Some Properties of Honey and Other Bee Products and Their Effects on Human Health

Year 2017, , 75 - 83, 15.04.2017

Ceren Mutlu Mustafa Erbaş , Sultan Arslan Tontul

https://doi.org/10.24323/akademik-gida.306074

Cited By: 23

Abstract

Honey is a natural
functional food of honey bees (Apis mellifera) produced by collecting
nectar secreted from flowers and other living parts of plants and from insects
living on the plants and these secreted liquids are stored in honeycomb after
bees change their compositions. Chemical composition of honey may change depending
on their geographical and botanical diversity. It contains macro and micro
compounds such as 82% carbohydrate, 17% water, 0.7% mineral, 0.3% protein and
vitamin, organic acids, phenolic compounds and free amino acids. With these
compounds, honey has antimicrobial and antioxidant properties, and it has beneficial
effects on both gastrointestinal system and elimination of carcinogenic and
tumor cells. Additionally, propolis, royal jelly, bee venom, beeswax and pollen
are produced as a result of beekeeping activities and these products may also
have health beneficial effects. In this study, health beneficial effects of
honey and some bee products, honey adulteration and methods of its
determination are reviewed.

Keywords

Honey, Apis mellifera, Beekeeping products, Adulteration, Poisonous honey

Bal ve Diğer Arı Ürünlerinin Bazı Özellikleri ve İnsan Sağlığı Üzerine Etkileri

Abstract

Bal, bitkilerin çiçeklerinden veya diğer canlı
kısımlarından salgılanan nektarın ve bitki üzerinde yaşayan bazı böceklerin,
bitkilerin canlı kısımlarından yararlanarak salgıladığı maddelerin, bal arıları
(Apis mellifera) tarafından
toplanması, bileşimlerinin değiştirilip petek gözlerine depo edilmesi ve
olgunlaşması sonucunda üretilen doğal bir fonksiyonel gıdadır. Balın kimyasal
bileşimi coğrafi ve botanik çeşitliliğine göre değişiklik göstermekle birlikte
temel olarak yaklaşık; %82 karbonhidrat, %17 su, %0.7 mineral madde, %0.3
protein ve vitamin, organik asit, fenolik bileşikler ve serbest aminoasit gibi
makro ve mikro bileşenlerden oluşmaktadır. Bu bileşenler sayesinde bal
antimikrobiyal ve antioksidan özelliklere sahip olup, hem sindirim sistemine
hem de kanser ile tümör hücrelerinin bertaraf edilmesi üzerine olumlu etkileri
bulunmaktadır. Bal dışında arıcılık faaliyetleri ile üretilen; propolis, arı
sütü, arı zehri, polen ve balmumu gibi ürünler de bulunmakta olup bu ürünlerin
de beslenme ve sağlık açısından önemli faydaları bulunmaktadır. Bu derlemede
bal ve diğer arı ürünlerinin bazı özellikleri ve sağlık üzerine etkileri, balda
yapılan sahtecilik ve tespit yöntemlerine ait bilgilerin derlenmesi
amaçlanmıştır.

Keywords

Bal, Apis mellifera, Arıcılık ürünleri, Tağşiş, Deli bal

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