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

2021Journal article Open access
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dc.contributor.authorAylanc, Volkan
dc.contributor.authorFalcão, Soraia
dc.contributor.authorErtosun, Seymanur
dc.contributor.authorVilas-Boas, Miguel
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T11:07:47Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T11:07:47Z
dc.date.issued2021
dc.description.abstractBackground: 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.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support, through national funds FCT/MCTES, to CIMO (UIDB/00690/2020). Thanks to the Programa Apícola Nacional 2020–2022 (National Beekeeping Program) for funding the project “NormBee-Standardization of production procedures and quality parameters of bee products” and to Project PDR2020–1.0.1- FEADER-031734: “DivInA-Diversification and Innovation on Beekeeping Production”. National funding by FCT- Foundation for Science and Technology, through the institutional scientific employment program-contract with Soraia I. Falcão.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationAylanc, Volkan; Falcão, Soraia I.; Ertosun, Seymanur; Vilas-Boas, Miguel (2021). From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread. Trends in Food Science and Technology. ISSN 0924-2244. 109, p. 464-481en_EN
dc.identifier.doi10.1016/j.tifs.2021.01.042en_EN
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10198/24230
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectBee breaden_EN
dc.subjectBee pollenen_EN
dc.subjectDietary phytochemicalsen_EN
dc.subjectDigestibility and bioavailabilityen_EN
dc.subjectSafety statusen_EN
dc.titleFrom the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee breaden_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAylanc
person.familyNameFalcão
person.familyNameErtosun
person.familyNameVilas-Boas
person.givenNameVolkan
person.givenNameSoraia
person.givenNameSeymanur
person.givenNameMiguel
person.identifier711432
person.identifier1693134
person.identifier.ciencia-idFB10-056C-9A56
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-id1A15-6D5C-D55E
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.orcid0000-0003-4060-766X
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0002-9146-4040
person.identifier.orcid0000-0002-8665-5280
person.identifier.ridI-5949-2013
person.identifier.scopus-author-id57189037561
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id6602648497
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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