Abstract
Propolis is attracting great interest due to functional effects such as antibacterial, antioxidant and anticancer. Therefore, studies about the use of propolis in food products and increasing propolis consumption in human nutrition have increased in recent years. Propolis contains phenolic compounds, essential oils, aromatic acids and waxes which are responsible for biological effects. Many factors such as plant resources, geographical regions and environmental conditions affect the chemical composition of propolis. Propolis enrichment in food products to improve the nutritional value, quality and functionality of food have been investigated in many studies. Furthermore, it was reported that propolis can meet the demand of consumers about the use of natural food additive in food manufacturing. The aim of the present study was to introduce the physicochemical composition and biological activity of propolis and review the studies about its applications in food products.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Turkish Journal of Agriculture - Food Science and Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
