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000799727 019__ $$a1003256028
000799727 020__ $$a9783319596891$$q(electronic book)
000799727 020__ $$a3319596896$$q(electronic book)
000799727 020__ $$z9783319596884
000799727 020__ $$z3319596888
000799727 035__ $$aSP(OCoLC)on1003192548
000799727 035__ $$aSP(OCoLC)1003192548$$z(OCoLC)1003256028
000799727 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dEBLCP$$dN$T$$dGW5XE$$dOCLCF$$dYDX$$dNJR
000799727 049__ $$aISEA
000799727 050_4 $$aSF539
000799727 08204 $$a638.16$$223
000799727 24500 $$aBee products :$$bchemical and biological properties /$$cJosé M. Alvarez-Suarez, editor.
000799727 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2017]
000799727 264_4 $$c©2017
000799727 300__ $$a1 online resource :$$billustrations
000799727 336__ $$atext$$btxt$$2rdacontent
000799727 337__ $$acomputer$$bc$$2rdamedia
000799727 338__ $$aonline resource$$bcr$$2rdacarrier
000799727 504__ $$aIncludes bibliographical references.
000799727 5050_ $$aPart I: Honey; Chapter 1: Botanical Classification; 1.1 Melissopalynological Analysis; 1.1.1 Palynology: A Young Science-Applications; 1.1.2 The Pollen Grain; 1.1.3 Pollen Morphology; 1.1.3.1 Polarity and Symmetry; 1.1.3.2 Size and Colour; 1.1.3.3 Shape; 1.1.3.4 Sporoderm; 1.1.3.5 Sculpturing; 1.1.3.6 Apertures; 1.1.4 Methodology; 1.1.4.1 Quantitative Analysis; 1.1.4.2 Qualitative Analysis; 1.1.4.3 Development of Results Report: Quality Control; 1.2 Monofloral, Polyfloral and Honeydew Honey; 1.2.1 Honeydew Honey; References; Chapter 2: Sensory Studies; 2.1 Introduction
000799727 5058_ $$a2.2 The Senses2.2.1 Sight; 2.2.2 Smell; 2.2.3 Taste; 2.2.4 Touch; 2.3 Testing Panel: Tasters; 2.4 The Tasting Room; 2.5 The Material; 2.6 The Honey Tasting Process; 2.6.1 Phases of the Tasting (Valuation of Each Stage); 2.7 Utility of a Honey Sensory Analysis; 2.8 Attributes of Some Honeys; References; Chapter 3: Chemical Composition of Honey; 3.1 Introduction; 3.2 Carbohydrates; 3.3 Proteins, Enzymes and Amino Acids; 3.4 Organic Acids; 3.5 Mineral and Trace Elements; 3.6 Vitamins; 3.7 Aroma Compounds; 3.8 Phenolic Compounds; References; Chapter 4: Honey Health Benefits and Uses in Medicine
000799727 5058_ $$a4.1 Antioxidant Capacity4.2 Antibacterial Activity; 4.3 Anti-inflammatory Capacity; 4.4 Wound Healing Activity; References; Part II: Propolis; Chapter 5: Phenolic Composition of Propolis; 5.1 Introduction; 5.2 Phenolic Compounds; 5.2.1 Flavonoids; 5.2.2 Phenolic Acid Derivatives; 5.2.3 Other Phenolic Compounds; References; Chapter 6: Propolis and Geopropolis Volatiles; 6.1 Introduction; 6.2 Propolis Volatile Fraction; 6.2.1 Propolis Origin; 6.2.2 Bee Type; 6.2.3 Natural Flora; 6.2.4 Detection of Acaricides and Adulterants; 6.2.5 Isolation and Analysis of Volatiles
000799727 5058_ $$a6.3 Main Volatile Compounds in Propolis6.3.1 Africa; 6.3.2 America; 6.3.3 Asia; 6.3.4 Europe; 6.4 Conclusion; References; Chapter 7: The Chemical and Biological Properties of Propolis; 7.1 General Overview of Propolis; 7.2 Propolis in History; 7.3 The Biological Properties of Propolis; 7.3.1 The Antioxidant Properties of Propolis; 7.3.2 The Antimicrobial Activity of Propolis; 7.3.2.1 Antibacterial Activity of Propolis; 7.3.2.2 Antiviral Activity of Propolis; 7.3.2.3 Antiprotozoal and Antihelminthic Activity of Propolis; 7.3.2.4 Antifungal Properties of Propolis
000799727 5058_ $$a7.4 Studies of the Protective Effect of Propolis on Bees7.5 Wound Healing Properties of Propolis; 7.6 Propolis in the Treatment of Diabetes and Cardiovascular Disease; 7.7 Anti-cancer Effects of Propolis; 7.8 Immunomodulatory Effects of Propolis; References; Part III: Royal Jelly; Chapter 8: Chemical Composition of Royal Jelly; 8.1 Sugar Composition; 8.2 Protein Content; 8.3 Content of Free Amino Acids, Lipids, Vitamins, and Bioactive Substances; 8.4 Lipid Content; References; Chapter 9: Volatile Compounds of Royal Jelly; 9.1 Introduction; 9.2 Volatiles in Royal Jelly; References
000799727 506__ $$aAccess limited to authorized users.
000799727 520__ $$aThis book presents an updated discussion of the chemical composition and biological properties of the main bee products. Specific attention is focused on the beneficial biological activities of bee products in human health. Honey, royal jelly, propolis, bee pollen and bee venom are used as nutriment and in traditional medicine. Their composition is rather variable and depends on the floral source and external factors, such as seasonal, environmental conditions and processing. Bee products are rich in several essential nutrients and non essential nutrients, as sugars, minerals, proteins, free amino acids, vitamins, enzymes and polyphenols, that seem to be closely related to their biological functions. The effects of these products in nutrition, aging and age-related diseases, cancer, neurodegenerative diseases and pathogen infections are discussed.
000799727 588__ $$aOnline resource; title from PDF title page (viewed September 19, 2017).
000799727 650_0 $$aBee products.
000799727 7001_ $$aAlvarez-Suarez, José M.,$$eeditor.
000799727 77608 $$iPrint version:$$z9783319596884$$z3319596888$$w(OCoLC)985080316
000799727 852__ $$bebk
000799727 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-59689-1$$zOnline Access$$91397441.1
000799727 909CO $$ooai:library.usi.edu:799727$$pGLOBAL_SET
000799727 980__ $$aEBOOK
000799727 980__ $$aBIB
000799727 982__ $$aEbook
000799727 983__ $$aOnline
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