ArticleFood science & nutrition2026
Multi-Regional Characterization of Moroccan Bee Pollen: Nutritional, Bioactive, and Functional Properties.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Bee Pollen is a natural beehive product consisting of a complex mixture of floral pollen, nectar, honey, and bee salivary enzymes. It has gained increasing attention as a valuable functional food. The aim of this study was to characterize eight Bee Pollen samples collected from different Moroccan regions in terms of physicochemical parameters, nutritional composition, mineral profile, phenolic content, antioxidant capacity, individual phenolic compounds and in vitro antidiabetic potential. The samples exhibited acceptable physicochemical parameters, with acceptable energy values ranging from 156.85 to 205.41 kcal/100 g. Potassium and calcium were the predominant minerals with values of 741.82-2116.99 mg/kg and 676.53-2197.15 mg/kg respectively. The total phenolic content ranged between 4.19 and 17.39 mg GAE/g while the total flavonoid content ranged between 0.94 and 3.18 mg QE/g. Bee Pollen extracts exhibited strong antioxidant activity, with DPPH IC
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