Enzyme Inhibitory, Physicochemical, and Phytochemical Properties and Botanical Sources of Honey, Bee Pollen, Bee Bread, and Propolis Obtained from the Same Apiary
Yusuf Can Gercek, Eda Dagsuyu, Fatma Nur Basturk, Seran Kırkıncı, Nazlıcan Yıldırım, Gamze Kıskanç, Bahar Özmener, Yigit Sabri Unlu, Seda Nur Kalkan, Kadir Boztaş, Gül Cevahir Oz, Refiye Yanardağ, Nesrin Ecem Bayram, Aleksandar Ž. Kostić · 2024
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Description
Gercek and a large team compare four bee products from a single apiary in twenty twenty-four. The products are honey, bee pollen, bee bread, and propolis. All are rich in nutrients and plant compounds. The team measured their chemistry and tested their biological activity on many enzymes.
Clear differences appeared among the samples in both chemistry and activity. Bee pollen had the highest carbohydrate content of the four. Propolis held by far the most phenolic compounds. It also scored highest in all antioxidant tests and in most enzyme inhibition tests. Its block on a key sugar enzyme matched the reference standard. Honey strongly blocked trypsin, also at standard level. The authors highlight diverse health relevant activities across hive products.
Catalog record
| CREATOR | Yusuf Can Gercek, Eda Dagsuyu, Fatma Nur Basturk, Seran Kırkıncı, Nazlıcan Yıldırım, Gamze Kıskanç, Bahar Özmener, Yigit Sabri Unlu, Seda Nur Kalkan, Kadir Boztaş, Gül Cevahir Oz, Refiye Yanardağ, Nesrin Ecem Bayram, Aleksandar Ž. Kostić |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 44 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |