文献类型： 外文期刊
第一作者： Li, Qiang-Qiang
作者： Li, Qiang-Qiang;Wang, Kai;Xue, Xiao-Feng;Wu, Li-Ming;Marcucci, Maria Cristina;Helena Frankland Sawaya, Alexandra Christine;Hu, Lin;Hu, Lin;Hu, Fu-Liang
作者机构：
关键词： Bee pollen; Phytometabolites; Nutrition; Therapeutic benefits; Food safety
期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）
ISSN： 1756-4646
年卷期： 2018 年 49 卷
页码：
收录情况： SCI
摘要： Bee pollen is a mixture of plant pollen pellet with nectar and honeybee secretions. Due to its active natural metabolites with extensive nutritional and therapeutic properties, it is recommended as a treasure trove of human nutrition. The nutritional components in bee pollen include carbohydrates, proteins, lipids, vitamins, minerals, polyphenols, and a small percentage of other components. Previous studies demonstrated that bee pollen exhibit antioxidant, antibacterial, anti-inflammatory, anticarcinogenic, and antiallergic properties. This comprehensive review focused on the nutritional properties and potentially active phytometabolites (poly-phenolic acids and flavonoids) of bee pollen and its therapeutic health benefits. We also covered the food safety and guidelines for the consumption with future industrial challenges of bee pollen.
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