Evaluation of antioxidant activity and antifungal potential of bee product extracts

Abstract

In pursuit of enhanced quality of life, contemporary consumers increasingly opt for natural functional foods, known for their bioactive compounds of natural origin, which are considered safer compared to synthetic drugs. Scientific research has revealed a broad spectrum of health benefits associated with bee products, including antioxidant, antibacterial, anti-inflammatory, antitumor, and antiviral properties [1,2]. Of particular significance is their potent antioxidant capacity, which aids in warding off certain illnesses by shielding cells from oxidative damage caused by free radicals. Bee products boast exceptionally high biological and therapeutic properties, owing to their rich array of bioactive compounds such as phenolic compounds, flavonoids, and terpenoids. According to literature findings, propolis emerges as the most potent antioxidant among bee products, containing the highest levels of phenols and flavonoids, followed by pollen, bee bread, and royal jelly [3]. Methanolic and ethanolic compounds made from propolis have shown an inhibitory effect against Cryptococcus laurentii, Aspergilus niger, Aspergilus fumigatus and Memnoniella echinata fungi. Methanolic and ethanolic compounds made from bee pollen have shown an inhibitory effect against Aspergilus niger and Aspergilus fumigatus.