From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread

By Volkan Aylanc, S. Falcão, Seymanur Ertosun, M. Vilas‐Boas. 2021

94 citations recorded by the source corpus.

Abstract Background Consumption of natural products has increased significantly due to the idea that if nutrition improves, this leads to improved health, general well-being and reduces the risk of developing certain diseases. Bee products, especially bee pollen (BP) and bee bread (BB), have demonstrated several nutritional and bioactive properties, which make them functional foods par excellence. Thus, understanding the digestibility and the changes of phytochemicals along the digestive tract, which give BP and BB the functional food attribute, is crucial. Scope and approach This review describes the digestibility, bioavailability, and absorption behaviors of dietary phytochemicals present in BP and BB. It also addresses possible factors that may adversely affect the human health due to its intake and highlights food practices for the industry. Key findings and conclusions Many studies have been conducted on BP and BB, which mostly evaluated the nutritional values and the bioactive compounds. However, few studies have addressed the nutritional and phytochemical content of BP and BB after digestion. Topics such as changes in the digestive tract, post-digestive bioaccessibility, tissue absorption scores and the degree of presence in the circulatory system of the phytochemicals that provide strong biological properties to BP and BB, should be taken into consideration in future researches.

Subfields: Ecology, Evolution, Behavior and Systematics, Insect Science

View Paper: https://www.semanticscholar.org/paper/bc0f7025695efa5f32e496dc0316578bbdf15687