439. https://doi.org/10.1080/14786419.2015.1057582

Kandolf, A. (2011). O cvetnem prahu. V: A. Kandolf (Ur.). Cvetni prah (str. 5–12). Lukovica: Čebelarska zveza Slovenije.

Kandolf Borovšak, A., Lilek, N., Bertoncelj, J., Korošec, M., & Klemenčič Štrukelj, N. (2017). Karakterizacija čebeljih pridelkov ter vpliv postopkov obdelave in shranjevanja cvetnega prahu na njegovo kemijsko in mikrobiološko sestavo za leto 2017 (Letno poročilo aplikativne raziskave). Lukovica: Čebelarska zveza Slovenije.

Kaškonienė, V., Adaškevičiūtėa, V., Kaškonasb, P., Mickienėa, R., & Maruškaa, A. (2020). Antimicrobial and antioxidant activities of natural and fermented bee pollen. Food Bioscience, 34, 100532. https://doi.org/10.1016/j.fbio.2020.100532

Komosinska-Vassev, K., Olczyk, P., Kafmierczak, J., Mencner, L., & Olczyk, K. (2015). Bee Pollen: Chemical composition and therapeutic application. Evidence-Based Complementary and Alternative Medicine, 2015, 1–6. https://doi.org/10.1155/2015/297425

Korošec, M., Kropf, U., Golob, T., & Bertoncelj, J. (2016). Functional and nutritional properties of different types of Slovenian honey. V: K. Kristbergsson & S. Ötleş (Ur.). Functional properties of traditional foods, (Integrating food science and engineering knowledge into the food chain, volume 12). 1st ed. (str. 323–338). New York: Springer. https://doi.org/10.1007/978-1-4899-7662-8_23

Korošec, M., Vidrih, R., & Bertoncelj, J. (2017). Slovenian honey and honey based products. V: M. S. Cruz, Rui. (Ur.). Mediterranean foods: composition and processing. 7th ed. (str. 171–195). Boca Raton; London; New York: CRC Press. https://doi.org/10.1201/9781315369235-7

Kropf, U., Jamnik, M., Bertoncelj, J., & Golob, T. (2008). Linear regression model of the ash mass fraction and electrical conductivity for Slovenian honey. Food Technology and Biotechnology, 46(3), 335–340.

Kropf, U., Korošec, M., & Golob, T. (2009). Med kot izvor biološko pomembnih mineralov: mineralno uravnoteženo živilo? V: L. Demšar & B. Žlender (Ur.). Vloga mineralov v živilski tehnologiji in prehrani, 26. Bitenčevi živilski dnevi 2009, Ljubljana (str. 179–191). Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo.

Krystyjan, M., Gumul, D., Ziobro, R., & Korus, A. (2015). The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT – Food Science and Technology, 63(1), 640–646. https://doi.org/10.1016/j.lwt.2015.03.075

Lilek, N., Pereyra Gonzales, A., Kandolf Borovšak, A., Božič, J., & Bertoncelj, J. (2015). Chemical composition and content of free tryptophan in Slovenian bee pollen. Journal of Food and Nutrition Research, 54, 323–333.

Meo, S. A., Al-Asiri, S. A., Mahesar, A. L., & Ansari, M. J. (2017). Role of honey in modern medicine. Saudi Journal of Biological Sciences, 24, 975–978. https://doi.org/10.1016/j.sjbs.2016.12.010

Mohan, A., Quek, S-Y., Gutierrez-Maddox, N., Gao, Y., & Shu, Q. (2017). Effect of honey in improving the gut microbial balance. Food Quality and Safety, 1(2), 107–115. https://doi.org/10.1093/fqsafe/fyx015

Molan, P. C. (2006). The the evidence supporting the use of honey as a wound dressing. International Journal of Lower Extremity Wounds, 5(1), 40–54. https://doi.org/10.1177/1534734605286014

Morita, H., Ikeda, T., Kajita, K., Fujioka, K., Mori, I., Okada, H., . . . Ishizuka, T. (2012). Effect of royal jelly ingestion for six months on healthy volunteers. Nutrition Journal, 11:77. https://doi.org/10.1186/1475-2891-11-77

Oršolić, N. (2013). Učinkovitost biološki aktivnih sastavnica matične mlječi: Analiza i standardizacija. Arhiv za Higijenu Rada i Toksikologiju, 64(3), 445–461. https://doi.org/10.2478/10004-1254-64-2013-2332

Pasupuleti, V. R., Sammugam, L., Ramesh, N., & Gan, S. H. (2017). Honey, propolis, and royal jelly: a comprehensive review of their biological actions and health benefits. Oxidative Medicine and Cellular Longevity, 2017, 1–21. https://doi.org/10.1155/2017/1259510

Podržaj, S. (2011). Protibakterijska učinkovitost različnih vrst medu na parodontopatogene bakterije in ustne streptokoke (diplomsko delo). Univerza v Ljubljani, Biotehniška fakulteta, Ljubljana.

Potokar, J. (2011). Postopek predelave cvetnega prahu. V: A. Kandolf (Ur.). Cvetni prah (str. 25–32). Lukovica: Čebelarska zveza Slovenije.

Pravilnik o medu (2011). Uradni list republike Slovenije, 4(11), 345–347.

Pucihar, T. (2017). Vsebnost sladkorjev in prehranske vlaknine v cvetnem prahu osmukancu (magistrsko delo). Univerza v Ljubljani, Biotehniška fakulteta, Ljubljana.

Ramadan, M. F., & Al-Ghamdi, A. (2012). Bioactive compounds and health-promoting properties of royal jelly: A review. Journal of Functional Foods, 4(1), 39–52. https://doi.org/10.1016/j.jff.2011.12.007

Referenčne vrednosti za energijski vnos ter vnos hranil: tabelarična priporočila za otroke (od 1. leta starosti naprej), mladostnike, odrasle, starejše, nosečnice ter doječe matere. (2016). Ljubljana: Nacionalni inštitut za javno zdravje. Pridobljeno s http://www.mz.gov.si/fileadmin/mz.gov.si/pageuploads/javno_zdravje_2015/foto_DJZ/prehrana/2016_referencne_vrednosti_za_energijski_vnos_ter_vnos_hranil_17022016.pdf

Sabatini, G. A., Marcazzan, L. G., Caboni, F. M., Bogdanov, S., & Almeida-Muradian, L. B. (2009). Quality and standardisation of royal jelly. Journal of ApiProduct and ApiMedical Science, 1(1), 16–21. https://doi.org/10.3896/IBRA.4.01.1.04

Samec, T. (2013). Pridobivanje propolisa. Slovenski Čebelar, 115(6), 197–198.

Soares de Arruda, V. A., Santos Pereira, A. A., Silva de Freitas, A., Marth, M. O., & Almeida-Muradian, L. B. (2013). Dried bee pollen: B complex vitamins, physicochemical and botanical composition. Journal of Food Composition and Analysis, 29(2), 100–105. https://doi.org/10.1016/j.jfca.2012.11.004

Solgajová, M., Nôžková, J., & Kadáková, M. (2014). Quality of durable cookies enriched with rape bee pollen. Journal of Central European Agriculture, 15(1), 24–38. https://doi.org/10.5513/JCEA01/15.1.1406

Statistični urad Republike Slovenije. (2019). Svetovni dan čebel. Pridobljeno s https://www.stat.si/StatWeb/File/DocSysFile/10430/sl-dan-cebel.pdf

Štaudohar, T. (2014). Karakterizacija slovenskega matičnega mlečka (magistrsko delo). Univerza v Ljubljani, Biotehniška fakulteta, Ljubljana.

Uredba (EU) št. 1924/2006 evropskega parlamenta in sveta z dne 20. decembra 2006 o prehranskih in zdravstvenih trditvah na živilih. (2006). Uradni list Evropske unije, L404, 9–24. Pridobljeno s http://eur-lex.europa.eu/eli/reg/2006/1924/2010-03-02/slv/pdf

Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Alvarez, J. A. (2008). Functional properties of honey, propolis, and royal jelly. Journal of Food Science, 73(9), 117–124. https://doi.org/10.1111/j.1750-3841.2008.00966.x

Vujić, M., & Pollak, L. (2015). Composition, labelling, and safety of food supplements based on bee products in EU legislation – Croatian experiences. Archives of Industrial Hygiene and Toxicology, 66(4), 243–249. https://doi.org/10.1515/aiht-2015-66-2654

WHO. (2015). Guideline: Sugars intake for adults and children. Geneva: World Health Organization. Pridobljeno s http://apps.who.int/iris/bitstream/10665/149782/1/9789241549028_eng.pdf

Yang, K., Wu, D., Xingqian, Y., Liu, D., Chen, J., & Sun, P. (2013). Characterization of chemical composition of bee pollen in China. Journal of Agricultural and Food Chemistry, 61(3), 708–718. https://doi.org/10.1021/jf304056b

Yilmaz, A. C., & Aygin, D. (2020). Honey dressing in wound treatment: a systematic review. Complementary Therapies in Medicine, 51, v tisku. https://doi.org/10.1016/j.ctim.2020.102388

Yucel, B., Topal, E., & Kosoglu, M. (2017). Bee products as functional food. V: V. Waisundara & N. Shiomi (Ur.), Superfood and functional food – an overview of their processing and utilization (str. 15–33). InTechOpen Science. https://doi.org/10.5772/65477

Zheng, H.Q., Hu, F. L., & Dietemann, V. (2010). Changes in composition of royal jelly harvested at different times: consequences for quality standards. Apidologie, 41: 1–9. https://doi.org/10.1051/apido/2010033




DOI: http://dx.doi.org/10.14720/aas.2020.115.2.632

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Mojca KOROŠEC, Jasna BERTONCELJ

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 

Acta agriculturae Slovenica is an Open Access journal published under the terms of the Creative Commons CC BY License.

                           


eISSN 1854-1941