The Bee Bread as Super Food: An up-to-date Review in terms of Chronic Diseases
DOI:
https://doi.org/10.5281/zenodo.10903147Keywords:
bee bread, chronic diseases, bee, fermented food, healthAbstract
The Bee bread, a compound of pollen, honey, and bee salivary secretions, has garnered interest for its potential health advantages. This review synthesizes current scientific knowledge regarding bee bread's status as a superfood, particularly in the context of chronic diseases. It scrutinizes the nutritional profile of bee bread, emphasizing its abundance in vitamins, minerals, proteins, and bioactive compounds. Furthermore, it explores the antioxidant and anti-inflammatory properties associated with bee bread and investigates their potential roles in the prevention and management of chronic diseases. Recent research findings concerning the influence of bee bread on specific chronic conditions, such as cardiovascular diseases, diabetes, and neurodegenerative disorders, are deliberated. Additionally, the review probes potential mechanisms underlying the observed health effects, including the modulation of oxidative stress, inflammation, and cellular signaling pathways. Considering the safety and potential side effects of bee bread consumption, a thorough evaluation of its suitability as a dietary supplement is conducted. Existing gaps in the literature and avenues for future research are identified to inform further exploration into the therapeutic potential of bee bread in the context of chronic diseases. In conclusion, this review amalgamates existing evidence to furnish a comprehensive perspective on bee bread as a superfood, accentuating its conceivable role in fostering health and mitigating chronic diseases. The findings underscore the imperative for sustained research to elucidate the mechanisms of action and to establish evidence-based recommendations for its integration into dietary strategies aimed at enhancing public health.
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