| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 792.93 KB | Adobe PDF |
Orientador(es)
Resumo(s)
Bee pollen (BP) and bee bread (BB) have been often investigated as potential functional foods. Both bee products are generally characterized by their high nutritional content, with BB being referred as more digestible than BP, however, there is a lack of scientific studies proving this claim. Here, we present a comparative evaluation of the macronutrient digestibility of BP and BB after applying a simulated in vitro gastrointestinal digestive system,
together with the evaluation of its nutritional value and chemical composition. The digestibility scores for
protein content were calculated on average as 69% and 76% for BP and BB, respectively, whereas digestibility
scores for soluble sugars varied depending on bee product and sugar type. The results demonstrated that the
nutritional values of both bee products changed depending on their botanical origin but BB is more accessible in
the intestinal lumen, especially regarding protein.
Descrição
Palavras-chave
Bee pollen Bee bread Nutritional composition Amino acids Fatty acids Digestibility degree
Contexto Educativo
Citação
Aylanc, Volkan: Falcão, Soraia; Vilas-Boas, Miguel (2023). Bee pollen and bee bread nutritional potential: chemical composition and macronutrient digestibility under in vitro gastrointestinal system. Food Chemistry. ISSN 0308-8146. 413, p. 1-10
Editora
Elsevier