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

Öz

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.

Anahtar Kelimeler

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

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

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