BEE BREAD: CHEMICAL COMPOSITION AND POTENTIAL HEALTH BENEFITS

Abstract

Perga, also known as bee bread, is a natural bee product formed through the fermentation of pollen collected by honey bees after being mixed with nectar, honey, and bee-derived enzymes and stored within honeycomb cells. During the fermentation process, the activity of lactic acid bacteria enhances the bioavailability of pollen and induces significant biochemical modifications in its nutritional composition. Bee bread is characterized by a rich chemical composition including proteins, free amino acids, carbohydrates, fatty acids, vitamins, minerals, and phenolic compounds. In particular, bioactive constituents such as flavonoids, phenolic acids, and carotenoids contribute substantially to its antioxidant capacity.

Recent studies have demonstrated that bee bread may exert several beneficial effects on human health. Owing to its phenolic compound content, bee bread has been reported to reduce the effects of free radicals and contribute to the prevention of oxidative stress. Furthermore, it has been associated with antimicrobial, anti-inflammatory, immunomodulatory, and hepatoprotective activities. Bee bread has also been suggested to positively influence the gut microbiota and exhibit prebiotic properties. In addition, regular consumption may support the immune system, regulate energy metabolism, and contribute to the maintenance of overall health.

In this review, the chemical composition of bee bread, the biochemical changes occurring during the fermentation process, and its potential health effects were evaluated in the light of current literature. Bee bread appears to possess considerable potential as a functional food and natural health-promoting product; however, further advanced clinical studies are needed to better elucidate its mechanisms of action.