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
    • "Resveratrol is one of the characteristic compounds found in grapes, as well as anthocyanins, which are mostly accumulated in skins, whereas procyanidins are located in seeds (Yang, Martinson, & Liu, 2009). In relation to royal jelly, which is a secretion produced by the hypopharyngeal and mandibular glands of worker honeybees (Apis mellifera) is a complex matrix, containing water, proteins, lipids, carbohydrates, proteins (Garcia-Amoedo & De Almeida-Muradian, 2007) and polyphenols as apigenin, acacetin, biochanin A or chrysin (Ramadan & AlGhamdi, 2012;Viuda-Martos, Ruiz-Navajas, Fernández-López, & Pérez-Álvarez, 2008). The concentration of these compounds can change during their storage or thermal treatment (Davidov-Pardo, Arozarena, & MarínArroyo, 2011), resulting in the appearance of transformation products . "
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    ABSTRACT: An adequate knowledge about possible transformation of bioactive compounds in nutraceutical products during long storage is important in order to know potential modifications of this type of compounds. In this study, one year monitoring was performed in different types of nutraceutical products based on natural extracts (green tea, soy, royal jelly and grapes) observing the appearance of new bioactive compounds, which were not detected at the initial conditions, as well as the decrease of some of the detected compounds. To determine these transformation products, an analytical procedure based on high resolution mass spectrometry (Exactive-Orbitrap analyzer) was applied. It was noted that transformation products were detected after 3 months of storage in green tea and soy products, while 6 months were necessary to observe transformation products in royal jelly.
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    • "Propolis is mainly constituted of resin, wax and essential oils (Viuda-Martos, Ruiz-Navajas, Fernández-López, & Pérez-Álvarez, 2008), acting as an effective antiseptic agent in the hive. The composition of honey and propolis varies depending on factors such as the botanical origin, climate, and environmental conditions (Isla et al., 2011; Viuda-Martos et al., 2008). Since ancient times, honey and propolis have somehow been considered as therapeutic agents, due to several reported functional actions (Gómez-Caravaca, Gómez-Romero, Arráez-Román, Segura-Carretero, & Fernández-Gutierrez, 2006). "
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    ABSTRACT: Nowadays, propolis is used as an innovative preservative and as a bioactive food supplement. Due to its bitter and astringent flavour, propolis is hardly accepted by consumers. The aim of this study was to obtain a likeable food product made with honey and propolis, whose antimicrobial, antioxidant and anti-inflammatory properties were enhanced in comparison with those of the base honeys used. 0.1%, 0.3% and 0.5% soft propolis extracts were added to honeys and the products that most appealed to the users were subjected to further research. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging and anti-inflammatory activities increased in all mixtures. Antimicrobial activity of the combined products showed synergic effects, resulting in higher results than those of the base honeys and propolis extracts. Therefore, honeys enriched with small amounts of propolis extracts are promising functional foods.
    Full-text · Article · Oct 2015 · Food Chemistry
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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.
    Full-text · Article · Aug 2015 · Computational and Theoretical Chemistry
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