A Comprehensive Review of Stingless Bee Products: Phytochemical Composition and Beneficial Properties of Honey, Propolis, and Pollen

The stingless bee has been gaining more attention in recent years due to the uniqueness and benefits of its products. Similar to the common honeybee, stingless bees also produce honey, propolis, and pollen, which offer superior benefits for direct or indirect consumption. However, reports on the ben...

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Bibliographic Details
Published in:Applied sciences Vol. 12; no. 13; p. 6370
Main Authors: Rozman, Azri Shahir, Hashim, Norhashila, Maringgal, Bernard, Abdan, Khalina
Format: Journal Article
Language:English
Published: Basel MDPI AG 01.07.2022
Subjects:
anticancer
antimicrobial
antioxidant
Antioxidants
Bees
Farmers
Moisture content
Quality standards
stingless bee honey
stingless bee pollen
stingless bee propolis
Malaysia
ISSN:2076-3417, 2076-3417
Online Access:Get full text
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Summary:The stingless bee has been gaining more attention in recent years due to the uniqueness and benefits of its products. Similar to the common honeybee, stingless bees also produce honey, propolis, and pollen, which offer superior benefits for direct or indirect consumption. However, reports on the benefits of stingless bee products are scarce. This article summarises recent reports on stingless bee products. The function and application of the properties of the products such as phenolic compounds, antioxidant properties, and chemical content are elucidated. The antimicrobial properties and anticancer potential of the products are also highlighted. Future trends, potential, and uniqueness of stingless bee products are discussed. Stingless bee honey is highlighted as a superfood that exceptionally has the potential to be an active ingredient in treating cancer. Stingless bee propolis has been extensively studied for its rich beneficial chemical compounds that contribute to its antioxidant properties. Though studies on stingless bee pollen are scarce, it has been reported that it also has the potential of being a functional food.
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ISSN:2076-3417
2076-3417
DOI:10.3390/app12136370