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Honey and Its Immunostimulatory Activities
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
Currently, around 300 forms of honey have been identified (Lay-Flurrie, 2008). These types are associated with the various kinds of nectar that are gathered by the honey bees. Though these different varieties of honey are from different manufacturer bees, the nutrients found in 100 grams of the generally used honey include around 65 to 73.1% carbohydrates which comprise sucrose (0.23 to 1.21%), maltose (1.8 to 2.7%), glucose (25.4 to 28.1%) and fructose (35.6 to 41.8%) while 17 to 18% is water, and other nutrients including minerals, vitamins, proteins and amino acids are 0.50 to 1% (Cianciosi et al., 2018). Honey demonstrates changed compositions related to climate, species of bee, geographical and botanical origin (Al-Hatamleh, Boer, et al., 2020). The tremendous therapeutic properties of honey are related to the antioxidant phenolic constituents that differ in all types of honey, naturally based on the floral honey derivation; phenolic constituents are secondary metabolites established in honey with various chemical configurations, including polyphenols (flavonoids) and phenolic acids. In spite of the changeability in the compositions of honey, the most abundant flavonoids are genistein, kaempferol, luteolin, apigenin, galangin, pinocembrin, quercetin, chrysin and pinobanksin. However, the most plentiful phenolic acids are caffeic acid, syringic acid, gallic acid, vanillic acid, p-hydroxybenzoic acid, p-coumaric acid, syringic acid and chlorogenic acid (Cianciosi et al., 2018) (Figure 13.2).
Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Honeybees produce honey by collecting sugar-rich nectar from flowers, which is a clear liquid consisting of nearly 80% water and complex sugars. In the hive, the bees use their ‘honey stomachs’ to ingest and regurgitate the nectar many times until it is partially digested. They continue this process until the product reaches the desired quality (129). After the final regurgitation, the honeycomb is left unsealed. Raw honey is then stored in honeycomb cells to dry. Honeybees use their wings to fan the honey comb, to evaporate about 80% of the water from the raw honey, thereby preventing fermentation of the honey (129, 131). Once dried, the cells of the honeycomb are sealed with wax to preserve the honey. Ripe honey, as removed from the hive by a beekeeper, has a long shelf life and will not ferment if properly sealed (129).
Subfamily Bombacoideae
Published in Mahendra Rai, Shandesh Bhattarai, Chistiane M. Feitosa, Wild Plants, 2020
Mariam I. Gamal El-Din, Fadia S. Youssef, Mohamed L. Ashour, Omayma A. Eldahshan, Abdel Nasser B. Singab
Biological assays demonstrated the nectar toxicity of Ochroma lagopus flower, causing great mortality of bees and other insects. Chemical investigation of the nectar identified glucose, fructose, sucrose, and sixteen proteic amino acids. The toxicity proved not to be related to any sugar or nonproteic amino acids, although the toxic substance in the nectar was not yet identified (Paula et al. 1997).
Sweetened Beverages Consumption and Pancreatic Cancer: A Meta-Analysis
Published in Nutrition and Cancer, 2019
Alireza Milajerdi, Bagher Larijani, Ahmad Esmaillzadeh
Although, there are currently no effective and conclusive means of PC treatment, different lifestyle-related factors, including diet, are associated with PC risk (4,5). For example, earlier studies have shown that consumption of a low carbohydrate ketogenic diet may improve PC symptoms (6). One of the most important dietary factors in this regard is sweetened beverages (SBs) (7). Although dietary intakes of such beverages have been linked with the greater risk of several cancers (8), some studies have found an inconsistent association between consumption of SBs, including soft and/or carbonated drinks, and risk of PC (7,9). A pooled analysis of 14 cohorts has shown a modest positive association between sugar-SB consumption and risk of PC (10). In contrast, a population-based case–control study did not find any significant association between consumption of SB and PC risk (11). Moreover, in a cohort study, juice and nectar consumption, not soft-drink consumption, was associated with a modest decrease in PC risk (9). Overall, it seems that available data are conflicting and summarizing these data to reach a definite conclusion is required.
Sub-lethal effects of thiamethoxam on Apis mellifera Linnaeus
Published in Toxin Reviews, 2022
Amit Choudhary, Bharathi Mohindru, Ashok Kumar Karedla, Jaspal Singh, Pardeep K. Chhuneja
Foraging bees use visual and olfactory cues for locating flowers providing nectar and pollen. Nectar is mainly composed of sucrose, hence bees must have an excellent capacity to sense sucrose concentrations. Any reduction in sensitivity will increase energy expenditure per unit nectar collection ultimately affecting the colony survival. Sucrose responsiveness was found affected when the bees were provided thiamethoxam ad libitum at 1 ng bee−1. A significant reduction in associative learning in bees after ingestion of thiamethoxam at 3 ng bee−1 has been reported by Decourtye and Devillers (2010) because only 38% of bees could find a food source in a complex maze trial in comparison to 61% in the untreated control.
Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder
Published in Journal of Microencapsulation, 2020
Michelle M. B. de Souza, Andrelina M. P. Santos, Attilio Converti, Maria Inês S. Maciel
The good potential of 10-, 15- and 20-DE maltodextrins as coating agents to atomise fruit pulp has been mentioned. Our research group already tested 15-DE maltodextrin to atomise umbu pulp, but it led to products with low flavour retention, hygroscopicity and solubility (Silva et al.2014). Therefore, in this study we (a) employed 10-DE maltodextrin as a coating agent, (b) selected optimal spray drying conditions, (c) characterised physicochemically and microbiologically the best powder product and (d) evaluated the nectar reconstituted from it in terms of sensory properties.