Sęk Alicja, Olszak Sara, Jaśkiewicz Katarzyna, Szczęsna Teresa
The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland.
Molecules. 2025 Jan 10;30(2):256. doi: 10.3390/molecules30020256.
Since the imbalance between free radicals and antioxidants in the body plays a significant role in the physiology of common, often dangerous diseases, an emphasis is placed on enriching the daily diet with compounds characterized by antioxidant activity. Good sources of natural antioxidants are bee products such as honey, bee pollen, bee bread and propolis, and the best path for introducing the latter products into the diet is mixing them with honey. However, the characteristics of bee product mixtures are not yet fully understood. Therefore, the aim of this study is to verify the health-promoting properties of a mixture of honeydew honey and multifloral bee bread. The profile of phenolic compounds, radical scavenging activity, total phenolic content, diastase number, and also proline and HMF content were determined. The obtained results indicated the improved health-promoting value of this mixture, as increases in radical scavenging activity (from 82.7 to 88.4%), in the total content of phenolic compounds (from 74.6 to 118.8 mg·100 g), and also in the proline content (from 64.0 to 95.5 mg·100 g) and diastase activity (from 22.6 to 38.8 Schade units) were observed when 5% of bee bread (/) was added. Moreover, the bee bread addition provided two important flavonoids to the honeydew honey, i.e., rutin and kaempferol.
由于体内自由基与抗氧化剂之间的失衡在常见的、往往具有危险性的疾病生理过程中起着重要作用，因此人们强调在日常饮食中添加具有抗氧化活性的化合物。天然抗氧化剂的良好来源是蜂蜜、蜂花粉、蜂粮和蜂胶等蜂产品，而将这些产品纳入饮食的最佳方法是将它们与蜂蜜混合。然而，蜂产品混合物的特性尚未完全明了。因此，本研究的目的是验证甘露蜜与多花蜂粮混合物的健康促进特性。测定了酚类化合物的概况、自由基清除活性、总酚含量、淀粉酶值，以及脯氨酸和羟甲基糠醛含量。所得结果表明，该混合物的健康促进价值有所提高，因为添加5%的蜂粮（/）后，自由基清除活性（从82.7%提高到88.4%）、酚类化合物总含量（从74.6毫克·100克提高到118.8毫克·100克）、脯氨酸含量（从64.0毫克·100克提高到95.5毫克·100克）和淀粉酶活性（从22.6沙德单位提高到38.8沙德单位）均有所增加。此外，添加蜂粮为甘露蜜提供了两种重要的黄酮类化合物，即芦丁和山奈酚。
