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Food Chem. 2016 Apr 1;196:1215-23. doi: 10.1016/j.foodchem.2015.10.050. Epub 2015 Oct 23.

Bioactive properties of honey with propolis.

Author information

1
Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain. Electronic address: smoses@ubu.es.
2
Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001 Burgos, Spain.
3
Department of Food Hygiene and Food Technology, University of León, Campus de Vegazana, s/n, 24071 León, Spain.

Erratum in

  • Food Chem. 2016 Jun 15;201:361.

Abstract

Nowadays, propolis is used as an innovative preservative and as a bioactive food supplement. Due to its bitter and astringent flavour, propolis is hardly accepted by consumers. The aim of this study was to obtain a likeable food product made with honey and propolis, whose antimicrobial, antioxidant and anti-inflammatory properties were enhanced in comparison with those of the base honeys used. 0.1%, 0.3% and 0.5% soft propolis extracts were added to honeys and the products that most appealed to the users were subjected to further research. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging and anti-inflammatory activities increased in all mixtures. Antimicrobial activity of the combined products showed synergic effects, resulting in higher results than those of the base honeys and propolis extracts. Therefore, honeys enriched with small amounts of propolis extracts are promising functional foods.

KEYWORDS:

Anti-inflammatory; Antimicrobial; Antioxidant; Honey; Propolis; Synergic effect

PMID:
26593609
DOI:
10.1016/j.foodchem.2015.10.050
[Indexed for MEDLINE]

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