Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

Antioxidants, Journal Year: 2021, Volume and Issue: 10(11), P. 1700 - 1700

Published: Oct. 27, 2021

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related physical chemical composition. For example, phenolic compounds substances that can determine antioxidant activity, as well sensory characteristics, be biomarkers of floral geographical origin. This generated a growing interest in the study their influence intrinsic properties this beekeeping product. review aims summarize, analyze, update status research demonstrates role botanical-geographical origin, honey. compounds, according various results reported, have great relevance honey's biological functional activity. leads will link floral, geographical, productive, territorial some characteristics.

Language: Английский

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The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products

Molecules, Journal Year: 2022, Volume and Issue: 27(4), P. 1301 - 1301

Published: Feb. 15, 2022

This study aimed to characterize bee products (bee bread, pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total (TPC) flavonoid (TFC) contents, antioxidant microbiological properties. The TP TF contents could be ordered as follows: pollen > bread beeswax honey. UPLC-PDA-MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in gallic honey, while pinobanksin was major compound beeswax. data showed that had a stronger potential than honey Moreover, antibacterial activity studied using 14 bacterial strains. Bee bread's pollen's antimicrobial higher towards Gram-negative In comparison, more potent inhibiting Gram-positive bacteria. Our indicates may represent valuable sources bioactive compounds offering functional

Language: Английский

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Foodomics: Analytical Opportunities and Challenges

Analytical Chemistry, Journal Year: 2021, Volume and Issue: 94(1), P. 366 - 381

Published: Nov. 23, 2021

ADVERTISEMENT RETURN TO ISSUEPREVReviewNEXTFoodomics: Analytical Opportunities and ChallengesAlberto ValdésAlberto ValdésLaboratory of Foodomics, Institute Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, SpainMore by Alberto ValdésView Biographyhttps://orcid.org/0000-0002-7901-5816, Gerardo Álvarez-RiveraGerardo Álvarez-RiveraLaboratory Álvarez-RiveraView Biographyhttps://orcid.org/0000-0003-1657-8141, Bárbara Socas-RodríguezBárbara Socas-RodríguezLaboratory Socas-RodríguezView Biography, Miguel HerreroMiguel HerreroLaboratory HerreroView Biographyhttps://orcid.org/0000-0002-7214-6653, Elena IbáñezElena IbáñezLaboratory IbáñezView Alejandro Cifuentes*Alejandro CifuentesLaboratory Spain*Tel.: +34-91-0017955. E-mail: [email protected]More CifuentesView Biographyhttps://orcid.org/0000-0002-7464-0217Cite this: Anal. Chem. 2022, 94, 1, 366–381Publication Date (Web):November 23, 2021Publication History Published online23 November 2021Published inissue 11 January 2022https://pubs.acs.org/doi/10.1021/acs.analchem.1c04678https://doi.org/10.1021/acs.analchem.1c04678review-articleACS PublicationsCopyright © 2021 American Chemical Society. This publication is licensed under CC-BY 4.0. License Summary*You are free to share (copy redistribute) this article in any medium or format adapt (remix, transform, build upon) the material for purpose, even commercially within parameters below:Creative Commons (CC): a Creative license.Attribution (BY): Credit must be given creator.View full license*DisclaimerThis summary highlights only some key features terms actual license. It not license has no legal value. Carefully review before using these materials. Open Access indicated. Learn MoreArticle Views9212Altmetric-Citations21LEARN ABOUT THESE METRICSArticle Views COUNTER-compliant sum text downloads since 2008 (both PDF HTML) across all institutions individuals. These metrics regularly updated reflect usage leading up last few days.Citations number other articles citing article, calculated Crossref daily. Find more information about citation counts.The Altmetric Attention Score quantitative measure attention that research received online. Clicking on donut icon will load page at altmetric.com with additional details score social media presence article. how calculated. Share Add toView InAdd Full Text ReferenceAdd Description ExportRISCitationCitation abstractCitation referencesMore Options onFacebookTwitterWechatLinked InRedditEmail (7 MB) Get e-AlertscloseSUBJECTS:Beverages,Food,Metabolism,Metabolomics,Proteomics e-Alerts

Language: Английский

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Honey antibacterial activity: A neglected aspect of honey quality assurance as functional food

Trends in Food Science & Technology, Journal Year: 2021, Volume and Issue: 118, P. 870 - 886

Published: Nov. 15, 2021

Language: Английский

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Bee Bread as a Promising Source of Bioactive Molecules and Functional Properties: An Up-To-Date Review

Antibiotics, Journal Year: 2022, Volume and Issue: 11(2), P. 203 - 203

Published: Feb. 5, 2022

Bee bread is a natural product obtained from the fermentation of bee pollen mixed with saliva and flower nectar inside honeycomb cells hive. considered functional product, having several nutritional virtues various bioactive molecules curative or preventive effects. This paper aims to review current knowledge regarding chemical composition medicinal properties bread, evaluated in vitro vivo, highlight benefits diet supplementation for human health. extracts (distilled water, ethanol, methanol, diethyl ether, ethyl acetate) have been proven antioxidant, antifungal, antibacterial, antitumoral activities, they can also inhibit α-amylase angiotensin I-converting enzyme vitro. More than 300 compounds identified different countries around world, such as free amino acids, sugars, fatty minerals, organic polyphenols, vitamins. In vivo studies revealed efficiency relieving pathological cases, hyperglycemia, hyperlipidemia, inflammation, oxidative stress.

Language: Английский

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Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Frontiers in Nutrition, Journal Year: 2021, Volume and Issue: 8

Published: Nov. 3, 2021

Increased demand for a more balanced, healthy, and safe diet has accelerated studies on natural bee products (including honey, bread, collected pollen royal jelly, propolis, beeswax, venom) over the past decade. Advanced food processing techniques, such as ultrasonication microwave infrared (IR) irradiation, either gained popularity alternatives or combined with conventional techniques diverse applications in apiculture at laboratory industrial scale. The used each have comprehensively summarized this review, including drying (traditional drying, microwave-assisted traditional vacuum low temperature high velocity-assisted fluidized bed drying), storage, extraction, isolation, identification; assessment methods related to quality control of are also fully mentioned. different applied aim provide healthy active ingredients largely effectively. Furthermore, improved product shorter time reduced operational cost achieved using emerging techniques. This review will increase positive ratings new according needs products. importance models process optimization large scale is emphasized future.

Language: Английский

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Determinants of Honey and Other Bee Products Use for Culinary, Cosmetic, and Medical Purposes

Nutrients, Journal Year: 2023, Volume and Issue: 15(3), P. 737 - 737

Published: Feb. 1, 2023

Bee products have been used for centuries culinary, medicinal, and cosmetic purposes, their properties are still a subject of research, which provide new arguments in favour use. The research aimed to determine the current state use bee by Polish consumers ways conditions use, with particular reference level nutritional knowledge health status. survey was conducted using CAWI (Computer-Assisted Web Interview) method on 487 respondents. It found that honey is mainly culinary purposes and, lesser extent, medicinal purposes. Other much less commonly than honey-mainly beeswax royal jelly propolis pollen Segments distinguished frequency were differentiated gender, age, income level, other products, motivation them. Their differences also terms self-assessed status-the highest ratings both categories indicated representatives Honey users' segment, consisted people who most frequently cooking, Regression analysis additionally showed higher levels better status associated treat gastrointestinal ailments

Language: Английский

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Bio-Functional Activities of Tuscan Bee Pollen

Antioxidants, Journal Year: 2023, Volume and Issue: 12(1), P. 115 - 115

Published: Jan. 3, 2023

Bee pollen represents one of the most complete natural foods playing an important role in diet for its health qualities and therapeutic properties. This work aimed to characterize a Tuscan bee by evaluating phytochemical profile vitro ex vivo antioxidant activities. The isolation taxonomic functional characterization yeasts sample has been also conducted. Finally, anti-inflammatory potential assessed on TNFα-inflamed human colorectal adenocarcinoma cell line (HT-29). Our results highlighted good composition terms polyphenols, flavonoids, flavonols, monomeric anthocyanins, carotenoids. In addition, we detected activity radical scavenging capacity assays, as well isolated yeasts. Data showed no cytotoxic effects extracts, with average viability values >80% at each tested dose. Moreover, TNFα treatment did not affect HT-29 while upregulating IL-8, COX-2, ICAM-1 gene expression, otherwise reduced both doses pollen. conclusion, our interesting food probiotic product, having high compound levels activities, line.

Language: Английский

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Critical review of new advances in food and plant proteomics analyses by nano-LC/MS towards advanced foodomics

TrAC Trends in Analytical Chemistry, Journal Year: 2024, Volume and Issue: 176, P. 117759 - 117759

Published: May 14, 2024

Language: Английский

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Metabolomics: A suitable foodomics approach to the geographical origin traceability of Ethiopian Arabica specialty coffees

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(8), P. 4419 - 4431

Published: May 24, 2023

, originated in Ethiopia, is considered a quality bean for its high sensory qualities, and has special price the world coffee market. The country pool of genetic diversity Arabica coffee, from different regions distinct flavor profile. Their exceptional attributed to their diversity, favorable environmental conditions, agroforestry-based production system. However, still needs benefit single-origin product due lack appropriate traceability information register geographical indication. Certification certain plants or plant-derived products emerged inform consumers about qualities origin protect fraud. recently emerging foodomics approaches, namely proteomics, genomics, metabolomics, are reported as suitable means regional agri-food authentication traceability. Particularly, metabolomics approach provides truthful on Despite efforts by some researchers trace Ethiopian coffees through stable isotope phenolic compound profiling elemental analysis, approaches not used specialty various parts country. A metabolomics-based system that demonstrates connection between attributes geographic recommended maximize coffees.

Language: Английский

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