From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread
- 1 March 2021
- journal article
- research article
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 109, 464-481
- https://doi.org/10.1016/j.tifs.2021.01.042
Abstract
No abstract availableKeywords
Funding Information
- Fundação para a Ciência e a Tecnologia
This publication has 124 references indexed in Scilit:
- Organic Bee Pollen: Botanical Origin, Nutritional Value, Bioactive Compounds, Antioxidant Activity and Microbiological QualityMolecules, 2012
- Morphological Characterization of Pollen Collected by Apis dorsata from a Tropical RainforestInternational Journal of Botany, 2012
- Pesticide exposure in honey bees results in increased levels of the gut pathogen NosemaThe Science of Nature, 2012
- Bioavailability of dietary flavonoids and phenolic compoundsMolecular Aspects of Medicine, 2010
- Chemistry and Biochemistry of Dietary PolyphenolsNutrients, 2010
- High Levels of Miticides and Agrochemicals in North American Apiaries: Implications for Honey Bee HealthPLOS ONE, 2010
- Relationship between botanical origin and antioxidants vitamins of bee-collected pollenQuímica Nova, 2009
- Vitamins E and C in the Prevention of Cardiovascular Disease in MenJAMA, 2008
- Anti-Inflammatory Effects of Flavonoids: Genistein, Kaempferol, Quercetin, and Daidzein Inhibit STAT-1 and NF-B Activations, Whereas Flavone, Isorhamnetin, Naringenin, and Pelargonidin Inhibit only NF-B Activation along with Their Inhibitory Effect on iNOS Expression and NO Production in Activated MacrophagesMediators of Inflammation, 2007
- Pollen nutritional content and digestibility for animalsÖsterreichische botanische Zeitschrift, 2000