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Journals / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2020 / Cilt: 8 - Sayı: 5

Propolis and Potential Use in Food Products

EZGİ DEMİR ÖZER
Pages
1139–1144
DOI
—
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AI Summary & Key Takeaways

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

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Propolis is attracting great interest due to functional effects such as antibacterial, antioxidant and anticancer.
📊
Key Findings & Data:Therefore, studies about the use of propolis in food products and increasing propolis consumption in human nutrition have increased in recent years.
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Conclusion & Impact: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.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

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.

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Cite This Article

ÖZER, E. D. (2020). Propolis and Potential Use in Food Products. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 8 - Sayı: 5, 1139–1144. https://ajindex.com/articles/331027

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References (7)

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