Journal Article10.1016/J.FOODCHEM.2009.01.055
Antioxidant activity of Sonoran Desert bee pollen
215
TL;DR: In this article, the results of the FRAP (ferric reducing-antioxidant power) and DPPH (radical 2,2-diphenyl-1-picryhydrazyl) assamptions on six different pollen samples and in eight different water miscible solvents at 50mg/ml.
read more
About: This article is published in Food Chemistry. The article was published on 15 Aug 2009. The article focuses on the topics: Bee pollen & Pollen.
read more
Chat with Paper
AI Agents for this Paper
Find similar papers on Google Scholar, PubMed and Arxiv
Write a critical review of this paper
Analyze citations of this paper to find unaddressed research gaps
Citations
Bee nutrition and floral resource restoration
TL;DR: Restoring appropriate suites of plant species to landscapes can support diverse bee species populations and their associated pollination ecosystem services and develop diverse and nutritionally balanced plant communities.
420
Antioxidant Potential of Propolis, Bee Pollen, and Royal Jelly: Possible Medical Application
TL;DR: This review is aimed at updating the current state of knowledge of antioxidant capacity of selected bee products, namely, propolis, bee pollen, and royal jelly, and of their potential antioxidant-related therapeutic applications.
Pollen and bee bread as new health-oriented products: A review
Marek Kieliszek,Kamil Piwowarek,Anna M. Kot,Stanisław Błażejak,Anna Chlebowska-Śmigiel,Iwona Wolska +5 more
TL;DR: Bee bread that is rich in beneficial ingredients has proved to fulfill expectations and constitutes a wholesome, biologically active nutrient, which can be used in the food industry.
336
Macronutrient ratios in pollen shape bumble bee (Bombus impatiens) foraging strategies and floral preferences
TL;DR: It is demonstrated that bumble bees selectively collect pollen from host-plant species based on the protein:lipid ratios of pollen, and macronutritional ratios appear to be a primary factor driving bee pollen-foraging behavior.
324
Organic bee pollen: botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality.
TL;DR: Since there are studies indicating appreciable differences among BPs from different regions, the full characterization of BP from diverse origins still appears to be a sound research priority in order to obtain reliable data about this beehive product.
295
References
Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration
Iris F.F. Benzie,J. J. Strain +1 more
TL;DR: The ferric reducing/antioxidant power (FRAP) assay is a recently developed, direct test of “total antioxidant power” that facilitates experimental and clinical studies investigating the relationship among antioxidant status, dietary habits, and risk of disease.
3.2K
Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study.
TL;DR: This collaborative study was conducted to determine the total monomeric anthocyanin concentration by the pH differential method, which is a rapid and simple spectrophotometric method based on the anthOCyanin structural transformation that occurs with a change in pH.
•Book
Techniques of flavonoid identification.
Kenneth R. Markham
- 01 Jan 1982
TL;DR: This book presents a more extensive, up-to-date and thorough guide to techniques used in flavonoid research, and discusses examples of a wide range of spectra, and features diagrams of flavonoids structures, reaction schemes and apparatus.
1.6K
Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects.
TL;DR: Four compounds, including two new flavonoids, were isolated from Si-pei licorice (licorice from the north-western region of China); Glycyrrhisoflavone was found to be one of the tannic substances by the measurement of the binding activity to hemoglobin (relative astringency).
1.5K