Escolar Documentos
Profissional Documentos
Cultura Documentos
The Wonders
of the Bee Hexagon
Stefan Bogdanov
Stefan Bogdanov, Bee Product Science, June 2011, www.bee-hexagon.net
The bees have chosen the hexagon as a building cell for their combs. One reason is that it is
especially economic in regard to expenditure of energy and material and has a maximal strength,
able to store heavy honey in it: a comb of 100 g weight can hold in it up to 4 kg of honey!
And may be also, because the bees want to show us, that they offer us six wonderful products:
honey, pollen, royal jelly, propolis, beeswax and bee venom.
I worked for 26 years at the Swiss Bee Research on different aspects of the six bee products, mainly
on honey. You can find and download my different works on bee products on the website of the
research centre, www.apis.admin.ch.
After my retirement in 2006 I remained active in the field, studying further the different fields of
Bee Product Science, because my passion for the wonderful bee hexagon did not ceased to bee. This
Bee Product Book is the product of the review work I made after my retirement.
I would like to offer here some fascinating and useful facts on the six magic things.
I would like to thank my wife Barbara for the patience and the love she gave me while I did this
work.
I would appreciate your feedback at info@bee-hexagon.net
Be aware that this e-book is only for private personal use and should be released in public
domains (Internet). The information offered here is also online on my homepage www.beehexagon.net
Chapter 1: Honey
1. A Short History of Honey
11
3. Honey Technology
18
4. Physical Properties
22
5. Honey Composition
30
6. Honeys Types
40
45
57
9. Medicine
89
Chapter 2: Pollen
1. Collection, Harvest, Composition, Quality
109
122
150
163
Chapter 4: Propolis
1. Origin, Production, Compostion
194
209
Chapter 5: Beeswax
1. History, Uses and Trade
239
254
270
277
Prehistoric man gathering honey, a rock painting made 6000 BC, Cueva de la
Arana, near Valencia, Spain
Hi
high,
higher
to bee or
not to bee
my sweet honey
sweetest blessing
in spite of all the
horrible painful stings
Ancient India
Around the same time, i.e. 2-3,000 BC., honey
was mentioned several times in the holy books of
ancient India, the Vedas:
Let every wind that blows drop honey
Let the rivers and streams recreate honey
Let all our medicines turn into honey
Let the dawn and evening be full of honey
Let the darkness be converted to honey
Let our nourisher, the sky above, be full of honey
Let our trees be honey
Let the Sun be honey
Let our cows make honey
Rig Veda 1:90:6-8
The Vedas
Ancient China
In ancient China honey has been mentioned in the
book of songs Shi Jing, written in the 6th century
BC; a honey medicine was mentioned in the 52
prescription book, 3th century BC. According to
Chinese medicine honey acts according to the
principles of the Earth element, acting mainly on
the stomach and on the spleen and has Yang
character, acting on the Tripple Heater Meridian
(Shaoyang).
The five elements
Ancient Egypt
In old Egypt honey was an important sweetener and
was depicted in many wall drawings. According to the
Ebers papyrus (1550 BC) it is included in 147
prescriptions in external applications. Also according
to the Smith papyrus (1700 BC) it was used in wound
healing: Thou shouldst bind [the wound] with fresh
meat the first day [and] treat afterwards with grease,
honey [and] lint every day until he recovers.
Pabasa tombs, 26 e Dynasty,
760-656 BC,
image courtesy www.virtualinsectary.com/egypt.html
Ancient Greece
In old Greece the honey bee, a sacred symbol of
Artemis, was an important design on Ephesian coins
for almost 6 centuries.
Aristoteles described for the first time the production
of honey. Hippocrates speaks about the healing
virtues of honey: cleans sores and ulcers, softens
hard ulcers of the lips, heals cabuncles and running
sores.
After his death in 323 B.C., Alexander the Great was
embalmed in a coffin filled with honey.
The bee goddess Artemis
Ancient Rome
The Bible
In Israel, the land where honey and milk flow, honey
was very important and has been mentioned 54 times
in the Old Testament. The most famous is the saying
of the wise King SolomonEat thou honey because
it is good.
In the New Testament it plays a role in the
resurrection of Christ. The first food he was given
was fish and honeycomb.
The Koran
The Koran recommended honey as a wholesome
food and excellent medicine. In the XVIth Chapter
of the Koran, entitled The Bee, we find: "There
proceedeth from their bellies a liquor of various
colour, wherein is medicine for men." Mohammed
pronounced: "Honey is a remedy for all diseases."
St. Ambrosius
Africa
Africa has also a long tradition of a bee use for honey,
both in the high cultures of Mediterranean Africa, and in
the more primitive cultures in regions to the south.
It was recently found that the honey bee Apis Melifera
originates in Africa.
African beekeeper
Nowadays
For a long time in human history it was an important
carbohydrate source and the only largely available
sweetener until industrial sugar production began to
replace it after 1800. At present the annual world honey
production is about 1.2 million tons, which is less than 1%
of the total sugar production.
Now science has proven the healing virtues of honey,
described by ancient writers, poets and scientists.
Further reading
CRANE, E (1975) History of honey, In Crane, E (ed.) Honey, a comprehensive survey, William
Heinemann; London; pp 439-488.
CRANE, E (1999) The world history of beekeeping and honey hunting. Gerald Duckworth & Co
Ltd London
JONES R. (2001) Honey and healing through the ages, in Munn, P., Jones, R. (Eds.) Honey and
healing, IBRA, Cardiff, UK, pp. 1-4.
RANSOME, H.M., (1937) The sacred bee in ancient times and folklore, George Allen and Unwin,
London
10
HONEY FORAGING
Honey bees gather their honey from two sources: nectar and honeydew. There are no official statistics as to
the relative importance of these two honey sources. In some European countries like Greece, Switzerland,
Turkey, Slovenia and Austria honeydew seems to be at least as important as nectar.
Nectar
The nectar is secreted in the flower nectary. It is a sugar
solution of varying concentration, from 5 to 80 %. About 95
% of the dry substance are sugars, the rest are amino acids
(ca. 0.05 %), minerals (0.02-0.45 %) and small amounts of
organic acids, vitamins and aroma compounds. The value of a
certain plant for bees is determined by its sugar value,
measured by the sugar amount secreted by certain plants. The
sugar value ranges widely, from 0.0005 to 8 mg 11. The sugar
composition is also typical for each plant species, the
principal sugars being fructose, glucose and sucrose. Most
plants have nectars consisting predominantly of fructose and glucose (rape, dandelion). Fabiaceae and
Labiateae plants (acacia, clover, sage, lavendel) contain nectar containing mainly sucrose. The sugar
concentration depends on different climatic factors as temperature, soil, humidity and season. When
humidity is higher the nectar quantity is greater, but the sugar concentration is smaller. Temperature plays
also a very important role. Optimum temperatures are 10 to 30 oC. Strong winds diminish nectar secretion.
The nectar secretion depends also on the day time. Maximum secretion is at noon and in the early afternoon.
Bees prefer nectar with higher sugar content, e.g. around 50 % and will not forage if it is below 5 %. Bees
gather nectar for their energy needs. The greater the sugar value of a plant, the more it is visited by bees for
foraging. Because of the different secretion factors it is not possible to foresee nectar production.
The botanical origin of nectar, used by bees to make honey can be determined by pollen analysis
Honeydew
Honeydew is the secretion product of plant-sucking insects (Hemiptera, mostly aphids). These insects pierce
the foliage or other covering parts of the plant and feed on the sap. The ingested sap is passed through the
insects gut, and the surplus is excreted as droplets of honeydew, which are gathered by the bees. There are
different sorts of honeydew producing insects. Most plants are trees, the coniferous trees yielding worldwide
the highest amounts of honeydew. However, other plants, e.g. cotton, lucerne and sunflower can also
provide honeydew.
11
Honeydew is a solution with varying sugar concentration (5-60 %), containing mainly sucrose, besides
higher sugars (oligosacharides). There are also smaller amounts of amino acids, proteins, minerals, acids and
vitamins. In addition, honeydew contains cells of algae and fungi. Some insects produce high amounts of the
trisaccharide melezitose which is only very slightly soluble in water, thus yielding honey which can
crystallise in the combs.
Honeydew production is even less predictable than the nectar flow, as it depends on the build-up of plant
sucking insects. By evaluating the populations of the plant-sucking insects before the honeydew flow, the
potential for a possible honey flow can be estimated. However, the honeydew flow depends also on
favourable weather conditions during the honey flow period. In countries like Germany, Switzerland, Austria
and Slovenia, where honeydew honey is beloved by consumers, beekeepers optimise their honeydew honey
crops by estimating the honeydew flow potential. This is done by counting the honeydew drops, falling on
sheets, laid below the trees 8.
Honey yield
The honey yield of a bee colony depends on different factors: weather conditions, nectar- and honeydew
flow and colony strength. Assuming that a bee fills its stomach with 50 mg, 100000 flights would be
necessary to harvest 5 kg nectar or honeydew, or about 1-3 kg of honey. For this purpose each forager of an
average bee colony of about 10'000 workers makes about 10 forage flights. The greater part of the harvested
honey is used to cover the energy needs of the bee colony, the smaller part only remaining for the beekeeper
to be harvested.
HONEY HARVEST
A. melifera bee foragers collect nectar and honeydew from plants and carry it by means of their honey sac
and bring it to their colony. On their way they already add enzymes from their hypopharengeal glands and
transfer it to the colony bees. These nurse bees pass it over to each other and finally fill the honey into the
combs. During this process the bees fan with their wings, thus lowering honeys humidity, when the water
contents reaches 30-40 % the honey is filled into the combs. During that time the bees add additional
enzymes to the honey. The invertase transforms sucrose into fructose and glucose, while glucose oxidase
oxidates glucose to gluconic acid and hydrogen peroxide, the latter acting as an agent against bacterial
spoilage. The warm colony temperature (35o C) and more fanning lower further the honey humidity. Bees
also suck out the honey and deposit it back into the combs, and by this process further lower the water
content of the honey. This transformation process takes place in 1 to 3 days. Generally, when honey is ripe,
with a humidity of less than 20 %, the bees cap the combs, preventing absorption of moisture by honey. Only
rarely, under very humid or tropical conditions can honey with more than 20 % be capped by bees. The aim
of the beekeeper is to harvest honey with less than 18 % humidity.
The water content is of utmost importance for the quality and storage capacity of honey. It depends on many
different factors such as humidity, temperature, colony strength, hive type and intensity of honey flow. Some
unifloral honeys, like sunflower, heather 13 and strawberry tree 5 tend to have a higher water content than
others. The beekeeper can estimate honey ripeness by a simple test: a honey comb with open brood is
12
punched by fist if the honey does not splash out, the honey is ready for harvest. A more exact method is to
measure the honey content with a hand refractometer.
13
The combs should have a temperature of about 300 before extraction. Today honey is harvested mostly by
centrifugation, except in most countries of Africa, where most of the honey is pressed out of the combs. The
honey is cleaned by passing it through filters, generally with a mesh size not greater than 0.2 mm, in order
that pollen are not filtered. In some countries filters with a small mesh size is used to filter off honey, the
honey containing no more pollen. According to the Codex Alimentarius and the EU honey standards such
honey should be labelled filtered and cannot be labelled for a specific geographic and botanical origin.
The filtered honey is poured in a tank, equipped with a filter. The tank is ideally kept at temperature of about
300 C and conditioned for several days, allowing the foam and small wax particles to diffuse up to the
surface. The clear honey is best filled into jars for final consummation. In other cases honey will be filled in
larger storage containers.
14
Storage
containers should be made out
of aluminium, stainless steel or plastic material. Corrosive metal containers should be coated with
appropriate coatings, resistant to acidity.
Honey is offered in a great variety of jars. Glass is used mostly, but other materials, e.g. plastic, earthenware
can be also used, provided that they are resistant to the action of honey. Containers and jars should be closed
hermetically to exclude spoilage by humidity and foreign odours. Optimum storage temperature is 10-16 C,
the relative humidity of the storage rooms should be less than 65 %. Honey quality decreases with
increasing temperature: the hydroxymethylfurfural (HMF) content increases, while the enzyme activity
decreases (see below). Prolonged storage at 50C results in a decrease of aroma compounds 19. Upon
prolonged storage the colour of honey becomes darker due to building of Maillard products6, 17.
Half-life*
diastase
35 y
4y
200 d
31 d
5,4 d
1d
5,3 h
Half-life
invertase
26 y
2y
83 d
9,6 d
1,3 d
4,7 h
47 min
15
Different honey pots (photos courtesy Gilles Ratia, except Nr. 3, 7, 8, 9: courtesy E.M. Spolders)
Bulgaria
Greece
Hungary
Israel
Italy
Japan
Poland
Romania
Spain
Uganda
Russia
USA
16
References
1. CRANE, E (1990) Bees and beekeeping: Science, practice and world resources. Cornell University Press
Ithaca, New York
2. CRANE, E; WALKER, P (1985) Important honeydew sources and their honeys. Bee World 66 (3): 105-112.
3. CRANE, E; WALKER, P; DAY, R (1984) Directory of important world honey sources. International Bee
Research Association London; 384 pp
4. DZIADYK, A (2004) Drying honey in the "hot room" - Several approaches. American Bee Journal 144 (5):
385-387.
5. FLORIS, I; SATTA, A; RUIU, L (2007) Honeys of Sardinia (Italy). Journal of Apicultural Research 46 (3):
198-209.
6. GONZALES, A P; BURIN, L; BUERA, M D (1999) Color changes during storage of honeys in relation to
their composition and initial color. Food Research International 32 (3): 185-191.
7. KLOFT, W; KUNKEL, H (1985) Waldtracht und Waldhonig in der Imkerei. Ehrenwirth Verlag Mnchen
8. LIEBIG, G (1999) Die Waldtracht. Entstehung - Beobachtung - Prognose. G. Liebig Stuttgart
9. MARLETTO, F; PITON, P (1976) Equipment for evaporating water from honey by a forced draught.
Preliminary note. Apicoltore Moderno 67 (3): 81-84.
10. MAURIZIO, A (1975) How bees make honey, In Crane, E (ed.) Honey. A Comprehensive survey, Heinemann
Edition; London; pp 77-105.
11. MAURIZIO, A; SCHAPER, F (1994) Das Trachtpflanzenbuch. Nektar und Pollen - die wichtigsten
Nahrungsquellen der Honigbiene. Ehrenwirth Mnchen; 334 pp
12. MURRELL, D; HENLEY, B (1988) Drying honey in a hot room. Amer.Bee J. 128 (5): 347-351.
13. PERSANO ODDO, L; PIRO, R (2004) Main European unifloral honeys: descriptive sheets. Apidologie 35
(special issue): S38-S81.
14. SHUEL, R W (1992) The production of nectar and pollen. In: The Hive and the Honeybee, Hrsg. J.M.
Graham. Dadant: Hamilton. unknown 3: 401-436.
15. TEW, J T (1992) Honey and wax a consideration of production, processing and packaging techniques, In
Graham, J (ed.) The Hive and the Honey Bee, Dadant & Sons; Hamilton, IL; pp 657-704.
16. TOWNSEND, G F (1975) Processing and storing liquid honey, In Crane, E (ed.), Heinemann, London: pp
269-292.
17. TURKMEN, N; SARI, F; POYRAZOGLU, E S; VELIOGLU, Y S (2006) Effects of prolonged heating on
antioxidant activity and colour of honey. Food Chemistry 95 (4): 653-657.
18. WHITE, J W (1975) Composition of honey., In Crane, E (ed.) Honey, a comprehensive survey, Heinemann
Edition; London; pp 157-206.
19. WOOTTON, M; EDWARDS, R A; FARAJI-HAREMI, R; WILLIAMS, P J (1978) Effect of accelerated
storage conditions on the chemical composition and properties of Australian honeys - 3. Changes in
volatile components. Journal of Apicultural Research 17 (3): 167-172.
17
Honey Technology
CRISTALLISATION
Natural crystallisation
The honey crystallization is a natural process, depending on the sugar content, the temperature, the
water content and the storage time.
Sugar content
The higher the glucose content, the faster the crystallization. Honeys with more than 28% glucose
crystallize fast, while those with less than 28 % remain generally liquid19. Honeydew honeys with
more than 10% melezitose crystallize to so-called cement honey8
Temperature
The optimal temperature for honey crystallization lies between 10 and 18o C constant temperature
of 14o C is regarded as optimal. At low temperatures crystallization is slowed down. In the deepfreezer honey remains liquid for longer time. Very fast crystallizing honeys like rape honey
crystallize in a fine-crystalline texture. At higher temperatures (more than 25o C) the crystallization
is slowed down. At these temperatures the honey crystallizes with a rough crystalline texture.
Water content
Honeys with a water content between 15 and 18 % crystallize optimally. Honeys with more and less
and water crystallize more slowly. Best spreadability have crystalized honeys with water content
between 17 and 18%. Honeys with lower water content have harder crystallization texture, those
with more than 18% to remain softer.
Guided crystallization
The guided crystallization is applied with fast crystallizing blossom
honeys in order to avoid the building of frost and coarse crystallisation.
There are two procedures: mechanical cutting of the crystals up by
agitating the honey Inoculate the honey with 5 to 10% finely crystalline
starter honey and following agitating. Agitating can pass agitating devices
with motor drive, e.g. stronger hand drills by hand with a triangular staff,
with larger quantities is better suitable (with more than 800 W) with
special agitating staffs: (Illustration)
Crystallization defects
Formation of frosting
In some honeys with low humidity frosting arises on the surface of the honeys.
These are cavities, which are formed by air during crystallization. Frosting is a
natural process, which does not impair the honey quality. It can be prevented by
applying vacuum to the honey before filling or following the guided
crystallization. With guided granulation and storage at constant temperature
around 14 C frosting can be avoided.
18
Rough granulation
This occurs particularly in slowly crystallizing honeys and also after the
liquefaction of honey, which decreases honey granulations speed. This can
be prevented with guided crystallization.
From point of view of optimal heat transfer this type of heating is the best one. A 25 kg honey
recepient is heated in a water bath up to 40o for 43 hours, while 72 hours are necessary for heating
by air 3, 4 Due to practical reasons, heating in water baths is used in recipients of up to 25 kg size.
There are only few commercially available heating water bath systems.
Heating by air
Heating by air is widely used. Compared to a water bath, air heating needs a longer period of time.
When heating greater amounts of honey, air circulation should be used to prevent overheating. For
liquefaction of a granulated blossom honey with 17.5 % water, following relation between vessel
size, temperature and liquefaction time was found 10:
Recipient capacity
20 kg
50 kg
80 kg
300 kg
40 o C
24 hours
48 hours
108 hours
-
45o C
18 hours
36 hours
72 hours
108 hours
50o C
16 hours
24 hours
60 hours
72 hours
19
Honey can be liquefied by placing the vessels on electric plates. This type of heating is widely used
by small beekeepers and it is practical for up to 25 kg recipients. However, in order to prevent
overheating, there should be an air layer of 5-6 cm between the plate and the vessel. According to
the producers, heating to 45 o of a 25 kg vessel will liquify the honey within 24 to 48 hours.
Immersion heaters can be placed on the granulated honey, which progressively sink upon honey
melting.
Melitherm heaters, developed by Sprgin 14 are used for honey liquefying in some European
countries. This liquefaction method is particularly gentle and does not cause any honey damage 2,
but the honey crystals are not completely liquefied.
There are different kind of waves, which can be used for honey liquefaction:
Ultrasonic waves 9, 11, 12
Microwave oven 1, 5, 7, 13, 15, 18
Infrared oven 7, 15
Microwave and infrared ovens are well distributed commercially and are suitable for use. Honey
can be liquefied very quickly, due to its specific composition13. Microwaves with frequency
between 915 MHz and 2450 MHz are widely used in for food heating and can be used for honey
liquefaction. However, the research results cited above show than both types of ovens cause HMF
increase and enzyme activity decrease, the effects depending on the time and the energy amount
applied, and also on the type of honey 1. Thus, special microwave ovens for liquefaction of honey,
taking into account the above mentioned factors should be constructed in order to avoid honey
damage.
DEHUMIDIFICATION
Honey with too high water content should be dehumidified before harvest, i.e. in the combs, by
placing the hives in warm rooms and using dehumidifiers. This can be done easily by beekeepers
and the procedure should not influence significantly honey quality.
However, if too humid honey is already harvested it can be dehumidified also in the honey plant.
This, however, leads to loss of honey volatiles and aroma. Thus, such dehumidification is also not
allowed according to the international honey standards, which state than no honey constituents
may be removed from honey except where it is unavoidable in the removal of foreign inorganic or
organic matter.
20
References
1. BATH, P K; SINGH, N (2001) Effect of microwave heating on hydroxymethylfurfural formation and
browning in Helianthus annuus and Eucalyptus lanceolatus honey. Journal of Food Science and
Technology Mysore 38 (4): 366-368.
2. BOGDANOV, S (1994) Verflssigung von Honig mit dem Melitherm-Gert und dem
Abdeckelungswachsgert. Schweizerische Bienen-Zeitung 117 (8): 458-460.
3. BDEL, A; GRZIWA, J (1959) Die Erwrmung des Honigs im Heizschrank. Deutsche Bienenwirtschaft 10
(2): 30-35.
4. BDEL, A; GRZIWA, J (1959) Die Rolle des Wrmebergangs bei Erwrmung des Honigs. Sonderdruck
Z.Bienenforsch. 4 (7): 149-150.
5. DEVROYE, H (1990) Comparative study of the degradation of honey during liquefaction by treatment in a hot
room and by microwaves. Abeille de France (753): 418-420.
6. GONNET, M (1975) La pasteurisation du miel. Bulletin Tchnique Apicole 3: 27-32.
7. HEBBAR, H U; NANDINI, K E; LAKSHMI, M C; SUBRAMANIAN, R (2003) Microwave and infrared heat
processing of honey and its quality. Food Science and Technology Research 9 (1): 49-53.
8. IMDORF, A; BOGDANOV, S; KILCHENMANN, V (1985) 'Zementhonig' im Honig- und Brutraum - was
dann? 1. Teil: Wie berwintern Bienenvlker auf Zementhonig? Schweizerische Bienen-Zeitung 108
(10): 534-544.
9. IVANOV, T; IVANOVA, T (1995) Effect of ultrasonic, microwave and x-ray treatments of honey on its
quality, Apimondia congress No 34, Lausanne: pp 385-388.
10. JANNE, F (1985) La refonte du miel. Bulletin Tchnique Apicole 12 (1): 33-40.
11. KALOYEREAS, S A; OERTEL, E (1958) Crystallization of honey as affected by ultrasonic waves, freezing,
and inhibitors. American Bee Journal 98 (11): 442-443.
12. LIEBL, D E (1978) Ultrasound and granulation in honey. American Bee Journal 118 (2): 107.
13. NATIONAL, H B (1998) Honey and microwaveable foods. Honey: A natural microwave reactive ingredient
for baked goods formulation. Honey Information Kit for the Food and Beverage Industries
14. SPRGIN, K N (1978) Method for processing honey and apparatus for carrying out the method. Verfahren
zum Behandeln von Bienenhonig und Gert zur Durchfhrung dieses Verfahrens, 13pp. German
Federal Republic Offenlegungsschrift (Patent Application) (27 02 132)
15. SUBRAMANIAN, R; HEBBAR, H U; RASTOGI, N K (2007) Processing of honey: A review.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 10 (1): 127-143.
16. TABOURET, T; MATHLOUTHI, M (1972) Essai de pasteurisation de miel. Rev.franc.Apic. 299: 258-261.
17. TOWNSEND, G F (1975) Processing and storing liquid honey, In Crane, E (ed.), Heinemann, London: pp
269-292.
18. VALBUENA, A O; SILVA, M C (1995) Liquefazione del miele con microonde. Rivista di Apicoltura (No. 3):
24-26.
19. WHITE, J W; RIETHOF M.L.; SUBERS M.H.; KUSHNIR, I (1962) Composition of American honeys.
Bull.Tech.U.S.Dep.Agric. (1261): 1-65.
21
Knowledge of the physical characteristics of honey are important for the different aspects of honey
technology: harvest, processing, storage, granulation and liquefaction 8, 47, see chapter 3.
Refractive
Index
Water
Content
Refractive
Index
Water
Content
Refractive
Index
g/100 g
20C
g/100 g
20C
g/100 g
20C
13.0
1.5044
17.0
1.4940
21.0
1.4840
13.2
1.5038
17.2
1.4935
21.2
1.4835
13.4
1.5033
17.4
1.4930
21.4
1.4830
13.6
1.5028
17.6
1.4925
21.6
1.4825
13.8
1.5023
17.8
1.4920
21.8
1.4820
14.0
1.5018
18.0
1.4915
22.0
1.4815
14.2
1.5012
18.2
1.4910
22.2
1.4810
14.4
1.5007
18.4
1.4905
22.4
1.4805
14.6
1.5002
18.6
1.4900
22.6
1.4800
14.8
1.4997
18.8
1.4895
22.8
1.4795
15.0
1.4992
19.0
1.4890
23.0
1.4790
15.2
1.4987
19.2
1.4885
23.2
1.4785
15.4
1.4982
19.4
1.4880
23.4
1.4780
15.6
1.4976
19.6
1.4875
23.6
1.4775
15.8
1.4971
19.8
1.4870
23.8
1.4770
16.0
1.4966
20.0
1.4865
24.0
1.4765
16.2
1.4961
20.2
1.4860
24.2
1.4760
16.4
1.4956
20.4
1.4855
24.4
1.4755
16.6
1.4951
20.6
1.4850
24.6
1.4750
16.8
1.4946
20.8
1.4845
24.8
1.4745
25.0
1.4740
after Chataway 10
22
W=
1.73190 - log(R.I.-1)
0.002243
W is the water content in g per 100 g honey and R.I. is the refractive index
The water content is a quality parameter, important above all for honey shelf life. Higher honey humidity
will often cause fermentation. There is a relation between honey water content and the yeast count (see
chapter on honey microbiology). At 17 % humidity. there is a very minimal fermentation danger due to the
very low yeast content.
Abbe Refractometer
Digital Refractometer
The capacity of honey to break the light is used for the refractometric determination of humidity. Both Abbe
and digital refractometers can be used. However, this measurement does not reflect the true water content.
Indeed, measurements of water content by the Karl Fischer method showed, that the refractometric
measurements overestimates the true water content by about 1 Brix unit 21, 51. As the refractometric moisture
determination has proved useful in routine control, there is no reason to replace this simple measurement by
the more complicated and expensive Karl Fischer technique.
The water activity (aw) is proportional to the free water content in food. In honey a part of the water is bound
to sugars and is thus unavailable for microorganisms, thus the aw value and not the overall water content is
the criteria determining bacterial spoilage. The aw values of honey vary between 0.55 und 0.75, honeys with
an aw value < 0,60 are microbiologically stable 7, 33, 35. Actually, it is the better quality criteria for honey than
the water content, because it will indicate the free water content, which is microbiologically active to
eventually cause fermentation. However, the simple and fast measurement of the water content has proven
sufficient for assaying the fermentation risk of honey.
Further Reading: 9, 11, 12, 16, 22, 25, 38, 40, 50
23
content and on temperature is similar to that of liquid honey 19. Higher temperatures are necessary to allow
easy handling of granulated honey, at which liquefaction can take place. The composition of honey generally
has a little effect on honey viscosity. However, there are honeys, which show different characteristics in
regard to viscosity, e.g. heather (Calluna vulgaris) and manuka (Leptospermum scoparium) honeys are
described as thyxotrophic which means they are gel-like (extremely viscous) when standing still, while they
turn liquid when agitated or stirred. The viscosity of heather honey is so high, that centrifugation of honey
from the combs is very difficult.
Dependence of the viscosity (in poise) on the water content and temperature of liquid honey after 28
% humidity
15o C
20 o C
25 o C
30 o C
35 o C
14.2
> 800
540
250
120
80
15.5
650
250
130
80
30
17.1
293
115
75
30
20
18.
200
85
50
20
18
Dependence of the viscosity (in poise, p.) on temperature on the water content of liquid honey, after3
At 16% moisture :
14C : 600 p. ; 20C : 190 p.
30C : 65 p. ; 40C : 20 p.
50C : 10 p. ; 70C : 3 p.
At 25C:
13.7% : 420 p ;
17.1% : 70 p. ;
20.2% : 20 p.
14.2% : 270 p;
18.2% : 48 p. ;
14 p. : 14 p.
15.5% : 138 p
19.1% : 35 p.
DENSITY
Another physical characteristic of practical importance is density. Honey density, expressed as specific
gravity, is greater than water density by about 50 %, and it also depends on the water content. Because of the
variation in density it is sometimes possible to observe distinct stratification of honey in large storage tanks.
The high water content (less dense) honey settles above the denser, drier honey. Such inconvenient
separation can be avoided by more thorough mixing.
Specific gravity of honeys with different water content 47
24
Water content
(%)
Specific
gravity at
20C
Water content
(%)
Specific
gravity at
20C
Water content
(%)
Specific
gravity
at 20C
13.0
1.4457
16.0
1.4295
19.0
1.4101
14.0
1.4404
17.0
1.4237
20.0
1.4027
15.0
1.4350
18.0
1.4171
21.0
1.3950
HYGROSCOPICITY
Honey is strongly hygroscopic, this characteristics being important
in processing and storage. From the table below it can be seen that
normal honey with a water content of 18.3 % or less will absorb
moisture from the air at a relative humidity of above 60%. Thus it is
important to keep honey well closed when it is stored in humid
places. Also, under conditions of moist climate the bees have
difficulties to keep the moisture down to safe levels, and undesirable
fermentation might be the consequence.
Graph moisture content of honey versus relative humidity3
Approximate equilibrium between relative humidity (RH) of ambient air and water
content of a clover honey 47
Air (%RH)
% honey water content
50
55
60
65
70
75
80
15.9
16.8
18.3
20.9
24.2
28.3
33.1
THERMAL PROPERTIES
For the design of honey processing plants its thermal properties have to be taken into account. The heat
absorbing capacity, i.e. specific heat, varies from 0.56 to 0.73 cal/g/0C according to its composition and state
of crystallisation. The thermal conductivity varies from 118 to 143 x 10 -5 cal/cm2/sec/0C 47 Thus, the
amount of heat for cooling and mixing which is necessary to treat honey, i.e. before and after filtration or
pasteurisation, can be calculated. The relatively low heat conductivity, combined with high viscosity leads to
rapid overheating from point-heat sources (see liquefaction in chapter 3).
Further Reading: 24, 25
ELECTRICAL CONDUCTIVITY
Honey contains minerals and acids, serving as electrolytes, which can conduct the electrical current. The
measurement of electrical conductivity (EC) was introduced in 1964 45. At present it is the most useful
quality parameter for the classification of unifloral honeys, which can be determined by a relatively
inexpensive instrumentation. This parameter was included recently in the new international standards for
25
honey of the Codex Alimentarius and the European Union, replacing the of ash content. Accordingly
blossom honeys should have less, honeydew honeys more than 0.8 mS/cm. Exceptions are Arbutus, Banksia,
Erica, Leptospermum, Melaleuca, Eucalyptus and Tiglia honeys and blends with them, see EU and Codex
Alimentarius standards on this website.
There is a linear relationship between ash content and electrical conductivity 2. Measurements of ash content
can be concerted to electrical conductivity units by a simple calculation:
C = 0.14 1.74 x A
Where C in the electrical conductivity in milli-Siemens per cm and the ash content in g/100 g.
Further Reading: 2, 36, 37, 39
COLOUR
Colour in liquid honey varies from clear and colourless (like water) to dark amber or black The various
honey colours are basically all nuances of yellow amber.
The most important aspect of honey colour lies in its value for marketing and determination of its end use.
Darker honeys are more often for industrial use, while lighter honeys are marketed for direct consumption.
While light honeys (e.g. acacia) achieve generally higher prices, there are also countries (Germany,
Switzerland, Austria, Greece, Turkey) where consumers prefer dark honeydew honeys.
Honey colour expressed in different units
Honey colour is frequently given in millimetres Pfund scale, while an optical density reading is generally
used in international honey trade 14 or according to the Lovibond Schale 4, used by the US Department of
Agriculture, with following relation between both:
USDA colour
standards
Lovibond
scale disk
Pfund
scale
(mm)
USDA colour
standards
Lovibond
scaleII
disk
Pfund
scale (mm)
water white
30
11
light amber
150
71
extra white
40
18
light amber
200
83
white
50
27
amber
250
92
white
60
35
amber
300
99
70
41
amber
400
110
80
46
dark amber
500
119
90
51
dark amber
650
130
light amber
100
55
dark amber
800
140
light amber
120
62
The values of these comparators give a measure of colour intensity, but only along the normal amber tone of
honey. The Lovibond comparators are easier to handle than the Pfund graders, but honey is generally
marketed according to the Pfund colour scale. That is why at present Lovibond graders with a Pfund scale
are marketed. Other more objective methods have also been tested, as the determination of all colour
parameters through the CIE L*a*b* tristimulus method 5, 30, 44, or reflectance spectroscopy 29, 43
Further Reading: 4, 18, 20, 26, 41, 43, 48
26
OPTICAL ROTATION
Honey has also the property to rotate the plane of polarisation of polarised light. This property is due to the
individual sugars. As a sugar solution, honey has the property of rotating the plane of polarised light. Some
sugars (e.g. fructose) exhibit a negative optical rotation, while others (e.g. glucose ) a positive one. The
overall optical rotation depends on the concentration of the various sugars in honey. Blossom honey have
negative values and honeydew honeys have mostly positive values 32, but the values for the different
unifloral honeys are not very typical. Thus, the determination of the electrical conductivity is the better tool
for the prediction of the botanical origin of honey.
Further reading: 6, 13, 15, 34
References
27
28
35. REGG, M; BLANC, B (1981) The water activity of honey and related sugar solutions. LebensmittelWissenschaft + [i.e.und] Technologie.Food science + technology.Science + technologie alimentaire
14: 1-6.
36. SANCHO, M T; MUNIATEGUI, S; HUIDOBRO, J F; SIMAL, J (1991) Correlation between the electrical
conductivity of honey in humid and dry matter. Apidologie 22 (3): 221-227.
37. SANCHO, M T; MUNIATEGUI, S; SANCHEZ, M P; HUIDOBRO, J F; SIMAL, J (1991) Relationships
between electrical conductivity and total sulphated ash contents in Basque honeys. Apidologie 22 (5):
487-494.
38. SCHROEDER, A; HORN, H; PIEPER, H J (2005) The correlation between moisture content and water
activity (a(w)) in honey. Deutsche Lebensmittel-Rundschau 101 (4): 139-142.
39. SZCZESNA, T; RYBAK-CHMIELEWSKA, H (2004) The temperature correction factor for electrical
conductivity of honey. Journal of Apicultural Science 48 (2): 97-101.
40. TABOURET, T (1979) Rle de l'activit de l'eau dans la cristallisation du miel. Apidologie 10 (4): 341-358.
41. TAKUCHEV, N; DINKOV, D; DASKALOV, H (2001) Chromaticity index of unprocessed bee honey
768. Bulgarian Journal of Veterinary Medicine 4 (4): 249-254.
42. TELIS, V R N; TELIS-ROMERO, J; MAZZOTTI, H B; GABAS, A L (2007) Viscosity of aqueous
carbohydrate solutions at different temperatures and concentrations. INTERNATIONAL JOURNAL
OF FOOD PROPERTIES 10 (1): 185-195.
43. TERRAB, A; DIEZ, M J; HEREDIA, F J (2002) Chromatic characterisation of Moroccan honeys by diffuse
reflectance and tristimulus colorimetry - Non-uniform and uniform colour spaces. Food Science and
Technology International 8 (4): 189-195.
44. VALBUENA, A; LOSADA, C (1990) Caracterizacion cromatica (CIE L10, a10, b10) de las mieles de la
alcarria y zonas adyacentes. Cuadernos de Apicultura (No 8): 8-11.
45. VORWOHL, G (1964) Die Beziehungen zwischen der elektrischen Leitfhigkeit der Honige und ihrer
trachtmssigen Herkunft. Annales de l'Abeille 7 (4): 301-309.
46. WEDMORE, E B (1955) The accurate determination of the water content of honeys. The Bee World 36 (11):
197-206.
47. WHITE, J W (1975) Physical characeristics of honey, In Crane, E (ed.) Honey, a comprehensive survey,
Heinemann Edition; London; pp 207-239.
48. WHITE, J W (1984) Instrumental color classification of honey: collaborative study. Journal - Association of
Official Analytical Chemists 67 (6): 1129-1131.
49. YANNIOTIS, S; SKALTSI, S; KARABURNIOTI, S (2006) Effect of moisture content on the viscosity of
honey at different temperatures. Journal of Food Engineering 72 (4): 372-377.
50. ZAMORA, M C; CHIRIFE, J; ROLDAN, D (2006) On the nature of the relationship between water activity
and % moisture in honey. Food Control 17 (8): 642-647.
51. ZRCHER, K; HADORN, H (1980) Vergleichende Wasserbestimmungen in Honig nach Karl Fischer, aus
Dichte, refraktometrisch und gravimetrisch. Mitteilungen aus dem Gebiete der
Lebensmitteluntersuchung und Hygiene 71: 396-403.
29
Honey Composition
CHEMICAL COMPOSITION
Honey is composed mainly from carbohydrates, lesser amounts of water and a great number of minor
components.
Water content
Fructose
Glucose
Sucrose
Other disaccharides
Melezitose
Erlose
Other oligosaccharides
Total sugars
Minerals
Amino acids, proteins
Acids
pH
Further reading:
Blossom honey
average
17.2
38.2
31.3
0.7
5.0
<0.1
0.8
3.6
79.7
0.2
0.3
0.5
3.9
min-max
15-20
30-45
24-40
0.1-4.8
28
0.56
0.5-1
0.1-0.5
0.2-0.4
0.2-0.8
3.5-4.5
Honeydew honey
average
16.3
31.8
26.1
0.5
4.0
4.0
1.0
13.1
80.5
0.9
0.6
1.1
5.2
min-max
15-20
28-40
19-32
0.1-4.7
16
0.3-22.0
0.16
0.1-6
0.6-2
0.4-0.7
0.8-1.5
4.5-6.5
8, 44, 75
Carbohydrates
Sugars are the main constituents of honey, comprising about 95 % of honey dry weight. Main sugars are the
monosaccharides hexoses fructose and glucose, which are products by the hydrolysis of the disaccharide
sucrose. Besides, about 25 different sugars have been detected 29, 62. The principal oligosaccharides in
blossom honeys are disaccharides: sucrose, maltose, turanose, erlose. Honeydew honeys contain besides,
30
also the trisaccharides melezitose and raffinose. Trace amounts of tetra and pentasaccharides have also been
isolated.
The relative amount of the two monosaccharides fructose and glucose is useful for the classification of
unifloral honeys 12. On the other hand, the sugar spectra of minor sugars does not differ greatly in different
blossom honeys 12. This is due to the fact, that the oligosaccharides are mainly a product of honey invertase
75
. There are considerable differences between the sugar spectra of blossom and honeydew honeys, the latter
containing a higher amount of oligosaccharides, mainly the trisaccharides melezitose and raffinose, both
absent in blossom honeys (see table above ) The differentiation between different types of honeydew honeys
is difficult. An attempt to differentiate between honeydew honeys from various aphids was made by
determination of specific oligosaccharides 72. Metcalfa honey, a new honeydew honey type, produced mainly
in Italy, can be distinguished from other honeydew honeys as it is rich in maltotriose and contains
particularly high amounts of oligomers called dextrins 36.
The sugar composition can be determined by different chromatographic methods 11, HPLC being the most
widely used one12.
Acidity and pH
The acid content of honey is relatively low but it is important for the honey taste. Most acids are added by
the bees 31. The main acid is gluconic acid, a product of glucose oxidation by glucose oxidase. However, it is
present as its internal ester, a lactone, and does not contribute to honeys active acidity. Honey acidity is
determined by titration 11 and is expressed in milli equivalents per kg. The following acid have been found
in minor amounts: formic, acetic, citric, lactic, maleic, malic, oxalic, pyroglutamic and succinic 48.
Most honeys are acidic, that means that the pH value is smaller than 7. The pH of blossom honeys varies
between 3.3 to 4.6. An exception is the chestnut honey with a relatively high pH value of 5 to 6. Honeydew
honeys, due to their higher mineral content, have a higher pH value, varying between 4.5 and 6.5. Honey is a
buffer, that means that that its pH does not change by the addition of small quantities of acids and bases. The
buffer capacity is due to the content of phosphates, carbonates and other mineral salts.
Further reading: 2-5, 16, 38, 40, 42, 46, 51, 52, 54, 55, 57
Hydroxymethylfurfuraldehyde (HMF)
Hydroxymethylfurfuraldehyde or HMF is a decomposition product of fructose. In fresh honey it is present
only in trace amounts and its concentration increases with storage and prolonged heating of honey. The HMF
31
building process depends on the pH, in the more acidic blossom honey it is built at a higher pace than in
darker honeys with higher pH 67. Short term heat treatment, even at higher temperature will increase the
HMF content is only slightly 64, 65, while upon storage of honey there is a steady temperature dependent
increase of HMF. According to the Codex Alimentarius and EU standards the HMF maximum is 40 mg/kg,
while honey from the tropics and blends with themshould not have more than 80 mg/kg . Beekeeping
organisations of some countries, e.g. Germany, Italy, Finland, Switzerland have set a maximum of 15 mg/kg
for specially labelled quality or virgin honeys.
Building of HMF from a hexose sugar:
mg/100 g
0.01 - 2.4
0.014 - 0.026
0.01 - 0.08
Boron (B)
Bromine (Br)
Cadmium (Cd)*
Chlorine (Cl)
Cobalt (Co)
Floride (F)
Iodine (I)
0.05 - 0.3
0.4 - 1.3
0 - 0.001
0.4 - 56
0.1 - 0.35
0.4 - 1.34
10 - 100
Element
Lead (Pb)*
Lithium (Li)
Molybdenum (Mo)
mg/100 g
0.001 - 0.03
0.225 - 1.56
0 - 0.004
Nickel (Ni)
Rubidium (Rb)
Silicium (Si)
Strontium (Sr)
Sulfur (S)
Vanadium (V)
Zirkonium (Zr)
0 - 0.051
0.040 - 3.5
0.05 - 24
0.04 - 0.35
0.7 - 26
0 - 0.013
0.05 - 0.08
32
MICROBIOLOGICAL COMPOSITION
Bacteria
Honey, is a very concentrated sugar solution with a high osmotic pressure, making impossible the growth of
any microorganisms. It contains less microorganisms than other natural food, especially there are no
dangerous Bacillus species. Honey contains Bacillus bacteria, causing the dangerous bee pests, but these are
not toxic for humans. That is why, in order to prevent bee pests, honey should not be disposed in open
places, where it can easily be accessed by bees.
33
However, a number of bacteria are present in honey, most of them being harmless to man. Recent extensive
reviews covered the main aspects of honey microbiology and the possible risks 15, 63, 78.
The presence of Clostridium .botulinum spores in honey was reported for the first time in 1976 41. Since then
there were many studies in honey all over the world. In some of them no Botulinum was found, in others, few
honeys were found to contain the spores. 15, 23, 63, 66 Honey does not contain the Botulinum toxin, but the
spores can theoretically build the toxin after digestion of infants until one year old. Very few cases of infant
botulism after ingestion of honey have been reported lately and this has been attributed to C. botulinum
spores present in honey. These findings have lead the health authorities of some countries (US, UK) to label
honeys, that honey be not given to infants until one year of age. Most countries find that such notice is
unnecessary. Indeed, honey is not the only source of C. botulinum spores as it can be found in any natural
food.
In 2002 an expert study of the Health and Consumer Directorate of the European Commission carried out on
Honey and microbiological hazards 33. It was concluded that:
Although infant botulism is a serious illness, mortality is very low. In general, in Europe, the risk of infant
botulism is extremely low. The majority of infants suffering from botulism have been given honey. The level
and frequency of contamination of honey with spores of C. botulinum appear generally to be low, although
limited microbiological testing of honey has been performed. The routes by which spores of C.botulinum
contaminate honey have not been precisely identified.
Although some geographical regions of the world can be associated with a particular type of C. botulinum in
the soil, it is not possible to identify countries as the origin of honey with a greater risk of containing C.
botulinum.
C. botulinum can survive as spores in honey but cannot multiply or produce toxins due to the inhibitory
properties of honey. At present there is no process that could be applied to remove or kill spores of C.
botulinum in honey without impairing product quality.
Microbiological testing would not be an effective control option against infant botulism, due to the
sporadic occurrence and low levels of C. botulinum in honey.
Yeast
Honey contains naturally different osmotolerant yeast, which can cause undesirable fermentation.
Osmotolerant yeasts can particularly develop in honeys with high moisture content.
In 1933 Lochhead 45 summarised investigations on the relationship of moisture content and fermentation on
319 honey samples as follows:
Relationship of moisture content of honey and fermentation risk 45
Moisture content
Less than 17.1
17.1-18 %
18.1-19
19.1-20 %
Above 20 %
Liability to fermentation
Safe regardless of yeast count
Safe if yeast count < 1000/g
Safe if yeast count < 10/g
Safe if yeast count < 1/g
Always in danger
These conclusions, although based on old research, have been confirmed by practice. Some honey types,
e.g. rape, sunflower and also honeys from tropical countries has a higher content of osmotolerant yeast and
are less stable than other honeys with normal yeast counts68
Honey fermentation is undesirable. The easiest way to control is to harvest honey with low humidity. Also, it
should be stored in air-tight vessels. Fermentation control is carried out by determination of yeast count,
ethanol and glycerin content. Honey should comply to following quality criteria:
Yeast count maximum 500000 per 10 g 6, 60
Glycerol, maximum content: 300 mg/kg 6, 60
Ethanol, maximum content 150 mg/kg 79
Further Reading : 15, 17, 18, 63, 78
34
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Science of Food and Agriculture 81 (5): 485-496.
70. TOSI, E; CIAPPINI, M; RE, E; LUCERO, H (2002) Honey thermal treatment effects on
hydroxymethylfurfural content. Food Chemistry 77 (1): 71-74.
71. VON DER OHE, W; DUSTMANN, J H; VON DER OHE, K (1991) Prolin als Kriterium der Reife des
Honigs. Deutsche Lebensmittel-Rundschau 87 (12): 383-386.
72. VON DER OHE, W; VON DER OHE, K (1996) Characterisation of honeydew honey guided with specific
saccharides. Charakterisierung von Honigtauhonig anhand spezifischer Saccharide. Apidologie 27 (4):
270-272.
73. VON DER OHE, W; VON DER OHE, K; RAUDE-ROBERG, L; DUSTMANN, J H (1999) Vergleich der
Methoden zur Bestimmung der Saccharase-Aktivitt im Honig. Apidologie 30: 412-413.
74. WEIGEL, K U; OPITZ, T; HENLE, T (2004) Studies on the occurrence and formation of 1,2-dicarbonyls in
honey. European food research and technology 218 (2): 147-151.
75. WHITE, J W (1975) Composition of honey., In Crane, E (ed.) Honey, a comprehensive survey, Heinemann
Edition; London; pp 157-206.
38
39
Honeys Types
Drained honey
Organic honey
Organic honey is produced by apiaries with certified organic beekeeping. The composition of organic honey
is the same as normal natural honey. The only difference is that such honey should not contain toxic residues
of pesticides used in agriculture and beekeeping.
Honey may be designated according to the following styles according to the processing procedure:
Normal honey which is honey in liquid or crystalline state or a mixture of the two;
Comb Honey which is honey stored by bees in the cells of freshly built broodless combs and which is sold in
sealed whole combs or sections of such combs;
Cut comb in honey or chunk honey which is honey containing one or more pieces of comb honey.
40
Chunk honey
Comb honey
41
Botanical name
of plant
Place of harvest
Acacia
Robinia
pseudoacacia
Eucalyptus spp.
light water-white to
extra-white
yellow to brown
white to amber
Fir
Spruce
Heather
Abies alba
Picea abies
Calluna
vulgaris
Lavender
Lavandula
intermedia
Tilia spp.
Eucalyptus*
Lime,
linden
Orange
blossom
Citrus spp.
Pine
Pinus spp.
Rape
Brassica napus
Rosemary
Rosmarinus
officinalis
Helianthus
annuus
Europe
Flavour
slow
coarse
rapid to
medium
fine to medium
very slow
coarse
medium gel
consistency
coarse crystals
rapid
fine
rapid to
medium
fine to medium
rapid,
fine
weak
floral, fresh
medium-strong
caramel
brownish amber-dark
amber
white to yellowish
white
lightwhite to extra light
amber
yellow to goldenlight
amber
slow
coarse
rapid,
fine
fastfine
medium-strong
malty, resinous
medium
vegetable
floral, fruity
rapidfine
weak
vegetable, warm
redish-brownamber to
dark amber
slow coarse
fast to
mediumfine to
medium
rapid, fine
granulation
strong
mouldy,
caramelised,
bitter
strong
woody-aromatic,
resinous
weak
vegetal
Sweet
chestnut
Castanea sativa
Thyme
Thymus
capitatus
yellow-lightbrown
amber to amber
White
clover
Trifolium
repens
Europe, N. America
lightwhite to light
amber
Sunflower
Granulation:
speed, crystals
form
medium-strong,
woody-resinous
strong
caramelised,
floral-fruity
medium warm,
refreshing
strong, fresh,
pharmaceutical
medium floral,
fruity
Meliponae combs
Brazil
Meliponae honey
Brazil
A. dorsata honey
from India
The honey referred to in this book is mostly from Apis mellifera, the European honeybee species which has
now spread all around the world. This honey is undoubtedly the most widely collected and marketed around
the world. However, regionally there are honeys made by other bee species which are sometimes collected in
considerable quantities especially from Apis cerana in China.
In tropical Asia there are three Apis species which can make honey: A. cerana, A. dorsata and A. florae, A.
cerana producing by far the largest quantities of honey. This honey very similar in composition and taste
similarly to the Mellifera honey (see table below). Generally, these honeys have only a local significance and
are not marketed world-wide. A notable exception is the A. cerana honey from China, which is produced in
42
large quantities, as about 1/3 of the Chinese bees belong to that species. Indeed, experience has shown that A.
cerana honey fulfils the Codex quality requirements.
Honey from Asian honey outside China are reviewed. Their main peculiarity is the higher water content
lying between 21 and 23 %. Invertase activity is similar or higher to that of Melifera honeys. On the other
hand, the pH, the sugar content and composition are very similar to the Melifera honey ones. Another
peculiarity is that many of the Cerana honeys seem to originate from honeydew 7.
There is a variety of stingless bee species or so called Meliponae, producing honey, mainly cultivated in
Africa, Middle and South America and Oceania. The honeys have a local significance and have been
investigated increasingly in recent years, especially those from Latin America. A recent publication
summarises the research in stingless bee honey in Latin America 17. In table the compositional criteria of
a number of stingless bee honeys has been summarised. In comparison to Melifera honeys stingless bee
honeys have: a higher water content, acidity and electrical conductivity and a lower diastase activity and
sugar content. Stingless bee honeys are reputed to have a high healing power. In a recent publication it was
found that their antioxidant activity is particularly high, equal to that of Melifera honey with especially high
antioxidant activity (Persano et al., 2008).
Average composition and quality parameters in honey of stingless bees 17,12 and Asian honeys 7.
Bee species
Physico-chemical parameters1
pH
Free
Acidity
(meq/Kg
honey)
Ash
(g/100 g
honey)
Diastase
activity
(DN)
Electrical
conduct.
HMF
(mS/cm)
(mg/Kg
honey)
Invertase Nitrogen
(mg/100 g
activity
honey)
(IU)3
Reducing
sugars
(g/100 g
honey)
Sucrose
Water
(g/100 g
honey)
(g/100 g
honey)
Stingless bees
Meliponini
3.81
44.8
0.34
6.7
2.34
14.4
48.7
58.3
66.0
2.3
26.7
Melipona spp.
3.82
41.8
0.20
3.1
2.62
16.0
56.3
40.8
69.1
2.2
27.2
other Meliponini
3.80
49.6
0.60
16.2
1.88
11.9
37.4
110.9
63.8
2.5
26.0
M.asilavai
3.27
41.6
41.6
3.63
2.4
68.9
4.7
29.5
M. compressipes
3.27
36.6
0.26
4.5
8.77
17.1
33.2
70.5
2.5
23.8
M. favosa
3.67
49.9
0.22
1.9
2.06
9.1
55.8
71.2
1.7
26.0
M. mandacaia
3.27
43.5
3.52
5.8
74.8
2.9
28.8
T. angustula
3.93
49.7
0.38
20.5
3.07
13.3
50.1
99.3
63.1
2.3
24.7
T.carbonaria
4.0
124.2
0.48
0.4
1.64
1.2
41.9
202.3
64.1
1.8
26.5
90.1
Asian bees
A. dorsata
3.68
0.96
373.4
73.5
0.33
21.5
A. cerana
3.62
0.65
218.2
75.4
1.39
20.2
References
1. BOGDANOV, S; RUOFF, K; PERSANO ODDO, L (2004) Physico-chemical methods for the characterisation
of unifloral honeys: a review. Apidologie 35 (Special issue): 4-17.
2. CRANE, E; WALKER, P (1984) Composition of honeys from some important honey sources. Bee World 65
(4): 167-174.
3. CRANE, E; WALKER, P (1985) Important honeydew sources and their honeys. Bee World 66 (3): 105-112.
4. CRANE, E; WALKER, P; DAY, R (1984) Directory of important world honey sources. International Bee
Research Association London; 384 pp
5. GRADDON, A D; MORRISON, J D; SMITH, J F (1979) Volatile constituents of some unifloral Australian
honeys. Journal of agricultural and food chemistry 27 (4): 832-837.
6. JIE, W; JILIAN, L; WENJUN, P; JIANKE, L (2006) Major honey plants and their utilisation in china part I of
two parts. American Bee Journal 146 (1): 59-64.
7. JOSHI, S R; PECHHACKER, H; WILLAM, A; VON DER OHE, W (2000) Physico-chemical characteristics
of Apis dorsata, A. cerana and A. mellifera honey from Chitwan district, central Nepal. Apidologie 31
(3): 367-375.
43
44
Honey
Control and Trade
CONTROL STEPS
Honey control is carried on different levels. The beekeeper himself can perform a self control, following the
guidelines of good apicultural practice. Honey control according to the scheme given below will be carried
out by apiaries, honey companies and food control authorities. Laboratory control will include the
conformity to the standard. Trade honeys should conform to the Honey Standard of the Codex
Alimentarius
Characteristics, Parameter
Container
Homogeneity of lot
Impurities
Organoleptic characteristics
Colour
Moisture content
Geographical authenticity
Botanical authenticity
Authenticity of production
Adulteration
Contaminants
Heat damage
Control method
Requirements, Remarks
SENSORY ANALYSIS
The honey consumer establishes the quality of honey with eye,
nose and mouth. Therefore, the sensory properties of honey
have a great importance. Sensory evaluation enables us to
distinguish the botanical origin of honey and to identify and
quantify certain defects (fermentation, impurities, off odours
and flavours). It also plays an important role in defining honey
products in the honey industry. There, honeys from different
origin are mixed in order that a honey with specific sensory
property be attained. The method for honey sensory analysis
have been introduced by Gonnet 16. The modern methods for
honey sensory analysis were recently laid down 28. Honey
should be assayed by a panel of a minimum of 7 trained assessors. However, in practice this number is
difficult to attain, but any number more than one is better than a single opinion! Here it will not be dealt in
detail with these methods, but the different principles of honey sensorics will be shortly discussed.
45
Honey colour is an important quality factor. In honey trade the honey price will be determined by the
colour, lighter honey achieving generally a better price. Honey colour is determined by Pfund or Lovibond
graders. The Lovibond graders are easier to handle. Presently, Lovibond graders with Pfund grading are
available on the market.
Honey aroma will be judged directly by smelling with the nose or indirectly in the mouth through the nose
channel. It is difficult to characterise the aroma with words. Mostly, associations are used. For instance:
Linden honey: menthol-like, pharmacy; fresh
The honey taste will be judged by evaluation after ingestion (see
tongue taste regions left). The three basic tastes sweet, sour and bitter
will be judged (salty is absent). All honeys are sweet, due to the
presence of the sugars fructose and glucose. However fructose is 2.5
times sweeter than glucose. Thus fructose rich honeys, e.g. acacia are
sweeter than glucose rich ones, e.g. rape. Also, the sweet taste will be
influenced by the acidity, by aromas and by the cristalisation. Bitter
honeys like linden and sweet chestnut seem less sweet than honeys
with weak taste like acacia. The sour taste depends on the acidity of
honey. If treatments of Varroa with organic acids are not carried
according to the prescriptions during the honey flow, they can
influence honey taste and make it more sour.
The bitter taste is characteristic for sweet chestnut and linden honeys, and is a special characteristics of the
worlds most bitter honey, harvested in Italy from Arbutus 14.
The tactile properties of honey originate in the tactile sensation on lips and tongue. The tactile feeling
depends on honey granulation. Coarse and hard honeys feel pleasant, while fine crystalline and cream honeys
are felt as pleasant.
Sensory defects should be judged objectively. On the other hand, honey consumers tend to judge honey
according to their preferences.
Honey will absorb foreign odours if stored in the vicinity of strong aroma emitents and if stored in improper
vessels.
Sensory tests
Two methods are used. The first one is descriptive 16. It is easy and can
be used for routine work. It requires an overall assessment, that takes
into consideration all the components perceived. With the profile
method honey is characterised in respect to reference standards of
aroma and taste 17, 28. The sensory characterisation of the European
unifloral honeys was carried out by the descriptive method. This
method is also used in honey competitions and fairs. Such competitions
have a long tradition in countries like Germany, Italy, France and Spain.
The quality of honey will be judged according to sensory criteria and the
honeys will be then assigned to different quality classes. The assigned
quality predicates serve beekeepers as an advertisement for their honey
sales.
46
MELISSOPALYNOLOGY
Pollen analysis of honey or mellisopolynology was
introduced at the beginning of the 20th century. The pollen
analysis method has been described by the International
Commission for Bee Botany 23 and improved recently 46.
This method can be used for the microscopic determination
of the pollen grains, contained in honey. It is used for the
determination of the botanical and the geographical origin of
honey.
The determination of the botanical origin of honey is based
on the knowledge, that nectar contains a certain number of
pollen grains. Some nectars, e.g. Robinia and Citrus, contain less pollen grains, others, like
Castanea, have more pollen grains than average. This knowledge is considered while determining
the botanical origin of honey. Due to considerable variation also of other pollen grains
melissopalynology alone can not determine the botanical origin of honey. Honeydew honey contain
algae and fungi spores, but no relation between the number and the type of these components to the
origin of the honeydew could be determined.
For the determination of the determination of the geographical origin of honey the pollen contained
in honey are placed in relation to the geographical distribution of plants. With this method, greater
geographical regions can be determined.
Osmophilic yeast can also be detected with the same method, but they can not quntified. Honey
microscopy mirrors also the purity of the product. Too many extraneous starch, wax and bee
particles in the sediment point at improper honey production and can be a subject of objection due
to inpurities.
AUTHENTICITY TESTING
Adulteration by sweeteners
Adulteration by sweeteners is the most important authenticity issue. As a natural product of a relatively high
price, honey has been a target for adulteration for a long time. Addition of sweeteners, feeding the bees
during the nectar flow or extracting combs containing bee feed may adulterate of honey. The following
sweeteners have been detected in adulterated honeys: sugar syrups and molasses inverted by acids or
enzymes from corn, sugar cane, sugar beet and syrups of natural origin such as maple.
Many methods have been tested for adulteration proof but most of them are not capable to detect
unequivocally adulteration 5. We discuss here only the most promising methods.
Adulteration by addition of cane- and corn sugar can be screened microscopically 21 and verified by
measuring the 13C/12C isotopic ratio 8, 35, 48, 49. Recently this method has been further developed to include
Site-Specific Natural Isotopic Fractionation (SNIF) measured by Nuclear Magnetic Resonance 10. A recent
development is further the inclusion of sugar chromatography in this method 9, 12, claiming, that the addition
of beet sugar can also be detected. The addition of high fructose corn syrup may be detected by detection of
oligosaccharides naturally not present in honey through capillary GC 24 Recently infrared spectroscopic
methods have been described for the detection of adulteration by adding beet and cane sugar to honey 18, 19, 43
These results were obtained by adding the adulterants to honey and comparing to the products with the
47
original product. In practice, this differentiation should be more difficult, due to the wide natural variation of
honey. Also, when the adulterants were fed to bees both infrared spectroscopy and front phase fluorimetry
were unable to detect 50 % honey adulteration 36.
Fermentation
Harvesting of honey with high moisture content, or subsequent addition of water can result in honey
fermentation and spoilage. Honey spoilage can be first tested by a microscopic yeast count 1, 42. This test on
its own does not yield conclusive results, as counted yeast could be in an inactive status not taking part in the
fermentation process. Determination of the fermentation products is more reliable (Beckh and Lllmann
1999) i.e. by determining the glycerol or ethanol content 2, 41, 50
Heat defects
The use of excessive heat in honey processing for liquefaction or pasteurisation has adverse effects on honey
quality, i.e. loss of volatile compounds, accumulation of HMF and reduction of invertase and diastase
activities. Quantification of HMF content and enzyme activities are useful tools to detect heat induced
defects in honey. However, it should be noted that improper storage of honey leads also to similar changes of
HMF and enzyme activity.
Honey filtration
Honey should not be strained with a mesh size smaller than 0.2 mm in order to prevent pollen removal. On
the other hand, the recently revised Codex Alimentarius Honey Standard (Codex Alimentarius Commission
2001) and EU Directive relating to honey (EU Council 2002) allow a removal of pollen if it is unavoidable
for the removal of foreign matter. Such honey should be labelled as filtered. Since microscopical pollen
analysis is still the most important tool for the determination of botanical and geographical origin of honey,
any removal of pollen by filtration will make authenticity routine testing much more difficult, if not
impossible.
sensory
microscopic
physico-chemical testing
48
The botanical source may be labelled if the honey originates totally or mainly from a particular source and
has the organoleptic, physico-chemical and microscopic characteristics of that origin. As bees forage on
different plants, absolutely pure unifloral honeys are extremely rare. The different unifloral honeys show
typical sensory, melissopalynological and physico-chemical properties.
Pollen analysis is the classical method for the determination of the botanical
origin of honey 22, 46. However, due to the considerable variation of the pollen content it is now regarded as a
side method, besides sensory and physico-chemical analysis. Recently the International Honey Commission
has worked out standards for the main European unifloral honeys, comprising sensory, melissopalonogical
and physico-chemical characteristics 27.
In summary, the routine control of honey botanical origin includes organoleptic, physico-chemical and
pollen analysis and a decision to whether a honey is unifloral or not is based on a global interpretation of all
results 26.
Another approach is the chemometrical evaluation of physico-chemical parameters (sugars, electrical
conductivity, optical rotation, nitrogen content etc.). The combination of these methods allows a good
separation of some unifloral honeys 3, 32, 44. However, it should be noted than these methods may not allow
discrimination between unifloral and polyfloral honeys. Of all honey measurands analysis of the volatile and
aroma components is most promising 7. Both quantitation and statistical evaluation of the volatile
components can be used, but the quantitation approach should be the more successful, as it is the more robust
one. Recently promising in-situ spectroscopic techniques, combined with statistical analysis have been
successfully used for the authentification of unifloral honey.: front phase fluorimetric spectroscopy 39, nearinfrared 38 and mid-infrared spectroscopy 40. Of all the mentioned techniques the mid-infrared technique is
the most promising, as it allows also the measurement of the principal honey parameters 37.
RESIDUE CONTROL
Residues have become recently a major consumer concern. A recent review on the subject shows that the
trace quantities of the residues in honey will pose in most cases cause no health risk4. This control activity
needs nowadays a very sophisticated instrumentation and can be performed only by specialized laboratories.
49
It has become evident that residues of honey originate mostly not from the environnment but from improper
beekeeping practices4. Presently antibiotic residues are the major concern. Antibiotic residues can originate
from treatments against the brood diseases American Foul Brood (AFB) or European Foul Brood (EFB).
Treatments with antibiotics are not allowed in the EU, while in many other countries they are widely used.
Thus, in most EU countries there are no MRL levels for antibiotics, which means that honey containing
antibiotic residues are not permitted to be sold. As no residues are permitted, no MRL are established.
The residues of the antibiotics, encountered in honey are not very problematic from toxicological point of
view, as MRL for many of them are common in many foods of animal origin. At present, the problem with
antibiotics in honey is the most serious for honey trade. However, the use of antibiotics for the control of
AFB is not necessary and cannot control this pest. Antibiotic residues can be avoided, as AFB can be
successfully controlled without the use of antibiotics 45, 47. Indeed, the experience in different EU countries
and New Zealand shows that a long-term efficient AFB control can be carried out without the use of
antibiotics.
Beekeeping
Pesticides
Heavy metals
Bacteria
GMO
Radioactivity
Plants
Air, Water
The review of the subject has shown that the contamination of honey originates less from
environmental and more from the beekeeping practice 4
Production of honey without residues by Good Apicultural Practice
Contaminant
bee product concerned
Antibiotics in honey
Source of Contamination
Control measure
Alternative control without the use of
antibiotics
Alternative Varroa control without
synthetic acaricides
Wax moth control by alternative
measures.
Alternative control of the SHB
Use of water or smoke
50
The above table summarises the measures, that can be taken by the beekeepers to insure a minimal
contamination of honey. Production of honey according to Good Apicultural Practice, without the use of
toxic chemicals is a guarantee for a good, nature-pure honey. Organic beekeeping is the best alternative to
produce residue free honey.
Further reading:
Sensory testing: 16, 28, 30.
Melissopaynology: 25, 33, 34
Routine chemical and residue testing: 4, 4, 6.
Continent
Africa
North and Central America
South America
Asia
Europe
Oceania
total
1992
117
216
87
328
182
29
958
1993
129
223
95
326
181
30
984
1994
131
195
97
354
291
38
1103
1995
138
183
105
365
319
27
1137
1996
142
174
100
362
278
35
1091
1997
140
189
109
402
281
36
1156
1998
139
218
109
401
291
31
1188
1999
141
201
133
435
293
29
1232
2000
144
208
141
457
286
29
1265
2001
145
205
131
465
288
29
1263
2001
2002
2003
2004
2005
2006
2007
China
254
267
295
298
299
305
303
Argentina
80
83
75
80
110
84
81
Turkey
60
75
70
74
82
80
74
Ukraine
60
51
54
58
71
76
68
USA
84
78
82
83
73
70
67
Mexico
59
59
57
57
50
56
54
Russian Federation
53
49
48
53
52
55
55
India
52
52
52
52
52
52
52
Ethiopia
29
40
38
41
36
44
44
Iran
27
28
28
28
28
36
36
Brazil
20
24
30
32
34
36
35
Canada
32
37
34
34
36
48
31
Spain
32
36
35
37
27
31
31
Tanzania
27
27
27
27
27
27
27
Kenya
25
22
22
22
22
25
25
51
Prod
t/year
Export
t/year
Import
t/year
Cons.
t/year
Cons
kg p
cap
Beekeepers
Col.
p beek
Col.
p. km2
harvest
Kg/col
China
254000
103000
151000
0.1
600000
12
0.7
50
USA
84000
5000
79000
185000
0.6
125000
24
0.3
30
Argentina
80000
88000
2000
< 0.1
18000
106
0.7
37
Turkey
60000
18000
42000
0.7
150000
29
5.5
Mexico
59000
31000
28000
0.3
45000
44
1.0
25
Ukraine
60000
15000
45000
0.8
50000
60
15
India
52000
3000
49000
< 0.1
150000
0.2
8.5
Spain
32000
9500
7500
30000
0.8
25000
72
3.6
18
Germany
35000
13000
105000
127000
1.5
89000
10
2.4
40
Canada
32000
15000
3000
20000
0.7
13000
38
0.05
66
France
30000
3000
8000
35000
0.6
84000
16
2.5
22
Greece
33000
18000
3000
18000
1.8
23500
54
9.7
26
Italy
24000
20
10000
34000
0.6
75000
16
4.0
20
Australia
19000
11000
34
8000
0.4
6300
107
0.1
39
Brazil
20000
ni
ni
20000
0.1
300000
0.3
15
Egypt
20000
5000
15000
0.2
20000
100
0.2
10
Hungary
24000
15000
100
8900
0.9
16000
38
6.5
40
Iran
27000
5000
22000
0.3
56400
65
2.2
14
Israel
5400
160
210
5450
0.9
480
177
4.1
64
Japan
3000
40000
43000
0.3
7235
31
0.6
15
UK
3'000
20000
23000
0.4
43900
1.0
11
Min.
3000
5450
< 0.1
480
0.05
8.5
Max.
25600
103000
105000
185000
1.8
600000
177
9.7
66
Production data 2001 from table 2, other data are from other sources indicated in
www.apiservices.com , n.i. not indicated; - : zero,
52
Bee density
Highest is in Greece, 9.7 colonies/km2,
Lowest, in Canada, 0.05 colonies/km2 .
Countries with the high bee densities (Greece, Portugal, Hungary) have similar per colony
yields as countries with the low bee density (Canada, USA, China). This means that there
are enough honey sources even in countries with very high bee densities. On average,
European countries have a higher bee density than overseas countries.
In many countries most of the honey is sold directly from the beekeeper.
53
References
1. BECKH, G; LLLMANN, C (1999) Natrliche Bestandteile des Honigs - Hefen und deren
Stoffwechselprodukte. Tel 1: Hefegehalt. Deutsche Lebensmittel-Rundschau 95 (11): 457-463.
2. BECKH, G; WESSEL, P; LULLMANN, C (2005) Contribution to yeasts and their metabolisms products as
natural components of hone - part 3: Contents of ethanol and glycerol as quality parameters. Deutsche
Lebensmittel-Rundschau 101 (1): 1-6.
3. BOGDANOV, S (1997) Charakterisierung von Schweizer Sortenhonigen. Agrarforschung 4 (10): 427-430.
4. BOGDANOV, S (2006) Contaminants of bee products. Apidologie 38 (1): 1-18.
5. BOGDANOV, S; MARTIN, P (2002) Honey authenticity. Mitteilungen aus dem Gebiete der
Lebensmitteluntersuchung und Hygiene 93: 232-254.
6. BOGDANOV, S; MARTIN, P; LLLMANN, C (1997) Harmonised methods of the European honey
commission. Apidologie (extra issue): 1-59.
7. BOGDANOV, S; RUOFF, K; PERSANO ODDO, L (2004) Physico-chemical methods for the characterisation
of unifloral honeys: a review. Apidologie 35 (Special issue): 4-17.
8. BROOKES, S T; BARRIE, A; DAVIES, J E (1991) A rapid 13C/12C test for determination of corn syrups in
honey. Journal - Association of Official Analytical Chemists 74 (4): 627-629.
9. CABANERO, A I; RECIO, J L; RUPEREZ, M (2006) Liquid chromatography coupled to isotope ratio mass
spectrometry: A new perspective on honey adulteration detection. Journal of agricultural and food
chemistry 54 (26): 9719-9727.
10. COTTE, J F; CASABIANCA, H; LHERITIER, J; PERRUCCHIETTI, C; SANGLAR, C; WATON, H;
GRENIER-LOUSTALOT, M F (2007) Study and validity of C-13 stable carbon isotopic ratio
analysis by mass spectrometry and H-2 site-specific natural isotopic fractionation by nuclear magnetic
resonance isotopic measurements to characterize and control the authenticity of honey. Analytica
Chimica Acta 582 (1): 125-136.
11. EDDER, P; ORTELLI, D; COGNARD, E; BOGDANOV, S (2006) Nur eine sehr kleine Gefahr fr die
Biohonigproduktion aus Pestizidanwendungen in der Landwirtschaft. Schweizerische Bienen-Zeitung
129 (7): 6-7.
12. ELFLEIN, L; RAEZKE, K P (2005) Coupling of liquid chromatography with carbon stable isotope ratio mass
spectrometry (LC-IRMS) - a promising new technique for detection of sugar adulteration of honey
Apimondia abstracts Ireland 2005, Apimondia International Apicultural Congress; Dublin, Ireland;
pp 35-36.
13. FERRAZZI, P; MEDRZYCKI, P (2002) First approach of application of cluster analysis of
melissopalynological data for the determination of the geographical origin of honey Il ruolo della
ricerca in apicoltura, Litosei; Bologna; pp 223-228.
14. FLORIS, I; FARRIS, G A; PAPOFF, C M; PROTA, R (1993) Conoscenze attuali sul miele amaro della
Sardegna, Atti 1 Congresso Italiano di Scienza e Tecnologia degli Alimenti, Parma, 18.Oct.1993
15. FLORIS, I; SATTA, A (2002) Approach to the diagnostics of the botanical and geographical origin of honey,
In Sabatini, A G; Bolchi, G; Frilli, F; Porrini, C (eds) Il ruolo della ricerca in apicoltura, Litosei;
Bologna; pp 229-234.
16. GONNET, M; VACHE, G (1995) The taste of honey. Apimondia Bukarest Bukarest
17. GUYOT-DECLERCK, C; LE BERRE, E; BRUNEAU, E (2001) Analyse sensorielle: mode d' emploi. Abeilles
& Cie (No 82): 22-26.
54
18. KELLY, J D; PETISCO, C; DOWNEY, G (2006) Application of Fourier transform midinfrared spectroscopy
to the discrimination between Irish artisanal honey and such honey adulterated with various sugar
syrups. Journal of agricultural and food chemistry 54 (17): 6166-6171.
19. KELLY, J D; PETISCO, C; DOWNEY, G (2006) Potential of near infrared transflectance spectroscopy to
detect adulteration of Irish honey by beet invert syrup and high fructose corn syrup. JOURNAL OF
NEAR INFRARED SPECTROSCOPY 14 (2): 139-146.
20. KELLY, S D (2003) Using stable isotope ratio mass spectrometry (IRMS) in food authentication and
traceability. Food authenticity and traceability: 156-183.
21. KERKVLIET, J D; MEIJER, H A J (2000) Adulteration of honey: relation between microscopic analysis and
deltaC-13 measurements. Apidologie 31 (6): 717-726.
22. LOUVEAUX, J; MAURIZIO, A; VORWOHL, G (1970) Methods of melissopalynology. Bee World 51 (3):
125-138.
23. LOUVEAUX, J; MAURIZIO, A; VORWOHL, G (1978) Methods of melissopalynology. Bee World 59 (4):
139-162.
24. LOW, N H; SOUTH, W (1995) Determination of honey authenticity by capillary gas chromatography. Journal
- Association of Official Analytical Chemists 78: 1106-1113.
25. OHE, W; PERSANO ODDO, L; PIANA, L; MORLOT, M; MARTIN, P (2004) Harmonized methods of
melissopalynology. Apidologie 35 (special issue): S18-S25.
26. PERSANO ODDO, L; BOGDANOV, S (2004) Determination of honey botanical origin: problems and issues.
Apidologie 35: 2-3.
27. PERSANO ODDO, L; PIRO, R (2004) Main European unifloral honeys: descriptive sheets. Apidologie 35
(special issue): S38-S81.
28. PIANA, L; PERSANO ODDO, L; BENTABOL, A; BRUNEAU, E; BOGDANOV, S; GUYOT-DECLERCK,
C (2004) Sensory analysis applied to honey:state of the art. Apidologie 35 (special issue): S26-S37.
29. PIANA, M L (1997) La determinazione dell'origine geografica nel miele e le frodi collegate. Apis 5 (5): 8-17.
30. PIANA, M L; PERSANO ODDO, L; BENTABOL, A; BRUNEAU, E; BOGDANOV, S; GUYOT
DECLERCK, C (2004) Sensory analysis applied to honey: state of the art. Apidologie 35: 26-37.
31. PIASENTIER, E; VALUSSO, R; CAMIN, F; VERSINI, G (2003) Stable isotope ratio analysis for
authentication of lamb meat. MEAT SCIENCE 64 (3): 239-247.
32. PIRO, R; GUIDETTI, G; PERSANO ODDO, L; PIAZZA, M G (2002) Methematical diagnosis of unifloral
honeys, In Sabatini, A G; Bolchi Serrini, G; Frilli, R; Porrini, C (eds) Il ruolo della ricerca in
apicoltura, Litosei; Bologna; pp 235-239.
33. RICCIARDELLI D'ALBORE, G (1997) Textbook of Melissopalynology. Apimondia Publishing House
Bukarest, Romania
34. RICCIARDELLI D'ALBORE, G (1998) Mediterranean melissopalynology. Universit degli studi di Perugia,
facolt di agraria: 1-466.
35. ROSSMANN, A; LLLMANN, C; SCHMIDT, H L (1992) Massenspektrometrische Kohlenstoff- und
Wasserstoff-Isotopen-Verhltnismessung zur Authentizittsprfung bei Honigen. Zeitschrift fr
Lebensmittel-Untersuchung und -Forschung 195: 307-311.
36. RUOFF, K (2006) Authentication of the botanical origin of honey. ETH Zrich Zrich; pp 1-203.
37. RUOFF, K; IGLESIAS, M T; LUGINBUEHL, W; JACQUES-OLIVIER, B; STEFAN, B; AMADO, R (2005)
Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry.
European food research and technology 223 (1): 22-29.
55
56
Honey
as Nutrient and Functional Food
INTRODUCTION
As the only available sweetener honey was an important food for Homo sapiens since his very beginnings.
Indeed, the relation between bees and Homo sapiens started as early as stone age 69. In order to reach the
sweet honey, man was ready to risk his life (Figure 1). Already the first written reference to honey, a
Sumerian tablet writing, dating back to 2100-2000 BC, mentions honeys use as a drug and an ointment 68.
In most ancient cultures honey has been used for both nutritional purposes and for medicine 21, 68, 70, 117.
According to the bible, the wise Solomon has said: Eat honey my son, because it is good (Old Testament,
proverb 24:13). The belief, that honey is a nutrient, drug and an ointment has been carried into our days. For
a long time in human history it was the only known sweetener, until industrial sugar production began to
replace it after 1800 68. In the long human history honey has been not only as a nutrient but also as a
medicine 117. A medicine branch, called apitherapy, has developed in recent years, offering treatments for
many diseases by honey and the other bee products (see Chapter 7).
At present the annual world honey production is about 1.2 million tons, which is less than 1% of the total
sugar production. Today, honey is one of the last untreated natural foods. The consumption of honey differs
strongly from country to country. In the major honey producing and exporting countries China and
Argentina the annual consumption is small: 0.1 to 0.2 kg per capita. It is higher in developed countries,
where the home production does not always cover the market needs. In the European Union, which is both a
major honey importer and producer, the annual consumption per capita varies from medium (0.3-0.4 kg) in
Italy, France, Great Britain, Denmark, Portugal to high (1-1.8 kg) in Germany, Austria, Switzerland,
Portugal, Hungary, Greece, while in overseas countries such as USA, Canada and Australia the average per
capita consumption is 0.6 to 0.8 kg/year (see Honey Chapter on this homepage)
Different surveys on nutritional and health aspects of honey have been compiled 11, 22, 25, 106, 107, 150, 155
57
Amount
in 100 g
Carbohydrates
Proteins
Fats
kcal
g
g
Minerals
Sodium (Na)
Calcium (Ca)
Potassium (K)
Magnesium (Mg)
Phosphorus (P)
Zinc (Zn)
Copper (Cu)
Iron (Fe)
Manganese (Mn)
Chromium (Cr)
Selenium (Se)
mg
300
0.5
0
1-4
years old
1000-1100
13-14
-
4-15
years old
1400-2700
17-46
-
1.6-17
3-31
40-3500
0.7-13
2-15
0.05-2
0.02-0.6
0.03-4
0.02-2
0.01-0.3
0.002-0.01
300
600
1000
80
500
3
0.5-1
8
1-1.5
0.02-0.06
0.001-0.004
410-550
700-1200
1400-1900
120-310
600-1250
5-9.5
0.5-1
8-15
1.5-5
0.02-0.1
0.001-0.006
After 15
years old
2400-3100
44-59
-
550
1000-1200
2000
300-400
700-1250
7-10
0.5-1
10-15
2-5
0.03-1.5
0.003-0.007
mg/kg
Phyllochinon (K)
ca. 0.025
15
20-50
60-70
Thiamin (B1)
0.02-0.9
0.6
0.8-1.4
1-1.3
Riboflavin (B2)
0.01-0.9
0.7
0.9-1.6
1.2-1.5
Niacin (B3)
0.10-2.7
10-18
13-17
0.02-1.9
4-6
Pyridoxin (B6)
0.01-0.32
0.4
0.5-1.4
1.2-1.6
0.01-0.7
0.2
0.3
0.4
mg/100 g
0.01-2.4
0.014-0.026
0.01-0.08
0.05-0.3
0.4-1.3
0-0.001
0.4-56
0.1-0.35
0.4-1.34
10-100
Element
Lead (Pb)*
Lithium (Li)
Molybdenum (Mo)
Nickel (Ni)
Rubidium (Rb)
Silicium (Si)
Strontium (Sr)
Sulfur (S)
Vanadium (V)
Zirkonium (Zr)
mg/100 g
0.001-0.03
0.225-1.56
0-0.004
0-0.051
0.040-3.5
0.05-24
0.04-0.35
0.7-26
0-0.013
0.05-0.08
58
The amount of vitamins and minerals is small and the contribution of honey to the recommended daily
intake (RDI) of the different trace substances is marginal (Table 2). It must be born in mind that different
unifloral honeys contain different amounts of minerals 34.
Honey contains a number of other trace elements. From the nutritional point of view the minerals chrome,
manganese and selenium are of nutritional importance, especially for children of the age of 1 to 15 year. The
elements sulphur, boron, cobalt, fluorine, iodine, molybdenum and silicon can be important in human
nutrition too, although there are no RDI values proposed for these elements (Table 2).
Honey contains 0.3-25 mg/kg choline and 0.06 to 5 mg/kg acetylcholine 107. Choline is an essential for
cardiovascular and brain function, and for cellular membrane composition and repair, while acetylcholine
acts as a neurotransmitter.
ATHLETIC PERFORMANCE
The physiological action of gel and powdered forms of honey as a
carbohydrate source for athlete performance, mainly cycling one,
was studied recently under controlled conditions by Kreider and
coworkers 86, 87, 124, 125, 127, 128. Honey increases significantly the heart
frequency and the blood glucose level during performance129. It did
not promote physical or psychological signs of hypoglycemia in
fasted subjects 128, 135, during resistance training 86 or following
resistance training 85, 86. In another trial the effect of low and high
glycemic index carbohydrate gels and honey were tested on 64 km
cycling performance 87, 129. Both high (glucose) and low GI (honey)
gels increased cycling performance, honey being slightly better than glucose. The carbohydrate profile and
GI response of honey was identical to that of a popular sports gel128, 182. According to these authors honey is
well tolerated and can be an effective carbohydrate source for athletic performance. Summarising the
research on honey and sport nutrition it is recommended that the amount of honey should be adapted to the
body weight and to the ingestion time before exercise 124:
4 hours before exercise: ingest 4 g per kg body weight
1 hour before exercise: ingest 1 gram per kg body weight
10 minutes before exercise: ingest 0.5 g per kg body weight
During exercises 30 to 60 g can be ingested during each hour of exercise.
After physical exercise or competition carbohydrates should be supplemented by protein for optimal
recovery. Dry honey, combined with whey protein was found to be more effective than protein combinations
with glucose or maltodextrin 124. For optimal recovery athletes should consume about 1 g honey per kg body
weight within 15 minutes and repeat this procedure for the next 4 to 6 hours. Combining of honey with
protein (3:1) may help to inhibit protein catabolism after the exercise124. The results by Kreider and coworkers86, 87, 124-126, 128 should be confirmed by other researchers.
59
60
Table 3. Glycemic index (GI) and glycemic load (GL) for a serving (25 g) of honey, after 28, 96
honey origin
Acacia (black lockust)*
Yellow box
Stringy bark
Red gum
Iron bark
Yapunya
Pure Australia
Commercial blend
Salvation June
Commercial blend
Honey of unspecified origin
average
Glucose
Fructose
AC = available carbohydrate
Romania
Australia
Australia
Australia
Australia
Australia
Australia
Australia
Australia
Australia
Canada
Fructose
g /100 g
43
46
52
35
34
42
38
32
28
55
GI
32
354
444
463
483
525
586
623
645
726
878
555
100
19
AC
g/serving
21
18
21
18
15
17
21
18
15
13
21
18
GL (per
serving)
7
6
9
8
7
9
12
11
10
9
18
10
INFANT NUTRITION
The application of honey in infant nutrition used to be a common recommendation during
the last centuries and there are some interesting observations reported. Infants on a diet
containing honey had better blood building and a higher weight increase compared to a diet
without honey98. Honey was better tolerated by babies than sucrose 159 and compared to a
water based placebo significantly reduced crying phases of infants 180. Infants have a higher
weight increase when fed by honey than by sucrose, and showed less throw up than the
sucrose controls 157. Compared to sucrose, ingestion of honey by infants resulted in an
increase of haemoglobin content, better skin colour while no digestion problems were
encountered198, 205. Infants exposed to a honey regimen had a better weight increase and during the regimen
were less susceptible to diseases than infants fed normally or infants given blood building agents 98.
61
The positive effects of honey in infant diet are attributed to effects on the digestion process. One possible
cause is the well established effect of oligosaccharides on B. bifidus 183. When fed on a mixture of honey and
milk infants showed a regularly steady weight gain and had an acidophilic microorganism flora rich in B.
bifidus109. In an other experiment with honey and milk it was shown that the infants were suffering less
frequently from diarrhoea, and their blood contained more haemoglobin compared to a diet based on sucrose
sweetened milk198. Feeding honey to infants improved calcium uptake into the blood, resulting in lighter and
thinner faeces38.
There is a health concern for infants regarding the presence of Clostridium botulinum in honey. Since the
presence of this bacterium in natural foods is ubiquitous and honey is a non sterilized packaged food from
natural origin the risk of a low contamination cannot be excluded. Spores of this bacterium can survive in
honey, but they cannot build toxin. But in the stomach of infants younger than one year the bacteria spores
from honey can survive, grow, and theoretically build the toxin. On the other hand humans older than 12
months can ingest honey without any risk. In some cases, infant botulism has been explained by ingestion of
honey 67, 147, 160, 200. In Germany about one case of infant botulism per year is reported 160. As a result of the
reported infant botulism cases some honey packers (e.g. the British Honey Importers and Packers
Association) place a warning on the honey label that honey should not be given to infants under 12 months
of age. Recently, a scientific committee of the EU has examined the hazard of Cl. botulinum in honey. It
has concluded, that no microbiological examinations of honey are necessary, as the incidence of Cl.
botulinum is relatively low and tests will not prevent infant botulism. In the EU countries the health
authorities have not issued a warning label on honey pots. Also, the counter-indication of honey in
nourishing of infants in developing countries has been questioned 91.
For safety reasons honey should be given only to infants older than 1 year
Due to its various favourable properties honey is used as an additive to a variety of food and beverages (see
Table 5). The application of honey as a food additive is based on its manifold properties. The antibacterial
effect of honey (see part II) counteracts microbial spoilage of food, e.g. of meat 165. The antioxidant effect of
honey prevents oxidation of food during storage. Honey acts against lipid oxidation of meat 145, 165 and is thus
a efficient meat additive for preventing oxidation spoilage, e.g. to poultry 27 or to meat and muscle of
unspecified origin 165. Effects of honey against enzymatic browning of fruits and vegetables 61, soft drinks 133
light raisin 146, apple slices 169 have been reported. Honey enzymes have a clearing effect in fruit juices and
fruit drinks manufacturing 134, 169. Other physical and sensory properties make honey a good candidate for an
additive to a wide variety of food: good sensory and rheological properties, superior microwave reactivity
than synthetic sugars etc. More information on honey application in food is available through the American
National Honey Board (http://www.nhb.org/foodtech/index.html).
Honey enhances the growth of dairy starter cultures in milk and milk products. Especially species with week
growth rates in milk such as bifidobacteria are usually fortified by growth enhancers or by honey. The
growth rate of two bifidobacteria Bf-1 and Bf-6 in milk can be stimulated by the addition of honey to milk
211
. The effect of honey was more pronounced than the one caused by common growth enhancers based on
other oligosaccharides. Thus, honey can be used as a prebiotic additive to probiotic milk products.
Honey added to non fat dry milk has a favourable influence on some other good bacteria 64 The milk was
incubated with Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp.
bulgaricus, or Bifidobacterium bifidum. Honey supported the growth of all strains. The authors conclude that
62
various oligosaccharides found in honey may be responsible for the enhanced lactic acid production by
bifidobacteria.
Due to its antioxidant activity the addition of honey to patties seems to prevent formation of heterocyclic
aromatic amine and overall mutagenicity in fried ground-beef patties 193.
Acacia honey did not affect the survival of the microbial flora of yoghurt during a 6 week refrigerated
storage period 212. Also, honey had no effect on pH and lactic acid levels of the final products. In addition, at
a rate of approximately 3.0% (w/v), it highly improves the sensory quality of the product without having a
detrimental effect on characteristic lactic acid bacteria. Another study with sunflower honey showed that
addition of honey (2,4 and 6 %) increased the values of Streptococcus thermophilus and Lactobacillus
delbrueckii subsp. bulgaricus values, optimum sweetness was at 4 % honey190.
Another main application of honey in food industry is in baking, cereal and the confectionary industry. A
review on these applications is summarised in a PhD study 196. Proposed advantages of honey additions to
baked goods are moisture retention, good texture, improved baking, flavour and sensory properties.
An overview of the different application of honey in food industry is given in the table below. A wide
variety of the application research on different application of honey as a food additive has been
commissioned by the American National Honey Board. (www.honey.com) All the mentioned applications
showcase a detailed description of the research carried out, together with comprehensive explanations of the
honey use.
Explanation
Dried honey
63
ANTIMICROBIAL PROPERTIES
Direct antimicrobial action
Honey inhibits the growth of microorganisms and fungi. The antibacterial
effect of honey, mostly against gram-positive bacteria, is very well
documented 45, 151, 152, 154. Both bacteriostatic and bactericidal effects have
been reported, against many strains, many of which are pathogenic (Table
5).
Table 4 Infections caused by bacteria that have found to be sensitive to honey 151, 154
Pathogen
INFECTION CAUSED
Bacillus anthracis
Corynebacterium diphtheriae
Escherichia coli
anthrax
diphtheria
diarrhoea, septicaemia, urinary infections,
wound infections
ear infections, meningitus, respiratory
infections, sinusitis
pneumonia
tuberculosis
septicaemia, urinary infections
urinary infections, wound infections
diarrhoea
septicaemia
typhoid
wound infections
septicaemia, wound infections
dysentery
abscesses., boils, carbuncles, impetigo, wound
infections
urinary infections
dental carries
ear infections, meningitis, pneumonia, sinusitis
ear infections, impetigo, puerperal fever,
rheumatic fever, scarlet fever, sore throat,
wound infections
cholera
mastitis
Haemophilus influenzae
Klebsiella pneumoniae
Mycobacterium tuberculosis
Proteus sp.
Pseudomonas aeruginosa
Salmonella sp.
Salmonella cholerae-suis
Salmonella typhi
Salmonella typhimurium
Serrata marcescens
Shigella sp.
Staphylococcus aureus
Streptococcus faecalis
Streptococcus mutans
Streptococcus pneumoniae
Streptococcus pyogenes
Vibrio choleriae
Actin. pyogenes, Kleb. Pneum., Noc. asteroids, Staph. aureus,
Streptoc. agal., dysgal.,
Epiderm floccosum, Microsp. canis, M.. gypseum, Trichoph.
rubrum, T. tonsurans, T. mentagr. var.
tinea
peptic ulcer
In 1937 Dold et al. determined the antibacterial acivity as inhibine. The antibacterial assay carried out with
Staph. aureus was senstitive to hydrogen peroxide. Researchers using this method found a good correlation
between the capacity of honey to produce peroxide and the inhibine value. Honey glucose oxidase produces
the antibacterial agent hydrogen peroxide 220, while another enzyme, catalase breaks it down80. Honey with
a high catalase activity have a low antibacterial peroxide activity70, 71. White established a good correlation
between the peroxide accumulation capacity and the antibacterial activity expressed as inhibine82, 219. Lavie
was the first to postulate the existence of other antibacterial substances in honey132.
It was reported that depending on the antibacterial test it is possible to differentiate between the peroxide
and non peroxide antibacterial action. Using this test different types of antibacterial substances have been
determined, the chemical identity of which remains to be determined. The substances have different
chemical characteristics: acidic, basic or neutral and that the main non-peroxide antibacterial activity is
64
acidic45. Studies with Malaysian Tualang honey showed also, that the main non-peroxide antibacterial
activity is acidic122. Interestingly, honey acts best against bacteria in acedic medium. This is important from
therapeutic point of view as the wound medium is also acidic14
Truchado et al, using another antibacterial test measured also mainly non-peroxide antibacterial activity207.
Thus, depending on the antibacterial test different types of antibacterial activity can be determined.
Summarising, antimicrobial effect of honey is due to different substances and depends on the botanical
origin of honey 45, 151, 152, 154. There are non-peroxide antibacterial substances with different chemical origin,
e.g. and compounds with different chemical properties:
1. Phenolics and flavonoids, present in honey are also likely candidates, as many of them have been shown
to have antibacterial activity 19, 72, 90, 140, 158, 216, but there was no correlation between honey phenolics and
antibacterial action207. In a study with Cuban unifloral honeys honeys with higher phenolic content tended to
have a higher antibacterial activity24
2. The high sugar concentration of honey161, and also the low honey pH224 can be responsible for the
antibacterial activity.
3. It was found that undetermined components of the water and methanolic extract of chestnut honey inhibit
pathogenic bacteria like Erwinia carotovora, Yersinia enterocolitica, and Aeromonas hydrophila interfering
in the quorum signal (QS) system of bacteria. The bacterial QS system is thought to determine the virulence
of bacteria. The substances are thought to belong to the carbohydrate fraction of honey 206.
4. Antibacterial carbohydrates break-down Maillard products are also present in Canadian honey56, 58, but
probably also in any honey.
5. Antibacterial aromatic acids 185 and 10-HDA, the main royal jelly acid with antibacterial properties112
have also been found in honey.
6. An antibacterial honey protein as defensin-1, which originates in royal jelly, was also found in honey131.
7. The strong antibacterial activity of Manuka honey is due to the presence of the antibacterial substance
methylglyoxal144.
Summarising, following antibacterial factors are responsible for the antibacterial action
Osmotic effect of sugars
pH and honey acids
Hydrogen peroxide
Others: phenolics, carbohydrates, proteins, methylglyoxal and non-determined ones.
Contrary to the non-peroxide activity, the peroxide one can be destroyed by heat, by light and by storage 45
(Table 6). The antibacterial activity of light blossom honey was more influenced by these different factors
that of the dark honeydew honey. Thus, for optimum antibacterial activity, honey should be stored in a cool,
dark place and should be consumed when fresh.
Influence of heat and storage
Table 5. Influence of heat, light and storage on the antibacterial activity of honey against Staph. aureus
after 44, 47
Non-peroxide activity
Storage: 15 months at rt
Blossom honey
Honeydew honey
Heat: 15 min 70oC
Blossom honey
Honeydew honey
light
76
78
dark
86
80
86
94
Peroxide activity
light
19
63
dark
48
70
8
78
65
are produced upon heating and storage of honey have also antibacterial activity56, 58. The results are difficult
to interpret as it is not clear which type of antibacterial activity has been tested in many studies. However,
taken a whole there is an overall decrease of all activity upon storage, less if stored in the dark.
For optimum activity store unheated honey in a dark cool place.
Bactericidal or bacteriostatic?
In most of the reports on honey antibacterial action no distinction has been made between the two. Most
experiments report on stop of bacterial growth after a certain time. The higher the concentration the longer is
the period of growth inhibition. Complete inhibition of growth is important for controlling infections152
The bactericidal action of honey seems to be dependent on the time of honey action. The time for
bactericidal action depends on the bacteria type and vary from several to 40 hours. The concentration of
honey also plays a role. Honey concentrations varying from 5 to 50 % have been found to be bactericidal.
Generally, the higher the concentration, the faster the bactericidal action can take place 152.
Antiviral, fungicide and anti-parasite activity
It was reported that honey has been also shown to inhibit in vitro the Rubella virus 227 and Herpes virus16
and three species of the Leishmania parasite 228.
Honey has also fungicide acitivity, but not many funghi species have been tested. It has antifungal activity
against dermatophytes, that can cause human mycoses (Tinea). Such mycoses is a common disease in
humans. Honey has been shown to have a fungicide activity agains dermatopytes from the genera
Epidermophyton, Microsporum and Thrichophyton, all species that can affect humans 154.
Recently honey samples from different floral sources were evaluated for their ability to inhibit the growth of
40 yeast strains (Candida albicans, C. krusei, C. glabrata and Trichosoporon spp.). Rhododendron and
multifloral honeys have generally more inhibitory effect than eucalyptus and orange honeys (P < 0.05) 123.
Different unifloral honey from Slovakia also showed antifungal activity against Penicillium crustosum, P.
expansum, P. griseofulvum, P. raistrickii and P. verrucosum , mostly at concentration higher than 10% 118.
Further studies are now required to demonstrate if this antifungal activity has any clinical application.
ANTIOXIDANT PROPERTIES
The term oxidative stress describes the lack of equilibrium in the organism
between the production of free radicals and the antioxidant protective activity.
The protection against oxidation is thought to prevent some chronic diseases.
The oxidative modification of the lipoproteins is considered to be an
important factor for the pathogenesis of arteriosclerosis.
Honey has been found to contain significant antioxidant activity including glucose
oxidase, catalase, ascorbic acid, flavonoids, phenolic acids, carotenoid derivatives,
organic acids, Maillard reaction products, amino acids, proteins 10, 20, 35, 43, 57, 73, 94, 97,
102, 102, 110, 165, 171
. The main antioxidants seem to be the phenolis and the Maillard products named
melanoidins.
Different methods have been applied and also antioxidant activity units determined. The different methods
for the determination of the antioxidant activity have been reviewed23.
There is a significant correlation between the antioxidant activity, the phenolic content of honey and the
inhibition of the in vitro lipoprotein oxidation of human serum. It was found that honey intake caused a
higher antioxidative effect in blood than the intake of black tea, although its in vitro effect measured as
ORAC activity was five times smaller than that of black tea 103.
Generally, the darker the honey, the higher its phenolic content and its antioxidant power 37, 102, 143, 175, 213.
Further, in a lipid peroxidation model system buckwheat honey showed a similar antioxidant activity as 1
mM -tocopherol 165. Also, the influences of honey ingestion on the antioxidative capacity of plasma was
also tested 12, 189. In the first study the trial persons were given maize syrup or buckwheat honeys with a
different antioxidant capacity in a dose of 1.5 g/kg body weight. In comparison to the sugar control honey
66
caused an increase of both the antioxidant and the reducing serum capacity 189. In the second study humans
received a diet supplemented with a daily honey consumption of 1.2 g/kg body weight. Honey increased the
body antioxidant agents: blood vitamin C concentration by 47%, -carotene by 3%, uric acid by 12%, and
glutathione reductase by 7% 12. It should be borne in mind that the antioxidant activity depends on the
botanical origin of honey and has remarkable variations in honey from different sources 10, 32, 97, 102, 130, 213.
The impact of heat on the antioxidant capacity of clover and buckwheat honey during storage was analysed
recently. Processing clover honey did not significantly impact antioxidant capacity. Storage during 6 months
reduced the antioxidant capacity of honeys by about 30%, with no impact of storage temperature or
container type detected at the end point of the storage period. Antioxidant capacity of processed and raw
honeys was similar after storage 215. In another study both antioxidant activity and brown pigment formation
increased with heat treatment and time 209.
These results suggest that not only flavonoids, but also other substances formed under heating could be
responsible for the honey antioxidant effect.
Antioxidant scavenging activity is linked to the prevention of many chronic and age dependent pathological
conditions like cancer, diabetes, atherosclerosis, cataract and chronic neurological conditions 26. Thus the
antioxidant activity of honey is linked to the observed anticancer and anti-atherosclerosis effects of honey.
ANTI-INFLAMMATORY EFFECTS
STOP
Ingestion of honey had a positive effect in an experimental model of inflammatory bowel disease in rats 40.
Honey administration is as effective as prednisolone treatment in an inflammatory model of colitis. The
postulated mechanism of action is by preventing the formation of free radicals released from the inflamed
tissues. The reduction of inflammation could be due to the antibacterial effect of honey or to a direct
antiinflammatory effect. A support of the latter hypothesis was shown in animal studies, where
antiinflammatory effects of honey were observed in wounds with no bacterial infection 176.
67
authors postulate that honey given orally before tumour cell inoculation may have an impact on tumour
spreading. In another work of the same group the effect of honey on tumour growth, metastasising activity
and induction of apoptosis and necrosis in murine tumour models (mammary and colon carcinoma) was
investigated. A pronounced antimetastatic effect was observed when honey was applied before tumour-cell
inoculation (peroral 2 g kg-1 for mice or 1 g kg-1 for rats, once a day for 10 consecutive days) 168.
The anti-proliferative effect of honey in colon cancer cells was explained by its antioxidant and antiinflammatory properties 113.
Honey exerted antiproliferative potential against the HCT-15 and HT-29 colon cancer cells as assessed by 3(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyl tetrazolium bromide (MTT) assay. Flow cytometric analysis
showed the increasing accumulation of hypodiploid nuclei in the sub-G(1) phase of cell cycle indicating
apoptosis. Honey transduced the apoptotic signal via initial depletion of intracellular non protein thiols,
consequently reducing the mitochondrial membrane potential (MMP) and increasing the reactive oxygen
species (ROS) generation. An increasing earlier lipid layer break was observed in the treated cells compared
to the control. Honey induced apoptosis was accompanied by up-regulating the p53 and modulating the
expression of pro and anti-apoptotic proteins. Further apoptosis induction was substantiated using DNA
fragmentation assay and YO-PRO-1 staining. Results showed honey as a plausible candidate for induction
of apoptosis through ROS and mitochondria-dependent mechanisms in colon cancer cells. This will promote
honey as a potential chemotherapeutic agent against colon cancer114.
Honey ingestion by rats induced antitumor and pronounced antimetastatic effects. The experimental
evaluation of antitumor properties of honey was carried out using five strains of rat and murine tumors.
Honey potentiated the antitumor activity of 5-fluorouracil and cyclophosphamide105
In another study the antitumour effect of bee honey against bladder cancer was examined in vitro and in vivo
in mice 197. According to these results honey is an effective agent for inhibiting in vitro the growth of
different bladder cancer cell lines (T24, RT4, 253J and MBT-2). It is also effective when administered
intralesionally or orally in the MBT-2 bladder cancer implantation mice models.
Tsiapara et al. investigated the influence of Greek honey extracts (thyme, pine and fir honey) on the
oestrogenic activity and cell viability of breast (MCF-7), endometrial (Ishikawa) and prostate (PC-3) cancer
cells. Thyme honey reduced the viability of Ishikawa and PC-3 cells, whereas fir honey stimulated the
viability of MCF-7 cells. The authors concluded that modulation of oestrogen activity was linked to the rich
phenolic content of Greek honeys and suggested that a thyme honey-enriched diet may prevent cancer
related processes in breast, prostate and endometrial cancer cells208.
The antiproliferative activity, apoptosis, and the antitumor effects of honey on human renal cancer cell lines
(ACHN) were studied. Honey decreased the cell viability in the malignant cells in a concentration-and timedependent manner. Honey induced apoptosis of the ACHN cells in a concentration-dependent manner. It is
concluded that honey may cause cell death in the ACHN cells by inducing apoptosis 187
HMF, a compound found in heated honey has been found to possess antitumor properties149. Thus,
overheated honeys could potentially compensate the loss of quality by winning anti-cancer properties.
Jungle honey, collected from tree blossom by wild honeybees that live in the tropical forest of Nigeria)
enhanced immune functions and antitumour activity in mice99.
Tualang honey from Malaysia has antiproliferative activity on OSCC and HOS cell lines, exerting early
apoptosis effects100
Honey has a supportive effect on human patients who have undergone a cancer radiation therapy, decreasing
radiation mucositis. Patients with head and neck cancer treated with radiation therapy were given honey.
There was a significant reduction in the symptomatic grade 3/4 mucositis among honey-treated patients
compared to controls; i.e. 20 versus 75%. The compliance of honey-treated group of patients was better than
controls. Fifty-five percent of patients treated with topical honey showed no change or a positive gain in
body weight compared to 25% in the control arm, the majority of whom lost weight 41. Febrile neutropenia
is a serious side effect of chemotherapy. Honey was administered to chemotherapy patients with neutropenia
and was found that it reduced the need for colony-stimulating factors 229.
68
CARDIOVASCULAR HEALTH
Feeding of honey or sugar to Wistar rats resulted both in increase of weight in comparison to controls.
Sucrose fed fat cells were significantly larger than the honey fed ones. Compared to the controls (no sugars)
sucrose feeding increased blood pressure, but not the honey fed rats184.
Ahmad et al. tested the effect of honey on bovine thrombin -induced oxidative burst in human blood
phagocytes. Honey treatment of phagocytes activated by bovine thrombin showed effective suppression of
oxidative respiratory burst. It can be assumed that this suppressive activity of honey could be beneficial in
the interruption of the pathological progress of cardiovascular disease and may play a cardioprotective role6
Compared with fructose-fed rats, honey-fed rats had a higher plasma -tocopherol level, and an tocopherol/triacylglycerol ratio, as well as a lower plasma nitrate levels and susceptibility of the heart to
lipid peroxidation59
It was found that honey ingestion improves experimental heart weaknesses as extrasystoles, arrhythmia and
tachicardia of rats179
69
Other effects
Honey improving renal function
Experiments with rats showed that honey ingestion improves their renal function8
70
honeys have higher prices than blend honeys. In countries like France, Italy and Spain 30 to 50 % of the
marketed honey is unifloral. In non-European countries, with the exception of the Manuka New Zealand
honey, unifloral honeys have a smaller importance. Information on European unifloral honeys is compiled in
the special Apidologie Issue 35 from 2004. In Europe there are more than 100 plant species that can give
origin to unifloral honey, most of them having only a local importance 172.
While the characterisation of microscopical, physical and physical properties of unifloral honeys is well
advanced, the nutritional and health enhancing properties of unifloral honeys is quite a new field of research.
The composition of honey depends on its botanical origin, regarding the main nutrients, the carbohydrates,
and also the minor ones Persano and Piro173.
Vitamins
Table 6: Average concentration of water-soluble vitamins in Sardinian monofloral honeys
mg/kg +/- SD, after 65
B2
B3
B5
B9
Sum
Eucalyptus (n = 5)
<1.458
Sulla (n = 3)
<0.417
<2.262
<3.686
5.6 0.4
3.2 0.7
<16.2
51
5.2 0.7
<0.383
1.3 0.8
<12
Citrus (n = 3)
Asphodel (n = 3)
2.2 0.2
26 2
<5.613
<0.383
22
<36
3.7 0.3
5.8 0.1
16 6
<1.1
22
<28
Acacia (n = 2)
<0.25
51
<1.75
<0.325
1.2 0.2
<8.5
Lavender (n = 2)
41
<3.125
<0.58
<1.575
2.2 0.4
<11.5
Thistle (n = 3)
<4.16
8.6 0.8
<1.75
<1.447
2.3 0.3
<18.3
Strawberry-tree (n = 3)
<0.87
<4.633
<10.11
<0.39
41
<20
Heather (n = 1)
<0.25
5.92 0.01
<0.58
<0.50
2.7 0.9
<10.0
Rosemary (n = 1)
<0.25
<0.75
<0.58
1.7 0.2
1.5 0.2
<4.8
Linden (n = 1)
<0.25
7.0 0.3
<0.58
1.28 0.05
<0.10
<9.2
1.1 0.5
81
<0.58
1.8 0.3
<0.10
<11.6
Multioral (n = 1)
Mineral content
The mineral composition of honey depends on the botanical origin of honey34, 48, 139, 181, 203
8
7
6
5
4
3
2
1
0
Fir
Rape
Linden
Rododendron
Chestunut
Cu
Mn
71
Antibacterial properties
Table 7. Antibacterial potency of unifloral honeys
Honey type
Buckwheat
Blueberry
Chestnut
Cotton
Heather
Honeydew, dark, both coniferous
and non coniferous
Linen vine (Cuba)
Manuka
Tualang
Eucalyptus,
Linden,
Thyme
Tupello
Ulmo
Acacia
Christmas vine (Cuba)
Borage
Clover
Lavender
Lucerne
Rosemary
Orange
Rape
Rhododendron
Sunflower
Taraxacum
High activity
blueberry, buckwheat, chestnut,
cotton, heather, honeydew, linen
vine, manuka, tualang, ulmo
Antibacterial potency,
type of antibacterial activity
Dark colour
High potency, undetermined type
High potency, undetermined type
Average to high, both peroxide and non-peroxide
High, undetermined, peroxide
low to high, undetermined type
High: both peroxide and non peroxide
Reference
153
55
45, 152, 207, 223
152, 220
45, 152
45 54, 82, 142, 152
24
High, undetermined type
45, 152
high: peroxide and non-peroxide
122, 199
High: peroxide and non peroxide
Intermediate colour
45, 54, 207, 221
low to high: peroxide and non peroxide
152, 207
low to high: peroxide and non peroxide
54, 60
low to high: peroxide and non-peroxide
220
average: peroxide
192
High: probably peroxide
Light colour
45, 207
Low-average: undetermined, non-peroxide
24
low, undetermined type
54, 156
low-medium
54, 152, 220
low-average undetermined, peroxide
45, 207, 221
medium: undetermined or non-peroxide
207, 220
low: undetermined and peroxide
221 172
low to high, undetermined, non-peroxide
,
45, 207, 220
low-average: peroxide and non-peroxide
31, 45, 54, 152
low to high: peroxide and non peroxide
45, 207
low to high, undetermined or non-peroxide
45, 207
Low-average: undetermined or non-peroxide
45, 207
Low-high: undetermined, non-peroxide
Summary
Intermediate activity
Low activity
eucalyptus, lavender, linden,
acacia, Christmas vine, borage,
rape, rhododendron, rosemary,
clover, lucerne, orange
thyme, tupello
The antibacterial properties of honey have been reviewed above. The dependence of the antibacterial
activity on the botanical origin is less clear cut than the antioxidant properties of honey. This can be
explained by two facts. On one hand, there are different antibacterial factors: hydrogen peroxide, different
honey components, most of all acids, and also phenolics, on the other a part of the antibacterial substances
are added by the bees45.
The hydrogen peroxide in honey is produced by glucose oxidase and destroyed by catalase. The resultant
between the two enzymes will determine the peroxide accumulation capacity of honey.
According to White and Dustmann the peroxide accumulation capacity of honey depends on the botanical
origin of honey. Generally, dark honeys have a higher activity82, 219.
72
The non-peroxide, antibacterial activity depends also on the botanical source of honey 45, 207, but there was
no clear cut correlation between honey colour and non-peroxide activity. Taormina et al found that darker
honeys (buckwheat, blueberry) have a significant non-peroxide activity201
Manuka is considered the honey with the strongest antibacterial properties 154, but there is increasing
evidence that other unifloral honeys, most of them with a dark colour have a similarly high antibacterial
potency (table 7).
Antioxidant properties
The antioxidant activity of honey has been reviewed above. The antioxidant properties of honey depend on
the botanical origin of honey, the darker the honey the higher its antioxidative power 37, 66, 95, 97, 102, 130, 143, 174,
175, 213
. This effect seems to be due to honey polyphenols (see section on antioxidant properties above).
Following dark honey types have especially high antioxidant power:
Honeydew (all types of honeydew honeys)
Sweet chestnut (Castanea sativa)
Buckwheat (Fagopyrum sp.)
Heather (Caluna vulgaris)
Manuka (Leptospermum Scoparium)
Savory (Satureja)
Prebiotic properties
It is not clear whether all types of honey exibit prebiotic effects and whether some honeys have a stronger
prebiotic effect. Sour-wood, alfalfa, sage and clover honeys119 have been shown to have prebiotic activity.
It was shown that the prebiotic activity of chestnut honey is bigger than that of acacia honey137.
Oligosaccharides from honeydew honey have prebiotic activity188. Theoretically honeydew honeys,
containing more oligosaccharides should have a stronger prebiotic activity than blossom honeys. There is
need of more research on prebiotic activity of unifloral honeys.
73
Clostridium botulinum
There is a health concern for infants regarding the presence of Clostridium (Cl.) botulinum in honey. Since
the presence of this bacterium in natural foods is ubiquitous and honey is a non sterilized packaged food
from natural origin the risk of a low contamination level cannot be excluded. Spores of this bacterium can
survive in honey, but they cannot build toxin. Thus, in the stomach of infants younger than one year the
bacteria spores from honey can survive and theoretically build the toxin, while children older than 12
months can ingest honey without any risk. In some cases, infant botulism has been attributed to ingestion of
honey 67, 200. In Germany one case of infant botulism per year is reported 160. As a result of the reported
infant botulism cases some honey packers (e.g. the British Honey Importers and Packers Association) place
a warning on the honey label that honey should not be given to infants under 12 months of age.
In 2002 a scientific committee of the EU examined the hazard of Cl. botulinum in honey It has concluded
that microbiological examinations of honey are necessary for controlling the spore concentration in honey,
as the incidence of Cl. botulinum is relatively low and sporadic and as such tests will not prevent infant
botulism. Thus, in the EU countries the health authorities have not issued a regulation for placing a warning
label on honey jars92.
According to the EU Regulation 1924/2006 93 different health claims can be made: The claims are classified
using the Passclaim project classification of the International Life Science Institute (ILSI) 30, wherever
possible In the Passclaim project the claims are classified into the following subject areas:
1. Diet-related cardiovascular disease
2. Bone health and osteoporosis
3. Physical performance and fitness
4. Body weight regulation, insulin sensitivity and diabetes risk
5. Diet-related cancer
6. Mental state and performance
7. Gut health, digestion and immunity
74
The health claims of honey which are reported below are valid for intakes of following amounts of honey:
Adults: after ingestion of 50 to 80 g per day by adults,
General (adults or infants): 0.8 g to 1.2 g honey per g human weight
The health effects reported in the different publications reported above were measured mostly after 2 to 3
weeks of daily honey ingestion. Practical apitherapists suggest a daily honey ingestion for 1.5 to 2 months
177, 178
.
The main honey health claims for honey are
Physical performance and fitness
Honey is high carbohydrate food and its ingestion increases performance and fitness
Ingestion of honey increases performance and fitness
Gut health and digestion
Long term ingestion of honey can improve gut and gastroenterological health
Immunity
Long term ingestion of honey can improve the immunological reaction towards infections
75
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Honey in Medicine
Wound healing was probably the first use of honey for human health. In
the oldest human scriptures from Sumer, dating back about 2000 BC a
prescription for treating wounds states: Grind to a powder river dust and
. (words missing) then knead it in water and honey and let plain oil and
hot cedar oil be spread over it47
According to the Ebers papyrus (1550 BC) honey is included in 147
prescriptions in external applications: Mix honey, red ochre, powdered
alabaster to cure spotted baldness or includes honey after surgery, as
suppository and to reduce inflammation. 47
According to the Smith papyrus (1700 BC) it was used in wound healing:
Thou shouldst bind [the wound] with fresh meat the first day [and] treat
afterwards with grease, honey [and] lint every day until he recovers. 47
In the first compendium of ancient Chinese Medicine Shen Nang,
compiled many years BC, and mentioned in a written form for the first
time around 200 AD there are many prescriptions and medical indications
which contain honey86.
In ancient India ayuruvedic medicine uses honey for many purposes.
According to the Ayruveda classic Ashtanga Hridaya, written about 500
AD honey can be used against many diseases, e.g. healing and cleaning
wounds, against different internal and external infections51
The ancient Greeks considered honey as medicine and believed that if bee
honey is taken regularly human life could be prolonged. Early thinkers
such as Homer, Pythagoras, Ovid, Democritus, Hippocrates and Aristotle
mentioned that people should eat honey to preserve their health and
vigour. Dioscorides, in the first century AD (see picture to the left) used
honey for treating wounds54
Honey was the most useful substance used in old Roman pharmacopoeia.
Pliny writes that it is good for afflictions of the mouth, pneumonia,
pleurisy and snake bites47
The wise Solomon praises the virtues of honey in the old testament. The
Koran says thy Lord taught the bee to build its cells in hills, on trees and
in (men's) habitations..... there issues from within their bodies a drink of
varying colours, wherein is healing for mankind (Quran 16:68-69).
The ancient Maya civilisations used Melipona (stingless bee) honey in the
treatment of cataracts47
Today the knowledge on the healing virtues of honey and the other bee
product is called apitherapy is compiled in many books or on the Internet
www.apitherapy.com, www.apitherapy.org
89
History
Until the first part of the 20th century, honey dressings were part of everyday wound care practice. With the
advent of antibiotics in the 1930s and 1940s, views changed and honey was consigned to items of historical
interest. Misuse of antibiotics, the emergence of resistant bacteria, and increasing interest in therapeutic
honey have provided an opportunity for honey to be re-established as a broad-spectrum, antibacterial agent
that is non-toxic to human tissue.
Despite lack of promotional support from large corporations, interest in the use of honey in wound
management has increased in recent years. However, a clinical profile in wound care commensurate with
other modalities has not been achieved despite offering similar indications of use and an increase in research
activity and clinical reports. It is observed that The therapeutic potential of uncontaminated, pure honey is
grossly underutilized 105
Clinicians need reassurance that any health-related agent is safe and meets its stated therapeutic purpose.
Therefore, it is important to emphasize that although natural in origin, the honey used in wound care should
be of medical-grade standard and not sourced from honey destined for the supermarket shelf. Medical grade
honey is filtered, gamma-irradiated, and produced under carefully controlled standards of hygiene to ensure
that a standardized honey is produced100
The therapeutic properties of honey are variable and depend on the type of honey used 59 . Manuka (the
Maori name for the New Zealand tea tree/bush Leptospermum scoparium) or Leptospermum is honey
derived from the tea tree; the former is the more widely used term. In a review of the literature, Moore
showed that Manuka honey has very special healing properties and described it as the best natural
antibiotic in the world.65.
Medical grade Manuka honey is prepared purely for medical use and controlled by a rigorous set of systems
and standards. These exacting standards apply to the leptospermum honey distributed in US (Medihoney,
Derma Sciences, Princeton, NJ). This product is a blend of L. scoparium (Manuka) and L. polygalifolium
know as Jelly Bush.
A systematic review 65 of honey as a wound dressing noting the dearth of good evidence on topical wound
agents contradicts Molans literature review61 of the evidence (17 randomized, controlled trials involving
1,965 participants and five clinical trials involving 97 participants, plus numerous case studies) supports
the use of honey as a wound dressing and underscores clinician failure to recognize that evidence. Molans
research reviews also addressed the range of honeys therapeutic activities63 :
Bioactivity of honey
Suggested Rationale
Prevention of cross-contamination
Removes malodor
Stimulates healing
Anti-inflammatory
Managing infection
90
Exudate
A clinical study by Al-Waili and Saloom4 compared honey with topical antiseptics in 50 patients with
postoperative abdominal wound infections; Ahmed et al's 1 non-randomizes study of 60 patients with
chronic surgical or trauma wounds; and Betts and Molans 18 in vivo pilot study reported that honey helps
reduce the amount of wound exudate. This is most likely a consequence of honeys anti-inflammatory
properties. Inflammation increased vessel permeability increases fluid movement into soft tissue,
subsequently increasing surface exudate. A decrease in inflammatory cells has been found (histologically) in
animal models following application of honey in full-thickness burns. Similar findings79 have been reported
in animal studies comparing ampicillin and nitrofuazone in treating infection of full-thickness wounds52, 72.
The anti-inflammatory activity of honey also has been documented in clinical studies of human burn wounds
and in in vitro studies93-95 . The potential consequences of effectively managing inflammation include rapid
reduction of pain, edema, and exudate; additionally, hypertrophic scarring is minimized by avoiding
protracted inflammation that may result in fibrosis64. It follows that reducing inflammation lessens exudate
production and dressing change frequency, which may conserve resources in terms of dressings used, staff
time, and unnecessary disturbance of the patient and the wound bed.
Devitalized tissue
It has been established that dressings that create the type of moist wound environment that honey provides
facilitate the process of autolytic debridement. The osmotic pull of honey draws lymph from the deeper
tissues and constantly bathes the wound bed. Lymph fluid contains proteases that contribute to the debriding
activity of honey. In addition, the constant sluicing of the wound bed is believed to help remove foreign body
(e g, dirt and grit) contamination64 . Molan60 has suggested the most likely explanation for honeys debriding
activity involves the conversion of inactive plasminogen to plasmin, an enzyme that breaks down the fibrin
that tethers slough and eschar to the wound bed. Stephen-Haynes92 who presented the results of three patient
case studies and an additional five patients who benefited from management of wound malodor, attests to the
clinical impact of honey in debridement. Malodor is known to occur in a variety of wounds in conjunction
with slough and necrotic tissue; it is a particular concern when managing fungating lesions. Malodorous
substances such as ammonia and sulphur compounds are produced when bacteria metabolize protein.
Because honey provides bacteria an alternative source of energy (glucose), these noxious compounds are no
longer produced and wound malodor is avoided.
Maceration
Macerated periwound skin can be a problem in some wounds and is often related to the dressing used28. The
osmotic action of honey, previously mentioned, has been shown in previous reviews of the literature to
reduce the risk of maceration honey draws moisture rather than donates it 64. Thus, periwound skin is
protected from overhydration.
Bioburden
Honey has been shown in clinical observations to have the ability to manage wound infection in situations
where conventional antimicrobial (antibiotics/antiseptics) have failed34, 36, 101 . Honey also has been found to
be effective in vitro against a range of multiresistant organisms including methicillin-resistant
Staphylococcus aureus (MRSA), vancomycin-resistant Enterococci (VRE), and other multiresistant Gramnegative organisms including Pseudomonas aeruginosa 39 . Other in vitro studies involving different microorganisms also have demonstrated honeys effectiveness against antibiotic-resistant bacteria26, 49. George and
Cutting specifically identified honeys antibacterial activity39. The binding of water can be added to these
antibacterial properties:
The high sugar content/low water activity provides osmotic action
Acidic pH (3.2 to 4.5) inhibits bacterial growth
Glucose oxidase enzyme helps produce hydrogen peroxide
91
Wound-healing creams
Biofilms
In recent years, attention has turned to the potential role of biofilms in wound infection. A biofilm may be
described as a bacterial community living within a self- produced extracellular polysaccharide (EPS) matrix.
The EPS protects the bacterial community from antimicrobial and phagocytic onslaught. Lately, in vitro
evidence has indicated that honey is an effective agent for preventing biofilm formation. In an in vitro study
it was found that laboratory-grown Pseudomonal biofilms were disrupted following application of Manuka
honey46. These findings are particularly encouraging when considering the emergence of antimicrobialresistant bacteria. No evidence has yet been presented that bacterial resistance to honey has occurred it is
highly unlikely that bacteria will select for resistance to honey because bacteria rely on sugar as a source of
food.
Cross-contamination
Use of honey dressings may help prevent cross contamination. This is and will remain an important issue in
healthcare. The viscous nature of honey is believed to provide a physical barrier that helps safeguard patients
by preventing cross contamination.
92
Honey liquid or gel dispensed from a tube: Applied directly onto wound or onto appropriate dressing
before application
Absorbent alginate dressing with honey: Can be applied to most acute/chronic wounds including
infected or sloughy wounds
Honey in a hydrocolloid-like sheet: Should be selected according to the exudate level of the wound
Allergy
Before honey is applied to a wound, the patient should be asked routinely if he/she is allergic to honey or bee
products, including bee stings. It is advisable not to proceed with a honey-containing dressing if the answer
is affirmative.
Discomfort
Occasionally, some patients report transient stinging on application of honey. The discomfort often
disappears in a short period of time or after the first few applications. Analgesia is required only in those rare
circumstances when pain may persist. In a review paper, Molan5 noted that patient response to honey
applied to open wounds was reported as soothing, pain-relieving, and non-irritating, and demonstrated no
adverse effects61
Conclusion
The resurgence of interest in honey as a modern wound dressing offers opportunities for both patients and
clinicians. Recent additions to the honey product range of dressings indicate commercial confidence in the
future of therapeutic honey. The wheel has turned full circle and honey is being re-established as a valuable
agent in modern wound care management. Its advantages providing a moist environment, debriding,
deodorizing, antibacterial, anti-inflammatory capabilities are factors that have been shown to facilitate
healing. These advantages have been experienced by patients and clinicians in Europe and Australia and are
now available to patients in North America. Use of any medical device must be based on clinical justification
and available evidence about product safety and effectiveness. Continued research is needed to increase our
understanding about the role of honey in a variety of wounds and its effect on healing compared to other
treatment modalities.
After two months the wound was completely closed. The cicatrise
is almost invisible and he skin is healthy, tender and elastic at the
same time.
photos and comment by Kathrin Rieder, Switzerland, application see below.
Stefan Bogdanov, Bee Product Science, June 2011, www.bee-hexagon.net
93
CANCER
Most of the cancer research has been done in animal models (see chapter 7). The use of honey in clinical
cancer treatments has been reviewed in 2008 by Bardy16 and in 2009 by Orsolic71
Urogenital carcinoms
The first reported use of honey in oncology patients was the topical application of
household honey to 12 patients with wound breakdown following radical excision
of vulval carcinoma. Clearance of infection was observed within 3-6 days, and
improved healing rates were recorded23. In a report from the Russian Academy of
Medical Science, patients with uterine cancer undergoing radiotherapy and treated
with honey laminolact showed a significant decrease in the severity of radiationinduced intestinal morbidity90
Pediatric oncology
In paediatric oncology patients, the immune system is often suppressed by cytotoxic antineoplastic agents or
radiation therapy and wound healing is impaired. In the Department of Paediatric Oncology at the Childrens
Hospital in the University of Bonn, Medihoney has become a readily accepted treatment with a positive
impact on patient and parent satisfaction87.
94
HONEY IN GASTROENTEROLOGY
According to the Muslim holy book The Holy Hadith, dating back to the 8 th century
AD the prophet Mohamed recommended honey against diarrhoea5. Also, the Roman
physician Celsus (ca. 25 AD) used honey as a cure for diarrhoea24 . The use of honey for
prevention and treatments of gastro-intestinal disorders such as peptic ulcers, gastritis,
gastroenteritis has been reported in various books and publications from Eastern Europe50,
55, 58, 89
and from Arab countries83
Ulcers and Gastritis
Honey is a potent inhibitor of the causing agent of peptic ulcers and gastritis,
Helicobacter pylori 2, 13, 56, 73 In rats honey acted against experimentally induced gastric
ulcers10, 12, 40, 48.
Honey is not involved on prostaglandin production, but has a stimulatory effect on the
sensory nerves in the stomach that respond to capsaicin3, 8. As a second mechanism of action has been
postulated that this effect is due to the antioxidant properties of honey. Honey intake in rats prevented
indomethacin-induced gastric lesions in rats by reducing the ulcer index, microvascular permeability and
myeloperoxidase activity of the stomach68 . In addition, honey has been found to maintain the level of nonprotein sulfhydryl compounds (e.g. glutathione) in gastric tissue subjected to factors inducing ulceration3, 8,
11
. A third mechanism of the gastroprotective effect of honey has been suggested by Beretta et al. It involves
the salivary reduction of nitrate (NO3-) to nitrite (NO2-) and the intragastric formation of nitric oxide (NO),
the latter involved in the preservation of the gastric mucosa capillaries and in boosting mucous production.
Honeys contained NO2 and NO3, the concentration in honeydew honeys being higher than that of blossom
honeys17
Ingestion of dandelion honey was shown to reduce gastric juice acidity by 56%15. The gastric emptying of
saccharides after ingestion of honey was slower than that of a mixture of glucose and fructose78
The effect of honey under clinical condition on more than 40 gastric ulcer patients was studied in a Russian
hospital. Control treatments were with water. It was found that ingestion of 120 ml of 33 % honey solution
by gastric ulcer patiens improves the micro capillary blood circulation, which can beneficially influence the
gastric ulcers. Ingestion of 120 ml of 33 % honey warm honey solution decreases the acidity of the gastric
juice, while the ingestion of the same amount and concentration of a cold honey solution increased the
acidity of the gastric juice. The sleep of the gastric ulcer patients was also improved by ingestion of 50 g
honey before sleep. In order to decrease gastric juice acidity the author recommends the intake of warm
honey solution 40 to 60 minutes before eating. The function of the gall bladder is improved by the ingestion
of cool solution of 100 ml 50 % honey (13-15 0C ) The author concludes that ingestion of warm honey ev. in
combination with propolis ingestion, is a good way to treat gastric ulcers33.
There are reports on healing of patients of suffering from gastritis, duodenitis and duodenal ulcers by intake
of 30 ml of honey83.
A clinical study of honey treatment in infantile gastroenteritis was reported by Haffejee and Moosa (27).
They found that by replacing the glucose (111 mmol/l) in the standard electrolyte-containing oral
95
rehydration solution recommended by the World Health Organisation/UNICEF as well as the solution of
electrolyte composition 48 mmol/ l sodium, 28 mmol/l potassium, 76 mmol/l chloride ions, with 50 ml/l
honey (29), the mean recovery times of patients (aged 8 days to 11 years) were significantly reduced. Honey
was found to shorten the duration of diarrhoea in patients with bacterial gastroenteritis caused by organisms
such as Salmonella, Shigella and E. coli. They recommended that honey was a safe substitute for glucose as
long as it provided 111 mmol/l each of glucose and fructose. The high sugar content of honey means that it
could be used to promote sodium and water absorption from the bowel42 .
Clinical and animal studies have shown that honey reduces the secretion of gastric acid. Additionally, gastric
ulcers have been successfully treated by the use of honey as a dietary supplement. An 80% recovery rate of
600 gastric ulcer patients treated with oral administration of honey has been reported. Radiological
examination showed that ulcers disappeared in 59% of patients receiving honey48.
Animal experiments have shown that the administration of a honey solution via a tube in the stomach of
rabbits prior to them being administered with 0.5 g ethanol per kg body weight, accelerated alcoholic
oxidation. Honey administered subcutaneously or orally before oral administration of ethanol affords
protection against gastric damage and reverses changes in pH induced by ethanol9
A controlled clinical trial demonstrated the use of fructose in the treatment of acute alcoholic intoxication. A
small but significant increase occurred in the rate of fall of blood-ethanol levels and it was concluded that
fructose may be beneficial in shortening the duration of alcoholic intoxication22.
In certain cases, consumption of relatively large amounts of honey (50 to 100 g) can lead to a mild laxative
effect in individual with insufficient absorption of honey fructose53 . Fructose is less readily absorbed in the
intestinal tract than fructose together with glucose82. The mild laxative properties of honey are used for the
treatment of constipation in Eastern Europe, China and the Near East. However one should not give honey
against constipation of infants younger than 1 year old because of the children botulism risk.
Supplementation of honey in concentration of 2, 4, 6 and 8 g/100 g to protein fed to rats improved the
protein and lipid digestibility88.
The anti gastric ulcer and anti-gastritis effect of honey can be explained by its antibacterial and antiinflammatory action, as well as with its inhibitory effect on the acidity of the gastric juice. The positive
effect of honey on nutrition function is also due to its prebiotic effect.
CARDIOVASCULAR HEALTH
The effects of ingestion of 75 g of natural honey by humans
compared to the same amount of artificial honey (fructose plus
glucose) or glucose on plasma glucose, plasma insulin,
cholesterol, triglycerides (TG), blood lipids, C-reactive proteins
and homocysteine, most of them being risk factors for
cardiovascular diseases were studied in humans. Elevation of
insulin and C-reactive protein was significantly higher after
dextrose than after honey.
Dextrose reduced cholesterol and low-density lipoprotein-cholesterol (LDL-C). Artificial honey slightly
decreased cholesterol and LDL-C and elevated TG. Honey reduced cholesterol, LDL-C, and TG and slightly
elevated high-density lipoprotein-cholesterol (HDL-C). In patients with hyperlipidemia, artificial honey
increased LDL-C, while honey decreased LDL-C6.
A similar study has been recently carried out in normal and overweight persons carrying a higher risk for a
cardiovascular disease. These patients were given 70 g honey for 30 days. Results showed that honey caused
a mild reduction in body weight (1.3%) and body fat (1.1%). Honey reduced total cholesterol (3%), LDL-C
(5.8), triacylglycerole (11%), FBG (4.2%), and CRP (3.2%), and increased HDL-C (3.3%) in subjects with
normal values, while in patients with elevated variables, honey caused reduction in total cholesterol by
3.3%, LDL-C by 4.3%, triacylglycerole by 19%, and CRP by 3.3% (p < 0.05). The conclusion of the authors
is that consumption of natural honey reduces cardiovascular risk factors, particularly in subjects with
elevated risk factors, and it does not increase body weight in overweight or obese subjects102
The above cited studies suggest small effects of honey on arteriosclerosis risk factors such as cholesterol,
LDL-c and TG, the first studies being carried out with only 9 patients.
96
In a study with 30 persons and 30 controls it was shown that no significant decrease of cholesterol HDL and
TG was encountered after ingestion of 75 g honey daily for a period of 14 days. While there were no effects
in men, in women HDL values were increased in the controls having ingested sucrose, while in the honey
group no increase was encountered, pointing out that honey has a positive effects in women67
The effect of honey intake on the blood risk factors was tested in diabetes 2 patients (controls with no
intake). Body weight, total cholesterol, low-density lipoprotein-cholesterol and triglyceride decreased, while
and high-density lipoprotein-cholesterol ratio increased significantly14 .
Honey can contain nitric oxide (NO) metabolites which are known cardiovascular disease risk indicators.
Increased levels of nitric oxides in honey could have a protecting function in cardiovascular diseases. Total
nitrite concentration in different biological fluids from humans, including saliva, plasma, and urine was
measured after ingestion by humans of 80 g of honey. Salivary, plasma and urinary NO metabolites
concentrations showed a tendency to increase 11, 13. Different honey types contained various concentrations
of NO metabolites, darker or fresh honeys containing more NO metabolites than light or stored honey. After
heating, NO metabolites decreased in all the kinds of honey 11, 13.
The cardiovascular effects of honey can be explained by its antioxidant and anti-inflammatory
effects.
No improvement
5
6
5
12
5
15
16
97
the department took 3 times a day, a total of 40-45 g of honey added to lukewarm tea. In the whole
experiment 26 people took part in this unique experiment (n and number of years): n 5 for 20 y; n 6 for 15 y;
n 8 for 10 y; n 5 for 5 to 10 y. During the whole experiment no other prophylactic was used. During the last
8 years of the experiment the department was in close contact with 40-60 patients with influenza and
inflammation of the upper respiratory organs or with other infectious diseases like virus hepatitis, dysentery
and even cholera. During the 20 year duration of the experiment no department member had any of the
described diseases. In the immunological blood test it was found that the skin and the blood had an increased
bactericidal activity, combined with very low microbial counts on the skin, while there were no pathogens in
the whole area of the upper respiratory organs. And there was a control group to this experiment: a medical
department, which was in close proximity of Frolovs test group, which had influenza or sore throat 3 to 4
times a year. This shows that a long term honey intake increases the anti-infectious immunity38.
Infertility
In a preliminary announcement at the 2nd International Conference on the Medicinal Use of Honey in 2010
there is a preliminary announcement that intracervical injection of honey in women with chronic
endocervitis was of positive therapeutic value both in terms of clinical cure and fertility enhancement1. At
the same conference it was reported that honey has positive effect on the mechanical properties of the fetal
membranes, may be through collagen promoting action2.
Hepatitis
A positive effect of honey on hepatitis A patients was found after ingestion of clover and rape honey,
causing a decrease of alanine aminotranferase activity (by 9 to 13 times) and of bilirubin production by 2.1
to 2.6 times15 .
Anaemia
Remy Chauvin reviews different early works carrreid out by Theobald et al. and Frauenfelder and Errerich in
Germany, Perez in Spain and Johnsen in Sutralia, carried out on 4-8 old infants. The dose given was one tea
to one soup spoon in warm milk per day. The increase of blood haemoglobin was seen after one week of
intake 25
These clinical results are confirmed by experiments by Haydak et al. with rats, placed on a diet with milk and
poor in iron. Only dark honeys, e.g. calluna, were capable of bringing blood haemoglobin values back to
normal, while light honeys failed to do so44
98
ORAL HEALTH
There is much debate whether honey is harmful to teeth. Some reports show a
cariogenic effect of honey21, 85, while others claim that the effect of honey is
less cariogenic effect that sucrose31 38. Due to its antibacterial activity honey
ingestion inhibits the growth of bacteria, that cause caries62, 91 and might have
a carioprotective effect35, 84. It was also shown that Manuca honey, a very
potent antimicrobial honey, has a positive effect against dental plaque
development and gingivitis and thus can be used in the place of refined sugar
According to electron microscopic studies ingestion of honey does not cause erosion of tooth enamel as
observed after drinking of fruit juice (pH 3.5). Ten minutes after consumption of fruit juice tooth erosion
was seen, while 30 minutes after honey ingestion the erosion was only very weak. This effect can be
explained only partially by the calcium, phosphorous and fluoride levels of honey, other colloidal honey
components have to be also responsible41.
Summarising the different findings, it can be concluded that honey is probably not as cariogenic as other
sugars and in some cases can be also carioprotective, especially when strong antibacterial honey is
ingested. However, for safety reasons, after consumption of honey it is advised to clean the teeth.
Honey massage
Honey massage was developed in Tibet and Russia and is
extensively described elsewhere43, 96
Both liquid and crystalline honeys can be used.
1-2 tea spoons of liquid honey are applied on the back. Massagist
puts hands puts hands onto this area and unglues the palms. Easy
at first, "ungluing" the hands becomes more difficult with every
move because the tension force increases. Massage lasts until the
palms no longer stick to the massaged area, and the honey
disappears from it. The actual duration depends on the type and
quality of honey. Generally, honey massage lasts from 30 minutes.
Honey in Cosmetics
Since old times honey was used in cosmetics. Queen Cleopatra took a bath of honey and milk for her beauty.
Today honey is also contained in many cosmetic products. Generally, honey cosmetics is suitable for all skin
types. Honey is hygrscopic, antibacterial and fungicide, and its ingredients nurture the skin. It is mildly
acetic and contributes to strengthening the upper acetic protective skin layer (pH of the skin is 5.5).
99
Mask is the best form that complies with the consistency of honey. It nourishes the skin and keeps it
moisturized. Regular use of them keeps skin juvenile and retards wrinkle formation. To mix the ingredients
you can use mixer. They are left for about an hour, then removed using a gauze and warm water and then
washed.
Simple recipes for honey cosmetics taken from different Internet sources
Face Masks
Cleopatra mask
Honey 1 teaspoonful
Milk 1 tablespoonful
Egg white of 1 egg
Egg yolk mask
Honey 1 teaspoonful
Glycerin 1 teaspoonful
Egg yolk of 1 egg
Fairness Mask
Honey 10 g
Distilled water 155 ml + alcohol 70% 30 ml
Borax 4 g
Bergamot oil 3 drops + orange oil 2drops
Hand Care
Emulsion for hands
Honey 2 teaspoonful
Almond oil 1 teaspoonful
Perfume few drops
Massage your hands, leave for a while and wash if
you need.
Honey mask
Place a cloth in warm water and apply to your face to
open the pores. Smear on honey, and leave on for 15
to 30 minutes. Rinse off with warm water, then use
cold water to close the pores.
Use once a week.
Egg white mask
Honey 1 teaspoonful
Glycerin 1 teaspoonful
Egg White of 1 egg
Quick mask
Honey 100 g
Alcohol 25 ml
Water 25 ml
Paste for hands
Honey 10 g
Wheat flour 6 g
Water 4 g
Massage your hands
100
Honey Bath
Add 200-250 g of
honey to the bathing
water.
If used once in a while
(e.g. every 2 weeks), it
will keep on a good
turger of the cells and
nourishes the skin.
Cracked Lips
Honey 10 g
Lemon juice 10 g
To be used concomitantly with lip moisturizer
containing Panthenol.
101
Applications
Sweetener for people with Diabetis Type II. Improved digestions. Applied at
diseases of stomach, intestines, liver and kidney
High antioxidant activity, improves digestions, to be taken by pregnant women
and when nursing
Against infections and diseases of respiratory organs and urinary passages.
Increases immunity
High antioxidant activity. Invigorating at fagigue and convalesence; against
problems with kidney urinary bladder
Improves blood circulation; against anemia and infactions of kidney urinary
bladder
sedative
Treatment of wounds, burns, insect stings, infections or respiritory organs and
depressions
Diaphoretic, diuretic, palliative, apetising; against cold, flu, cough, sinusitis,
headache, sleeplessness and anxiety.
High antibacterial activity, against infections and for wound healing
Hemo-protective, against gastric, intestine, liver, kidney and gall bladder diseases
Against indigestion and sleeplessness
Sedative, relaxing
Hemo-protective; against gastric, intestine, liver diseases
spasmolytic in asthma cases, gastric, intestine colic
High antioxidant activity. Against infections of respiritory organs
Against infections of respiratory organs; wound treatment
Biological rationale
Prebiotic effect
Immunoactivating effect
Anticancerogenic effects
Anti-inflammatory effect
Contact soothing effect, sweet substances, as a sweetener
honey causes reflex salivation and increases airway
secretions which may lubricate the airway and remove the
trigger that causes a dry, nonproductive cough.
102
References
103
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107
108
Chapter 2: Pollen
109
110
111
was not found at other localities. In two other sites lying the subalpine region of Switzerland at an elevation
of 1250 and 1560 m above sea level respectively dominant plants were: crocus (Crocus sp.) and sedges
(Carex sp.), besides Rhinanthus sp. and Euphrasia sp., found exclusively in one of the locations In another
study the composition of bee-collected pollen was compared with the composition of the surrounding flora
and was found that the bulk of the pollen indeed came from common plants. However, it is likely that the
pollen composition does not simply reflect the proportions of different flowers in the surroundings but is, at
least to some extent, determined by the preferences of the bees.
At the beginning of the vegetation period, a uniform pattern was observed across most available studies with
a very pronounced dominance of different tree species as the most popular pollen sources. These included
maple (Acer sp.), ash (Fraxinus sp.) different fruit trees (Prunus sp. and Pyrus sp.), poplar (Populus sp.),
oak (Quercus sp.), willow (Salix sp.) and elm (Ulmus sp.). At some Swiss locations, dandelion (Taraxacum
officinale) was also an important pollen source in spring. In May and June, the spectrum of pollen types
became much more diverse and generalisations across all study sites were hardly possible. In Ireland and
England, some shrub species such as hawthorn (Crataegus monogyna) and elder (Sambucus sp.) were
important pollen sources whereas rape (Brassica napus) was frequently collected at several of the Swiss
locations. In midsummer and early fall, pollen from red and white clover (Trifolium pratense and repens),
corn (Zea mays) and plantain (Plantago sp.) dominated the samples from all locations from the Swiss
midland. In southern Switzerland, European chestnut (Castanea sativa) and heather (Calluna vulgaris)
were the dominant pollen sources at this time of the year. In Ireland, on the other hand, large amounts of
pollen were collected from blackberry (Rubus sp.) and meadowsweet (Filipendula ulmaria). Towards the end
of September, ivy (Hedera helix) became the dominant pollen source at several locations.
60
50
number
40
30
20
10
Ta Tr
r a i f o Ze
xa liu a
cu m m a
m r e ys
p
Br Pla offic e n
as nt i n s
sic ag a le
a os
n p
Tr
Ac a p .
if o
u
l i u S er s s
m a li p .
Pa pra x sp
t
H pa e n .
P r H e d ve r s e
un e li e ra s
us a n h p.
/ P t hu el i x
yr s s
C
a l P us p .
l
C un o a sp
a
c .
Si sta a v u ea
n a n e lg e
pi a a r
s s i
Q a r at i s
u e ve va
Cr rcu n sis
Cy
o s
tis C c us s p.
u
Ra s s a re sp
nu co x s .
B r n c pa r p.
a u iu
C Fa s l a s
La o r gu sic c ea
ge n u s s a c e e
rs s y a
H tro san lva t e
e l e g ic
ia m u i a
n i n
R t he a i n ea
hi m d
n a u ic
n m a
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E u s t e us s p.
ph r a s p
ra c e .
R si a a e
u
V i bu s s p .
c ia s
fa p .
ba
pollen types
Pollen types gathered in Switzerland in the 1980s: number of studies in which a given plant taxon
ranked among the five most common pollen sources after 16, 17
112
can be easily removed by the researcher. The grid is installed either in front of the hive entrance or
horizontally underneath the entrance to the brood nest (O.A.C. trap design) The percentage of pollen
actually retained in a trap may be quite variable, but will always be considerably less than 100%. Extensive
observations by Imdorf showed that the efficiency of a trap at one colony could vary between 3 and 25%
during the course of the vegetation period. Still larger variation (15 43%) was observed between different
colonies, even if the same trap type was used. Such discrepancies may stem from small differences in the
material used for the individual traps. Alternatively, honey bee colonies may vary in the average size of the
workers or may collect a different spectrum of pollen types. The species composition of the collected pollen
appears to be of particular importance. Thus, it was found that the average efficiency of their traps
increased from 33% to 60% when they were moved to a different location where different flowers were
available, and the foragers collected significantly larger pollen pellets.
From the above discussion it becomes clear that accurate estimates of the actual quantity of pollen collected
by a colony are virtually impossible. It is also not well understood to what extent honey bee colonies might
be harmed by the permanent use of pollen traps.
In different studies the amount of pollen, gathered in different locations in Europe and the USA was
determined The available estimates of the amount of pollen collected per colony and year in different
European and one American location range between 5.6 kg and 222 kg. Assuming an average trap efficacy
of 20 % the amount gathered by the pollen trap varies from 1.1 to 40. 4 kg. The maximum of 40.4 kg, found
in the pollen traps in California, was considerably higher than the amounts gathered in Europe, which
varied between 1.4 and 9.2 kg. This difference is probably the result of a longer collection period. In the
study by Eckert more than 50 kg of pollen were actually retained in the traps. Factors for pollen gathering
are abundance of pollen, weather conditions and the nutritional need of the colony may influence the
foraging behaviour of the bees.
The amount of pollen available for consumption at any given point in time is determined not only by the
intensity of pollen collection but also by the pollen stores of a colony. In experimental colonies, the intensity
of pollen foraging could be decreased by adding and increased by removing pollen stores. In apiaries
specialized on the production of bee pollen in countries with a longer vegetative period up to 10 to 20 kg per
colony can be harvested, the normal however is lower, about 5-15 kg per hive.
Pollen is collected with a pollen trap, made out of a grid, placed
on the entrance of the hive. These traps vary greatly in size,
appearance, and method of installation on the hive. Each has
some feature that makes it particularly adaptable for a specific
purpose. All traps, however, have two basic elements: 1. a grid
through which pollen-carrying bees must crawl to separate the
pollen pellets from the bees legs, and 2. a container to store
these pellets. Upon entering the hive the pollen loads of the bees
are stripped away and fall in a drawer beneath.
Drying
The pollen is best dried in an electric oven, where humidity can continuously escape. Then it is purified by a
special machine, similar to the seed cleaning machine. The maximum temperature is 30C and the drying
time should be as short as possible in order to avoid vitamin losses.
Fresh, bee collected pollen contains about 20-30 g water per 100 g. This high humidity is an ideal culture
medium for micro-organisms like bacteria and yeast. For prevention of spoilage and for preservation of a
maximum quality the pollen has to be harvested daily and immediately placed in a freezer. After thawing
113
pollen can be kept only for a few hours and should be further processed as soon as possible. After drying the
water content should be 6 g water per 100 g pollen.
Today pollen is dried generally in electric ovens, where humidity can continuously escape. The prescribed
maximum temperature was 40C. However this temperature seems to be high. The effect of different
methods of preservation (freezing, drying at about 40C and lyophilisation) on selected parameters attributed
to the biological quality of bee pollen were tested in Poland. Freezing caused no substantial changes in the
chemical composition of the pollen loads, so this technique should be recommended when the preservation
of the pollen load for nutrition or therapeutic purposes is important. Lyophilisation markedly decreased
vitamin C and provitamin A content, but drying at 40C revealed the most disadvantageous effect 39.
A Brazilian study found that pollen drying for 6 hours at 45 C led to significant losses of vitamin E and carotene, as well as pro-vitamin A by 15 to 25 % 7
A Portuguese study revealed that quick drying of bee pollen (3 times for 45 seconds) at 50o C in an infra-red
oven did not lead to losses of anti-oxidant activity.
Concluding the above results, pollen should be dried at possible low temperatures, a maximum of 30 C. The
better alternative is to use freeze drying. A pollen freeze drying machine is described in the literature 9 , but
its effect on pollen quality has not been tested.
Storage
Experience in Switzerland showed that from a microbiological and sensory point of view pollen remains
stable until 1.5 years of storage at room temperature. Under these conditions pollen keeps its sensory and
3
microbiological quality for a storage period of 2 years, if stored in a cool, dry and dark place .
As a functional food one of the main health enhancing properties is the strong antioxidant activity of pollen.
Pollen loses a considerable amount of its antioxidant activity (about 59%) after one year4.
The amounts of four out of nine constituents examined (reducing sugars, total proteins, vitamin C, and
provitamin A) markedly decreased upon storage. Taking into account the methods of production practical
recommendations for the means of preservation and optimum conditions for the storage of pollen loads are
suggested. Freezing followed by storage at -20C in pure nitrogen guarantees high biological qualities of bee
pollen kept for up to 6 months. Pollen stored for a longer periods should, however, be dried by lyophilisation
and stored at -20C in pure nitrogen to preserve its highest biological activities. Storage of pollen at 0 to 10
degrees in vacuum has been proposed in order to prevent antioxidant spoilage 35.
A Brazilian study found no loss of vitamin C and losses of vitamine E and beta-carotenes by 15 to 20 %
upon storage of dry pollen for one year at room temperature 8
Fresh, frozen purified pollen should be stored under nitrogen until consumption for preservation of optimal
biological and nutritive properties 25.
114
Bee bread
Bees store pollen in the hive as beebread. Pollen is
mixed with honey and bee secretions and stored in
the combs. Bee bread undergoes a lactic acid
fermentation and can be thus preserved. Beebread
combs will often be sold as a whole. For that
purpose a bee queen separator is placed between
brood and honey combs during a period of a
maximum pollen gathering activity. When the
combs are full, the pollen is harvested by means of
a scraper and filled into a jar.
115
Clean and slightly dry the fresh pollen. If dried pollen is used, an extra 0.5 parts of water is added and the
final mix soaked for a couple of hours before placing it in the fermentation vessels. If the mixture is too dry,
a little more honey-water solution can be added.
Heat the water, stir in the honey and boil for at least 5 minutes. Do not allow the mix to boil over. Let the
mix cool. When the temperature is approximately 30-32 0C, stir in the whey or starter culture and add the
pollen. Press into the fermentation container.
When preparing large quantities in large containers, the pollen mass should be weighted down with a couple
of weights (clean stones) on a very clean board.
Close the container well and place in a warm place (30-32 0C).
After 2-3 days, remove to a cool area (preferably at 200C). 8 to 12 days later the fermentation will have
passed its peak and the beebread should be ready. The lower the temperature, the slower is the progress of
fermentation. Leave the jars sealed for storage.
COMPOSITION
The pollen composition varies greatly according to its botanical origin:
Pollen composition after5
Main Components
Proteins
Lipids
total Carbohydrates*
Dietary fibre, Pectin
Ash
undetermined
Minerals, trace elements
Potassium
Magnesium
Calcium
Phosphorus
Iron
Zink
Copper
Manganese
Vitamins
-Carotene
B1; Thiamin
B2; Riboflavin
B3; Niacin
B5; Pantothenic acid
B6; Pyridoxin
C; Ascorbic acid
H; Biotin
Folic acid
E: Tocopherol
116
riu
sc
op
a
s
Fabaceae.
On average, animal-pollinated plants do not appear to be
richer in pollen protein than wind-pollinated plants 30.
Sa
Pl
ro
th
a
m
nu
Br
as
sic
na
al
pu
us
s
ay
m
go
ta
an
Py
ru
nc
la
at
a
eo
l
s
lu
pu
Ze
sp
.
40
35
30
25
20
15
10
5
0
Po
Carbohydrates
They are mainly polysaccharides like starch and cell wall material36
The calculated carbohydrate content is higher than the one, determined by analytical methods. The reason is
that a part of the carbohydrates is composed by crude fibre and cell wall material, which are generally not
determined by chemical methods, while their part can be calculated: 100 less the sum of water, fat, protein
and ash content.
The sugars fructose, glucose and sucrose comprise about 90 % of all low molecular sugars32
Crude fibre
The crude fibre is composed of starch and insoluble polysaccharides like callose, pectin, cellusose and
sporopollenin36. There is quite a large variation between the minimum and the maximum values, due
probably to the different methods and to the different plants measured1, 12, 32, 34
Lipids
There are considerable differences of the fat composition, depending on the botanical origin. There are
mainly polar and neutral fats (mono-, di and triglycerides), as well as small amounts of fatty acids, sterines
and hydrocarbons.
In one study 3 % of the total lipids are free fatty acid are reported. about half of them are the unsaturated
acids oleic, linoleic (omega-6) and linolenic (omega-3) 36, while in a study of pollen of different geographic
origin it is reported that 50 to 60 % of the fatty acids are unsaturated (oleic, linoleic and alpha-linoleic) while
the rest being saturated, mainly palmitic acid 37
Other physiologically important compounds are the sterols.
117
Pollen is the bee product, least influenced by contaminants from beekeeping2. However, it can be polluted
by air contaminants, e.g. by heavy metals and pesticides. Thus, for optimum quality pollen should be
gathered in areas which are at least 3 km distant from contamination sources such as heavy traffic and
pesticide-treated agricultural areas.
In the last few years there are genetically manipulated plants and also pollen. No studies on the negative
effect of such pollen on human nutrition have been published. The consumer should be aware of that. In the
EU there is a compulsory indication of the content of genetically manipulated organisms (GMO) in food (
and also of pollen, if there the GMO content exceeds 1 %.
Analysis
Quality criteria
Sensory examination
Microscopic examination
Microbiological testing
Chemical Examination
Contamination
Sensory Analysis
Colour, appearance, odour and taste vary according to the botanical origin.
Colour: mostly yellow or yellow-brown, but many different colours are possible13, 18
Appearance: as so called pollen loads
Odour: hay-like
Taste: sweet, sour, bitter, spicy,
Defects: off-odour and taste, molds, fermented, rancid, visual impurities
Microscopical examination
The pollen should not contain impurities like bee parts, wax, plant particles or other extraneous matter.
Pollen analysis can be used for the determination of the botanical origin. The same methodology, as used for
pollen analysis of honey can be used 22
There is no international standard. Some countries as Brazil, Bulgaria, Poland and Switzerland have national
standards 5. A proposal has been recently made 5:
Proposal for a chemical standard
Component
Water content
Total protein content (N x 6.25)
Sugar content (total)
Fat
Requirement
not more than
not less than
not less than
not less than
Content
8 g/100 g
15 g/100 g
40 g/100 g
1,5 g/100 g
Water content
The maximum allowed humidity varies from country to country: Brazil, 4 %, Switzerland, 6 %, in Russia: 810 %, Bulgaria: 10 %. More than 10 % makes the pollen susceptible to fermentation. The examination of the
sensory quality in Switzerland concluded that humidity of less than 6 % makes the pollen too dry and less
acceptable from sensory point of view.
The determination of pollen water content is carried out after drying to a constant weight in a cabinet dryer
or infra-red oven drier 11, 24 or by Karl-Fischer method 10, 33.
Carbohydrates
Generally the carbohydrate content in g/ per 100 g will be determined by calculation, as the total
carbohydrate content cannot be determined easily: 100 less the sum of water, fat, protein and ash content.
118
LABELLING
Composition
The composition of pollen varies greatly depending on the botanical composition of the pollen. There are
two possibilities.
1. Determine the composition of each lot and state the composition:
2. Indicate an average composition, example for Swiss pollen:
100 g pollen contain on the average 20 g protein, 60 g carbohydrates 8 g fat and approx. 300 calories.
Also the fiber content could be indicated,
Serving: 2 tea spoons daily (approx. 10 g); children: half dose.
Warning: It is recommended that people who are susceptible to allergies or asthma should avoid intake of
bee pollen.
Storage: store in the dark in a cool dry place
Best before (valid after packaging of product)
Dried pollen stored at room temperature:
12 months
Dried pollen packed in vacuum:
24 months
Frozen fresh pollen stored in the freezer:
12 months
TRADE
There are no official figures on pollen trading. Mainly bee gathered pollen is traded, with the exception of
maize pollen, which is also gathered by special machines. There are no official figures about the trade of
pollen, but according to Crane the production of pollen is the greatest among the secondary bee products (all
besides honey). According to the same sources 1986 60-130 tons were produced in in West Australia6
In Europe production is greatest in Spain, Portugal, France, Germany and Italy, as well as Eastern Europe14,
Spain is the biggest producer in Europe, in 1986 about 1200 tons were produced, 943 tons of which being
exported32.
15
Other countries like like Canada, USA as well as the Latin American countries and China are also good
pollen producers and export some pollen. Especially China is becoming a leading producer and exporter in
the world, it produces at present about 2500 tons per year21
119
References
1. BELL, R R; THORNBER, E J; SEET, J L L; GROVES, M T; HO, N P; BELL, D T (1983) Composition and
protein quality of honey-bee-collected pollen of Eucalyptus marginata and Eucalyptus calophylla.
JOURNAL OF NUTRITION 113 (12): 2479-2484.
2. BOGDANOV, S (2006) Contaminants of bee products. Apidologie 38 (1): 1-18.
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(2003) Bienenprodukte; 23 B Pollen. Swiss Food Manual (Schweiz.Lebensmittelbuch): 1-6.
4. CAMPOS, M G; WEBBY, R F; MARKHAM, K R; MITCHELL, K A; DA CUNHA, A P (2003) Age-Induced
Diminution of free radical scavening capacity in bee pollens and the contribution of Consistent
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5. CAMPOS, M G R; BOGDANOV, S; ALMEIDA-MURADIAN, L B; SZCZESNA, T; MANCEBO, Y;
FRIGERIO, C; FERREIRA, F (2008) Pollen composition and standardisation of analytical methods.
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8. DE MELO PEREIRA, I; ALMEIDA-MURADIAN, L (2010) Stability of antioxidant vitamins in bee pollen
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9. FIVEASH, J; MCCONNEL, J (1989) A Storage Method for Pollen Using Freeze Drying. TreePlanters' Notes:
18-19.
10. GERGEN, I; RADU, F; BORDEAN, D; ISENGARD, H D (2006) Determination of water content in bee's
pollen samples by Karl Fischer titration. Food Control 17 (3): 176-179.
11. GERGEN, I; RADU, F; POIANA, M (2005) Bee's pollen moisture determination by halogen lamp infrared
drying method. Revista de Chimie 56 (1): 54-56.
12. HERBERT, E W; SHIMANUKI, H (1978) Chemical composition and nutritive value of bee-collected and
bee-stored pollen. Apidologie 9 (1): 33-40.
13. HODGES, D (1952) The pollen loads of the honeybee. Bee Research Association Limited London
14. JANNE, F (1985) L'apiculture de A Z. Le pollen. Abeilles et Fleurs: 8-11.
15. JANNE, F (1988) Rcolte et conservation du pollen. Bulletin Tchnique Apicole 15 (2): 89-96.
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Bee World 86 (1): 3-10.
17. KELLER, I; FLURI, P; IMDORF, A (2005) Pollen nutrition and colony development in honey bees - Part II.
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18. KIRK, W (1994) A colour guide to pollen loads of honey bee. International Bee Research Association Cardiff
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25. PERCIE DU SERT, P (2002) Ces pollens qui nous soignent. Paris; 211 pp (Guy Trdaniel. edition)
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Oekonomie. Mitteilung des Schweizerischen Zentrums Bienenforschung (38): 1-75.
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Research 22 (2): 119-123.
28. REISNER, W; GARTLEHNER, K (2006) Entwicklung einer maschinentauglichen
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29. RIMPLER, M (2003) Von Bienen gesammelte Bltenpollen: Eigenschaften und Verwendung. rztezeitschrift
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35. SOLOMKA, V (2001) On bees pollen storage technologies. Pasika (3): 22-23.
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37. SZCZESNA, T (2006) Long chain fatty acids composition of of honeybee-collected pollen. Journal of
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121
The old Egyptians describe pollen as "a life-giving dust." Pollen and its nutritional value is still surrounded
by mysteries. It is called the only perfectly complete food. The consumption of plant producing seed, the
pollen, is praised in the Bible, Genesis 1:29: And God said, See, I have given you every plant producing seed,
on the face of all the earth, and every tree which has fruit producing seed: they will be for your food.
The earliest references found to its medical uses are in books by Arab and Jewish physisicans in Islamic
Spain, although pollen may not have been bee collected. Maimoides (1135-1204) a physician in Cordoba,
recommended its use as an astringent and sedative tonic. In the early 1200s Ibn el-Beithar described it as
aphrodiasiac, also beneficial for the stomach, giving back the fervour of the blood and curing swellings
produced by eating certain foods31.
In new times bee collected pollen began to be used for human nutrition only after the second world war,
when pollen traps were developed.
In this review it will be distinguished between the effects of bee pollen and of hand collected pollen which
will be named flower pollen.
13 - 55
0.4 1.7
320
0.3 20
10 40
1 13
0.1 6.7
28
0.1 1.6
30
50
80
As shown in chapter 1 of this book, there is a big variation of pollen composition. This variation is mainly
due to the botanical origin of pollen. Thus, for some pollen types there is a better contribution of pollen to
the RDI than for other pollen types. Consequently, it is important to establish the RDI coverage for the
pollen types that are offered by companies or beekeepers by making a chemical analysis of the marketed
pollen.
122
Carbohydrates
They are mainly polysaccharides like starch and cell wall material129 .The sugars fructose, glucose and
sucrose comprise about 90 % of all low molecular sugars121
Crude fibre
The crude fibre content varies considerably, this variation is due both to the determination method and to the
botanical origin. Recent measurements are in a better agreement. A Swiss study reports it to differ between
10 and 13 g/ in different commercial pollen12 while in pollen from France values between 9.2 and 14.4
g/100 g are reported105 .
Protein
The protein can play an important role for covering the RDI. Only about 1/10 of the total protein comes from
free amino acids. Pollen contains all essential amino acids (see table below). However, protein content
depend strongly on the botanical origin of honey, while the qualitative pattern of the amino acids is similar
in the different types of pollen115
Fat
There are considerable differences of the fat content and composition, depending on the botanical origin. The
differences of fat content are due to the different botanical origin of pollen. There are mainly polar and
neutral fats (mono-, di and triglycerides), as well as small amounts of fatty acids, sterines and hydrocarbons.
In one study 3 % of the total lipids are free fatty acid are reported, about half of them are the unsaturated
acids oleic, linoleic (omega-6) and linolenic (omega-3) 129.
Manning reports in a review that 70 to 90 % of the lipids are composed of fatty acids, the average being
around 90 %. In the same review he finds a big variation of the different fatty acids depending on the pollen
type. Mostly pollen has a higher amount of unsaturated acids, but there are some exceptions, e.g. sunflower
pollen. 85
In a study of mixed pollen originating from different geographic origins that 50 to 60 % of the fatty acids
were unsaturated: oleic, linoleic and mainly alpha-linoleic (about 70 % of all unsaturated acids) 130
There is agreement that the main saturated acids are C14, C16 and C18 acids: myristic, palmitic and stearic
acids, while the main non-saturated acids are C18 : oleic, linoleic and alpha-linoleic. The main acid is the
alpha-linolenic acid is an omega-3 acid. The concentration of this acid in pollen in different pollen types
varies widely, lying between 0.1 and 4 g /100 g 85. The amount of the acid in pollen mixtures from different
countries varies much less, the values vary between 1.7 and 4.4 g /100 g 130.
The alpha-linoleic acid is a so called omega-3 acid, has many beneficial effects in nutrition125. Compared to
other food pollen has a higher concentration of most vegetable food. However, no official RDI has been
established.
Other physiologically important compounds are the sterols and terpenes, but they are contained in minor
quantities
Minor components
Minerals and trace elements
Minerals and Nutritional Requirements, after 19, 23
Minerals
mg in 100g
Potassium (K)
Phosphor (P)
Calcium (Ca)
Magnesium (Mg)
Zink (Zn)
Manganese (Mn)
Iron (Fe)
Copper (Cu)
400 2000
80 600
20 300
20 300
3 25
2 11
1.1 17
0.2 1.6
% RDI for
10 g Pollen
2 27
2 - 16
0.5 7
2 23
10 79
15 85
2 37
4 36
RDI
(mg/day)
2000
1000
1100
350
8.5
3.5
12.5
1.2
123
There is a considerable variation depending on the pollen type129. The main mineral is potassium. The
mineral levels in pollen were also found to vary considerably in the course of the year due to differences in
the floral origin of the pollen. This was true for potassium, magnesium, calcium, manganese and iron, while
the zinc and copper content of pollen appeared to be more constant56.
The sodium content of pollen is relatively low, values were found varying between 28 and 93 mg / 100 g 10,
.
The selenium content of pollen is rarely analysed, due to the fact that this element is probably bound to
pollen lipids. Due to this methodological difficulty the Se content of French Cistus pollen was only
estimated to be around 25 g/100 g105.
A 10
ve
ra
ge
Carotenoids
g/g
-carotene represents about 17 % of the totals carotenoids. French Cistus pollen contains 20 times more
carotenoids than chestnut one105.
Vitamins and Nutritional Requirements, after 19, 23
mg in 100g
Vitamines
Ascorbic acid (C)
-Carotin (provitamin A)
Tocopherol (vitamin E)
Niacin (B3)
Pyridoxin (B6)
Thiamin (B1)
Riboflavin (B2)
Pantothenic acid
Folic acid
Biotin (H)
7 56
1 20
4 32
4 11
0.2 0.7
0.6 1.3
0.6 2
0.5 2
0.3 1
0.05 0.07
% RDI for
10 g Pollen int.
RDI
(mg/day)
0.7 5.6
11 222
3.1 25
2.7 7.3
1.4 5
5.5 13
4.6 15.4
0.8 3.3
7.5 25
11 16
100
0.9
13
15
1.4
1.1
1.3
6
0.4
0.045
Compared to the vitamin-richest corns, fruits and vegetables, pollen has 20 times more vitamine A and
significantly more panthothenic and folic acids and biotin.
Unconjugated vitamin D and its metabolites were investigated in the pollen of Pinus nigra Ar. and Pinus
sylvestris L. It was found that vitamin D (D2, D3) was present in the pollen in amounts about 2
micrograms/10 g and 25-OHD3, 24,25-dihydroxycholecalciferol [24,25-(OH)2D3] and 1,25dihydroxycholecalciferol [1,25-(OH)2D3] between 0.1 and 3 micrograms/10 g of pollen, dependent on
pollen species and method117
124
Cistus
Chestnut Willow
Heather
Poppy
Rape
2000 - 2500
354
316
354
319
316
334
50
19.56
4.19
0.31
0.15
54.30
52.17
14.4
15.5
5.8
0.31
0.33
49.50
46.77
14.4
15.5
3.26
0.13
0.55
49.50
64.5 g
13.0
22.8
3.26
0.31
0.55
68.90
48.66
9.2
22.85
8.79
25 g
14.2
6.56
0.7
0.52
57.65
58.03
12.80
40.97
13.1 g
1.4
1.6
18
6
2
200
60
10
0.80
0.76
4.60
0.86
0.27
124
14.2
27.8
0.52
1.17
6.7
1.24
0.29
371
14.3
4.2
1.01
0.86
7.1
0.9
0.30
844
29.8
11.8
0.38
0.86
4.79g
0.9
0.25
128
20.2
9.28
0.47
0.36
2.27
1.45
0.04
157
67.1
1.44
0.67
0.86
0.37
0.75
0.44
199
11.11
0.69
2.5
300
800
15
8000
2000
0.68
26.5
200.1
2.26
370
26
1033
151
0.61
50.1
337.5
6.47
504
31
1959
536
0.85
71.4
566
4.7
484
31
2086
406
0.63
60.1
279.9
3.2
433
31
1500
199
0.63
41.3
448
4.41
433
24
1788
379
1420
283
72.6
22.5
149.7
7.6
276
61.9
282
ND
13.9
232
575
158
335
6.6
191
48.3
7.1
1207
30.7
NA
648.3
37.1
239
175
NA
680
870
20
690
220
700
130
160
5870
160
640
840
420
660
1130
660
1080
160
5590
330
670
790
420
640
1130
770
1020
160
5710
170
930
130
660
950
1130
940
1020
170
5710
330
680
1130
590
950
1575
700
1465
273
7924
170
8
1.6
390
700
910
700
980
980
840
245
5845
590
160
360
NA not analysed
Flavonoids
These are the main secondary compounds of pollen. They are responsible for the colour of pollen
and are either colourless or yellow, red and purple129. The flavonoids are also responsible for the
bitter colour of pollen. Most flavonoids exist as glycosides, called aglycones, i.e. sugar derivatives.
In one study their amount varied between 1293 and 8243 mg/100 g, in another, between 530 and
3258 mg/100 g 22, 77 the variation been due to variation of the flavonoid content of the different
pollen types. Rutin seems to be the main flavonoid122. There are not daily allowences for
flavonoids, suggestions lying between 200 to 1000 mg a day.
Sterols and terpenes
Pollen contains also 0.1 0.4 % sterols, some of which having various biological properties like
-sistosterol, stigmasterol and fucosterol, as well as 0.1 to 0.2 % mono-terpenes 129.
-estradiol,
125
Cistus pollen contains mostly delta-5-avenasterol (108 mg/100 g) and 24- thylcholesterol (76 mg/100 g),
chestnut pollen mostly betasitosterol (111 mg/100 g) and brassicasterol (46,5 mg/100 g); willow pollen:
betasitosterol (74 mg/100g) and delta 5- avenasterol (39 mg/100 g) 106.
Rape
Clover
Sweet chestnut
Mixed pollen
Control (casein)
First week
P Extract
Whole P
6.0
5.1
5.7
5.3
6.4
3.7
7.7
4.3
3.9
5.4
Gains in gram
Second week
P Extract Whole P
5.1
6.5
5.2
6.3
4.5
7.4
5.4
7.4
4.4
4.6
Third week
P Extract Whole P
5.4
3.1
5.4
2.1
4.7
2.5
5.5
2.6
5.9
2.7
Total, Sign. *, **
P Extract
Whole P
16.4 *
14.7 *
16.3 *
13.8 *
15.6 **
13.5 **
18.7 *
13.3 **
126
127
maximal speed, measurement of heart rate afterwards, then a 5 minute step test with a step height of 30 cm, 30
climbs per minute followed by a 5 minute rest. There was a significant increase of the reaction of the organism
to hypoxia, as measured by the Stange test by 19 % , and an improvement of the viso-motoric reaction99.
FUNCTIONAL PROPERTIES
Parts of this section have appeared in19
The main biological components of bee pollen are the phenolic acid derivatives
and polyphenolic compounds, mostly flavonoid glycosides. The flavonoids are so
called secondary plant compounds which have different important physiological
and pharmacological activities. They possess diverse biological properties such as
antioxidant, antiaging, anticarcinogen, antiinflammatory, antiatherosclerosis,
cardioprotective and improve the endothelial function. Most of these biological
actions have been attributed to their intrinsic reducing capabilities. They may also
offer indirect protection by activating endogenous defensive systems and by modulating different
physiological processes 53.
Another group of compounds contained in pollen are the phytosterols. Among several bioactivities the most
prominent is their blood cholesterol-lowering effect via partial inhibition of intestinal cholesterol absorption.
Other claimed benefits of phytosterols are possible antiatherogenic effects as well as, immune stimulating
and antiinflammatory activities carried out mainly by beta-sitosterol. Furthermore, there is emerging
evidence suggesting that particularly plant sterols may have beneficial effects against the development of
different types of cancers, like colorectal, breast and prostate cancers. It is not clear whether mechanisms
other than the established cholesterol-lowering action of phytosterols could also contribute to these potential
health benefits 136.
Antimicrobial activity
After isolation of different flavonoids from Eucalyptus globulus, Ranunculus
sardous and Ulex europeans bee pollen it was concluded that the herbacetin
derivates from Ranunculus sardous and Ulex Europeans had a marked
antibiotic activity against Pseudomonas aeruginosa. On the other hand,
Eucalyptus globulus, mainly rich in quercetin derivates, did not show any
antibacterial activity 18.
In other study it was found that bee pollen hydrophobic compounds with
unknown nature had antibacterial activity against Viridans streptococci 132.
Antibacterial activity of Turkish bee pollen was studied against 13 different bacterial species pathogens for
plants (Agrobacterium tumefaciens, A. vitis, Clavibacter michiganensis subsp. michiganensis, Erwinia
amylovora, E. carotovora pv. carotovora, Pseudomonas corrugata, P. savastanoi pv. savastanoi, P. syringae
pv. phaseolicola, P. syringae pv. syringae, P. syringae pv. tomato, Ralstonia solanacearum, Xanthomonas
campestris pv. campestris and X. axonopodis pv. vesicatoria). The results showed that the Turkish bee pollen
extract have an inhibitory effect against all pathogens. The conclusion of the study shows that this bee-pollen
extract has a potential to became a seed protectant because some of the bacterial pathogens are transmitted
through the seeds9.
On the other hand the assays carried out with Turkish bee pollen methanol extracts at concentrations from
0.02 % to 2.5 % had no inhibition activity against different spoilage and pathogenic microorganisms 42.
Pollen bread was found to possess an antibacterial activity against Staph. aureus and S. epidermidis 7.
In a recent study with 80 % ethanol extracts of Brazilian pollen antibacterial activity was exibited against
Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa and Klebsiella sp 24.
The antibacterial substances of pollen, active against Streptococcus viridans are similar to the ones found in
propolis and honey combs132.
Pollen has also significant antifungal activity against different pathogens72, 101, 102
128
Antioxidant effects
Oxidative stress is thought to contribute to the development of chronic and
degenerative diseases such as cancer, autoimmune disorders, aging, cataract,
rheumatoid arthritis, cardiovascular and neurodegenerative diseases 107. An
antioxidant is a molecule capable of slowing or preventing the oxidation of other
molecules and so to prevent such changes.
In several studies a close relationship between pollen antioxidant bioactivity and
phenolic compounds has been reported 21, 22, 76, 77. However the correlation
between these two parameters is not that clear86. It was also found that the bee pollen antioxidant activity is
pollen species-specific 3, 76, 77, 86 and independent of its geographical origin 3.
The difference between the antioxidant activities of the different pollen types harvested in Romania is about
10 fold. The antioxidant activity of Pinus and Knautia pollen is relatively low while that of Matricaria and
Salix pollen is higher86.
The values vary from: FRAP values, mM Fe2+ /g 0.25 to 5.35; DPPH in Trilox equiv. mM Trilox/ g: 0.27
2.8. In comparison: for most vegetables and fruits the same values are about a factor of 200 to 1000 times
smaller103.
Bee bread was also found to have a high antioxidant activity 8, 95.
The antioxidant abilities of Cistus ladeniferus pollen extracts were evaluated using lipid peroxidation model
system. Ethanol-soluble fraction (ESF) was most active followed by hot-water fraction (HWF). These
abilities of pollen extracts were higher than that of 5 mM ascorbic acid and were similar to that of 1 mM tocopherol. Superoxide-scavenging capacities were decreased in the order water-soluble fraction > HWF >
ESF. ESF showed the highest hydroxyl radical scavenging ability among these samples. The pollen extracts
showed DPPH radical scavenging ability. Particularly the ability of ESF gradually increased with passage of
the time (about 80% to 10 min)93.
The antioxidant status, estrogenic/anti-estrogenic activity and gene expression profile were studied in mice
fed with Cystus incanus L. (Cistaceae) reach bee pollen from Croatia. The pollen modulated antioxidant
enzymes (AOE) in the mice liver, brain and lysate of erythrocytes and reduced hepatic lipid peroxidation
(LPO). Bee pollen induced 25% of anti-estrogenic properties while no estrogenic activity was found.
Differential gene expression profile analyses after bee pollen enriched diet identify underexpressed gene
Hspa9a, Tnfsf6 (liver) and down-regulated gene expression of Casp 1 and Ccl21c (brain) which are
important in the apoptosis pathway and chemotaxis 119
The free radical scavenging ability decreases with the storage of dried bee-pollen at room temperature and
can loose about 50 % of the antioxidant power within 1 year 22.
Experiments with feeding rats were conducted with bee pollen during one month studying the state of the
erythrocyte redox system. It was established that the content of glutathione, total SH-groups as well as the
activities the antioxidant enzymes glutathione peroxidase and glutathione reductase were increased in
comparison with the control group 36.
129
The effect of bee pollen on liver functions in old rats was studied. After one month they had a diminution of
malondyaldehyde levels and the sulphydryl groups (SH-G) content was normalized. Also serum urea and
protein levels were significantly improved at the end of the experiments 140.
Bee pollen extracts were administered to rats, intoxicated by carbaryl. Levels/activities of total protein,
albumin, glucose, triglyceride, T-cholesterol, T-bilirubin, blood urea nitrogen, creatinine, uric acid,
magnesium, sodium, potassium, chloride as well as different liver enzymes were evaluated in the serum
samples of the treated rats in comparison to the controls, showed a detoxification effect of bee pollen. While
carbaryl caused negative changes in most of the oxidative stress markers and of the serum biochemical
parameters investigated in the controls, these effects were relieved with the administration of bee pollen 40
It was recently found that feeding mice with bee pollen protects from the toxic effects of the pesticide
protoxur, a very toxic pesticide, which is thought to induce oxidative stress 41.
Paracetamol intoxicated rats fed pollen extract preparations, Cernilton and Cerniltin showed that Cernilton
increased the survival of the rats by preventing hepatic lesions. It has been hypothesized that this action is
effective and not prophylactic 64.
Enzymatic hydrolysates from bee pollen of Cistus ladaniferus prepared by six proteases and angiotensin I converting enzyme (ACE) inhibitory activities were investigated. These results suggest that there is a very
high antioxidant and ACE inhibitory activities in hydrolysates from bee pollen of Cistus ladaniferus 94 .
Bee pollen of Eucalyptus glob. and Salix. atr. Showed antidiarietic activity in rats17
Cardus bee pollen was shown to have a hepatoprotecting effect in mice 32. These positive effects were
confirmed in humans. Administration of pollen bread to patients suffering from chronic hepatitis showed that
after 30 days their clinical situation improved measured by the albumin/globulin proportion in plasma and
the microscopic structure of liver 59. These effects could be explained by the pollen induced activation of the
antioxidant system liver enzymes and the decrease of lipid peroxidation 11.
130
Flower pollen
Nine human-derived cancer and non-cancer continuous cell lines were employed to evaluate the relative in
vitro activity of the pollen extract, Cernitin T-60. Responses of the cell lines to the drug were assessed by
measuring growth and cell survival as determined by cell count. The results demonstrated that of the 9
continuous cell lines tested, only those derived from the human prostate were growth inhibited by the pollen
extract, whereas the non-prostate derived cells exhibited variable degrees of resistance to the T-6050. Another
experiments with Cernithin extract showed that it had an anti-tumour activity of mice with lung cancer46
2,4-dihydroxy-2H-1,4-benzoxazin-3(4H)-one (DIBOA), a cyclic hydroxamic acid isolated from had
collected rye pollen, has a strong inhibitory effect on the growth of prostate cell lines156.
Antiinflammatory activity
Inflammation is a physiological response to the damage of tissues or cells that is
caused by physical or biological agents and also free radicals involving different
reactions intended to remove the cause and repair the damage.
Anaemia
Anaemia is characterized by a low number of red blood cells. The effects of 10 g/kg/day of oral bee pollen
on haemolytic anaemia animals were studied on the hemopoietic system of mice and rats. The results showed
that bee pollen markedly antagonized the inhibition of the hemopoietic system and reduced white blood cells
in these animals 143. Intake of bee pollen by rats induce a significant increase of the red blood cells 26.
131
Similar studies in healthy rats and rats with nutritional ferropenic anaemia were carried out, examining the
effect of the addition of 10 g/kg/day of multifloral bee pollen on a standard diet. The bee pollen group
showed a better weight gain, an increase in the haemoglobin levels and a decrease in platelets. Platelet
concentration constitutes a haematic parameter that reflects the state of the iron within an organism. It was
concluded that bee pollen improves the digestive absorption of iron 55.
Other effects
Bee Pollen
Pollen extracts from bee collected Eucaliptus globulus labill and Salix atrocinerea Brot were tested on
Swiss OFFI mice. The results showed that both bee pollen species have antidiarrhoeal activity. However,
they have some differences, Eucaliptus globulus Labill. Bee pollen extract was more effective on retarding
the diarrhoea, where Salix atrocinerea had a better effect in reducing the percentage of diarrhoeal
excrements, but both floral types reduced the diarrhoeal excrements by 30%. This study concluded that the
antidiarrhoeal activity, of the studied bee-pollen, may be due to polyphenolic compounds, especially
quercetin, although some others compounds could have a role on this activity and may be responsible for the
differences on the results 17.
In traditional Chinese medicine a mixture of bee pollen, radix polygoni multiflore, Ziziphi spinosae semen,
Radix salviae multiorhizae, Fructus schisandrae and Fructus ligustris lucidae, known as NaO Li Su, has
reputation as a medicine against declining memory functions. In the present study the effect of this mixture
on failing memory was assessed in 100 elderly Danish volunteers by a double-blind placebo controlled crossover trial. The effect was evaluated after treatment periods of 3 months duration by a battery of
psychological and biochemical tests. No desirable effects on memory functions were achieved with this
treatment. Increases in the number of red blood cells and in the serum creatinine levels were seen after
treatment. In the subgroup initially showing a number of red blood cells below the median a significant
positive correlation was found between changes in the number of red blood cells and changes in the
Wechsler Memory Scale scores 61.
It was shown that pollen inhibits respiratory burst within cancer cell lines probably by their antioxidant
potentials2.
Bee pollen is an immunomodulator, stimulating humoral immune response and changed the reaction of delayedtype hypersensitivity in rabbits35. In a Chinese study in mice it was shown that ethanol and acetone extracts, as
well as whole Brassica bee pollen has an immunoactivating activity111, 112.
Recently a probiotic effect of fresh (deep frozen pollen) but not of dry pollen was announced. The probiotic
lactic bacteria were not found in dry pollen, because they are not viable105, 106.
The effect of bee pollen on intercellular lipofuscin in mice was studied by morphological observations. The
results demonstrate a reduction of lipofuscin in cardiac muscle, liver, brain and adrenal glands following
administration of bee pollen. This action may be related with the anti-ageing effect of bee pollen 84.
Feeding of polysaccharides isolated from Chinese bee pollen to rats resulted in a decrease of triglycerides,
but not of total cholesterol and HDL-C155
Flower pollen
Cernitin (a grass pollen preparation) has different beneficial properties: lowering serum lipid levels 118, 145
reducing atherosclerosis plaque intensity 146 and decreasing platelet aggregation both in vitro 74 and in
vivo145. These assays have been confirmed in humans144.
Cernitin intake influenced positively the activity of urinary bladder of rats and mice 96, 98.
POLLEN IN MEDICINE
Some parts of the following section have appeared in19
Most applications of pollen in modern medicine are pollen preparations of flower pollen. The
main reason is that only the utilization of specific pollen can guarantee a constant
concentration of the active ingredients.
132
133
The effect of the flower pollen on PPH was reviewed in 2003. 13 clinical trials were reviewed, mostly
conducted with Cernilton, indicating that flower pollen therapy is a safe and effective therapy for the
management of mild to moderate Lower Urinary Tract Symptoms (LUTS). The studies showed a consistent
reduction in subjective symptoms and overall effectiveness ratings of 75% and greater25. This study is
published in www.graminex.com
Bee pollen
A double-blind, placebo-controlled clinical trial was performed to investigate the efficacy and safety of 12week intake of a bee pollen (mainly Citrus) ethanol extract (PE) supplemented food in 47 patients with
benign prostatic hyperplasia (BPH). The participants were randomly assigned to 3 study food trial groups: a
placebo group (0 mg extract per day); a lower-dose group (160 mg PE per day); and a high-dose group (320
mg PE per day) (Groups P, L, and H, respectively). Outcome measures were the change during the 12-week
intervention period in subjective symptom scores and 2 urodynamic parameters, maximum flow rate (Q max)
and residual urine volume. Q (max) values were significantly increased in group H (P < 0.05) but not in
groups L or P. While residual urine volume was significantly increased in groups L and P (P < 0.05 each),
the level in group H decreased, although the difference between groups H and P did not reach statistical
significance (P=0.052). No pollen-related health hazards or laboratory abnormalities of clinical significance
were found. The results can be summarized that a higher dose of bee pollen extract intake significantly
decrease the symptoms of BPH 91.
Dogs with BPH were successively treated with doses of 5-10 g/kg bee pollen for two months82.
Hay fever
Air born pollen is known to cause allergic reactions (see allergy section). However,
there are promising results that pollen can also be used to prevent these allergies.
Claims that a small consumption of bee pollen can desensitise against hay fever are
known since a long time. However, only recently it was proven that bee pollen indeed
exerts antiallergic and anti-hay fever effects.
The antiallergic activity of bee pollen phenolic extract (BPPE) and the flavonoid
myricetin (MYR) was tested in a murine model of ovalbumin (OVA)-induced allergy
134
in mice. BPPE (200 mg/kg) and MYR (5 mg/kg) treatments showed inhibition of different allergic reactions.
The results support the hypothesis that MYR is one of the flavonoids of BPPE responsible for the antiallergic effect and a potential tool to treat allergy 89.
Since mast cells play a central role in the pathogenesis of various allergic diseases, the effect of bee pollen
ingestion by rats significantly reduced the cutaneous mast cell activation elicited specific antigens. It also
reduced in vitro mast cell degranulation and tumour necrosis factor-X production. These results revealed that
the antiallergic action of bee pollen was exerted by inhibiting the activation of mast cells, which plays
important roles, not only in the early phase, but also in the late phase of the allergic reaction 60.
Grass pollen is promising agent for treatment of persons suffering from allergies towards grass pollen allergy
but also following bee stings45, 100. In a clinical test with children allergic to grass pollen extracts of
pollen were administered orally and subcutaneously, being the last treatment the most efficient 113.
65, 141
Recently pollen vaccines have been prepared from pollen, from which allergenic components were removed.
In a recent publication a successful clinical trial in of the sublingually applied Gramineae pollen vaccine
against hay fever of humans has been reported 90. A successful therapy with a pollen based vaccine against
birch delivered sublingually and subcutaneously has also been reported 70. These results are very promising
due to the fact of increased incidence of hay fever in the developed countries.
Aqueous pollen extract has been successfully used against house-dust asthma 148. A preparation from
different bee pollen, called Pollysat was also used for decreasing the symptoms of hay fever 114.
More clinical studies with humans are necessary to confirm the promising results found in animal anaemia
studies.
135
Hepatitis
Bee pollen against hepatitis, after Asafova et al.6 and Shkenkderov and Ivanov123
Author, clinical test,
Antiaging
The health enhancing effects of pollen in cardiovascular health (see above) and also its anabolic, growth
stimulating properties (page 6) make it a good candidate for treating age-connected conditions such as
arteriosclerosis and chronic fatigue. Ludyanski has applied pollen successfully in geriatrics and against
chronic fatigue (see below).
The effect of intake of a total of 40 g bee pollen was tested twice daily for 1 month on 28 patients with an
average age of 72 years with cholesterosis and cholesteatosis of the gall bladder. In 86 % of the patients the
cholesterol values decreased from 7.8 mm/l to 5.9 mm/l. In 62 % of the patients the gall bladder secretion
improved, with an improved consistency, while in the rest of the patients there was no improvement34.
In the monograph of Asofova et al. 6 successful treatments were reported for:
Climacterium for men and women: 50 g pollen and 100 g of honey daily (Ohotsky, Kostish, 1978)
Chronic weakness (asthenia): long-term intake of 1 g daily
Gastroenterological disorders
Different clinical studies with bee pollen
Two soupspoons pollen per day for 10 days, bleeding stopped after
2-4 days while in the controls bleeding stopped after 10 days
5 g pollen in honey 1:1, 3 times a day with 100-150 ml boiled water
half an hour before meals for 2-4 weeks. Quick healing of all but one
patients (this patient had nausea after pollen)
5 g pollen in honey 1:1, 3 times a day for 4-5 weeks. Stomach pH
rose from 1.1 to 5.0; erosions healed and acidity was normalised
15 g pollen in half a glass of water twice a day after breakfast and
lunch for 10 days. Dispepsia disappeared, positive effects on
duodenal motor skills, serum and hepatic values normalised
2 times per day10 g pollen for 10 days, together with a diet and
physical exercises
Pollen in honey 1:1, 3 times a day: initial 5 days tablespoon, then 5
days with dessertspoon and finally with soupspoon for 1-2 months;
improvement, measured with gastric acidity decrease
One table spoon pollen in honey 1:2 for 3 times a day one hour
before meals. Significantly better results than controls.
136
No improvement
5
15
5
15
137
Bee pollen was ingested by 10 patients suffering from hypertriglyceridemia which were under permanent
kidney dialysis. After 2 weeks the level of serum triglyceride dropped and after 2 months it reached normal
values. The authors conclude that the positive pollen effect can be used for the treatment of
hypertriglecyridia and possibly also of uricaemia 73.
Bee pollen was effective in reducing adverse effects of radiation used for cancer treatment in a double blind
study of 25 women with inoperable uterine cancer92.
In the monograph of Asofova et al. 6 successful treatments were reported agaubst chronic bronchitis: 3 times
a day a soup spoon of honey:pollen 5:1 mixture (Chuhrienko et al. 1993; Bashmakov and Chernov, 1988)
In Chinese medicine bee pollen is used for blood formation, reducing cravings for sweets and alcohol, as a
radiation protectant and a cancer inhibitor138.
In Russia it was shown that ingestion of whole bee pollen or pollen tablets or its extracts reduced of brain
hypoxia, protecting against ionizing radiation, acting against stress and tumour of humans. The strong
adaptogenic activity exhibits pollen load in natural or powdered form (tablets, capsules) while the aqueous
and ethanol extracts had a lower adaptogenic activity. For the enhancing of physical and immunological
resistance higher doses of pollen load (10-40 g daily) and for enhancing of mental condition the lower doses
of this product (1-3 g) during 2-6 weeks should be used67.
The introduction of a pollen diet as an adjuvant in the reduction of side effects during radiotherapy of
patients with gynaecological cancer (15 women with carcinoma of the cervix) received a pollen diet during
irradiation, whilst ten further patients receiving irradiation served as controls without pollen added to the
diet. Serum enzymes, proteins, vitamins and blood count were analysed before and after irradiation. It
appears, that pollen favourably influences the efficacy of irradiation and reduces the frequency of side
effects, both subjectively and objectively58.
Flower pollen
Therapy-relevant research has been carried mainly with different flower pollen preparations: Cernitol,
Cernitron and Cernitin. Pollen extracts are reported to produce good results in patients suffering from
nutritional problems in the form of emaciation, loss of appetite and physical and mental asthenia. These
effects have been noted both in children and elderly patients convalescing after various illnesses. In
particular, protein synthesis increased as did secretion of 17-OH-steroids and 17-oxi-steroids. No side effects
being attributed to the Cernitrin intake were shown as being attributed to the preparation, and significant
results were achieved after as little as two months of treatment 33, 79.
Mixed pollen containing four sorts of pollens (Rape, Typhae, Corn, Sunflower) is capable of increasing body
tolerance to acute hypoxia and promoting adaptation to highlands. The experimental study showed that
pollen can significantly increase body tolerance to acute hypoxia pollen can also increase the high energy
content and normalize the activity of several enzymes which are important to high energy metabolism;
regulate the neurotransmitter in 4 parts of the brain and maintain normal activities in the nervous system;
increase the secretion of adrenocortical hormone which may favour O2 absorption; increase SOD content in
tissues (heart, liver) and hence may prevent super-oxygenation and guard against free radicals, increase PO2
in the brain and arterial blood; decrease oxygen consumption and blood lactic acid concentration; and
increase the immunity of animals under normal condition. In field study, carried out with humans in two
different years it was shown that humans, taking pollen 3 to 5 days before moving to 5000 m showed no or
less symptoms that individuals who had taken other or no drugs. The researchers concluded that pollen
intake can also reduce and ameliorate symptoms of acute mountain sickness 104.
138
Pollen type
Antibiotic
Improves blood circulation
Calming, against sleeplessness
Cough
Diuretic
Digestive
Heart fortification
Improvement of liver function
General tonifier
Ulcer healing
The above effects are not based on scientific or clinic studies and no connection to specific constituents has
been established until now.
139
Pollen should be tested to fulfil with standards for microbiological purity and to residues of contaminants.
The allergy issue will be addressed later. The different contaminants of bee-pollen have been recently
reviewed 8.
Pollen intake
Whole pollen
From biological point of view the most effective pollen forms are bee bread and fresh frozen pollen. As
pollen is relatively an expensive food product, a regular uptake of 10 g (2 teaspoons) is realistic and can have
a prophylactic effect. For prophylactics and health enhancing a dose of 10-20 g per day can be taken for a
longer period of time, best twice for 3 months a year, e.g. during winter. For apitherapy the dose of pollen to
be taken by adults is 20-50 g daily, taken 3 times per day, 1-2 hours before meals.
For improving pollen digestibility place pollen in water overnight. Good chewing or milling of pollen before
administering improves the digestibility too. In order to counterbalance the bitter taste of pollen, 1 part of
pollen can be mixed with 1 part of honey (by weight).
Approximate weight of pollen given as spoons: teaspoon 6 g; dessertspoon 9 g; soupspoon 12 g.
Cracked pollen and pollen extracts
Another intake forms are cracked pollen and bee pollen extracts. Cracking of pollen increases its
digestibility. Bee pollen extraction improves the antioxidant activity, best extraction is achieved with
ethanol75. Maceration with water increases the pollen digestibility, for several hours or overnight.
43
Bee bread
Pollen extracts or tablets are used for intake of easily digestible pollen component supplementation.
140
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Allergy and Immunology 131: 1-13.
136. TRAUTWEIN, E; DEMONTY, I (2007) Phytosterols: natural compounds with established and emerging
health benefits. Olagineux, Corps Gras, Lipides 14, 10.1684/ocl.2007.0145: 259-266.
137. TURNER, K K; NIELSEN, B D; O'CONNOR, C I; BURTON, J L (2006) Bee pollen product supplementation
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138. ULBRICHT, C; CONQUER, J; , G N; KHALSA, K; SKLAR, J; WEISSNER, W; WOODS, J (2009) An
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139. UZBEKOVA, D G; MAKAROVA, V; CHUGUNOVA, L; CHERNOBAVSKAYA, N; MIRGORODSKAYA,
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Hepatology 34: 194.
140. UZBEKOVA, D G; MAKAROVA, V; KHVOYNITSKAYA, L G; SLEPNEV, A A (2003) Evaluation of beecollected pollen influence on lipid peroxidation, antioxidant system and liver function in old animals.
Journal of Hepatology 38: 203.
141. WACHHOLZ, P A; SONI, N K; TILL, S J; DURHAM, S R (2003) Inhibition of allergen-IgE binding to B
cells by IgG antibodies after grass pollen immunotherapy. Journal of Allergy and Clinical
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142. WANG, J; LI, S H; WANG, Q F; XIN, B Z; WANG, H (2007) Trophic effect of bee pollen on small intestine
in broiler chickens. Journal of Medicinal Food 10 (2): 276-280.
143. WANG, M S; FAN, H F; XU, H J (1993) Effects of bee pollen on blood and hemopoietic system in mice and
rats. Chin Tradit Herb Drugs 24: 588-591,601.
148
149
Shakespeare did not know, that the queen was the chief bee officer, royal jelly being the food stuff,
produced by bees for raising her.
150
151
152
Feeding of the colony during the productions period of the colony should be optimum with sugar syrop or
sugar patties with pollen, but no pollen replacement nutrients should be used 22.
An economic production of royal jelly and its rapid conservation method have been proposed 25.
153
chemical preservatives. The liquid phase can be pasteurized and packed aseptically, without damaging the
heat sensitive royal jelly.
Improvement of storability
From the above findings it is clear that RJ is an unstable product. Freeze drying is the most important
technological method in order to improve the storability of RJ. However, there is a loss of volatile
substances, as reported by Vahonina, 1995 in 9. Stabilisation can be achieved by mixing 1 to 2 % of RJ into
honey, where all enzymatic activity is stopped.
As reported in9 the Russian Braines found out in 1968, that RJ can be bound to a mixture of lactose and
glucose, which improves its durability. In Russia RJ is often offered in such lactose-glucose pills under the
name of Apilac. The method of Braines was improved as follows: Six part of frozen RJ are added to one part
of dried glucose-lactose (1:1), then the mixture containing 50 mg/kg L-ascorbic acid as an antixodant is dried
until 4 % humidity. This product is stable at 4 to 8 0C for 2 years8, 9.
COMPOSITION
Royal jelly is a viscous jelly substance. It is partially soluble in water with a density of 1.1 g/mL. Its colour is
whitish to yellow, the yellow colour increasing upon storage. Its odour is sour and pungent, the taste being
sour and sweet. The sensory characteristic is an important quality criterion. Old royal jelly, which has not
been properly stored tends to be darker and a rancid taste can develop. For optimum quality it should be
stored in frozen state. The viscosity varies according to water content and age - it slowly becomes more
viscous when stored at room temperature or in a refrigerator at 50 C. The increased viscosity appears to be
related to an increase in water insoluble nitrogenous compounds, together with a reduction in soluble
nitrogen and free amino acids 67. These changes are apparently due to continued enzymatic activities and
interaction between the lipid and protein fractions.
There is no international standard for royal jelly, while some countries like Brazil, Bulgaria, Japan,
Switzerland and Uruguay have established national ones. A working group of the International Honey
154
Commission is working on the elaboration of an international standard. A first work in view of establishment
57
of a standard has been published
lyophilized
60 - 70
3-8
<5
8 19
10-hydroxy-2-decenoic acid %
> 1,4
> 3,5
Protein %
9 18
27 41
7 18
Fructose %
3 13
Glucose %
Sucrose %
Ash %
48
0,5 2,0
0,8 3,0
pH
Acidity (ml 0.1N NaOH/g)
3,4 4,5
3,0 6,0
Water %
Lipids %
25
3,4 4,5
Humidity
The water content, with 60-70 % is the main component of royal jelly. The dry substance is composed of
carbohydrates, proteins, amino acids and fat. Smaller quantities of minerals and vitamins are also present
(see table).
Lipids
The lipids with 3 to 19 % of the RJ dry weight 6, 37, are second in importance after the proteins. 80 to 90 % of
the lipid fraction consists of free fatty acids, the rest being neutral lipids, sterols, hydrocarbons 30, 35, 37, 39, 40.
Most of the organic acids are free with rather unusual structure rarely encountered in nature, mono- and
dihydroxy acids and dicarboxylic acids with 8 and 10 carbon atoms 36, 37. The identification of this fraction
in particular as regards the pattern and quantitative analysis of free organic acids is believed to represent
the criteria of choice for defining the genuineness of RJ 5, 10. The main acid 10-hydroxy-2-decenoic (HDA) is
an unsaturated acid, which is determined for the evaluation of RJ genuinely (see Quality parameters and
Standard)
HDA and also the other fatty acids of RJ have antibacterial properties 51, 63, thus contributing to the relatively
low content of bacteria in this product.
The other fatty acids are all saturated mono- and dihydroxy-, mono- and dicarboxylic acids have not been
quantified exactly, but can be roughly estimated to be around 0.5 to to 1 g/ 100 g 39
155
Carbohydrates
These are third in importance, composed of mainly fructose, glucose and sucrose 38, 41, 62, with some traces of
maltose, trehalose, melibiose, ribose and erlose also being found 38, 41.
Minerals
The ash content (minerals) represents 0.8 to 3 % of RJ fresh matter.
The major elements are K, P, S, Na, Ca, Al, Mg, Zn, Fe, Cu and Mn but there are trace amounts (0.01-1
mg/100 g) of Ni, Cr, Sn, W, Sb,Ti and Bi. The sodium content of RJ varies between 11 and 14 mg/ 100 g. 66
Vitamins
The concentrations of vitamins in RJ are distributed over a broad spectrum; vitamins showing fairly uniform
values are riboflavin, thiamine, niacin and folic acid. Likewise present but with greater variations are
pyridoxine, biotin, pantothenic acid and inositol.
Only traces of vitamin C are present, while the fat soluble vitamins like vitamine A,D, E and K are absent 60.
Sensory requirements
Sensory test
Requirements
Colour
Odour
Sour, pungent
Taste
Sour, sweet
Consistency
A viscous jelly
Visual purity
Requirement
Fresh RJ
Lyophylized RJ
Reference, analysis
Humidity
Max. 70 g/100g
Max. 5 g/100g
64
11, 27, 31
Max 50 mg / 100 g*
Max 50 mg / 100 g*
General quality
Purity, Authenticity
48, 52
Royal jelly can be contaminated by antibiotics by improper beekeeping practices4. Best quality of royal jelly
can be achieved in certified organic beekeeping.
156
LABELLING
Composition
Fresh, lyophilised
Indicate protein-, carbohydrate and fat content, 10 g RJ correspond to 30 calories
Intake (See Report on health claims, intake)
One full tea spoon of fresh royal jelly is approx. 10 g, determine dosage of RJ on spatula
Fresh RJ: adults: 100 250 mg per day; children: half dose
Warning: It is recommended that people who are susceptible to allergies or asthma should avoid intake of
royal jelly
Shelf life
Fresh royal jelly:
6 months, if stored in the refrigerator (3 to 5 C)
2 years if stored in the freezer (< - 18 C)
Lyophylised royal jelly
One year if stored in the refrigerator (3 to 5 C)
At least 2 years if stored in the freezer (< - 18 C)
Fresh or lyophylised royal jelly in honey
Two years at room temperature.
TRADE
Royal Jelly is product, which is very well known in East Asia, while it is much less known in other parts of
the world. There are no official statistics on RJ trade. Some figures are given by Crane. In 1984 the annual
production was about 700 t. In the same year Japan produced 46 tons of RJ. According to these figures China
and Taiwan account for approximately 60 % and 20 % of the world production, the rest is produced in
Korea, Japan, Eastern Europe, Italy, France16
In America Mexico is the largest RJ producer 32. In Europe RJ is produced mainly in Eastern Europe, Italy
and France. According to a recent article published in 2009 about 3000 tons of RJ are produced annually in
China47 . Thus, today about 4-5000 tons annually are produced world-wide.
In the sixties the whole sale price of RJ was 180 to 400 $ per kg 32. In 1993 the wholesale price of Chinese
royal jelly was 50-80 $ per kg, in 2010 it is around 20 to 40 $, according to offers in Internet. Thus, there has
been an enormous price decline. Efforts are necessary to insure RJ quality and achieve higher prices which
are by all means deserved by such a valuable product.
BEE BROOD
Bee brood (BB) which is the least recognised bee product in terms of
use for human nutrition. Drone brood (DB), instead of bee brood
should be harvested in order to keep bee populations stable.
In earlier cultures this product was probably of second greatest
importance after honey. They could therefore serve as a direct food
source once the beekeeper has no more need for extra bees or brood,
or when undesired colonies have to be removed. Honeybee brood of
all ages is eagerly consumed by honey hunters in Africa and Asia and
is generally considered a delicious treat. The brood is said to form a
considerable part of the diet (Hill et al., 1984 and Bailey, 1989; as
cited in 60). In China and Japan, drone larvae are canned for export or,
after being covered in chocolate. DB is eaten most often together with the combs or the pupae can be picked
out and pickled or boiled. Indeed, bee brood is particularly rich in protein.
In 1960 it was estimated that 132 tons of bee brood is destroyed before winter just in the Canadian provinces
of Alberta, Manitoba and Sasketchewan. They wanted to develop a market for this food and found out that
the most accepted form was deep fat frying of the brood. When brood was prepared by either shallow frying in
157
butter or deep-fat frying in vegetable cooking fat and tested by a panel of Canadians, "Most reactions were
favourable and some were eulogistic; initial prejudice proved easier to overcome than we had expected. When
the tasters were asked to compare the material to some more familiar food, those most commonly mentioned
were walnuts, pork crackling, sunflower seeds, and rice crispies. In a later, larger taste test, deep-fat fried, butter
fried, and baked preparations were highly rated while smoked, pickled, and brandied were much less preferred21
In many Asian and African countries fresh DB is considered a delicacy. A bee brood products named
bakuti, is produced in Nepal, described in 1990 by Burgett: Sections of comb are placed in a woven, fabric
bag and hand squeezed over an open container that collects the liquid phase. This is then heated and gently
stirred until it becomes the consistency of soft scrambled eggs. The odor and flavor of bakuti, Dr. Burgett
describes as "nut like." To make it more acceptable to the U.S. palate, he mixes an equal volume of
Philadelphia brand cream cheese and serves the preparation on crackers. In Zimbabwe the Shona use three
kinds of hive, recognized as mukuyo (honeycombs), the machinda (bee pupae), and the pfuma (royal jelly).
"Only the mukuyo honey is taken home, that from the machinda hive is either eaten on the spot or thrown
away and that from the pfuma eaten there and then." A cake-like mass made from honey boiled with millet,
and called chihungwe, is eaten as a delicacy or may be taken to other villages and sold or bartered for grain 7
BB is regularly sold alongside honey in markets in many parts of Asia 60.
Harvesting
Different aspects of harvesting bee brood as food were investigated. To insure uniformity of larval age at
harvest time, brood rearing was concentrated in certain frames by confining queens in frames having queen
excluder walls. Every fourth day the comb filled with eggs was removed from the cage and replaced by an
empty brood comb. Brood was allowed to develop until most of the larvae were capped (9-11 days). Cells can
be uncapped with a thin serrated knife, and larvae are extracted easily and efficiently by spraying the comb with
one or more jets of water. Larvae are removed from both sides of the comb and allowed to fall onto a cloth filter
such as cheesecloth. After the water is shaken from the cells, the dark empty brood combs can be returned to the
queens. The queens prefer them and they encourage maximum egg production. The author states that it is
possible to harvest at least one pound of larvae per week from each producing queen18
Harvesting of DB, which has to be taken away from bee colonies in the frame of alternative Varroa control is a
good occasion for harvesting.
Apilarnil is a Romanian product, based on drone bee larvae and its food. Its composition is similar to the
one of royal jelly 65 but outside Romania there is no published scientific data on this product.
158
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PRANDIN, L (2002) Valutazione di produzioni apistiche: gelatina reale e cera, In Sabatini, A G;
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321-329.
6. BOSELLI, E; CABONI, M F; SABATINI, A G; MARCAZZAN, G L; LERCKER, G (2003) Determination
and changes of free amino acids in royal jelly during storage. Apidologie 34 (2): 129-137.
7. BURGETT, M (1990) Bakuti - A Nepalese culinary preparation of giant honey bee brood. The Food Insect
Newsletter 3 (2): 1-2.
8. BURIMISTROVA, L; AGAFONOV, A; BUDNIKOVA, N; HARITONOVA, M (2008) Methods for the
stabilisation of biologically active components royal jelly (Russian), Apitherapy today, Ribnoe,
13.Oct.2008: pp 175-182.
9. BURIMISTROVA, L (1999) Physico-chemical and biological appreciation of drone brood. PhD Ryazan
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10. CABONI, M F; SABATINI, A G; LERCKER, G (2004) La gelatina reale: origine, propriet e
composizione/Royal jelly:origin, properties and composition. APOidea 1: 72-79.
11. CAPARICA-SANTOS, C; MARCUCCI, M C (2007) Quantitative determination of trans-10-Hydroxy-2Decenoic Acid (10-HDA) in Brazilian royal jelly and commercial products containing royal jelly.
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12. CHAUVIN, R (1987) La ruche et l'homme. Calmann-Lvy, France
13. CHEN, C T; CHEN, P L (1999) Effect of fructose, sucrose and queen age on the royal jelly production of
honeybee, Apis mellifera L. Plant Protection Bulletin (Taipei) 41 (1): 59-66.
14. CHEN, S L; SU, S K; LIN, X Z (2002) An introduction to high-yielding royal jelly production methods in
China. Bee World 83 (2): 69-77.
15. CHEN, Y (1993) Apiculture in China. Aricultural Publishing House Beijing
16. CRANE, E (1990) Bees and beekeeping: Science, practice and world resources. Cornell University Press
Ithaca, New York
17. FERT, G (1999) The production of royal jelly. Bull.Techn.Apicole 26 (3): 109-120.
18. GARY, N E (1961) Mass production of honeybee larvae. Gleanings in Bee Culture 89 (9): 550-552.
19. HAYDAK, M H (1943) Larval Food and development of castes in the honey-bee. Journal of Economic
Entomology 36 (5): 778-792.
20. HENSCHLER, D (1956) [Identification of choline esters in biological material, especially acetylcholine in
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21. HOCKING, B; MATSUMURA, F (1960) Bee brood as food. Bee World 41: 113-120.
22. JANNE, F (2002) La gele royale. Technique de production. Bulletin Tchnique Apicole 29 (2): 87-90.
23. JANNE, F (2002) Royal jelly. Method of production. Bull.Techn.Apicole 29 (2): 87-90.
24. JENTER, K (2002) New and economic production of royal jelly and its rapid conservation using a revised
method. Bienenpflege (5): 177-179.
25. JENTER, K (2002) New and economic production of royal jelly and its rapid conservation using a revised
method
2004. Bienenpflege (5): 177-179.
26. KAMAKURA, M; FUKUDA, T; FUKUSHIMA, M; YONEKURA, M (2001) Storage-dependent degradation
of 57-kDa protein in royal jelly: a possible marker for freshness. Bioscience, Biotechnology and
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27. KIM, J; LEE, J (2010) Quantitative Analysis of Trans-10-Hydroxy-2-Decenoic Acid in Royal Jelly Products
Purchased in Usa by High Performance Liquid Chromatography. Journal of Apicultural Science 54
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28. KIM, J K; SON, J H; OH, H S (1989) Analysis of organic acids in honey and royal jelly. Korean Journal of
Apiculture 4 (2): 105-111.
29. KIM, J-G; SON, J-H (1996) The quantity of superoxide dismutase (SOD) in fresh royal jelly. Korean Journal
of Apiculture 11 (1): 8-12.
30. KODAI, T; UMEBAYASHI, K; NAKATANI, T; ISHIYAMA, K; NODA, N (2007) Compositions of royal
jelly II. Organic acid glycosides and sterols of the royal jelly of honeybees (Apis mellifera). Chemical
& Pharmaceutical Bulletin 55 (10): 1528-1531.
31. KOSHIO, S; ALMEIDA-MURADIAN, L B (2003) HPLC application for 10-HDA determination in pure royal
jelly and honey with royal jelly. Quimica Nova 26 (5): 670-673.
32. KRELL, R (1996) Value-added products from beekeeping. FAO Food and Agriculture Organization of the
United Nations Roma; 409 pp
33. KRYLOV, V; SOKOLSKII C. (2000) Royal jelly (in Russian). Agroprompoligrafist Krasnodar; 214 pp
34. LEE, A; YEH, M; WEN, H; CHERN, J; LIN, J; HWANG, W (1999) The application of capillary
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35. LERCKER, G; CABONI, M F; VECCHI, M A; SABATINI, A G; NANETTI, A (1992) Characterizaton of the
main constituents of royal jelly. Apicoltura (8): 27-37.
36. LERCKER, G; CABONI, M F; VECCHI, M A; SABATINI, A G; NANETTI, A (1992) Characterizaton of the
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37. LERCKER, G; CABONI, M F; VECCHI, M A; SABATINI, A G; NANETTI, A (1993) Caratterizzazione dei
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162
% RDI
(0.2 g per
day)
RDI
(g/day)
< 0.1
< 0.1
< 0.1
320
50
80
RDI*
(mg/day)
15
Water
Carbohydrates
Proteins
Fat
60-70
11 - 23
9 -18
3-8
Vitamins
mg /100g
Niacin (B3)
4.5 19
% RDI
for 0.2 g RJ
< 0.3
Pyridoxin (B6)
0.2 5.5
<1
1.4
Thiamin (B1)
0.1 1.7
<1
1.1
Riboflavin (B2)
0.5 2.5
<1
1.3
Pantothenic acid
3.6 23
<1
Folic acid
0.01 0.06
<1
0.4
Biotin (H)
0.15 0.55
< 0.1 2
0.045
Minerals
mg /100g
Potassium (K)
200-1000
% RDI
for 0.2 g RJ
0.1 0.5
RDI*
(mg/day)
2000
Calcium (Ca)
25-85
< 0.1
1000
Magnesium (Mg)
20-100
0.05 0.3
350
Zink (Zn)
0.7-8
0.02 0.2
8.5
Iron (Fe)
1-11
0.02 0.15
12.5
Copper (Cu)
0.33-1.6
0.06 0.3
1.2
Bio-active ingredients
HDA and other fatty acids
Most of the organic acids are free with rather unusual structure rarely encountered in nature, mono- and
dihydroxy acids and dicarboxylic acids with 8 and 10 carbon atoms 117, 118, the man acid being 10hydroxydecenoic acid (HDA, see chapter one). Numerous effects have being reported, most of them for
HAD:
163
antibacterial and immuno activating 8, 11, 13, 129, 139, 180, 220, 223, 229
immuno-modulating, anti-cancer39, 55, 196, 206, 207, 218
anti-diabetes156
collagen promoting and skin protecting102
anti-ulcer45
facilitates differentiation of brain cells69
promotes endothelial health, antihypertensive, antihyperlipoidemia84, 137, 224
estrogenic135, 144
anti-rheumatic227
activation of TRPA1 and TRPV1 (induces thermogenesis and energy expenditure enhancement)200
217
They increase of male and female fertility, and also male power and endurance
Polyphenols have also been identified with:
Antioxidant effect124
Summarising the above it seems that the unique anti-fatigue and the brain activating properties of royal jelly
are mediated by HDA, by a specific proteins by AMP-N1 oxide and by RJ hormones.
164
Hovanska examined the influence of infant nursing food containing also RJ and pollen in
comparison with infant food without these ingredients. The infants fed on the food with the
ingredients had a better adaptation to stress situations78.
Krilov and Sokolski prepared a tablet containing 45 mg dry RJ, 30 mg ascorbic acid, the resting 265
mg containing lactose, sucrose, starch and calcium stearate. The authors tested the tablets, given to
test students 3 times per day. While there was no influence on normal students, test persons with
lowered immunity was beneficially influence, measured by normalised ratios between blood
albumin and globulins ratios and the content of A,B, G immunoglobulin proteins and of other
parameters109.
In summary, RJ has a variety of biological properties which make it an ideal additive with rejuvenating, antiaging. It can easily be combined with other compounds, vitamins, antioxidants and trace elements.
FUNCTIONAL PROPERTIES
The main significance of royal jelly lies in its health-promoting properties.
165
Chauvin reviews the biological and pharmacological effects of RJ and states that results are often
controversial. He points out that RJ injection is very risky and thus ingestion should be used instead.
Sublingual application by contact of RJ in order to achieve a direct transmission of RJ into blood is also
recommended in order to avoid eventual decomposition of proteins in the digestion tract 29, 31
Many East European studies are extensively reviewed in the Krylov and Sokolskis RJ monograph109. Prof.
Krylov from the university of Nijni Novgorod has done many original contributions on this topic. The
original Russian references will be often referred to as Krylov-Sokolski, as they are not accessible to nonRussian readers.
The different biological effects reported in the literature are compiled in table 2. For better clarity the
different effects are summarised according to the type of effect.
Bio-stimulating activity
The role of RJ in the bee colony is to stimulate and increase the growth of
larvae, increasing metabolic processes. The most evident effect is the increase
of weight of many animals, reported after ingestion of RJ (see table 2). In an
early work it was found in an animal experiments that RJ increases oxygen
metabolism of tissues and causes increased activity in mice, due to increased
concentration and use of blood glucose 58 RJ increases also tissue oxygen
consumption and thus increases performance and endurance. These effect are
due to RJ induced increase of respiration and oxidative phosphorylation 109. The
anti hypoxic, i.e. oxidative effect of royal jelly in animal experiments can be
also mentioned here 109. It was also found that RJ increases the metabolism of
humans (especially increased were breathing frequency and basal metabolism 31.
Immuno-modulating effects
Immunomodulating effects lay an important effect in cancer, allergy,and inflammation. They can be
activating and deactivating. In the case of RJ the activating effects predominate as they have been reported
by many workers (see table 1).
109
Krylov reports on the increase of all blood cells and the -1 and -2 globulins fraction after RJ ingestion
The effect on the alpha globulin fraction is probably connected to the reported immunomodulating activity
of RJ. RJ induces the formation T-lymphocytes, responsible for the immune response for the immune
response against viruses and cancer cells and play an important role in inflammation processes218. This
activity seems to be due to 10-HDA. Tamura et al. 196 showed in experiments with rats that inhibition of
tumor growth of slow growing tumors (Ehrlich and Sarcoma strains) is better than that of fast growing ones
(leukaemia).
Recently the effect of RJ was tested on tumour development and metastasis in murine tumour models. RJ did
not affect the formation of metastases when given intraperitoneally or subcutaneously. However,
synchronous application of tumour cells and royal jelly intravenously significantly (p < 0.001) inhibited the
formation of metastases 159
The immuno-activating effects or RJ are due to its main protein apalbumin1129. In one case it has been
reported that RJ has also immuno-inhibitory anti-allergic effects in mice 154.
Anti-inflammatory effects, reported for RJ, are hormone-like effects reducing inflammation. Tissue
inflammation is generally thought to be a major cause for body degeneration and ultimate death.
166
Cardiovascular effects
RJ influences different blood parameters: reduction of serum cholesterol and
triglycerides levels, increase of high-density lipoprotein-cholesterol levels,
lowering of plasma fibrinogen levels and thrombosis (table 1). Due to these
effects RJ caused cardioprotective effects in physiological and biochemical
experiments with mice 109.
Experiments on the isolated heart showed that RJ increased the blood
pressure of the heart chamber by 60 %, the maximum velocity of the
myocard contraction by 22 and the maximum velocity of the myocard
relaxation by 87 %. The coronary blood stream was increased by 42 % and
the diastolic blood pressure was reduced by 20 %. These effects are explained by an increased synthesis of
bio-energy, ATP in the heart muscle. On the basis of these experiments RJ can be recommended as a cardioprotectant. Krylov reports also on experiments in rats of positive effects of RJ in adrenaline-induced
myocarditis 109.
Anti-hypertenisive, hypotensive, vasodilatative effects in animals has been reported by different authors
(table 2).
RJ peptides have been found to have an anti-hypertensive activity137
Other effects
Different other biological effects have been also reported (table 2)
Anti-oxidative and radiation-protective and hepatoprotective (liver-protecting
Hyperglycaemic, preventing insulin resistance
Stimulating bone formation and promoting bone healing in rabbits, preventing osteoporosis in rats
promoting building of collagen in cell cultures
suppressing the development of atopic dermatitis-like skin lesions in rats
167
Table 2: Biological and pharmacological effects of royal jelly in animal and cell culture experiments
Effect
References
Antibacterial, fungicidal, antiviral, antiparasitic effects
93
197
168
References
Against eye diseases, e.g. blepharitis, conjuctivitis and corneal burn, disturbed
eye blood circulation;
109, 183
109, 183
Against diabetes
Against cancer
89, 226
83, 109
56
54
114
169
Iliash81, Vasileva211
Zweer231
Zweer232
Mahmoud 1997128
RJ has been successfully used to improve the general condition and weakness due to old age. As sclerosis,
weakness, menopause etc. In these treatments, the cardio-protective, anti- atherosclerosis and antiarteriosclerosis effects of RJ should also play a role. Fujii hypnotises that RJ gamma globulin and gelatine
collagen are responsible for the anti-geriatric skin activating action of RJ51
170
171
A trial by Muenstedt et al. in 2009 failed to detect immediate changes of blood lipids after RJ intake146.
Other diseases
Respiration diseases
According to Shkenderov and Ivanov183:
Vitek and Janci (1968) have reviewed 10 publications on the use of RJ against bronchial asthma: RJ was
used sublingually in doses of 50 to 500 mg per day. Out of 311 patients 75 % showed improvement and the
symptoms stopped for a longer time.
Matushevski et al. (1972) treated patients with bronchial asthma with 3 times a day 100-150 mg dry RJ
sublingually, for one month. The condition of the patients improved, the eosinophil cell values were back to
normal.
Petrov (1971) treated successfully 170 children with spastic bronchitis by aerosol inhalations with honey and
RJ.
Diabetes
In 1956 a work on the antidiabetic effect of RJ was published174
RJ contains substances with anti-diabetes activity like 10 HDA and other fatty acids156 and improves insulin
resistence in fructose drinking rats230
Muenstedt et al. (2009) confirmed the RJ antidiabetic effects: twenty volunteers underwent the standardized
oral glucose tolerance test (OGTT) and afterwards a second OGTT after ingestion of 20 g of native royal
jelly. Serum glucose levels after 2 hours and the area under the curve for glucose were significantly lower (P
= .041) after royal jelly administration. Substances originating from the pharyngeal glands of the honey bee
with insulin-like activity are likely to have caused this effect and may thus be, at least partially, responsible
for the lowering impact of honey on blood glucose levels 145
Cancer
The anti-tumor effect being tested in children with accute leukaemia, lypmpoma and hepablastoma. RJ
showed some positive results: gain of weight and improvement of the general condition of the chidren,
together with increase of white blood cells, neutrophils and leukocytes. The authors concludes that although
RJ can influence positevely cancer growth, it is not a drug and patients should not rely on RJ only for
treatment of cancers 89
In another test RJ stimulated the immunoglobuline production by lymphocytes and increased the anti-cancer
factors IgM and IgG in patients with breast cancer 226.
A Russian study by Oveckin in 2004 reported on the successful palliative use of the preparation Apitonus (3
times a 100 mg RJ dose), alone or in combination with chemotherapy and radiation in patients with
malignant duodenal ulcers, kidney and glandular cancers. RJ improved the life quality of the patients: their
appetite improved and the pains decreased, reported in108
Gastroentorology
Mishtenko (1974) treated patients with gastric and duodenal ulcers and gastritis by 20-25 mg dry RJ 3 times
per day for one month, patients being on a diet, a 1. control group on diet only 2. group with a diet and RJ 3.
traditional medication and RJ. In group 1 (diet only) 41 % (40 patients) improved, 66 % of the group 2
patients (n=40) improved while in group three 88 % (130 patients) improved, cited by109.
Wounds and cosmetics
RJ has wound healing properties. Its major protein activates keratinocytes, involved in wound healing130. It
inhibits the production of proinflammatory cytokinines, thought to play a role in skin inflammation101 and
promotes he healing in diabetic mice94.
The antimicrobial properties, together with the proteins and fatty acids makes it appropriate for skin
applications. In cosmetic preparations RJ prevents spots and wrinkles and moisturises the skin199 A RJ
extract increases the natural moisturizing factor (NMF) by promoting the expression of profilaggrin in the
skin, as well as by having a moisturizing effect on the stratum corneum157.
172
The table below table summarises the different medical uses of RJ while in table the results of treatments
with RJ against different diseases in Ludyanskis hospital125
Table 6: Uses of royal jelly in a Russian hospital
Treated disease
Cases
Very good and good improvement
Cases with
no improvement
Arteriosclerosis
27
Cerebral insufficiency
46
12
Climacterium
39
Hypertonia
21
Hypotony
16
Pediatric diseases
12
35
11
26
173
As RJ has estrogenic and proven effects to increase animal fertility (see table 2) it could also
influence positively human fertility.
Allergy
During the last 10 years there are several publications, reporting cases of allergy following the applications
of RJ. Asthma and anaphylaxis have been reported in rare cases 38, 59, 162-164, 201, as well as one case of skin
contact dermatitis 195. These reports are mostly from East Asia, where RJ is consumed more often, while
allergy cases in Europe are much less frequently reported. According to an epidemiological study in Hong
Kong with 1471 normal persons the allergy prevalence is 6.1 per 1000120. Patients with a risk of RJ allergy
have often an allergy towards bee venom and are atopic (show immediate allergy reactions)121. On the other
hand, an epidemiological study in Russia with 640 no cases of RJ were encountered188.
RJ should be used as a food-ingredient or medicine only after an allergy test. In persons with a history of
allergies or with asthma, taking royal jelly has caused bronchial spasms, acute asthma and anaphylactic
shock. It is therefore imperative that anyone who is considering supplementing with royal jelly consults with
a physician before its use, especially those who are allergic to bee stings, honey, or who have asthma. People
with bee venom allergy, asthma and with a high incidence of allergy should avoid RJ intake. A special
caution should be noted for pregnant and/or lactating women as well as for pregnant and/or lactating women
as well as for small children.
174
175
Cosmetics
RJ is often used as an ingredient of cosmetics or for skin application for treatment of burns and other
wounds. It is usually included in small dosages (up to 1 %) but it deteriorates quickly. The freeze-dried form
should be used because it is easier to handle and is more stable.
Facelifting cream with RJ (found in www.royalbeejelly.net ):
80 grams of blended oil; 45 grams of cocoa butter; 15 grams of beeswax; 1,5 dcl of water; 10 grams of
fresh royal jelly
Melt the oils and wax at low heat, stir for 12 minutes, remove the melted liquid from the stove
and add water, mix with a mixer (handy one) until it gets creamy like smooth, poar into a
glass, cover and store on a dark place. See recipes for other RJ cosmetic products in Krell104
176
Table 7: Composition of bee brood compare to that of beef and soybean, after 104
larvae
pupae
beef
soybean
Water
77
70.2
74.1
70.0
Protein
15.4
18.2
17.7
12.9
Fat
3.7
2.4
2.8
5.9
Glycogen*
0.4
0.8
0.1-0.7
2.4
Component
177
*- glycogen (a carbohydrate polymer) was determined instead of sugar, contained as 9 % of total, which
originates from honey rests.
Besides a possibility to be used as food for its protein content, it could also have similar effects as RJ.
However, there are very few published works. Italian psychiatrists observed improvements in respect to the
appetite, body weight, hepatic activity, digestion and haemopholetic functions of 15 female psychiatric
patients who were suffering from loss of weight and appetite 142.
Drone brood, after addition of a little propolis, was desiccated under vacuum until 99 % dry matter
concentration. The product kept the original biological properties, measured by its immunomodulating,
spleen and T-cell stimulating properties170.
Table 8: Main components of fresh 26, 47 and powedered bee brood151
Component
Water
Proteins total
(Amino acids)
Lipids
Fatty acids
10-HDA
Carbohydrates
Fiber content
Ash content
Fresh
g/100 g
76.8
9.4
7.9
4.7
4.0
3.3
8
0.5
0.8
Powedered
g/100 g
4.5
52.3
57.7
21.9
17.8
RDI
g
48-56
300-340
3.5
Fresh
mg/kg
< 1000
< 0.2
<5
38
4.1
9.1
36.7
11.9
1.2
< 1.2
0.23
1.68
mg/kg
128
2690
211
138
1790
16
0.6
4
0.06
Powedered
mg/kg
RDI
mg
16.9
31.2
1.4
1.6
18
0.4
6
2
6 g
30 g
0.5
30 mg
0.93
51.5
1.8
0.31
776
6.9
10.5
mg/kg
423
10400
816
446
8040
63.2
3.3
16.9
0.12
2400
3500
350
1000
1000
15
5
2
35 g
178
Table 10: Hormones in fresh royal jelly and fresh drone brood26
nmoles /100 g
nmoles /100 g
Testosterone
0.20 0.03
0.31 0,015
Progesterone
4.61 0.26
51.32 8.69
Prolactine
70.8 20,0
410.0 65,4
Estradiol
52.0 6,0
677.6 170,3
Besides these hormones Burismistrova reports on Chinese studies by Li et al. (1982) and Pan Jian-Guo
(1995) that DB contains also the typical bee hormones prothoracicotropic hormone (PTTH), juvenile
hormone and ecdyson.
Osintzeva et al. (2009) tested a drone brood (DB) homogenate by feeding 15 mg per kg to 2 years old dogs
20 min. before the regular feeding. The dogs ate voluntarily the DB. Blood was tested before and 30 days
after intake. : Thyroxin and Tri-iodothyronine concentrations increased by 40 %, while thyreotropic
hormone (Th) concentration decreased by 37 %, increase was measured in total blood proteins increased by
12 %, triglycerides by 99 %, high density lipoproteins by 12 % and low density lipoproteins by 94 %. The
weight increase was 92 % higher than that of the controls160.
Krell104
Biological action
Burimistrova carried a series of biological experiments. DB shows antibacterial activity, but it is weaker than
that of RJ. Mice were fed with: normal feeding without additives (control), with and 10 and 20 mg/kg DB or
179
RJ and were subjected to daily swimming. The animal size of the DB fed mice and the swimming
capabilities were less pronounced than after the feeding of the same quantities of RJ, but bigger than the
controls. The author concludes that DB has a less pronounced activating and autoprotective activity than RJ,
but these activities are more pronounced than the control non treated animals. On the other DB has a more
pronounced gonadotropic activity than RJ, allowing the rehabilitation of blood concentration of testosterone
and fructose26.
Belyaev and Sofonkaya (2009) tested a liquid drone brood by feeding rabbits by intraoral intake of 0.6 ml/kg
every 48 hours (controls treated with gelatine). The thiobarbituric reactive substances ( a mass for lipid
peroxidation and oxidative stress) decreased by 26 %, while that of the controls increased by 25 %, serum
sialic acid concentration (a mass of the cardiovascular mortality risk) decreased in the treated groups
decreased by 20 % while the controls it increased by 24 %. The experiments showed a decrease of oxidated
reaction products in blood and increase of the cell resistance of the DB treated rabbits. In a second series of
experience the endurance of the animals under stress condition was tested by giving 0.015 ml per mouse
(controls fed with gelatine) and testing the animals for active swimming after 10 days intake. The endurance
of the controls increased by 9 %, that of the DB treated group by 35 % in comparison with the beginning of
the test9.
Apitherapy
In Romania a drone brood preparation Apilarnil based on drone brood has been developed and used. It is
based on freeze dried drone brood. A Romanian book by N. Iliesu: Apilarnil health, power and long life
was published in 1990. Apilarnil is used as a biostimulator for similar conditions as royal jelly: for
rehabilitation and activation of the aged people, against neuro-vegetative and sexual problems.
In the Russian book Theory and agents in apitherapy, written by a group of Russian scientists, applications
against chronic gastric ulcers and liver insufficiency are mentioned, mainly Apilarnil use in Romania. Also
Romanian studies of the use of Apilarnil are cited: Ardelianu et al. 1983, reporting on successful use in
elderly people with psycho-neurotic sympoms and climacterium related symptoms 108.
Allergy
In a study in Russia the incidence of allergy towards DB application was 2.4 % (n=41)188
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193
Chapter 4: Propolis
It seems that Shakespeare also knew that specialized bees gather propolis in the buds.
The word propolis originates from Greek: pro = in front, polis = city. The meaning in front of the
city suits well the protecting role of propolis for the bee colony. The Greek world propolis means also to
glue and describes also the role of propolis to cement openings of the bee hive. Another name of propolis is
bee glue.
194
195
It promotes the social immunity of bees and helps them to fight infections. At present research is carried out
to investigate the possible role of propolis constituents for maintaining bee colony health36.
Propolis is gathered mostly from Apis mellifica bees. A .mellifica Caucasica is most industrious from all A.
mellifica races. The Asian bees Apis florea and Apis cerana do not gather propolis. The tropical stingless bee
species also gather propolis and incorporate it in wax to make cerumen. In temperate zones propolis is
gathered in late summer and in autumn, when bees prepare for wintering.
Meyer (1956) 35 and Morse (1974) 37 described in detail how bees gather propolis. According to these
researchers only a few of the workers, not older than 15 days old, are specialised in propolis foraging. Bees
gather propolis during the warm time of the day, when the glue is soft. Bees grab the soft glue from the bud
and pull it out. Propolis is carrried to the hive like pollen in the form of a load, which contains also secretion
products from the mandibular gland. One forager gathers into the hive about 10 mg propolis per flight. If it is
assumed that an average bee colony gathers about 100 g propolis per year, then about 100000 foraging
flights are needed for this purpose.
On the average, one colony gathers about 50-150 g propolis per year but the propolis specialists, the
Caucasian bees can gather 250 to 1000 g propolis per year 60
Bees cover the walls of the hive and mix it with wax for the comb construction to increase its strength. Killed
intruders like snails, mice etc. are mummified with propolis. As propolis has strong antibacterial and
fungicide properties they create a highly hygienic environment. Also, bees make a propolis door matt on
the hive entrance, so that every bee has to step on propolis before entering and leaving the hive. Bees use
propolis for the disinfection of the hive as. Although propolis has different advantages for the bees, it has a
practical disadvantage for beekeepers: Because of the gluey nature the frames often stick together and can be
pulled out of the hive with difficulty.
PROPOLIS ORIGIN
Propolis sources in the temperate zone
Popravko (1970) from Russia was the first to present chemical evidence of the propolis botanical
origin, analyzed flavonoid composition of propolis and comparing it with that of poplar and birch bud
exudates. Many other publications followed and now it is generally accepted and chemically proved
that in temperate zones the bud exudates of Populus species and their hybrids are the main source of
bee glue. This is true for Europe, North America and the temperate part of Asia 2, 5, 20, 23, 48 In Russia
however, and especially in its northern parts, birch buds (Betula verrucosa, Betula pubescens) supply
bees with the propolis 53 In China besides the main source poplar bees also use pines, cypress, willow
and sumacs31
196
The most popular tropical propolis type, the green Brazilian propolis, originates from the leaves of
Baccharis dracunculifolia 9, 64
The so called red propolis is gathered by bees in Cuba, Mexico and Brazil from Dalbergia species is
characterized by the presence of isoflavonoids.18, 67
Another tropical propolis type is the one originating from resin exuded by the flowers of different
Clusia species found in Cuba and Venezuela. Its main constituents are prenylated benzophenones. 21, 68
In tropical islands in the Pacific Ocean (Taiwan, Okinawa, Indonesia), there is a specific propolis type,
designated sometimes as Pacific propolis. It contains prenylated flavanones (propolins) as major
constituents 12, 22, 28 and its plant source is the rein on the fruits of the tropical tree Macaranga tanarius 29
Bees in Venezuela gather propolis also on the poplar species of Aigeiros (Salicaceae) 7
Poplar propolis
Baccharis or
green propolis
197
Hermandia nimphaefolia
in the Pacific Taiwan, Japan
Table 1: The most widespread propolis types: plant origin and major constituents
Propolis
type
Poplar
Geographic origin
Green
Europe,
North
America,
non-tropic
regions of Asia, New
Zealand
Brazil
Birch
Russia
Red propolis
Mediterranean
Clusia
Cuba, Venezuela
Pacific
Pacific region
Okinawa, Taiwan,
Indonesia)
Plant source
Populus spp. of
section Aigeiros,
most often P.
nigra L.
Baccharis spp.,
predominantly B.
dracunculifolia
Betula verrucosa
Ehrh.
Dalbergia spp.
Cupressaceae
(species
unidentified)
Clusia spp.
Macaranga
tanarius
Main
constituents
References
Flavones,
flavanones,
cinnamic acids and their
esters
2, 5, 20, 23, 48
57
53
Polyprenylated
benzophenones
C-prenyl-flavanones
21, 68
18, 67
46, 47, 50
198
HARVESTING
Gathering of propolis with a plastic net, placed on the top of the hive
photos courtesy P. Patrice du Sert
In the temperate zones propolis is gathered during summer until the beginning of autumn. Generally,
beekeepers collect propolis by scratching off propolis present on the comb frames and in the bee hive box.
However, this propolis is not of good quality for medicinal uses. Pure and good quality propolis can be
collected with different collection modes.
Bees try always to seal cracks in their hive. This behaviour is used by beekeepers for gathering propolis. For
that purpose plastic nets or grids or nets are placed on top of the beehive and the bees seal them.
In temperate climate zones the plastic net is placed on the beehive at the end of the bee season when the bees
prepare for overwintering. The net filled out with propolis is taken out and is placed in the freezer. After
rolling the net the propolis falls and can be easily harvested. Light, and air circultation stimulate the bees to
collect more propolis. That is why, the cover of the hive is opened slightly to allow air circulation and bring
light into the hive.
A frequent contact with propolis can cause skin rash. That is why it is safer to use gloves when harvesting
and having intensive contact with propolis.
Propolis should be stored closed in dry, dark places. In the frozen state it can be pulverised in mortar to a fine
powder.
199
Raw propolis
Unprocessed, pure propolis can be frozen and broken down to pieces or ground to fine powder.
Large pieces of propolis can be chewed, but it should be consumed in small quantities. Powder can
be made into capsules or mixed with food or drinks. A special form of raw propolis, the so called
water soluble whole propolis has been developed by Glenn Perry, www.glennperry.com
Ethanol tinctures
For human use only non-toxic solvents should be used, ethanol of Pharmacopeia quality is the best
choice.
Propolis should be pure, remove coarse debris and excessive wax.
Place propolis in freezer and break it in small pieces or mill it to powder for a better solubility
60-80 % aqueous ethanol solutions have a higher biological activity than tinctures, prepared with
more or less water41, 42 70 % Propolis is most widely used.
Add 100 ground propolis to 400 g 70 % ethanol (for 20 % tincture)
Store vessel in the dark for at least two days, better one or two weeks, shaking occasionally (the longer
the extraction time, the greater the concentration of active ingredients, but more than 2 weeks does not
bring more benefit
Filter through a paper filter (coffee filter will do) and store tincture closed in a clean dark vessel. If
vessel is not brown or reddish, store in the dark, or pack vessel in aluminium foil.
Ethanol-free propolis can be made by evaporating the ethanol in a water bath. The remaining
pure balsam can be mixed to honey or other materials where ethanol-free material is required.
Propolis pills
Grind finely deeply frozen pure whole propolis with a cold mill. Mix propolis poweder with lactose, e.g. 1: 1
and press into pills.
COMPOSITION
Propolis is composed mainly by the plant resins and exudates that bees gather. Bees add wax, and also some
secretions and pollen to it. The composition of propolis depends on its botanical and thus also on its
geographical origin.
Several hundred different compounds have been characterised in the different propolis types. The typical
components of poplar propolis are the phenolics: flavonoid aglycones, (flavones and flavanones), phenolic
acids and their esters. The typical compounds of Brazilian propolis are prenylated derivatives of p-coumaric
acid and of acetophenone, as well as diterpenes and lignans. The flavonoids are different from those found in
poplar type propolis.
200
The overall content of this propolis type is similar to the poplar propolis, basically containing balsamic and
non balsamic components. It contains a main part of plant derived substances and minor part of bee and
pollen derived substances. The chemical composition is, however very different.
The balsam part of poplar propolis originates from the collected glue, while the non-balsamic constituents
are added by the bees (wax, minerals, carbohydrates etc.)
The non-ethanol soluble part of the Baccharis propolis originating partly from the plant, besides a part of
minor constituents originating partly from the plants and from the bees and from pollen.
Table 2 A: Composition of raw poplar propolis after 4, 6, 16, 27, 45, 54, 65
Substances
BALSAM
40 - 70 %
Ethanol soluble
Poplar origin
Essential oils
3-5%
ethanol soluble
poplar origin
NON-BALSAM
Ethanol insoluble
Wax: 20 - 35 %
Beeswax origin
Others: ca. 5 %
partly ethanol soluble
bee and pollen origin
Phenolics
Phenols, phenolic acids, esters, flavanons, dihydroflavanons, flavons,
flavonols, chalkones, phenolic glycerides ;
Others:
Aliphatics: acids, alcohols, esters, aldehydes, ketones, benzoic
acid and its esters,
Mono-, and sesquiterpenes
Beeswax components
Table 2 B: Composition of raw Baccharis propolis after 11, 15, 32, 43, 44, 59
Substances
BALSAM
45 - 70 %
Ethanol soluble
Baccharis origin
NON BALSAM
10 - 15 %
Ethanol insoluble
Baccharis origin
15 - 25 %
Ethanol insoluble
Beeswax origin
ca. 5 %
partly ethanol soluble
Bee and pollen origin
Beeswax
201
Poplar Propolis
min Values, g/100 g
Green Propolis
Min Values g/100 g
1. Balsam
45
35
2. Total phenolics
21
9*
6. Beeswax
Max. 25
Max 25
Insoluble matter
Max. 5
Max. 5
Non specified
Max 5
Ash content
202
Contaminants
This topic is reviewed by Bogdanov. Most important contaminants are heavy metals and lipophylic synthetic
acaricides used for varroa mite control. 8.
Minimal contamination can be guaranteed by tested certified organic propolis.
The famous violins of Stradivarius contained propolis, now propolis is an ingredient of violin garnishes.
Trade
There is no official information on crude propolis trade.
203
204
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208
Biological Activity
Reference
13, 16
13, 16
13, 16
Antibacterial, antifungal
Antibacterial
Antibacterial
40
57
123, 169
209
Table 2: Biological and health enhancing properties of propolis as tested in cell cultures and animal
experiments
Effect
Antibacterial
Antiviral
Antifungal
Against parasites
Antiulcer (stomach, skin, buccal)
Antioxidant
Radiation protective
Hepatoprotective
Antitumor, antimutagenic
Cyto- and chemopreventive
Antiinflammatory
Immunomodulation (immunostimulating)
Muscle contracting at small concentration
Muscle relaxant at higher concentration
Antidiabetes
Cardioprotective: antimyocard, antithrombogenic,
antihypertensive, antiarhythmic
Local anaesthetic
Improves regeneration of cartilagnious and bone
tissue, dental pulp, cicatrising
Reference
21, 32, 57, 109, 118, 189
21, 32, 57, 109, 118, 189
21, 32, 57, 109, 118, 189
45, 51, 150, 167, 216
22, 35, 43, 44, 81, 154, 165, 189
21, 32, 57, 57, 118
26, 27, 61, 146, 206
19-21, 57
21, 32, 47, 84, 118, 146, 168, 224
26, 27, 146, 210
Poplar, Baccharis
Poplar, Bacharis, Asia,
Poplar, Bacharis
Poplar, Baccharis
Secondary effects
Anti-ostheoporose
Poplar, Egypt
Against scratching behaviour in mice
Baccharis
Estrogenic
Poplar
Against experimental rhinitis in mice
Baccharis
Against experimental colitis in rats
Popplar, Turkey
Against rat colon anastomosis in rats
Popplar, Turkey
Angiostatic effect in human umbilical vein endothelial Baccharis
cells
Anti-allergenic
Poplar, Bacharis
Poplar, Baccharis
No effect on basic blood parameters, protects
erythrocytes against radiation, anti-aggregation effect;
Protects sperm membrane from the deleterious action Chile
of oxidative attack
Neurotrophic effects Artepillin C in PC12m3 cells
Baccharis
Poplar
Inhibits cell growth of higher plants and animals
inhibits germination of wheat seedlings
Poplar
Water-soluble propolis derivative relieves
scopolamine-induced amnesia in mice
Enhancement of the hyperthermal tolerance in immune Poplar
mononuclear cells of competitive cyclists
Antiaging, increases life span of mice
Poplar
Cardioprotective during chemotherapy
Algeria, probably poplar
Food preservative
Poplar, Baccharis, Argentine, Egypt
8, 53
192
201
193
10
101
38, 92
178
96
9, 203
34
36
25
6
1, 4, 11, 103, 135, 180, 197, 217
210
Antioxidant
Radiation protective
Hepatoprotective
Anticancer and
antitumor
Immuno modulating
Anti-inflammatory
Cardioprotective
Anti-ulcer
Ref.
12, 57, 108
12, 15, 119
59, 127
59
57, 104
31, 109
12, 57, 110
12, 57, 110
12, 57, 110
18, 57
12, 57, 146
Fungi
Aspergilus sp., Candida: albicans, guiliermondi, parapsilosis, tropicalis; Cryptococcus sp., Cryptococcus
neoformans, Histoplasma encapsulatum, Madurella mycetomi, Microsporum: audoinini, canis, cepleo,
distortum, ferrugeneum, gypseum; Piedra hortae, Phialophora jeanselmei, Saccharomyces sp. ,
Trichophyton: sp., mentagrophytes, rubrum, Trichosporon cutaneum
Viruses
Adenovirus, Coronavirus, Herpes symplex, Influenca A and B virus, Newcastle disease virus, Polio virus,
Vaccinia, Rotavirus; Vesicular Stomatitis Virus, Coronar virus
Parasites
Cholomonas paramecium, Eimeria: magna, media, perforans;
Giardia lambia, Trichomonas vaginalis, Trypanosoma cruzi
211
220
With the increasing of antibiotic resistance in the last years there is a considerable interest of hospitals in
propolis as an antibacterial agent. It has been shown that propolis has synergistic effects with antibiotic
action against bacteria 118, 144, 145, 184, 205, 208.
The antibacterial effect of propolis is bactericidal, that means bacteria-killing, 69, 131, 163, by inhibiting their
mobility 131. Each propolis type has different antibacterial substances (see table 5). The antibacterial
substances of the two main propolis types are given in table 6.
Generally biologically activity decreases with increasing storage. However it was found that propolis
solution in ethanol stored for 10-15 years results not in result in a decrease, but in an increase of antibacterial
activity125.
Antifungal activity
Poplar propolis is the bee product with the highest antifungal activity as tested with 40 yeast strains of
Candida albicans, Candida glabrata, Candida krusei, and Trichosporon spp. 102
Poplar propolis gathered by by Apis mellifera caucasica in Turkey had higher antifungal activity than the one
gathered by Apis mellifera anatolica and Apis mellifera carnica 196. On the other hand the antifungal and
mostly antiviral properties of propolis from different botanical and geographical origin was similar 109.
Recent research on the of propolis have shown fungicide effects on juice spoilage fungi Candida famata, C.
glabrata, C. kefyr, C. pelliculosa, C. parapsilosis and Pichia ohmeri 103.
Antivirus activity
Propolis kills the funghi and also the viruses, while the growth of the latter is also inhibited 118. Propolis acts
against many different viruses (table 4). Most notable is its activity against the influenza virus, found in
propolis of different origin 109 and in Brazilian green propolis191
212
Antiparasite activity
Propolis acts against a number of parasites (table 4). Thus, it could act as an protective agent against
intestinal parasites, e.g. against S. mansoni 89 and against Giardia duodenalis trophozoites62.
213
Propolis supplementation is prophylactic for liver health and for counteracting the damaging effect of
tumor irradiation.
Immunomodulating effects
The immunomodulating effect has been reviewed in 2007 by Sforcin188. All propolis types have
immunostimulating activity (see table 3). However the active substances of the various types of propolis are
different (table 5 and 6).
Action on microphages
In vitro and in vivo assays demonstrated the modulatory action of propolis on murine peritoneal
macrophages, increasing their microbicidal activity and stimulating the lytic activity of natural killer cells
against tumor cells by enhancing antibody production. The best immunostimulating results were observed
when propolis was administered over a short-term to animals. Both poplar and baccharis propolis increase
the microphage activity 188
Action on lymphocytes and antibody production
Both poplar and baccharis propolis can have an immunostimulalting effect by increasing antibody production
and by activating B and T lymphocytes, an adjuvant like activity of propolis 188. The propolis compounds
chrysine, quercetin, and galangin have a antiparasitic activity175
Propolis can be regarded as a supplement for the stimulation of the immune system.
Antitumor effects
The antitumor activity of propolis was reviewed by Orsolic in 2010: The
chemopreventive activity of propolis in animal models and cell cultures are likely to be
the result of their ability to inhibit DNA synthesis in tumour cells, their capability to
induce apoptosis of tumour cells, and their property to activate macrophages to produce
factors capable of regulating the function of B-, T- and NK-cells, respectively.
Especially interesting is the synergy between propolis and anticancer agents. Moreover,
flavonoids from propolis play a protective role against the toxicity of the
chemotherapeutic agents or radiation in mice, giving hope that they may have similar
protective action in humans. The combination with an adjuvant antioxidant therapy may
enhance the effectiveness of chemotherapy by ameliorating the side effect on
leukocytes, liver and kidneys and consequently enabling dose escalation 146
Although many polyphenols have a anti-metastatic activity, caffeic acid phenethyl ester (CAPE) from poplar
propolis and Artepillin C from baccharis propolis have been identified as the most potent antitummor agents
3, 13, 16, 147, 148, 188
Regular consumption of propolis food supplements can have a preventive effect against mutation linked
cancers in humans 174
Anti-inflammatory activity
Inflammation (inflammatio, to set on fire) is the complex biological response of vascular tissues to harmful
stimuli, such as pathogens, damaged cells, irritants and free radicals. Antiinflammatory activity is thus
defined as the primary effect of the host defence system.
The antiiflammatory activity of propolis has been reviewed by Almeida and Menezes. Propolis has inhibitory
effects on mieloperoxidase activity, NADPH-oxidase ornithine decarboxilase, tirosine-protein-kinase, and
hyaluronidase from guinea pig mast cells. This anti-inflammatory activity can be explained by the presence
of active flavonoids and cinnamic acid derivatives. The former includes acacetin, quercetin, and naringenin
the latter includes caffeic acid phenyl ester (CAPE) and caffeic acid (CA)5
CAPE and galangin, both typical poplar propolis constituents exhibited anti-inflammatory activity and
significantly inhibited carrageenan oedema, carrageenan pleurisy and adjuvant arthritis inflammations in
rats29, 48.
An ethanol extract of propolis suppressed prostaglandin and leukotriene generation by mouse peritoneal
macrophages in vitro and during zymosan-induced acute peritoneal inflammation in vivo. Dietary propolis
significantly suppressed the lipoxygenase pathway of arachidonic acid metabolism during inflammation in
214
vivo. CAPE was a more potent modulator of arachidonic acid metabolism than caffeic acid, quercetin and
naringenin130.
Propolis can be regarded as food supplement for counteracting body inflammation
APPLICATIONS IN MEDICINE
Table 5: Health enhancing effects tested in human cells or in humans
Study, effect
Propolis type
Cell and tissue experiments
Antiproliferative activity in many different human cancer cells
Antioxidant and antiproliferative activity in human B (human mouth
epidermoid carcinoma cells), Caco-2 (colon adenocarcinoma cells) and DU-145
(androgen-insensitive prostate cancer cells)
Propolis has protective action against oxidative modification of lipids in human
unfractionated serum
Propolis may have a role in protection against male infertility
Propolis extracts and CAPE have protective action of propolis in cartilage
tissue alteration, that appears greater than that elicited by indomethacin,
commonly employed in joint diseases
Dressing of artificially formed losses of the cartilaginous tissue with the
preparation containing ethanol extract of propolis (EEP) caused acceleration of
regenerating processes in the lesioned cartilage. EEP inserted into the joint is
well tolerated
10% propolis was a more effective storage medium for human periodontal
ligament cells than other tested media and is a suitable transport medium for
avulsed teeth
Clinical studies
Successfully applied against the different stomatological pathologic conditions:
stomatitis, paradontosis, gingivitis and caries
Use of combined therapy with propolis and antibiotic against Heliobacter
pillory in humans, better efficiency than antibiotic alone
Propolis was successfully used in patients operated for goitre, patients with
wounds and ulcerations difficult to heal and patients with non-specific rectal
inflammation.
A total of 260 steel workers suffering from bronchitis were successfully treated
for 24 days with an ethanolic extract of propolis (EEP) in a physiological salt
solution.
CAPE-rich water-miscible extract propolis suppressed completely the growth
of a human NF1 cancer called MPNST (malignant peripheral nerve sheath
tumor) and caused an almost complete regression of human NF2 tumor
(Schwannoma), both grafted in nude mice.
Successful treatment of human giardiasis (intestinal parasitism)
In vivo effect in healthy (n=49), Effect gender specific (only in men) For the
men test group after the initial 15 days of propolis treatment, 23.2% (p = 0.005)
decrease in concentration of malondialdehyde was observed. No effects in
women
Clinical study for the treatment of bronchial asthma with 22 patients receiving a
propolis supplement and 24 with a placebo control: a substantial improvement
of conditions in treatment group, accompanied by drop of proimflammatory
cytokinines
It was found that propolis decreases the erythrocytes membrane fragility of
patients with hereditary spherocytosis red blood cells. The results obtained in
vitro suggest that the membrane fragility increases under oxidative stress
conditions for the patient RBC's and the protection effect of propolis is due to
its antioxidant properties.
Reference
146, 188
Argentine
88
Chile (poplar)
Italy (poplar)
178
Poland (poplar)
187
Turkey (poplar)
149
141, 166
Poland (poplar)
75
Poland (poplar)
185
46
Cuba
Croatia (poplar)
133
Egypt
99
137
177
33
93
215
The main medical application of propolis are based on its antimicrobial, antiiinflammatory and immunomodulating effects: e.g. ins stomatology, otorhinolaryngologic diseases, gastroenterology, gynecology,
pediatric, urological and chirurgical diseases. It has also potential in other medical fields such as cancerolgy,
dermatology, endocrinology, where the other biological effects of propolis also play a role.
The medicinal effects of propolis are summarised in table 5, as available in original publications.
Propolis toothpaste
Propolis mouthwash
Otorhinolaryngologic and respiration diseases (ear, nose, throat, and head and neck
disorders)
This topic has been reviewed by Marcucci118, Asavova9, Shkenderov-Ivanov194 and Tichonov215
Following diseases have been treated, indicated is also the number of cited studies:
Chronic and acute inflammation of the inner ear: 10
Common acute cold, acute and chronic inflammation of the upper
respiration path:13
Synositis:3
Laryngitis (larynx inflammation): 2
Tonisillitis (infections of the tonsils): 4
Pulmonary tuberculosis: 5 (sometimes together with antibiobics and
together in complex of anti-tuberculosis measures)
Bronchial asthma:3
A total of 260 steel workers suffering from bronchitis were treated for 24 days by various methods including
local and systemic regulation of the immune system and local treatment with an ethanolic extract of propolis
(EEP) in a physiological salt solution. The best results were obtained in patients treated with EEP
inhalations185
For the otorhinolaryngologic (ear, nose, throat) treatments following application forms have been used:
Common acute cold, acute and chronic inflammation of the upper respiration path, synositis,
bronchial asthma: aerosol inhalation combined with EEP intake
Inflammation of the inner ear: tampons and washing with propolis extracts
Tonsilitis: aerosol inhalation, application of propolis ointments
Application forms
Propolis inhalation 3 to 5 times a day
Drops (10-15 drops of 20 % propolis, 3 times a day) or
216
Gastroentorology
From the different effects reported in table 5 and 6 the most widely mentioned are the ones concerning the
effects of propolis in gastroenterology. Propolis is known as a powerful inhibitor of Helocobacter pylori, the
causative agent of gastric, duodenal ulcers and gastritis19, 49, 90, 228 and it was used alone115, 215 or in
combination with antibiotics for in the prevention and treatment of gastric ulcers19, 49, 228.
Due to its antiinflmmatory and antimicrobial properties propolis supplements can be used for the
prevention of bacterial infection and of inflammation of the stomach and duodenum.
No improvement
10
10
2
9
5
2
5
3
217
218
Skin diseases
Against epidermophytosis, skin tuberculosis alopecia; psoriasis; different microbial and chronic eczemas,
cutaneous conditions of cold regions, pyoderma; Trichophyton skin inflammation9
Application forms: 10-50 % propolis ointments or creams, 10-20 % propolis water tinctures
Eye diseases
Several successful clinical studes on the treatment of a variety of eye diseases are reported: keratitits,
conjunctivitis and blepharitis9. 0.3 - 1 % aqueous propolis solutions have been applied. Tichonov et al.
developed special propolis preparations, bases on specific propolis fractions, especially adapted for eye
applications215.
According to Potschinkova propolis-beeswax warming plasters can be used for the treatment of
arthritis and arthrosis and against sprains, physical injuries, inflammations of muscles, nerves and
filaments170. Propolis ointments are also used for these conditions.
Attention when applying propolis externally: test for propolis contact allergy before application
71
214
214
214
219
219
219
219
Teterev describes several preparations for veterinarian use: Biogel 5: containing 0.5 % propolis and 2 %
carboxymethylcellulose for intake against gastroenterology diseases, for prophylaxis; Biogel 10, similar to
biogel 5 but contains 1 % propolis.
219
Agriculture
This use has been reviewed by Teterev214. Intake of propolis increases of weight gain, development rate and
productivity of different animals. 1 to 10 % propolis in milk is used, the intake bein about 10 ml/kg.
Following uses have been described.
Weight gain, increased rate of development of animals and productivity
Improvement of meat quality
In Russia and the Ukraine there are many propolis preparations based on the extended research in these
countries
220
Raw propolis
Unprocessed, pure propolis can be frozen and broken down to pieces or ground to fine powder.
Large pieces of propolis can be chewed, but it should be consumed in small quantities. Powder can
be made into capsules or mixed with food or drinks. A special form of raw propolis, the so called
water soluble whole propolis has been developed by Glenn Perry, www.glennperry.com
Ethanol tinctures
Practical considerations
For human use only non-toxic solvents should be used, ethanol of Pharmacopeia
quality is the best choice.
Propolis should be pure, remove coarse debris and excessive wax.
Place propolis in freezer and break it in small pieces or mill it to powder for a better
solubility
60-80 % aqueous ethanol solutions have a higher biological activity than tinctures,
prepared with more or less water158, 159
Prepare a 70 % (v/v) aqueous ethanol by adding 700 ml ethanol to 300 ml of water
Calculate necessary quantities of propolis and aqueous ethanol. Solutions are
expressed in weight per weight. 1 L of ethanol weighs ca. 800 g, 1 L of 70 % eth., ca. 860 g
5-30 % propolis solutions are used, do not make more than 30 % solutions in order to prevent
precipitation of active compounds.
Ethanaol tincture intake only after a strong dilution with water (10-30 drops in a glass of water)
Propolis ethanol tincture
Add 100 g propolis to 400 g 70 % ethanol (for 20 % tincture)
Store vessel in the dark for at least two days, better one or two weeks, shaking occasionally (the longer
the extraction time, the greater the concentration of active ingredients, but more than 2 weeks does not
bring more benefit)
Filter through a paper filter (coffee filter will do) and store tincture closed in a clean dark vessel. If
vessel is not brown or reddish, store in the dark, or pack vessel in aluminium foil.
221
Propolis concentrate
There are propolis concentrates with 25 % liquid (wet concentrate) and 5 % liquid (dry concentrate.
The concentrates are prepared by the ethanol of a 30 % propolis ethanol tincture 1 at 60 oC in water bath
(see above). These concentrates are used for the preparations of creams, pastes and supositoria, or for
mixing it to honey.
222
Propolis paste
Place propolis in freezer, cut it into small pieces and ground it to a fine powder. Mix it in a vessel with the
basis (honey, margarine, butter etc.), so that 5, 10, 15 and 20 % propolis cream is obtained. Also, the dry
concentrate can be used (5 g dry propolis concentrate for 100 g basis). The dose to be taken is 3 times a day,
take a tea spoonful 0.5-1 hour before meals.
Propolis butter
Boil 1kg of butter and cool down to 80 oC
Add 150 g propolis powder and mix well
Cover with lid and wait 20 min. while stirring from time to time, in order to prevent propolis from
stirring to pan.
Extract propolis into butter by heating mixture at 80-90 oC while energetically stirring
Filter hot mixture through a gaze and keep closed in a cool dark place until consummation.
The dose to be taken is 3 times a day, take a tea spoonful 0.5-1 hour before meals.
Lanolin
Unbleached beeswax
Petrolatum (or Vaseline, the trade name for a petrolatum)
Ethyl aminobenzoate
Clove oil
Propolis (50% EEP)
COSMETICS
Propolis is used as cream or lotions for different cosmetic purposes. The propolis
uses for cosmetics have been investigated 112, 113. Its use is based on the
antibacterial, antifungal, anti-viral anti-acne, anti-inflamatory, antioxidant effects,
epithelial, micro-circulation and topical anaesthetic effects. Low toxicity and good
skin compatablity have been demonstrated, despite the risk for allergic reactions.
For skin lotions and creams for cosmetic use 1-2 % propolis seems to be the
appropiate amount94. However, before use a test on a small skin surface should be
made, if there is a propolis allergy problem. The possible allergising effects should
be marked on the product.
Different uses of propolis in cosmetics after Krell107
Function
Anti-bacterial agent
Anti-dandruff and sebum equalizing agent
Anti-microbial and healing agent
Purifying agent
Preservative
Application
Deodorants and antiperspirants
Shampoos and hair lotions
Anti-acnes and after-shave products
Cleansing creams and lotions
In all of the above
Contact dermatitis
Stefan Bogdanov, Bee Product Science, June 2011, www.bee-hexagon.net
223
Poplar propolis can cause contact dermatitis. The responsible contact allergen are 3-methyl-2butenyl caffeate and phenylethyl caffeate223
In a 2010 contact dermatitis test in the UK with 2828 normal human subjects 1.9 % were found to
be sensitive to propolis171. In a questionary filled out by 1051 German beekeepers 3.6 % declared
skin sensitivity to propolis. Thus it seems that people that regular contact with poplar propolis
seems to have a skin allergising effect. In another study 4.1 % of 605 dermatitis allergic patients
were allergic to propolis117.
Walgrave reviewed different contact dermatitis studies and concludes that 1.2 to 6.6 % of the
patients undergoing patch testing are sensitive to propolis223.
Individual cases of people allergic to ingested propolis (mouthwash, toothpaste)have been described
30, 60, 77
.
Special hypoallergic propolis preparations have been developed for skin and wound applications80,
136
Toxicology
Burdock reviews many animal toxicological studies in animals. He concludes that an intake until
4000 mg/kg per day there are no measurable effects and establishes a No Effect Level (NOEL) at
1400 mg/kg per day7. Generally a safety margin of 100 is assumed for drug and food additives.
This means that a maximum of 14 mg/kg per or 980 mg per day for a human of 70 kg can be
the daily acceptable intake.
224
Tincture
Propolis in Honey
Propolis pills
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80. HOLCOVA, S; HLADIKOVA, M (2008) Efficacy and Tolerance of a hypoallergenic Propolis Special Extract
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Chapter 5: Beeswax
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240
Beeswax was used for making of figures and cult objects in ancient Egypt. In regions with stingless bees
stingless-beeswax figures were made in different South American countries and in Australia16.
Beeswax was an important ingredient of ancient seals 16. At the beginning pure beeswax was used and only
later resin and colour were added .
In ancient Egypt beeswax was used for writing tablets, the oldest known being from around 1300 BC16. The
use of writing tablets continued until after the Middle Ages in Europe.
The production and selling of beeswax and beeswax candles was a good business until the introduction of
paraffin wax in the 19th century. Nowaday beeswax has lost its exclusiveness, but it remains the most
expensive of all natural waxes.
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west to the Middle East through the caravan route. Batik was practised in China as early as the Sui Dynasty
(AD 581-618). These were silk batiks and these have also been discovered in Nara, Japan in the form of
screens and ascribed to the Nara period (AD 710-794). It is probable that these were made by Chinese artists.
They are decorated with trees, animals, flute players, hunting scenes and stylised mountains. Indonesia, most
particularly the island of Java, is the area where batik has reached the greatest peak of accomplishment. The
Dutch brought Indonesian craftsmen to teach the craft to Dutch warders in several factories in Holland from
1835. With this method colour is introduced into fabric. Portions of the cloth, covered with wax resist the
dyes. When the dyeing process is complete the wax is removed by heat. Batik is still used all over the world.
Different books on batik can be found on the market.
Ancient India
Ancient Nepal
Africa, 17 C
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Ancient Peru
Charles V
Encaustic painting
Beeswax is used also in encaustic painting. In this painting technique beeswax is a chief ingredient of the
colour, used by the artist. Encaustic painting was very popular with the ancient Greeks and Romans.
Beeswax is melted with a resin and pigment and is then applied by heatable pallet. The colour application
should have been very quick, because dallying would lead to the wax re-solidifying on the brush, making it
impossible to apply as a paint. The finished paintings is durable and does not attract dust. Ancient encaustic
paintings can still be admired in museums, e.g. in the British museum. Encaustic painting was practiced by
Greek artists as far back as the 5th century B. C. Most of our knowledge of this early use comes from the
Roman historian Pliny, who wrote in the 1st century A. D.. Pliny seems to have had very little direct
knowledge about studio methods, so his account of techniques and materials is sketchy. According to Pliny,
encaustic was used in a variety of applications: the painting of portraits and scenes of mythology on panels,
the colouring of marble and terra cotta, and work on ivory (probably the tinting of incised lines).
For more informations, consult www.encausticart.com, http://beetree.se
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Products
Characteristics
Candles
Wax foundation
Art
Sculptures
Engraving
Processed food
Pharmaceuticals
Physiotherapy
Natural therapy
Cosmetics
Textiles
Handicrafts
Musical instruments
Varnishes and polishes
Industrial products
Besides its use for foundations, which is probably the main use, wax is also used for following purposes:
cosmetics 25-30, pharmacy 25-30 %, candles: 20 % and other purposes: 10-20 % 14.
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Beeswax is often preserved in archaeological deposits and thus there are many witnesses for its early use 12.
More details concerning the different uses of beeswax in past and present are given elsewhere 5 10, 11, 14, 17, 20,
21, 27, 30
.
Beeswax has been used in a variety of products and processes from packaging to processing and
preservation. It was used as a component of numerous applications in industrial technology: as components
of insulating materials, but all of the descriptions being published before 1981 41. Many of these applications
could be accomplished with other, cheaper waxes. Since most of these processes involve large scale and
complicated production procedures, they are not described here.
Candles
Candles made of beeswax have been used by mankind in religious ceremonies since a very long time 17.
Beeswax candles can be made by different methods: pouring, dipping, rolling, extruding, drawing and
pressing. The different methods of candle making are described in detail elsewhere 11. Since beeswax has a
higher melting point than most paraffin waxes (most of which melt between 48 and 680C) beeswax candles
remain straight at higher ambient temperatures.. Waxes with a melting point above 880C do not perform well
during burning.
There are three methods of making candles: molding, dipping and rolling. Explanation of these techniques
are found elsewhere 10, 11:
molded candles
rolled candle
dipped candles
Molding
Beeswax is molded in different shapes, modern ones are made of silicon. Many different shapes are supplied
with instructions how to make the candles under home conditions. Candles molded in silicon forms are easily
made. The candles can be taken out of the forms after hardening of the wax. Wax is liquefied easily by
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placing the wax in a pot, situated in a water bath heated at 70 to 80 oC . Making the candles before Christmas
when it is cold, forms can be placed in the open to speed up hardening. An alternative is placing the candles
for about half an hour in a freezer.
Dipping
Dipped candles are very appealing, but the technique is more difficult and labour intensive. It is great fun to
dip candles in a group or within the family.
Rolling
Rolling is a very easy way of making candles. Comb foundations are mostly rolled around a wick.
Foundations should be softened at about 25-30 oC to increase plasticity.
Tips for optimal burning of a candle:
beeswax candles burn significantly longer than paraffin candles 5
For optimal and long duration of burning beeswax should be stored for at least an year in the freezer
Thinner candles (until 24 mm) burn more constantly than thicker ones and build less smoke and
soot.
Thicker candles can begin to soot after a certain time. In this case the wick should be shortened by
cutting it off with scissors. After extinguishing the fire the wick should be carefully placed in the
liquid wax, without damaging the edge of the candle. Before lightning these candles again cut off the
already burned part of the wick. These candles should burn for a longer time in order to prevent
worsening of the ration between the burnt wax and the burnt wick
The first time you line burn your candle for one hour for every 2.5 cm of candle diameter. This will
allow the pool of wax to be extended and will prevent the building of a tunnel in the centre
If wick size is correctly proportioned with respect to the diameter of the candle (information supplied
by the trading company), the beeswaxcandle is less likely to drip than candles made from other
materials.
Leather furnish
5-6 parts of beeswax, 8 parts tallow and 8 parts neatsfoot oil
This is not a polish. It is a lotion that conditions and waterproofs smooth leather superbly. Heat ingredients
together to 160 degrees F. Mix thoroughly and pour into containers.
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247
coconuts and others still continues, since many of their beneficial effects cannot be provided by synthetic
mineral oils.
In order to mix the otherwise incompatible beeswax and oils with water, all of which are essential
ingredients of any cream or lotion, an emulsifier has to be added. Borax is the classic emulsifier, available in
most pharmacies. Today's "high-chemistry" cosmetics use a large array of other synthetic emulsifiers. The
chemical process on which the emulsification is based is the saponification of the acids in beeswax, i.e. the
result is technically a soap. The associated cleansing effect is exploited in so-called cleansing creams, which
are very much like simple skin creams.
To remove the free acids from beeswax so that it no longer needs an emulsifier and can be easily mixed with
pigments and mineral products, a special process was developed and patented 8
248
continue to stir the mixture until cool. Pour into final containers (small screw-top balm jars) at
about 49 degrees and let set until completely cool.
Natural lip gloss
1 part of shredded beeswax, 2 parts oil of your choice, natural colouring as needed. Heat the beeswax and
oil to 70 o C. For colour, add a natural vegetable colouring (like beet powder, raspberry or blackberry
juice). You will have to experiment with the right combination of wax oil and colour. Pour into final
containers and let set until completely cool. Package with a lipstick brush.
The part measures are mostly by weight. If mixtures are heated use hot water watch out: hot wax is
inflammable!
Apitherapy
Beeswax is the least allergenic bee product. There is only one report on skin allergy caused by beeswax 32
Beeswax has antibacterial properties 29 and when applied to the skin improves its elasticity and makes it
look fresh and smooth. It is used for coating of drugs and pills, facilitates ingestion, but retards dissolution.
Beeswax can be mixed with the drug, thus retarding drug releasing. Beeswax can be chewed for
strengthening the gingival and to increasing saliva and stomach juices page 94 from 34.
Warm beeswax has excellent warming properties when applied against inflammations of muscles, nerves and
joints. For this reason the Bulgarian medical doctor Pochinkova suggests that beeswax is the main bee
product to be used for thermo-therapy, see page 140 from 34. For this purpose following application is
suggested applied after muscle, nerve and tendon inflammation due to colds, lumbago, neuritis, mialgitis,
arthosis, arthritis:
249
Dip a piece of soft cotton cloth, cut according to the size of the applied body part, into liquid beeswax. Lay
down to cool at an even place. Before use warm up, e.g. at a maximum of 50 o C in an oven, and place on
body part, mostly overnight, cover with an schal for insulatation. The wax cloth can be used many times.
Such wax cloths are available at chemists or drug stores in some countries.
Beeswax packing against small childrens cold are commercially available in some countries (e.g. Germany
and Switzerland)
250
Export tons
Import tons
World
10336
11949
Asia
5213
1995
Africa
795
258
Europe
2167
6873
4814
127
Dominican Republic
39
Ethiopia
402
France
495
1243
Germany
919
2363
Japan
89
713
Mexico
14
71
Portugal
10
32
Spain
113
336
United Kingdom
102
731
1097
2195
USA
Source: All data FAOSTAT, 2005, unless stated otherwise.
Comtrade statistics have mixed refined/bleached wax and raw wax production data. However, there are no
other statistics sources which do this separation. The major exporting countries of raw beeswax for the same
year, and probably still at present are: China, Tanzania, Canada, Brazil and Ethiopia, together with Australia,
France, Chile, New Zealand and the Central African Republic 36. In the main, beeswax exported from
Germany, the Netherlands, UK and USA is re-exported refined/bleached wax, produced out of the raw wax
of the above exporting countries 36. The USA is a major raw beeswax supplier, consuming most of its own
production, being also a worldwide supplier of refined wax 36.
According to the Comtrade statistics the price per ton beeswax in 1991 was 3,300 to 3600 $ 25 There are no
new figures on wax trade. Other earlier figures on wax production and trade are given elsewhere 14. As a
major part of the commercial beeswax is now contaminated by acaricides 39, there is an increased need on the
market for residue-free beeswax. African beeswax, which is free of acaricides is a good candidate for the
near future.
Further Reading:
9, 11, 28
251
References
1. ANONYMOUS (1977) Cereplasty in science and the art. Prov. First Int.Congress Florence, Florence, Italy: pp
1-728.
2. ANONYMOUS (2002) European pharmacopoeia. Council of Europe Strassbourg (4. edition)
3. BENNETT, H (1975) Industrial waxes. Natural and synthetic waxes. Compounded waxes and technology.
Chemical Publishing Company XIII New York, USA; 413 pp
4. BENSON, G G; HEMINGWAY, S R; LEACH, F N (1978) Composition of the wrappings of an ancient
Egyptian mummy. J.Pharmacy and Pharmacol. 30: 78.
5. BERTHOLD, R; BARRACLOUGH, M; BOSSOM, M; DUFFIN, E (1993) Beeswax crafting. Wicwas Press
Cheshire, Connecticut; 125 pp
6. BIRSHTEIN, V Y; TUL'CHINSKII, V M; TROITSKII, A V (1976) A study of organic components in ancient
Central Asian and Crimean wall paintings. Vestnik Moskosvkogo Universiteta 31 (3): 33-38.
7. BRADBEAR, N (2009) Bees and their roles in forest livelyhoods. Rome; 194 pp
8. BRAND, H M (1989) Modified beeswax and a process for the modification of beeswax. European Patent
Application (No EP 319 062)
9. BROWN, R (1995) Beeswax. Butler & Tanner Ltd. Frome Frome, GB; 87 pp (3. edition)
10. BROWN, R H (1981) Beeswax. Bee Books New and Old England Burrowbridge, Somerset, GB
11. COGGSHALL, W L; MORSE, R A (1984) Beeswax. Production, harvesting and products. Wicwas Press New
York New York
12. CRANE, E (1983) The Archaeology of Beekeeping. Gerald Duckworth & Co. Ltd. London
13. CRANE, E (1983) The archaeology of beekeeping. Gerald Duckworth & Co. Ltd. London
14. CRANE, E (1990) Bees and beekeeping: Science, practice and world resources. Cornell University Press
Ithaca, New York
15. CRANE, E (1999) Beeswax The world history of beekeeping and honey hunting, Gerald Duckworth & Co Ltd;
London; pp 524-537.
16. CRANE, E (1999) History of the use of beeswax The world history of beekeeping and honey hunting, Gerald
Duckworth & Co Ltd; London; pp 524-538.
17. CRANE, E (1999) The world history of beekeeping and honey hunting. Gerald Duckworth & Co Ltd London
18. DREYLING, L (1905) Die wachsbereitenden Organe bei den gesellig lebenden Bienen, Dissert. Uni Marburg.
Zool.Jahrbuch 22: 1-42.
19. EFSA (2008) Beeswax (E 901) as a glazing agent and as carrier for flavours. The EFSA Journal 615: 1-3.
20. HEPBURN, H R (1986) Honeybees and wax, an experimental natural history. Springer-Verlag, Berlin Berlin
21. HRANDNER, E; HUTSTEINER, H; MOOSBECKHOFER, R; ZECHA-MACHLY, H (1993) Von Bienen
und Imkern, von Wachs und Honig. Verlag Christian Brandsttter Wien
22. HORNBOSTEL, H C (1744) Neue Entdeckung, wie das Wachs von den Bienen entsteht. Vermis Bibliothek
Hamburg; 62 pp
23. HUBER, F (1814) Nouvelles observations sur les abeilles. Tome 1 et 2. J.J. Paschoud Paris et Genve
252
253
254
The wax economy of bees seems to function according to the supply-demand principle: there is no
unnecessary wax production!
Apis mellifera bees produce the wax in their specialized wax glands on the ventral side of the abdomen(right
photo). A bee has four pairs of glands. The liquid wax is delivered by these glands and cools down
immediately to fine, white wax scales (left). These scales are taken by the hind legs and processed with the
mouth tools. A wax scale weighs about 1 mg, so that 1 million of scales are needed to 1 comb. More details
on the biology of beeswax production in the bees are given elsewhere 12.
A hexagonal shape of the combs cells are optimal regarding spent material
ensuring a maximum strength. One gram of wax will serve for the
construction of 20 cm2. Recently the mechanism of the building of combs has
been elucidated 28. From a mathematical point of view it seems that bees
have also intuitively chosen the best possible form 27. The comb is not only
the place for storage of honey, pollen ands the cradle and house of the larvae,
but it serves also as a communication net for the honey bee colony 37-39.
255
construction of the 2.5 m 2 combs surface present in the bee colony nest. The topic of cell building has been
extensively reviewed in chapter 9 of Hepburns book on beeswax 12.
MANAGEMENT OF COMBS
Successful comb management is an important part of the beekeeping practice. Combs used for brood rearing
change in different respects. The comb colour turns from yellow to brown and black. The dark colour of old
combs is caused by larvae excrements, pupae skins and from propolis rests. The properties of the combs
change too: cells become smaller and thicker. These changes result in the production of smaller bees (see
table..). Apart from these changes old combs are sources of infections. Honey, stored in dark combs will also
get dark and dirt particles will contaminate it. Feed will also crystallise more readily in old combs, thus
making hibernating more difficult 23 Old combs contain less wax and more protein and will be more readily
attacked by the wax moth.
Changes in combs with increasing number (n) of bee colony generations , after23
n
comb
colour
cell volume
cm3
comb thickness
mm
cell diameter
mm
bee mass
mg
% wax
0-1
yellow
0.282
0.22
5.42
123
86-100
2-5
brown
0.269
0.40
5.26
120
60
6-10
dark-brown
0.255
0.73
5.24
118
49
13-15
black
0.249
1.08
5.21
106
46
Each year beekeepers should discard old combs out of the hive, thus stimulating bees to build new combs, by
giving at least 2-3 foundations per colony. Brood combs should be exchanged at an interval of about 2-3
years.
The raw products for wax manufacture are old combs and capping. Thus, all old combs and pieces of wax
should be saved for rendering into wax blocks. Old combs should be rendered separately from newer ones
since the newer combs yield a higher quality wax. The price for old combs depends on the age of combs: the
darker the comb, the lower the wax content and the price. Cappings, containing almost exclusively pure wax,
achieve the highest prices. Dark combs contain propolis and cocoons which lower the quality of the wax.
Honey should be preferably removed from the stored combs, this will prevent eventual fermentation and
moulds. Old combs, free of sugar feed and honey should be packed in plastic bags and be given to wax
manufactures for recycling into pure wax as soon as possible. Thus the beekeeper can avoid problems with
the wax moth and with moulds, which arise often when storing combs. It is safer to recycle combs into raw
wax by a sun wax melter (see figure).
256
Method
Technical
Physical
Details, remarks
Sort comb
Immediately melt old wax
Storage in a cool, light and airy
place
Cool storage (<15C)
cellar or cool place, good air
circulation in comb stack
Frost treatment
2 hours at -15C or
3 hours at -12C or
4.5 hours at - 7C
Heat treatment
80 minutes at 46C
40 minutes at 49C
Biological
Bacillus thuringiensis:
Melonex, B-401
Chemical
Sulphur
Acetic acid
Formic acid
Simple, no residues
257
Storage of combs at warm temperatures results in damage by the wax moth (left)
MANUFACTURE OF BEESWAX
Industrial wax production began in the 19th century. In 1857 Mehring from Germany started industrial
productions of comb foundations 10.The industrial production, is extensively described elsewhere 10. Here
we will show the principles of smaller scale productions units, as used in many European countries.
World-wide, beeswax is produced mainly by specialized beeswax manufacturers. Beekeepers provide either
old combs or crude wax.
The good quality of beeswax depends greatly on the production methods. There are two wax extraction
methods: melting and chemical extraction. Melting is the most frequently used procedure. Wax can be
melted by boiling water, by steam, or by electrical or solar power. Chemical extraction by solvents is feasible
only in a laboratory, where small scale wax production is needed. Good wax solvents are gasoline and
xylene. The disadvantage of this method is that all organic wax contaminants and constituents of the pupae,
propolis and pollen are dissolved. Thus the quality of wax can be impaired. This method is feasible only in a
laboratory, where small scale wax production is needed.
The wax recovery depends on the combs and on the method used. Generally, recovery from old combs are
around 50 %. If more cappings and new combs are used it could be higher. The comb debris or comb cake
left after separation of pure wax contains still some wax (about 30 %). This rest can be removed by solvents,
but this wax will not have the best quality. According to Temnov40 beeswax in combs is in a free and bound
state. When heating combs in sun melters and at temperatures below 100 oC only the free wax will be
liberated. The bound wax can be liberated only by pressing or extracted by solvents.
During the manufacturing of wax formation water emulsions can be often built. There are two emulsion
types: in the first one water particles are dispersed into wax, in the second one wax particles are dispersed
into water 36. These emulsions are built with the help of emulsifiers. Emulsifiers for the first type of
emulsions are proteins and dextrines, contained in honey, pollen and salts of wax fatty acids with sodium and
potassium. The second type of emulsion is caused by the salts of wax fatty acids with calcium, copper and
iron cations. Cations are contained in hard water, or diffuse out of the vessels, used for wax production. That
is why soft water should be used, together with vessels from stainless steel. If emulsions are formed, they can
be destroyed by letting wax for a longer time remain in the water bath at a temperature of 75-80C.
Wax, produced by the comb cappings has the best quality, as far as general quality criteria are concerned.
However, this wax does not have less pesticide residues than normal beeswax4
Beekeepers can produce raw beeswax in a simple and cheap way. Combs are placed on the sun melter and
are melted directly by the sun heat. The melter should be directly towards the sun 2-3 times a day. This
258
method is efficient and the energy is free of charge. This method is preferable for the production of raw
wax, as comb storage can avoided.
Old combs are melted into wax blocks by a sun melter, an effective way of avoiding wax moth losses.
The melted wax must be then further purified by specialized wax producers.
259
Dark wax (right) which was bleached by boiling the wax with diluted oxalic acid: boil 1 kg wax, 1 l water
and 2-3 g of oxalic acid anhydride
260
Industrial purification
For industrial purposes beeswax will be purified by filtration and centrifugation. A plate and frame press is
suitable. Tightly woven cotton cloth, canvas or paper filters can be used. Paper filters can be disposed of
after usage. Filtration is carried out under pressure. Filtration is extensively described elsewhere10.
261
262
house of the bees. Fresh scale wax has a greater strength and extend to greater extent upon strain than and
is less stiff than comb wax, differences are due to the different physical structure and also of the chemical
composition of these two types, see p. 84-88 of Hepburns Wax Book 12. The hardness of beeswax is an
important quality factor the harder the wax, the better the wax quality.
Beeswax is an inert material with high plasticity at a relatively low temperature (around 32 oC). By contrast,
at this temperature most plant waxes are much harder and of crystalline structure. Upon heating the physical
properties of wax change. At 30-35 C it becomes plastic, at 46-47C the structure of a hard body is
destroyed and between 60 to 70C it begins to melt. Heating to 95-105 oC leads to formation of surface foam,
while at 140C the volatile fractions begin to evaporate. After cooling down beeswax shrinks by about 10 %
Heating at 120C for at least 30 minutes causes an increase of hardness due to the removal of the remaining
water. The above information is taken from page 91 of a Bulgarian book on bee products 35.
Beeswax is also insoluble in water and resistant to many acids. It is soluble in most organic solvents such as
acetone, ether, benzene, xylol, toluene, benzene, chloroform, tetrachlormethane. However in at room
temperature it does not fully dissolve in any of these solvents, but upon heating above the wax melting point
it is readily soluble in all of them, and also in ethanol.
yellow to yellow-brown
Odour
Chewing test
Breakage test
Cutting test
Splinters test
scratch wax with nail or knife. Splinters should have a spiral form
Kneading test
Consistency
Beeswax is an extremely complex material containing over 300 different substances42. It consists mainly of
esters of higher fatty acids and alcohols. Apart from esters, beeswax contains small quantities of
hydrocarbons, acids and other substances. In addition, approx. 50 aroma components have been identified
11
.
Component
Monoesters
Diesters
Triesters
Hydroxy monoesters
Hydroxy polyesters
Acid esters
Acid polyesters
Hydrocarbons
Free acids
Alcohols
others
total
Quantitity
%
35
14
3
4
8
1
2
14
12
1
6
100
Number of components in
fraction
Major
Minor
10
6
5
6
5
7
5
10
8
5
7
74
10
24
20
20
20
20
20
66
10
?
?
210
263
The ratio of ester values to acids, a character used by the various pharmacopoeias to describe pure beeswax
is changed significantly by prolonged or excessive heating. Heating at 100 oC for 24 hours changes the ratio
of ester to acid beyond the limits set for pure beeswax. Longer heating or higher temperatures lead to greater
degradation and loss of esters 42. These changes also influence the physical characteristics of the wax. Thus,
excessive heating during rendering or further processing changes the wax structurally and alters the
beneficial characteristics of many of its minor compounds, not only the aromatic and volatile compounds.
Besides the lipophylic substances of which wax is composed, there are also some proteins, which are added
by the bees 24. However, the ratio is not mentioned in the new 2008 European Pharmacopoeia.
QUALITY CONTROL
With the collaboration of Hansjoachim Roth, www.ceralyse.de
The quality control of beeswax requires a great amount of specific knowledge and experience. The
Ceralyse laboratory in Bremen, Germany, is the only laboratory in the world, speciliazed on the
analysis and quality determination of beeswax.
Beeswax is specified in the Pharmacopoeia of different countries. Two types of wax are mentioned: white
(cera alba) and yellow (cera flava), white beeswax - being defined as bleached yellow wax. Bleached wax
has lost the colourants of normal beeswax and has not its pleasant odour. Beeswax is a natural product and
no additives are permitted.
The quality control can be divided into 4 steps:
Sensory Analysis
Physico-chemical testing after the Pharmacopeia
Analysis of wax components by Gas Chromatography
Analysis of residues
Sensory Testing
The sensory properties, described on p. 10 are tested
Quality Criteria
Water content
Refractive index, 75o C
Melting point
Acid Number
Ester Number
Ester/Acid ratio
Saponification Number
Mechanical impurities, additives
Glycerols, polyols, fatty acids fats
Hydrocarbons
Value
< 1%
1.4398-1.4451
61-65o C
17-22
70-90
3.3-4.3
87-102
absent
absent
max. 14.5 %*
Method
DGF-M-V-2*
EP**
EP
EP
EP
EP
DGF-M-V-3
EP
DGF-M-V-6
264
Physical properties of beeswax and artificial waxes, used as adulterants after 21, 26, 40
Beeswax
Artificial waxes
Ceresin
Paraffin
Stearin
Natural waxes
Bayberry-myrtle
Candelilla
Caranday
Carnauba
Castor bean wax
Esparto grass wax
Japan wax
Montan crude wax
Ouricury
Retamo ceri nimbi
Shellac wax
Spermaceti
Sugar cane wax
Wool lanoline
Melting
point oC
Density
61-65
0.950-0.965
17 24
87-100
65-80
45-70
52-55
0.91-0.92
0.88-0.91
0.89
0
0
205-209
0
0
-207-210
48-50
65-69
82-85
.82-86
86
78
50-56
76-86
85
76-78
72-86
45-49
75-79
31-42
-0.875-0.980
0.97-0.99
0.99-1.00
0.99-1.00
0.98-0.99
0.99
0.97-0.99
0.99-1.00
0.97-1.06
0.98-0.99
0.97-0.98
0.94-0.95
0.98-0.99
0.92-0.96
4-30
-1-19
3-10
.2-11
2
24
6-20
25-48
8-20
45-50
2.25
1
6-10
1-40
205--217
45-65
62-80
-78-88
17
70
217.237
88-112
70-100
88
45-85
116-125
25-35
80-140
Hardness
ASTM D-5
15
7.5
1.5
1
1
2
1.5
8
1
2
2
16
3
Gas Chromatography
The current quality criteria for pure beeswax according the pharmacopoeia i.e. acid value, ester
value, saponification value, drop point, tests for paraffin and other waxes as well as for glycerol and
other polyols, summerised in table 1. are inadequate for its reliable determination but are still used
today because they are easy to carry out 2. Today, adulteration can be detected very sensitively by
gas chromatographic determination of wax components. Unambiguous detection of beeswax
adulteration should be carried out by gas chromatography, best combined with MS detection 1;6, 8;1620, 30, 34
.
All beeswax hydrocarbons are of uneven C-number. The presence of hydrocarbon adulterants, like
paraffin and ceresin, containing even numbered hydrocarbons can thus be easily detected.
Stefan Bogdanov, Bee Product Science, June 2011, www.bee-hexagon.net
265
Contaminants
Beeswax may contain fat-soluble pollutants. Only traces of different enviromental pesticides are
generally detected. Beeswax is contaminated mainly by lipophylic acaricides applied in beekeeping.
Presently residue levels of different acaricides in the range between 0.5 and 10 mg/kg are found in
commercial wax32, 44.
For its use in cosmetics and pharmaceutics, beeswax should contain minimal amounts of
contaminants. For uses as a food additive there are no specific wax specifications the same MRL as
the ones valid for honey should theoretically apply.
Other fat-soluble substances used in beekeeping, such as p-dichlorobenzene, used, against wax
moths can also contaminate beeswax 5, 43.
Another potential problem for the quality of beeswax, used for beekeeping is the content of
Penibacillus larvae spores. Indeed, only heating of wax at 140 oC for 30 minutes will destroy the
spores 25. Heating of pure wax at such high temperatures might cause overheating. Heating under
pressure of water-wax mixtures in pressure pots is another possibility to sterilize wax for small
scale wax production. In practice only very few wax manufacturers sterilise wax by this procedure.
On the other hand, experiments have shown, that only very high contamination with spores might
cause American Foul Brood (AFB). In this work it was concluded, that normal contamination with
spores of commercial beeswax is not likely to cause AFB 29
266
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Journal of Chromatography.A 1129 (2): 262-272.
19. JIMENEZ, J J; BERNAL, J L; DEL NOZAL, M J; MARTIN, M T; TORIBIO, L (2009) Identification of
adulterants added to beeswax: Estimation of detectable minimum percentages. EUROPEAN
JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 111 (9): 902-911.
20. JIMENEZ, J J; BERNAL, J L; DEL NOZAL, M J; TORIBIO, L; BERNAL, J (2007) Detection of beeswax
adulterations using concentration guide-values. EUROPEAN JOURNAL OF LIPID SCIENCE AND
TECHNOLOGY 109 (7): 682-690.
21. KIRK-OTHMER (2007) Kirk-Othmer Encyclopedia of Chemical Technology. John Willey and Sons (5th.
edition)
22. KRELL, R (1996) Value-added products from beekeeping. FAO Food and Agriculture Organization of the
United Nations Roma; 409 pp
23. KRIVTSOV, N; LEBEDEV, V (1995) The bee products (In Russian). Editing House, Niwa Niwa, Russia
24. KURSTJENS, S P; MCCLAIN, E; HEPBURN, H R (1990) The proteins of beeswax. Naturwissenschaften 77
(1): 34-35.
25. MACHOVA, M (1993) Resistance of bacillus-larvae in beeswax. Apidologie 24 (1): 25-31.
26. MCLOUD, E S Waxes. Wattle Bark 22: 156-173.
27. PETERSEN, I (1999) The Honeycomb Conjecture: Proving mathematically that honeybee constructors are on
the right track. Science News 156: 60.
28. PIRK, C W W; HEPBURN, H R; RADLOFF, S E; TAUTZ, J (2004) Honeybee combs: construction through a
liquid equilibrium process ? Naturwissenschaften 91: 350-353.
29. RITTER, W (2003) Early detection of american foulbrood by honey and wax analysis. Apiacta 38 (2): 125130.
30. SABATINI, A G; MARCAZZAN, G L; COLOMBO, R; LERCKER, G (1989) Possibilit di controllo della
cera d'api. Apitalia 16 (5): 6-7.
31. SCHMIDT, J O; BUCHMANN, S L (1992) Other products of the hive. in: The Hive and the Honey Bee
(Graham, J.M., Editor) Dadant & Sons, Hamilton, IL. unknown: 927-988.
32. SCHROEDER, A; WALLNER, K (2003) The actual situation of varroacides in beeswax: An international
comparison. Apidologie 34 (5): 1-3.
33. SEELEY, T D; MORSE, R A (1976) The nest of the honey bee (Apis mellifera L.). Insectes Sociaux 23: 495512.
34. SERRA BONVEHI, J (1990) Estudio de la adulteracion de la cera de abejas (Apis mellifera L.). Grasas y
Aceites 41 (1): 69-72.
35. SHKENDEROV, S; IVANOV, T (1983) Les produits de l'abeille. Zemizdat (Abstract in Honey bibliography):
1-238.
36. SHKENDEROV, S; IVANOV, T (1983) Pcelni Produkti, The Bee Products (in Bulgarian). Zemizdat (Abstract
in Honey bibliography): 1-238.
37. TAUTZ, J (2003) Honey bee dancing causes combs to vibrate
781. Deutsches Bienen Journal 11 (1): 16-18.
268
38. TAUTZ, J; CASAS, J; SANDEMAN, D (2001) Phase reversal of vibratory signals in honeycomb may assist
dancing honeybees to attract their audience. The Journal of Experimental Biology 204 (21): 37373746.
39. TAUTZ, J; LINDAUER, M (1997) Honeybees establish specific sites on the comb for their waggle dances.
Journal of Comparative Physiology.A, Sensory, Neural, and Behavioral Physiology 180 (5): 537-539.
40. TEMNOV, V A (1967) Technologia produktov pcelovodstvo. Technology of the bee products. M. Kolos
41. TULLOCH, A P (1973) Factors affecting analytical values of beeswax and detection of adulteration. Journal
of the American Oil Chemists' Society 50 (7): 269-272.
42. TULLOCH, A P (1980) Beeswax - Composition and analysis. Bee World 61 (2): 47-62.
43. WALLNER, K (1992) The residues of P-Dichlorobenzene in wax and honey. American Bee Journal 132 (8):
538-541.
44. WALLNER, K (1999) Varroacides and their residues in bee products. Apidologie 30: 235-248.
45. WARTH, A H (1956) The chemistry and technology of waxes. (2nd. edition)
46. WEISS, K (1965) Ueber den Zuckerverbrauch und die Beanspruchung der Bienen bei der Wachserzeugung.
Sonderdruck Z.Bienenforsch. 8 (4): 106-124.
47. [ANON] (2008) European pharmacopoeia. Council of Europe Strassbourg (6. edition)
269
270
271
Commercial BV collector
An electric BV collecting technique was described for the first time in 1954 by Markovic und Mollnar12.
Many different models have been developed3, 5, 10, 14, 17. The collectors have been used under different
conditions:
Voltage: from 24 to 30 V,
Impulse duration: 2-3 seconds
Pauses: 3 to 6 seconds; impulse frequency from 50 to 1000 Hz.
Bees are not harmed during the BV collection. Repeated 3 hours collection periods, carried out 3 to 4 times
per month do not harm bees, resulting in a total harvest of 4 g dry BV. This collection resulted in a decrease
of brood production and honey yield of about 10-15 %. If the collection was less frequent, e.g. 3-4 times per
season, the bee performance was not influenced10. 10000 bees are needed for the collection of 1 g dry BV19.
BV is gathered commercially in Eastern Europe, Far East and North and South America.
BV from different honeybee species are slightly different but its overall activity is similar9
In warm and humid zones the BV can be more toxic than in cold temperate zones. Regarding the BV in
different Apis types, it was found out that A. melifera and A.dorsata venom had similar toxicity, while A.
dorsata venom contains much more alarm pheromones19.
272
Different BV components can be isolated for special uses in medicine and biology.
Composition
Bee venom is a complex mixture of proteins, peptides and low molecular components. Nowadays its
components have been characterised. The main components are proteins and peptides.
The composition of dry BV is given in the table below. The composition of fresh and dried BV differs
mainly in regards to the volatile components; the overall biological activity is similar.
Proteins (Enzymes)
The enzymes are proteins catalyzing specific reactions. There are 5 enzymes in BV.
Polypeptides
Polypeptides are smaller in molecular weight than enzymes, made of
2 or more amino acids. BV has numerous polypeptides (see table 1),
the main one being melittin, which is also the main component of BV.
Melittin has a MW of 2840 daltons but it can reach 12 500 daltons
because it can be also in a tetrameric form6-8
The protein and the melittin electrophoretic patterns are typical of the
honeybee species9.
To the left: the structure of melittin (source: Wikipedia)
273
BV contains smaller quantities of low molecular compounds are different in nature: amino acids,
catecholamines, sugars and minerals. Sugars have been identified in some BV preparations, but if
BV is collected with a collector preventing the contamination by pollen and nectar, it does not
contain carbohydrates16.
Table 1: Composition of bee venom dry matter, after 1, 4, 16, 19
Substance Group
Component
Proteins (Enzymes)
Phospholipase A2
Phospholipase B
Hyaluronidase
Phosphatase
- Glucosidase
Melittin
Apamine
MCD peptide
Secapine
Pamine
Minimine
Adolapine
Procamine A, B
Protease inhibitor
Tertiapine, cardiopep, melittin F
Peptides
Phospholipids
Biogenic amines
Amino acids
Sugars
Volatiles (pheromones)
Minerals
Histamine
Dopamine
Noradrenalin
Aminobutyric acid, -amino acids
Glucose, fructose
Complex ethers
P, Ca, Mg
% of dry weight
10-12
1
1-2
1
0.6
40-50
2-3
2-3
0.5-2
1-3
2
0.5-1
1-2
0.1-0.8
1-2
1-3
0.5-2
0.2-1
0.1-0.5
1
2-4
4-8
3-4
274
Requirement
Organoleptic properties:
typical
2 % BV solution:
Water content:
less than 2 %
Water-insoluble substances
Sugars
satisfactory
Radio-immuno tests
satisfactory
Toxicity
LD50 3.7
0.6 mg/kg*
1. BANKS, B E C; SHIPOLINI, R A (1986) Chemistry and pharmacology of honey-bee venom., In Piek, T (ed.)
Venoms of the Hymenoptera, Academic Press; London; pp 330-416.
2. BECK, B F (1935) Bee venom therapy. D. Appleton-Century Company New York and London
3. BENTON, F P; MORSE, R A; STEWART, J D (1963) Venom collection from honey bees. Science 142
(3589): 228-230.
4. DOTIMAS, E M; HIDER, R C (1987) Honeybee venom. Bee World 68 (2): 51-70.
5. FAKHIM-ZADEH, K (1998) Improved device for venom extraction. Bee World 79 (1): 52-56.
6. HABERMANN, E; JENTSCH, J (1966) ber die Struktur des toxischen Bienengiftpeptids Melittin und deren
Beziehung zur pharmakologischen Wirkung. Naunyn-Schmiedeberg's archives of pharmacology 253:
40-41.
7. HABERMANN, E; REIZ, K G (1965) [On the biochemistry of bee venom peptides, melittin and apamin].
Biochemische Zeitschrift 343 (2): 192-203.
8. HABERMANN, E; ZEUNER, G (1971) Comparative studies of native and synthetic melittins. NaunynSchmiedeberg's archives of pharmacology 270 (1): 1-9.
9. KRELL, R (1996) Value-added products from beekeeping. FAO Food and Agriculture Organization of the
United Nations Roma; 409 pp
10. KRIVTSOV, N; LEBEDEV, V (1995) The bee products (In Russian). Editing House, Niwa Niwa, Russia
275
11. KRYLOV, V (1995) Pcelni yad, Bee venom (in Russian). Nizhny Novgorod University Nizhny Novgorod; 221
pp
12. MARKOVIC, O; MOLLNAR, L (2009) Isolation of and determination of bee venom. Chemicke Zvesti 8: 8090.
13. MLLER, U R (1988) Insektenstichallergie. Klinik, Diagnostik und Therapie. Gustav Fischer Verlag Stuttgart
14. NOWOTTNICK, K (1992) Bienengift - Anwendung und Gewinnung. Allgemeine Deutsche Imkerzeitung 26
(4): 12-14.
15. SAVILOV, K (2010) Bee venom: physico-chemical properties. Biological and pharmacological effects. Use in
medical practice (in Russian), In Rakita, D; Krivtsov, N; Uzbekova, D G (eds) Theoretical and
practical basics of apitherapy (Russian), Roszdrav; Ryazan; pp 135-162.
16. SHKENDEROV, S; IVANOV, T (1983) Pcelni Produkti, The Bee Products (in Bulgarian). Zemizdat (Abstract
in Honey bibliography): 1-238.
17. SIMICS, M (1994) A review of bee venom collecting and more. Apitronic Services Calgary, Canada (2.
edition)
18. SIMICS, M (1996) Bee Venom - Frequently Asked Questions. American Bee Journal 136 (2): 107-109.
19. URTUBEY, N (2005) Apitoxin: from bee venom to apitoxin for medical use. Termas de Rio Grande Santiago
del Estero, Argentina
276
277
Beneficial and toxic biological effects of whole bee venom in animal and cell experiments
Overall effect or target
Anti-inflammatory and antiarthritis action
Specific effects
glucocorticoid-and aspirin like effects.
Reference
Anti-cancer effects
Anti-addictive effects
Antihyperthermic
Gall bladder-intestine system
Endocrinological system
Metabolic effects
Liver protecting
Growth increasing
Toxic effects
50, 53
2, 27, 31, 49,
50, 53
26
278
Table 2: Main biological and therapeutic effects of bee venom and its components, after 2, 31, 49, 50, 53
Fonts in red: potentially toxic effects
Componenent,
% of total
Effect
Melittin
Biologically active
peptide
50-55 %
Phospholipase A
Enzyme hydrolysing
phospholipids
10-12 %
Phospholipase B
cleavage of the toxic
lysolecetin
1%
Hyaluronidase
Catalyses hydrolysis
of hyoloronic acid,
the tissue cement
1-2 %
Apamine
Biologically active
peptide
2-3 %
MCD,
mast cell
degranulatingpeptide 401
2-3 %
Adolapine
Biologically active
peptide
1%
Protease-Inhibitors
Biologically active
peptides
3-4 %
Secapin, tertiapin,
cardiopep, minimin,
procamine
3-5 %
Histamine
Neurotransmitter
0.7-1.5 %
Dopamine,
Noradrenaline
Neurotransmitters
0.2-1.5 %
Alarm pheromones
4-8 %
Tox.
mg/kg
4
7.5
Catalyses the hydrolysis of proteins, thus enabling the penetrating of BV into the
tissue; dilates blood vessels and increases their permeability, causing an increase of
blood circulation;
allergenic
40
192445
Complex ethers, causing alarm of the bee colony and its defensive behaviour
* - only effects, not caused by the BV components, The toxicity Tox is measured in rat experiments
279
Therapeutic index
As other highly effective drugs, bee venom, too, has various side effects. Often the therapeutic and the toxic
effects lie closely together. Individual BV components show toxic effects when their concentration is 20-50
times greater than the therapeutic dose, while whole bee venom is toxic when its therapeutic dose is
exceeded by 200-500 times49. In conclusion, for general therapeutical purposes BV is safer to use, while for
specific medical applications BV components seem to be preferable (see table 2)
APITHERAPY
Table 3: Apitherapy with bee venom
Disease type
Arthritis
Diseases of the central and
peripheral nervous system
(CNS, PNS)
Skin diseases
Other disease
Application, details
Reference
280
Assuming that arthritis is very old human disease and that Homo sapiens has probably found relief after bee
stings, bee stinging is probably the first apitherapy received by humans.
The father of modern Apitherapy the Austrian doctor Philip Terc had rheumatism and cured himself by bee
stings. Terc hypothesised that the stronger the rheumatism form, the stronger the BV doses should be. He
distinguishes three phases of healing: In the first phase the patient develops a pathological immunity with
very weak reaction to bee stinging. In the second he is as sensitive to BV as normal people, with the
development of a local painful reaction. In this phase healing begins. In the third phase healing is completed.
Terc treats his patients with 1 to 50 bees per session. He reports on the treatment of 660 patients. 544
recovered fully, 99 improved and in the remaining 17 the treatment was not successful.
Bodock Beck described modern BV therapy (mostly against arthritis) in his pioneering book carrying the
same name, published in 19354, available for sale in Amazon as a 1997 pocket book.
Arthritis
There two types of arthritis: Rheumatoid Arthritis or Polyarthritis (RA) and Osteoarthritis (OA).
Rheumatoid arthritis
Osteoarthritis
Rheumatoid arthritis or Polyarthritis (RA) s a chronic, systemic inflammatory disorder that may affect
many tissues and organs, but principally attacks the joints producing an inflammatory synovitis that often
progresses to destruction of the articular cartilage and ankylosis of the joints. About 1% of the world's
population is afflicted by rheumatoid arthritis, women three times more often than men.
The mechanism of action of BV in treating arthritis is clarified:
BV blocks the building of the pro inflammarory substances cytokinine, PGE-2, NO, Tumor Necrosis
Factor TNF-2 and Enzyme COX-2
BV inhibits the proliferation of rheumatoid synovial cells
Osteoarthritis (OA) is the disease process by which joints wear out. As the joint surface wears away
it sheds wear particles which stimulate the joint lining to produce fluid, causing the knee to swell.
When the articular cartilage wears through, the underlying bone becomes exposed. The exposed
bone rubs against exposed bone when walking and this causes pain - often described as a toothache
type pain. It is a common disease in adults with a prevalence of about 0.5 %.
There is a very large information data base on the use of BV in OE and RA. Different BV treatments have
been used: bee stings (BS), api puncture (AP), injections, electrophoresis and phonophoresis (application
with ultrasound waves), the success rates are generally good, lying generally between 60 and 90 % 27, 31, 49, 50,
53
. During the last 10 year AP has been developed as a new technique for treating arthritis, and is used now
most of all in South Korea.
BV does not seem to influence rheumatoid deformation, as shown by patients X-rays, but it acts by
controlling pain and inflammation28.
281
A review of Lee et al. examined the use of AP in musculoskeletal pain. BV was used in the treatment of
different pain conditions: Neck pain, low back pain, herniated lumbar pain, disc pain, shoulder pain after
stroke, acute ankle sprain, wrist sprain, rheumatoid arthritis and knee osteoarthritis. BS and AP therapy was
useful in all these conditions. AP relieves pain more effectively than acupuncture. However there are no
studies comparing stinging in acupuncture points with BV stinging in other body points29
Son reviewed clinical trials of the use of BV for the treatment of arthritis by BS and AP, mostly carried out
in South Korea. Both RA and OA can be successfully treated.
The success rates in different clinical trials of BV applied as stings, BV injections or apipuncture against RA
ranges between 60 and 80 % 15, 28, 29, 50. BV api-puncture is as effective as cortisol treatment or RA as tested
in arthritic rats24
Ludyansky has reviewed the vast experience in Russian hospitals and general practitioners, as well as his
own experience, in treating arthritis. According to him the action of BV is better against RA than against OE.
Summarising all studies it can be concluded that BV can be used for the treatment of both types of arthritis,
but RA seems to be more susceptible to BV.
Improvement
as a whole
Demyelination
stop
Remyelination
Primary progressive
24
66 %
36 %
29 %
Secondary
progressive
53
84 %
80 %
72 %
Relapsing
36
91 %
85 %
83 %
The above table summarises the experience on 113 patients in the Russian MS centre in Chelabinsk.
There is evidence specific effects of BV, especially of its component apamine on the CNS can be linked to
MS18, 44, 51. Also there are specific BV cellular anti-inflammatory action that might be linked to
neurodegenerative processes 11, 19, 33
As indicated in table 5, BV can be used also against other diseases of the central and peripheral nerve
system:
Post stroke paralysis, polyneuritis, ganglion nerve inflammation, cerebellar ataxy (muscular disfunction),
syringomyelia (pain of extremeties, headache), inflammation of facial nerve, myopathy (neuromuscular
disease)
trigeminal neuralgia, post-traumatic inflammation of the plexus nerve and arachinoid inflammation.
Other diseases
Treatments of many other diseases reviewed in different Russian monographs 27, 28, 31, 46, see table 3 and 5.
282
The Russian doctor Ludyanski has summarised his experience of the application of BV in a big Russian
hospital 18
However there was no difference between the cancer incidence of normal humans and beekeepers32 The
immune system of cancer patients can be activated by BV42.
Table 5: Apitherapy of different diseases with BV in a Russian hospital after Ludyanski
Disease
Very good
success
Good
success
No change
77
18
15
1542
352
116
Bronchial asthma
38
17
10
Hypertension
18
18
Multiple sclerosis
103
72
35
196
10
31
Polyneuritis
22
11
12
140
31
11
128
54
16
Trigeminal neuralgia
16
206
46
21
275
20
20
Polyarthritis
Ostheochodrosis (orthopedic disease)
283
* itchy skin
* swollen and sensitive skin
* red, flushed, hot face
* hive-like welts on the skin
Homeopathic practitioners use Apis when stinging or burning inflammations appear in all parts of the body,
not just on the skin. A homeopath could use Apis for sore throats, mumps , urinary tract infections , and
other conditions where there is a stinging or burning sensation.
Symptoms treated by Apis usually appear quite rapidly. There is usually some swelling or edema along with
the stinging sensation. Many people who need Apis complain of swollen eyelids, as if they had an eye
infection. In keeping with the symptom of oedema, often little urine is produced although there may be a
strong urge to urinate. Despite this, the patient has little thirst or desire to drink.
Often the patient who will be given Apis appears flushed or has a rough rash. The rash may appear, then
disappear. The skin will be sensitive to the touch and alternatively hot and dry, then sweaty. Patients may
also feel nauseated, suffer from heartburn , or have tightness throughout their chest or abdomen that feels
like they will burst if they cough or strain.
Certain mental and emotional symptoms also appear in the patient that needs Apis. Sadness, weeping, and
depression can occur. Apis is often used after a person experiences a strong emotional reaction such as
jealousy, fear, rage, or anger.
In homeopathic medicine, the fact that certain symptoms get better or worse under different conditions is
used as a diagnostic tool to indicate what remedy will be most effective. Symptoms that benefit from
treatment with Apis get worse by applying warmth or drinking warm liquids. They also get worse from touch
or pressure, or when the person is in a closed, heated room. The symptoms are often worse on the right side,
after sleeping, and in the late afternoon. Symptoms improve with the application of cold and exposure to
open air.
The Apis personality
is said to be fidgety, restless, and unpredictable. People with the Apis personality may have wildly
inappropriate reactions to emotional situations. They want company, but reject affection, and sometimes
insist that they don't need medical attention when they are clearly unwell. People who need Apis often have
bouts of unprovoked jealousy and unprovoked tears. They may fear ill health and death greatly.
Homeopathic and orthodox medical practitioners agree that by the time the initial remedy solution is diluted
to strengths used in homeopathic healing, it is likely that very few molecules of the original remedy remain.
Homeopaths, however, believe that these remedies continue to work through an effect called "potentization"
that has not yet been explained by mainstream scientists.
Precautions
No particular precautions have been noted for using Apis. However, people who are allergic or sensitive to
bee venom should be cautious. They may react adversely to certain potencies of homeopathic Apis.
Side effects
When taken in the recommended dilute form, no side effects from Apis have been reported. However,
concentrated quantities of the bee venom can cause allergic reactions in susceptible people.
Preparations
There are two homeopathic dilution scales, the decimal (x) scale with a dilution of 1:10 and the centesimal
(c) scale with a dilution factor of 1:100. Once the mixture is diluted, shaken, strained, then rediluted many
times to reach the desired degree of potency, the final mixture is added to lactose (a type of sugar) tablets or
pellets. These are then stored away from light. Homeopathic Apis venom is available commercially in tablets
in many different strengths. Dosage depends on the symptoms being treated. Homeopathic tincture of whole
honeybee is also available in a variety of strengths.
Apis preparations can also be used for many indications, according to a recent homeopathic report by
Schraner, 2007 47, downloadable at www.emindex.ch against:
Inflammation diseases of eyes, ears, respiration organs,
Diseases of digestions organs, bladder, kidney
284
There is a big experience on the use of BV in medicine in Russia 25, 27, 31. Ludyanski reviews in his
monograph the use of BV, in practically all medical disciplines 31. However, this work is in Russian and not
easily accessible. Khismatullina has summarised the knowledge of Russian apitherapy in her book on
Apitherapy 25.
The therapeutical dose of BV is much lower than the toxic one. Apitherapy with BV should be applied by
medical doctors, because of the dangers connected with this treatment (see allergy reactions).
For apitherapy purposes different applications forms have been used:
Puncture with whole bees: in non specific or in specific points and zones
The Iorish technique: stings are applied to the outer surface of shoulders and thighs. Number of bees
is gradually increased to 10 bees to the 10th day, then take a break of 3-4 days. After the break the
number of bees is decreased from 10 to 1 druing 10 days.
The Kuzmina technique: number of bees is gradually increased to 10 bees to the 10th day, then take a
break of 3-4 days. Then the number of bees is increased by 3 in every session (3, 6, 9,12, 15.. 30)
Micropuncture with the BV stinger
Injections with pure, sterile BV
Apipuncture (apitoxinreflexotherapy)
BV ointments, creams, pills, drops
Apis homeopathic preparations
Electrophoresis, phonophoresis
Apipuncture is described in detail by Ludyanski31 and in principle also by Yoshimoto56, is reviewed by
Lee30. In China a book by Chen Wei Chinese Bee Acupuncture has been published 8
The applied doses for adults are generally between 0.1-3 mg BV per treatments, the dose
depending on the disease, higher doses (until 2-2.5 per treatment) being used in arthritis
treatments31. In one sting the maximum of about 50 to 100 g per are applied, in micropuncture much less
BV is applied, depending on the stinging time about 1 to10 g can be applied. The lethal dose is about 2.8
mg/kg or 19 stings per kg, for a man of 75 kg meaning about 1400 stings.
285
Micro-stings
BV powder
BV pellet
BV cream
BV eye drops
BV homeopathic solution
Apis D6
Apis C30
Honey and BV
286
2 minutes later
27 minutes later
287
comes the patient should suck a piece of ice or should consume ice-cold drinks to prevent the spreading of
the swelling.
36-38
36-38
288
to bee stings. The development of a bee venom allergy is less probable if they are stung more often.
Beekeepers with more than 200 annual stings will never develop a BV allergy36
There are two types of allergic reactions: a heavy local reaction and a general allergic reaction.
Heavy local reaction:
After a sting the redness does not remain local, but expands over the extremities. The swellings can be very
painful and can persist for a longer period of time.
General reaction
The first symptoms arise a few minutes after the sting. They can be accompanied by shivering, vomiting,
nausea, shortage of breath. The main symptoms are redness, swelling and itching. They can be accompanied
by strong swelling of the face. In the worst case a life endangering collapse of blood circulation can occur
the anaphylactic shock.
All persons, allergic to BV should possess first help medication kit, composed with the help of the doctor
(see box). If the reaction to a bee sting does not fade away rapidly, an emergency doctor should be called. As
the symptoms of a heavy allergic reaction can arise within minutes, a medication with rapid effect should be
applied immediately (see box).
Desensitisation
Persons with bee venom allergy can be desensitised. The success of the desensitisation against bee venom is
about 80 %, while that against wasp venom allergy is approx. 95 %43.
Muenstedt et al. (2010) showed that beekeepers can be successfully desensitized and can continue their
activity after desensitization, a complete absence of symptoms after re-exposure to bee stings can be
achieved39
Three to five years are necessary for a secure and durable desensitisation. A desensitisation is absolutely
recommended. Compared to other bee venom allergic persons beekeepers had a better desensitisation
success. Older allergic persons are especially endangered towards bee stings and should absolutely be
desensitised13.
Further Reading:
BV propeties and apitherapy 2-4, 4, 12, 27, 30, 31, 36, 40, 48, 50, 53
Desensitisation 35-38
289
References
1. AMMENTORP-SCHMIDT, B (1994) Antiviral action of melittin from bee venom on murine leukaemia
retrovirus in vivo and in vitro. Inaugural-Dissertation, Tierarztliche Fakultat, Ludwig-MaximiliansUniversitat, Munchen, Germany
2. ASAFOVA, N; ORLOV, B; KOZIN, R (2001) Physiologically active bee products (in Russian). Y.A.Nikolaev
Nijnij Novgorod; 360 pp
3. BANKS, B E C; SHIPOLINI, R A (1986) Chemistry and pharmacology of honey-bee venom., In Piek, T (ed.)
Venoms of the Hymenoptera, Academic Press; London; pp 330-416.
4. BECK, B F (1935) Bee venom therapy. D. Appleton-Century Company New York and London
5. BENTON, A W; MULFINGER, L (1989) Methods and compositions for the treatment of mammalian
infections employing medicaments comprising Hymenoptera venom or proteinaceous or polypeptide
components thereof
56. USA Patent (US 4<thin>822<thin>608): 39.
6. BKAILY, G; SIMAAN, M; JAALOUK, D; POTHIER, P (1997) Effect of apamin and melittin on ion channels
and intracellular calcium of heart cells, Bee Products.Properties, Applications, and Apitherapy
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released in public domains (Internet). The information offered here is also
online on my homepage www.bee-hexagon.net
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