| Autor: |
Khalifa SAM; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.; Neurology and Psychiatry Department, Capio Saint Göran's Hospital, Sankt Göransplan 1, 112 19 Stockholm, Sweden., Shetaia AA; Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt., Eid N; Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt., Abd El-Wahed AA; Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt., Abolibda TZ; Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia., El Omri A; Surgical Research Section, Department of Surgery, Hamad Medical Corporation, Doha 3050, Qatar.; Vice President for Medical and Health Sciences Office, QU-Health, Qatar University, Doha P.O. Box 2713, Qatar., Yu Q; Polysaccharides of Jiangxi Province, Nanchang University College of Food Science and Technology, 235 Nanjing East Road, Nanchang 330047, China., Shenashen MA; Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia.; National Institute for Materials Science (NIMS), 1-2-1 Sengen, Tsukuba-Shi 305-0047, Ibaraki-Ken, Japan., Hussain H; Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, 06120 Halle (Saale), Germany., Salem MF; Department of Environmental Biotechnology, Genetic Engineering and Biotechnology Research Institute, GEBRI, University of Sadat City, Sadat City P.O. Box 79, Egypt., Guo Z; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Alanazi AM; Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia., El-Seedi HR; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.; Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt.; Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia. |
| Abstrakt: |
Bee products, abundant in bioactive ingredients, have been utilized in both traditional and contemporary medicine. Their antioxidant, antimicrobial, and anti-inflammatory properties make them valuable for food, preservation, and cosmetics applications. Honeybees are a vast reservoir of potentially beneficial products such as honey, bee pollen, bee bread, beeswax, bee venom, and royal jelly. These products are rich in metabolites vital to human health, including proteins, amino acids, peptides, enzymes, sugars, vitamins, polyphenols, flavonoids, and minerals. The advancement of nanotechnology has led to a continuous search for new natural sources that can facilitate the easy, low-cost, and eco-friendly synthesis of nanomaterials. Nanoparticles (NPs) are actively synthesized using honeybee products, which serve dual purposes in preventive and interceptive treatment strategies due to their richness in essential metabolites. This review aims to highlight the potential role of bee products in this line and their applications as catalysts and food preservatives and to point out their anticancer, antibacterial, antifungal, and antioxidant underlying impacts. The research used several online databases, namely Google Scholar, Science Direct, and Sci Finder. The overall findings suggest that these bee-derived substances exhibit remarkable properties, making them promising candidates for the economical and eco-friendly production of NPs. |
