Functional Properties of Honey, Propolis, and Royal Jelly

Grupo Industrialización de Productos de Origen Animal (IPOA), Generalitat Valenciana, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra, E-03312 Orihuela, Alicante, Spain.
Journal of Food Science (Impact Factor: 1.7). 12/2008; 73(9):R117-24. DOI: 10.1111/j.1750-3841.2008.00966.x
Source: PubMed


Honey, propolis, and royal jelly, products originating in the beehive, are attractive ingredients for healthy foods. Honey has been used since ancient times as part of traditional medicine. Several aspects of this use indicate that it also has functions such as antibacterial, antioxidant, antitumor, anti-inflamatory, antibrowning, and antiviral. Propolis is a resinous substance produced by honeybees. This substance has been used in folk medicine since ancient times, due to its many biological properties to possess, such as antitumor, antioxidant, antimicrobial, anti-inflammatory, and immunomodulatory effects, among others. Royal jelly has been demonstrated to possess numerous functional properties such as antibacterial activity, anti-inflammatory activity, vasodilative and hypotensive activities, disinfectant action, antioxidant activity, antihypercholesterolemic activity, and antitumor activity. Biological activities of honey, propolis, and royal jelly are mainly attributed to the phenolic compounds such as flavonoids. Flavonoids have been reported to exhibit a wide range of biological activities, including antibacterial, antiviral, anti-inflammatory, antiallergic, and vasodilatory actions. In addition, flavonoids inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and the activity of enzyme systems including cyclo-oxygenase and lipoxygenase.

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Available from: Manuel Viuda-Martos, Dec 10, 2014
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    • "Phenolic compounds are major bioactive constituents of the resinous and pollen fraction of propolis (bee glue), materials that account for 55% of this valuable honeybee product. Flavonoids and phenolic acid derivates represent two of the major classes of phenolic compounds of PE, which are regarded as a kind of natural compounds that has been subject of considerable scientific interest [1] [2] [3]. Many studies have suggested that these compounds obtained from PE with different solvent extraction (i.e. "
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    ABSTRACT: Phenolic compounds are the major chemical constituents of propolis extracts (PE) and are characterized by possessing antiradical activity. In this work the structure-antiradical properties relationship of flavonoids (chrysin, galangin, pinocembrin and pinostrobin) and phenolic acid (caffeic acid phenethyl ester) commonly found in PE was investigated trough M05-2X functional in conjunction with the 6-31G(d,p) and 6-31+G(d,p) basis sets, considering the structural properties, and free-radical inhibition mechanism: H-atom transfer (HAT), the stepwise electron-transfer–proton-transfer (SPLET) and the sequential proton loss electron transfer (SET–PT). To complement the ability of phenolic compounds to act as antiradical the chemical indexes and Fukui indexes were analyzed. Thermodynamically, the HAT mechanism contributes much in the antiradical activity of reactive group (O–H and C–H) of phenolic compounds. All compounds present a greater tendency to give electrons than to attract them. We found different reactive sites for nucleophilic, electrophilic and radical attack in molecules, which could mark differences in their antiradical activity.
    Computational and Theoretical Chemistry 08/2015; 1066. DOI:10.1016/j.comptc.2015.05.003 · 1.55 Impact Factor
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    • "Moreover, strains isolated from oral infections are frequently resistant to standard synthetic antibacterial agents. Since many reports have shown that antibiotics are often ineffective in the eradication of oral biofilm, further studies regarding biological agents, including natural organic substances, may support the need for alternative antibacterial protocols to be applied for the treatment of refractory infections caused by oral microorganisms [9] [22]. Propolis, a natural compound, is a wax/resin mixture used by bees to seal up holes or slits in their beehives. "
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    ABSTRACT: The aim of this study was to investigate the influence of a topically administered hygienic preparation containing a 3% ethanolic extract of Brazilian green propolis (EEP-B) on oral microflora spectrum changes in a group of patients who underwent common oral surgery procedures. Two gel samples were compared: the tested gel containing an active ingredient, that is, a 3% EEP-B (gel GA), and a placebo as the negative control (gel GC). The collection of microbiological material included 14 patients requiring surgical extraction of wisdom molars and short endosseous implant installation. Clinical examinations were carried out as follow-up, that is, baseline and after 5-6 weeks’ time. During the first and subsequent assessment, swabs were taken from the mucosal surface. The number of microorganism species was found to have increased following the application of GC gel over the period of 5-6 weeks. This mainly affected Gram-positive rods and bacilli as well as Gram-negative rods. Application of the GA gel enriched with 3% EEP-B caused a profound reduction in the amount of Neisseria spp. and Bifidobacterium spp. strains. Elimination of seven species of microorganisms was observed: Streptococcus acidominimus, Streptococcus oralis, Staphylococcus epidermidis, Veillonella parvula, Bifidobacterium breve, Bifidobacterium longum, and Lactobacillus acidophilus .
    BioMed Research International 08/2015; 2015(2015):10. DOI:10.1155/2015/869575 · 2.71 Impact Factor
    • "In modern times, herbalists have recommended propolis for its antibacterial, antiviral and anti-inflammatory properties, all of which, may increase the body's natural defence to infections, as well as for the treatment of duodenal and gastric ulcers (Borrelli et al. 2002; Kuropatnicki et al. 2013). Propolis has been studied for its antitumor, anti-inflammatory, antimicrobial, antiviral, antiparasitic, antioxidant, anticarcinogenic and antidiabetic properties, hepatoprotective, as well as for cholesterol lowering effects (Banskota et al. 2001, 2002; Ramos and Miranda 2007; Sforcin 2007; Viuda-Martos et al. 2008; Abu-Mellal et al. 2012; El Ashry and Ahmad 2012; da Silva Frozza et al. 2013; Siripatrawan et al. 2013; Wagh 2013). These properties are now being investigated in greater detail with various studies reporting on the broad-spectrum antimicrobial activity of propolis (Garedew et al. 2004; Boyanova et al. 2006; Kalogeropoulos et al. 2009; Mavri et al. 2012; Silva et al. 2012; Siripatrawan et al. 2013; Campos et al. 2014). "
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    ABSTRACT: This study reports on the inhibitory and bactericidal properties of 39 South African (SA) propolis samples and three propolis samples from Brazil. Ethanolic extracts of propolis (EEP) were prepared and their antimicrobial activities tested using the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays. Some samples displayed substantial antimicrobial activity with MIC and MBC values as low as 6 μg ml(-1) against Staphylococcus aureus. The correlation between liquid chromatography-mass spectrometry (LC-MS) chemical data and the antimicrobial activity of propolis extracts was investigated using multivariate data analysis tools. Orthogonal projections to latent structures (OPLS) models were created for the two Gram-positive bacteria (Enterococcus faecalis and S. aureus) and Candida albicans. Using the S-plot function, it was possible to identify the bioactive constituents in propolis as chrysin, pinocembrin, galangin and pinobanksin-3-O-acetate. The SA propolis samples tested displayed noteworthy antimicrobial activity, favourably comparable to that of the Brazilian comparator and "gold standard". The observed antimicrobial activity of SA propolis can possibly be attributed to its flavonoid content. Based on the good antimicrobial activity observed for SA propolis, this natural resource shows promise and should be considered for development which may contribute to growing the bio-economy in the region. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.
    Journal of Applied Microbiology 07/2015; 119(4). DOI:10.1111/jam.12906 · 2.48 Impact Factor
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