ALLERGENIC COMPOUNDS IN HONEY BEE PRODUCTS

Year 2018, Volume: 27 Issue: 2, 98 - 103, 01.12.2018

Sibel Silici

https://doi.org/10.1501/commuc_0000000203

Abstract

Allergy can be defined as a strong specific reaction of the human body to exogenous molecules that may occur in the normal environment. Food allergies are individualistic adverse reactions to foods. Food related reactions are individualistic because they affect only a few people in the population: most people can eat the same foods with no reactions. Adverse food reactions can include IgE and non IgE mediated primary immunological sensitivities, food intolerances, a secondary sensitivities. Bee products such as honeybees, honey, royal jelly and pollen are widely consumed as a health supplement. These products are reported in various reports that may cause allergic reactions when consumed. In this study, the allergic effects and allergen components of bee products consumed as food are described. These allergens include high molecular weight proteins in the bee pollen and honey, MRJ1 and MRJ2 in the royal jelly, and 3-methyl-2-butenyl caffeate, phenylethyl caffeate, benzyl caffeate, geranyl caffeate, benzyl alcohol benzyl cinnammate, methyl cinnammate, ferulic acid, tecto chrysin in the propolis

Keywords

Allergy, honey, bee pollen, royal jelly, propolis

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