Abstract

Bee products have been used since ancient times both for their nutritional value and for a broad spectrum of therapeutic purposes. They are deemed to be a potential source of natural antioxidants that can counteract the effects of oxidative stress underlying the pathogenesis of many diseases. In view of the growing interest in using bioactive substances from natural sources to promote health and reduce the risk of developing certain illnesses, this review aims to update the current state of knowledge on the antioxidant capacity of bee products such as honey, pollen, propolis, beeswax, royal jelly and bee venom, and on the analytical methods used. The complex, variable composition of these products and the multitude of analytical methods used to study their antioxidant activities are responsible for the wide range of results reported by a plethora of available studies. This suggests the need to establish standardized methods to more efficiently evaluate the intrinsic antioxidant characteristics of these products and make the data obtained more comparable.

Highlights

  • Viability and intracellular oxidation of S. cerevisiae cells analyzed for fluorescence by flow cytometry

  • Evaluation of the UVB-induced photoaging by immunohistochemistry and quantification of mRNA levels of matrix metalloproteinases (MMPs)

  • Percentage of viability compared to the cell control

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Summary

Introduction

Citation: Martinello, M.; Mutinelli, F.Antioxidant Activity in Bee Products:A Review. Antioxidants 2021, 10, 71.https://doi.org/10.3390/antioxReceived: 26 November 2020Accepted: 4 January 2021Published: 7 January 2021Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/ 4.0/).

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