SOME PHYSICAL AND CHEMICAL PROPERTIES OF BEE BREAD AND ITS EFFECTS ON HEALTH

Abstract

Bee bread, a product produced by lactic acid fermentation in pollen collected by bees from different plant sources, contains many bioactive components such as carbohydrates, proteins, amino acids, fatty acids, organic acids, enzymes, vitamins, phenolics, and minerals. The composition of bee bread may vary depending on the pollen source and the geographical and climatic characteristics of the produced environment. Bee bread has various positive effects on health including antimicrobial, antioxidant, anticancer, and probiotic properties thanks to its rich chemical composition. There is increasing awareness and interest of bee bread with the reported studies on its stated effects. From this point of view, it is aimed to evaluate the production of bee bread, some physical and chemical properties, effects on health, and potential for use as a food in this review.

Keywords

• bee bread
• pollen
• phenolic
• antimicrobial
• antioxidant
• probiotic

ARI EKMEĞİNİN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ VE SAĞLIK ÜZERİNE ETKİLERİ

Abstract

Arılar tarafından farklı bitki kaynaklarından toplanan polenlerde meydana gelen laktik asit fermantasyonu sonucunda oluşturulan bir ürün olan arı ekmeği yapısında karbohidratlar, proteinler, aminoasitler, yağ asitleri, organik asitler, enzimler, vitaminler, fenolik bileşikler ve mineraller gibi birçok biyoaktif bileşen bulundurmaktadır. Arı ekmeğinin bileşimi polen kaynağına ve üretildiği ortamdaki coğrafik ve iklimsel özelliklere bağlı olarak değişkenlik gösterebilmektedir. Arı ekmeği zengin kimyasal bileşimi sayesinde antimikrobiyal, antioksidan, antikanser ve probiyotik özellikler olmak üzere sağlık üzerine çeşitli olumlu etkilere sahiptir. Belirtilen etkilerine ilişkin ortaya konulan çalışmalar ile arı ekmeğinin bilinirliği ve arı ekmeğine karşı olan ilgi artmaktadır. Buradan hareketle bu derlemede arı ekmeğinin üretimi, bazı fiziksel ve kimyasal özellikleri, sağlık üzerine etkileri ve bir gıda olarak kullanım potansiyelinin değerlendirilmesi amaçlanmıştır.

Keywords

• arı ekmeği
• polen
• fenolik
• antimikrobiyal
• antioksidan

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