ArticleMolecules (Basel, Switzerland)2022
The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 48 papers.
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Who cites it
48 citing papers in PubMed, 98 citations in OpenAlex.
- Effects of Long-Term Storage on the Chemical Composition, Antioxidant Activity, Free Amino Acid and Phenolic Profile of Traditional Vino Cotto.Molecules (Basel, Switzerland) · 2026Article
- Microbial Dynamics and Functional Shift During Spontaneous Fermentation of Bee Pollen from Different Geographical Origins.Microorganisms · 2026Article
- Antibacterial, Phytochemical, and Antioxidant Properties of Propolis Extracts Obtained Using Different Solvents Against Multidrug-Resistant Bacteria.Pathogens (Basel, Switzerland) · 2026Article
- Determination of Bioactive Components and Antimicrobial Activity of Bee Pollen and Investigation of Food Safety Hazards in Terms of Microplastics-Related Chemical Markers.Foods (Basel, Switzerland) · 2026Article
- Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity.Food science & nutrition · 2026Article
- Applicability of Nanoemulsions for the Incorporation of Bioactive Compounds in Cosmetics: A Review.ACS omega · 2026Review
- Phenolic Composition and Antioxidant Properties of Bee Bread Collected in Three Consecutive Beekeeping Seasons in Poland.Molecules (Basel, Switzerland) · 2026Article
- Multi-objective optimization of ultrasound-assisted extraction for enhanced bioactive recovery from bee bread.Frontiers in nutrition · 2026Article
- Physicochemical, Biochemical, and Chemometric Characterization of Oak Honey (Quercus spp.) From Kırklareli, Türkiye.Chemistry & biodiversity · 2026Article
- Sunflower Oil-Beeswax Oleogels and Bigels Enriched With Quercetin-Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes.Food science & nutrition · 2026Article
- Botanical origin, chemical composition, and microbiological quality of bee pollen from Iran.Scientific reports · 2025Article
- Exploring the potential of hydro alcoholic crude extract of beeswax as antibacterial antifungal antiviral antiinflammatory and antioxidant agent.Scientific reports · 2025Article
- Comprehensive Evaluation of the Safety and Efficacy of MOSY PHYCOLLREPAIR: A Novel Fermented Black Bee Honey-Derived Cosmetic Ingredient.Journal of cosmetic dermatology · 2025Article
- Bee pollen as a source of phenolic compounds in potato snacks.Scientific reports · 2025Article
- Changes in Ascorbic Acid, Phenolic Compound Content, and Antioxidant Activity In Vitro in Bee Pollen Depending on Storage Conditions: Impact of Drying and Freezing.Antioxidants (Basel, Switzerland) · 2025Article
- Antioxidant-Rich Polyfloral Bee Pollen Exerts Antimicrobial Activity and Anti-Inflammatory Effect in A549 Lung Epithelial Cells by Modulating the NF-κB Pathway.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Activity and Chemical Alterations of Honeybee Brood Bio-Peptides Interacting with Honey Under Moist-Dried Thermal Aging.Antioxidants (Basel, Switzerland) · 2025Article
- Synergistic Antibiofilm Effects of Chestnut and Linden Honey with Lavender Essential Oil Against Multidrug-Resistant Otitis Media Pathogens.Antibiotics (Basel, Switzerland) · 2025Article
- Antioxidant Activity of Honey Bee Products.Antioxidants (Basel, Switzerland) · 2025Article
- Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 1 country.
Funding
Abstract
This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC-PDA-MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in bee pollen, gallic acid in the bee bread and honey, while pinobanksin was the major compound of beeswax. The data showed that bee pollen and bee bread had a stronger antioxidant potential than honey and beeswax. Moreover, the antibacterial activity of the bee products was studied using 14 bacterial strains. Bee bread's and bee pollen's antimicrobial activity was higher towards Gram-negative strains. In comparison, honey was more potent in inhibiting Gram-positive bacteria. Our study indicates that bee products may represent valuable sources of bioactive compounds offering functional properties.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.