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Antioxidants
Special Issues
Bee Products as a Source of Natural Antioxidants: Second Edition
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Bee Products as a Source of Natural Antioxidants: Second Edition

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 1726

Special Issue Editors

Prof. Dr. Miguel Vilas-Boas

E-Mail Website
Guest Editor
Mountain Research Center, Politechnic University of Braganca, Braganca, Portugal
Interests: beekeeping technology, which includes honeybee ecology, honeybee health, quality of bee products and organic beekeeping; chemistry of natural products; biomaterials
Special Issues, Collections and Topics in MDPI journals
Dr. Soraia I. Falcão

E-Mail Website
Guest Editor
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
Interests: bee products; natural compounds; phenolic compounds; volatiles; chromatography; honeybee
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

It is a well-known fact that bees play a rather significant role in preserving the ecosystem due to their pollination capacities, and as well as their ability to produce honey, a natural sweet product with important nutraceutical properties. Additionally, they also have the potential to gather other particular substances from nature and transform them into special products via sophisticated mechanisms. Thus, bees and bee products are considered as interesting research topics.

The first edition of this Special Issue, ‘Bee Products as a Source of Natural Antioxidants’ was a success, with sixteen articles ranging from the purification of natural bioactive compounds of bee products such as honey, propolis, bee pollen and bee bread, to the testing of their biological activities in vitro and in vivo. Since then, this research field has experienced several another advancements; thus, we cordially invite you to submit your valuable articles to the second edition of this Special Issue, underscoring those very relevant findings and progress. We welcome submissions concerning the assessment of antioxidant properties in bee products using novel analytical and technical approaches, development of new products from honeybees and other bees, bioactivity of bee products, and their potential applications in cosmetics, food, or pharmaceutical industry as well as human and veterinary medicines.

Sincerely,

Prof. Dr. Miguel Vilas-Boas
Dr. Soraia I. Falcão
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bee products
  • bioactivity
  • honeybee
  • new technical approaches
  • natural substances
  • bioacessibility
  • Hive products
  • wild bees

Published Papers (2 papers)

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Research

23 pages, 1102 KiB  
Article
Chemical Characterization and Biological Properties of Leguminous Honey
by Florinda Fratianni, Giuseppe Amato, Maria Neve Ombra, Vincenzo De Feo, Filomena Nazzaro and Beatrice De Giulio
Antioxidants 2024, 13(4), 482; https://doi.org/10.3390/antiox13040482 - 18 Apr 2024
Viewed by 453
Abstract
Honey can beneficially act against different human diseases, helping our body to improve its health. The aim of the present study was first to increase knowledge of some biochemical characteristics (amount and composition of polyphenols and volatile organic compounds, vitamin C content) of [...] Read more.
Honey can beneficially act against different human diseases, helping our body to improve its health. The aim of the present study was first to increase knowledge of some biochemical characteristics (amount and composition of polyphenols and volatile organic compounds, vitamin C content) of five Italian legume honeys (alfalfa, astragalus, carob, indigo, and sainfoin). Furthermore, we evaluated their potential health properties by studying their antioxidant and in vitro anti-inflammatory activities and in vitro inhibitory effects on three enzymes involved in neurodegenerative diseases (acetylcholinesterase, butyrylcholinesterase, and tyrosinase). Alfalfa honey showed the highest total polyphenol content (TPC) (408 μg g−1 of product). Indigo honey showed the lowest TPC (110 μg g−1 of product). The antioxidant activity was noteworthy, especially in the case of sainfoin honey (IC50 = 6.08 mg), which also exhibited excellent inhibitory action against butyrylcholinesterase (74%). Finally, the correlation between the biochemical and functional results allowed us to identify classes of molecules, or even single molecules, present in these five honeys, which are capable of influencing the properties indicated above. Full article
(This article belongs to the Special Issue Bee Products as a Source of Natural Antioxidants: Second Edition)
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32 pages, 3565 KiB  
Article
Enhancing Antioxidant and Antimicrobial Activities in Bee-Collected Pollen through Solid-State Fermentation: A Comparative Analysis of Bioactive Compounds
by Adriana Cristina Urcan, Adriana Dalila Criste, Daniel Severus Dezmirean, Otilia Bobiș, Victorița Bonta, Ramona Flavia Burtescu, Neli-Kinga Olah, Mihaiela Cornea-Cipcigan and Rodica Mărgăoan
Antioxidants 2024, 13(3), 292; https://doi.org/10.3390/antiox13030292 - 27 Feb 2024
Viewed by 969
Abstract
The present study investigates the impact of solid-state fermentation on bee-collected pollen using a consortium of Lactobacillus plantarum, Apilactobacillus kunkeei, and Lactobacillus acidophilus. Another aim is to compare the nutritional and bioactive properties of natural versus fermented pollen, focusing on [...] Read more.
The present study investigates the impact of solid-state fermentation on bee-collected pollen using a consortium of Lactobacillus plantarum, Apilactobacillus kunkeei, and Lactobacillus acidophilus. Another aim is to compare the nutritional and bioactive properties of natural versus fermented pollen, focusing on macronutrient composition, pH, acidity, lactic acid content, and profiles of polyphenolics and flavonoids. Our results indicated significant enhancements in the contents of amino acids, suggesting improved protein content, alongside increases in polyphenolic and flavonoid contents post-fermentation. According to the heat mapping and cluster analysis, increased antioxidant and antimicrobial activities against Gram-positive and Gram-negative bacteria, particularly E. coli, were observed in the fermented bee-collected pollen samples, which may have been due to the accumulation of phenolic compounds (e.g., ellagic acid, kaempferol, quercetin, and quercetin-3-O-rutinoside). Furthermore, significant positive correlations of the fermented bee-collected pollen samples with non-essential amino acids were recorded compared with the unfermented bee-collected pollen samples, which may have been due to the fermentation process and the conversion of proteins into free amino acids via proteolysis. Future research could explore the underlying mechanisms, the scalability of fermentation, its application in functional foods, and the health benefits of fermented bee-collected pollen in human diets. Full article
(This article belongs to the Special Issue Bee Products as a Source of Natural Antioxidants: Second Edition)
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