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Journals / Arı ve Arıcılık Teknolojileri Dergisi / 2024 / Cilt: 3 Sayı: 2

INVESTIGATION OF BEE BREAD (PERGA) IN TERMS OF ITS FUNCTIONAL PROPERTIES

ARI EKMEĞİNİN (PERGA) FONKSİYONEL ÖZELLİKLERİ AÇISINDAN İNCELENMESİ

Tuğrul Yılmaz(Tekirdağ Gıda Kontrol Laboratuvar Müdürlüğü)0000-0002-3340-1236
Yahya Yasin Yılmaz(BAYBURT ÜNİVERSİTESİ, DEMİRÖZÜ MESLEK YÜKSEKOKULU, VETERİNERLİK BÖLÜMÜ)0000-0002-1015-7197
Pages
91–100
Publication Date
2024-12-31
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It is emphasized that modern health and nutrition systems can be used more widely by addressing the records of perga more comprehensively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This written, the chemical, biological and nutritional properties of the valuable bee product called bee bread (perga).
📊
Key Findings & Data:Perga is formed by the fermentation of pollen by bees and has a rich nutritional environment that provides significant benefits for both bees and humans.
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Conclusion & Impact:It is emphasized that modern health and nutrition systems can be used more widely by addressing the records of perga more comprehensively.
🔬Design:İnceleme Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Perga · Arı Ekmeği · Apiterapi

Abstract

This written, the chemical, biological and nutritional properties of the valuable bee product called bee bread (perga). Perga is formed by the fermentation of pollen by bees and has a rich nutritional environment that provides significant benefits for both bees and humans. While it provides energy and health support for bees, it stands out with its probiotic, antioxidant, antimicrobial and anti-inflammatory effects for humans. In the article, the effects of phenolic pictures, amino acids, vitamins and minerals in perga and their uses in apitherapy and functional food fields are taken. In addition, the contributions of probiotic properties in perga to bee health and the nutrients of fermentation are explained in detail. It is emphasized that modern health and nutrition systems can be used more widely by addressing the records of perga more comprehensively.

Özet

Bu makalede, arı ekmeği (perga) adlı değerli arı ürününün kimyasal, biyolojik ve besinsel özellikleri incelenmiştir. Perga, polenin arılar tarafından fermantasyona uğratılmasıyla oluşan ve hem arılar hem de insanlar için önemli faydalar sağlayan zengin bir besin kaynağıdır. Arılar için enerji ve bağışıklık desteği sunarken, insanlar için probiyotik, antioksidan, antimikrobiyal ve antiinflamatuar etkileriyle öne çıkmaktadır. Makalede, pergadaki fenolik bileşikler, amino asitler, vitaminler ve minerallerin etkileri ile apiterapi ve fonksiyonel gıda alanındaki kullanımları ele alınmıştır. Ayrıca, pergadaki probiyotik özelliklerin arı sağlığına ve fermantasyonun besin değerine olan katkıları detaylı bir şekilde açıklanmıştır. Perganın gelecekteki araştırmalarda daha kapsamlı şekilde ele alınarak modern sağlık ve beslenme sistemlerinde daha yaygın kullanılabileceği vurgulanmıştır.

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Cite This Article

Yılmaz, T., Yılmaz, Y. Y. (2024). INVESTIGATION OF BEE BREAD (PERGA) IN TERMS OF ITS FUNCTIONAL PROPERTIES. Arı ve Arıcılık Teknolojileri Dergisi, Cilt: 3 Sayı: 2, 91–100. https://ajindex.com/articles/1644321

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