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      Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits

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          Abstract

          Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. Current literature data for bee bread is overshadowed by bee pollen, particularly of honeybee Apis. In regions such as South America, Australia, and Southeast Asia, information on stingless bee bee bread is mainly sought to promote the meliponiculture industry for socioeconomic development. This review aims to highlight the physicochemical properties and health benefits of bee bread from the stingless bee. In addition, it describes the current progress on identification of beneficial microbes associated with bee bread and its relation to the bee gut. This review provides the basis for promoting research on stingless bee bee bread, its nutrients, and microbes for application in the food and pharmaceutical industries.

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          Oxidative stress, inflammation, and cancer: how are they linked?

          Simone Reuter, Subash C Gupta, Madan Chaturvedi … (2010)
          Extensive research during the past 2 decades has revealed the mechanism by which continued oxidative stress can lead to chronic inflammation, which in turn could mediate most chronic diseases including cancer, diabetes, and cardiovascular, neurological, and pulmonary diseases. Oxidative stress can activate a variety of transcription factors including NF-κB, AP-1, p53, HIF-1α, PPAR-γ, β-catenin/Wnt, and Nrf2. Activation of these transcription factors can lead to the expression of over 500 different genes, including those for growth factors, inflammatory cytokines, chemokines, cell cycle regulatory molecules, and anti-inflammatory molecules. How oxidative stress activates inflammatory pathways leading to transformation of a normal cell to tumor cell, tumor cell survival, proliferation, chemoresistance, radioresistance, invasion, angiogenesis, and stem cell survival is the focus of this review. Overall, observations to date suggest that oxidative stress, chronic inflammation, and cancer are closely linked. Copyright © 2010 Elsevier Inc. All rights reserved.
          Article 0 comments Cited 840 times – based on 0 reviews     Review now
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            Quercetin, Inflammation and Immunity

            Yao Li, Jiaying Yao, Chunyan Han … (2016)
            In vitro and some animal models have shown that quercetin, a polyphenol derived from plants, has a wide range of biological actions including anti-carcinogenic, anti-inflammatory and antiviral activities; as well as attenuating lipid peroxidation, platelet aggregation and capillary permeability. This review focuses on the physicochemical properties, dietary sources, absorption, bioavailability and metabolism of quercetin, especially main effects of quercetin on inflammation and immune function. According to the results obtained both in vitro and in vivo, good perspectives have been opened for quercetin. Nevertheless, further studies are needed to better characterize the mechanisms of action underlying the beneficial effects of quercetin on inflammation and immunity.
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              Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects

              Rong Tsao, Hua Zhang (2016)
              Article 0 comments Cited 386 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Nada Oršolić: Role: Academic Editor
                Maja Jazvinščak Jembrek: Role: Academic Editor
                Lesław Juszczak: Role: Academic Editor
                Journal
                Journal ID (nlm-ta): Molecules
                Journal ID (iso-abbrev): Molecules
                Journal ID (publisher-id): molecules
                Title: Molecules
                Publisher: MDPI
                ISSN (Electronic): 1420-3049
                Publication date (Electronic): 11 February 2021
                Publication date Collection: February 2021
                Volume: 26
                Issue: 4
                Electronic Location Identifier: 957
                Affiliations
                [1 ]Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; salmamalihah94@ 123456gmail.com (S.M.M.); norkhaizura@ 123456upm.edu.my (N.-K.M.-A.-R.)
                [2 ]Natural Medicines and Products Research Laboratory, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
                Author notes
                [* ]Correspondence: norhasnida@ 123456upm.edu.my
                Author information
                https://orcid.org/0000-0002-7627-2702
                https://orcid.org/0000-0001-7459-5025
                Article
                Publisher ID: molecules-26-00957
                DOI: 10.3390/molecules26040957
                PMC ID: 7917892
                PubMed ID: 33670262
                SO-VID: a50e49c4-2ab8-4428-abff-934b62017a94
                Copyright © © 2021 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 30 October 2020
                Date accepted : 06 December 2020
                Categories
                Subject: Review

                Keywords: stingless bee,bee bread,fermented pollen,phenolic compounds,microbes
                Data availability:
                Keywords: stingless bee, bee bread, fermented pollen, phenolic compounds, microbes

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