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- Title
Bal ve Diğer Arı Ürünlerinin Bazı Özellikleri ve İnsan Sağlığı Üzerine Etkileri.
- Authors
Mutlu, Ceren; Erbaş, Mustafa; Tontul, Sultan Arslan
- Abstract
Honey is a natural functional food of honey bees (Apis mellifera) produced by collecting nectar secreted from flowers and other living parts of plants and from insects living on the plants and these secreted liquids are stored in honeycomb after bees change their compositions. Chemical composition of honey may change depending on their geographical and botanical diversity. It contains macro and micro compounds such as 82% carbohydrate, 17% water, 0.7% mineral, 0.3% protein and vitamin, organic acids, phenolic compounds and free amino acids. With these compounds, honey has antimicrobial and antioxidant properties, and it has beneficial effects on both gastrointestinal system and elimination of carcinogenic and tumor cells. Additionally, propolis, royal jelly, bee venom, beeswax and pollen are produced as a result of beekeeping activities and these products may also have health beneficial effects. In this study, health beneficial effects of honey and some bee products, honey adulteration and methods of its determination are reviewed.
- Publication
Academic Food Journal / Akademik GIDA, 2017, Vol 15, Issue 1, p75
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.306074