The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells

The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells

The aim of the study was to compare the nutritional value and bioactivity of honey enriched with a 10% addition of natural bee bread and its substitutes obtained as a result of laboratory fermentation of bee pollen. Physicochemical parameters, antioxidant properties, as well as the bioaccessibility...

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Bibliographic Details
Main Authors: Michał Miłek, Mateusz Mołoń, Patrycja Kielar, Ewelina Sidor, Aleksandra Bocian, Katarzyna Marciniak-Lukasiak, Anna Pasternakiewicz, Małgorzata Dżugan
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Molecules
Subjects:
honey
bee pollen
bee bread
pollen fermentation
protein
bioaccessibility
Online Access:https://www.mdpi.com/1420-3049/28/15/5851

Internet

https://www.mdpi.com/1420-3049/28/15/5851

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