Release Date: 2024-06-07

Antioxidant Properties of Bee Products and Evaluation of Some in Vitro Analyzes

Veysel Tahiroglu (Author)

Release Date: 2024-06-07

Due to the different chemical contents of bee products such as honey, propolis, pollen, royal jelly, bee venom, beeswax and bee bread, it can be used as an antioxidant against damage that may be caused by oxidative stress. It covers highly reliable tests of the antioxidant capacities of bee products obtained from different geographical regions [...]

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    Work TypeBook Chapter
    Published inMethods of Biochemical Analysis of Bee Products
    First Page85
    Last Page107
    DOIhttps://doi.org/10.69860/nobel.9786053359326.6
    Page Count23
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    Due to the different chemical contents of bee products such as honey, propolis, pollen, royal jelly, bee venom, beeswax and bee bread, it can be used as an antioxidant against damage that may be caused by oxidative stress. It covers highly reliable tests of the antioxidant capacities of bee products obtained from different geographical regions with different floristic characteristics through in vitro analysis; Studies are being carried out to determine total antioxidant level (TAS), total oxidant level (TOS) and oxidative stress index (OSI), which is a new indicator of oxidative stress level. Most bee products, which have functional food properties, have antimicrobial, antioxidant, anti-inflammatory, It is preferred by people as a health-protective and health-promoting food supplement due to its antidiabetic, anticancer and antihypertensive effects. Interest in bee products is also increasing due to the increasing interest in functional foods and healthy nutrition in society. In this respect, the antioxidant properties of bee products seem to have a significant potential in terms of both health and the food industry. In this respect, it can be seen that the analysis methods of bee products are improving day by day. In this section, attention is drawn to the antioxidant properties of bee products and the evaluation of some in vitro analyses.

    Veysel Tahiroglu (Author)
    PhD, Asst. Prof. Dr., Şırnak University
    https://orcid.org/0000-0003-3516-5561
    3Veysel Tahiroğluwas graduated from the Faculty of VeterinaryMedicine Faculty, Kafkas University (Kars, Turkey). He completed hisdoctorate in Medical Biochemistry at the Faculty of Medicine of KafkasUniversity (Kars, Turkey). He now serves as a Faculty member at theNursing Department, Faculty of Health Sciences, Şırnak University (Şırnak, Turkey).

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