The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells

The aim of the study was to compare the nutritional value and bioactivity of honey enriched with a 10% addition of natural bee bread and its substitutes obtained as a result of laboratory fermentation of bee pollen. Physicochemical parameters, antioxidant properties, as well as the bioaccessibility...

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Detalles Bibliográficos
Autores principales: Miłek, Michał, Mołoń, Mateusz, Kielar, Patrycja, Sidor, Ewelina, Bocian, Aleksandra, Marciniak-Lukasiak, Katarzyna, Pasternakiewicz, Anna, Dżugan, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420809/
https://www.ncbi.nlm.nih.gov/pubmed/37570819
http://dx.doi.org/10.3390/molecules28155851

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420809/
https://www.ncbi.nlm.nih.gov/pubmed/37570819
http://dx.doi.org/10.3390/molecules28155851

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