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    Home > Food News > Food Articles > Bee pollen is a "treasure trove" of phenolamines and flavonoid glycosides

    Bee pollen is a "treasure trove" of phenolamines and flavonoid glycosides

    • Last Update: 2023-01-06
    • Source: Internet
    • Author: User
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    Recently, the processing and functional evaluation team of resource insect products of the Bee Research Institute of the Chinese Academy of Agricultural Sciences newly discovered a number of phenolic amines and flavonoid glycosides from bee pollen, which provided important support
    for the development of functional foods and lead drugs for bee pollen.
    The findings were published in Food Chemistry
    .
     
    Often referred to as a "miniature nutrient treasure trove", bee pollen is rich in a variety of nutrients and has a variety of functional activities
    .
    The study found 31 phenolic amines and their 33 isomers and 25 flavonoid glycosides
    from 20 kinds of monoflora bee pollen mainly produced in China.
    Among them, 19 phenolamines and 14 flavone glycosides are newly discovered compounds
    in bee pollen.
    The phenolamine content of 11 species of bee pollen exceeded 1%
    by weight.
    It shows that among the known natural products, bee pollen has the largest variety and highest content of phenolamine compounds
    .
    The phenolamine components identified included 5 putrescine, 10 spermidine and 16 spermidines and their isomers
    .
    Previous studies have shown that spermine and spermidine are the main components of prostate fluid and have important significance for prostate health; Spermidine also acts as an "anti-aging vitamin" through autophagy
    .
    Therefore, the newly discovered phenolamine compounds in this study provide an important material basis
    for the development of lead drugs against prostatitis and anti-aging.
     
    The research was funded
    by the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences and the National Bee Industry Technology System.
     
    Original link: https://doi.
    org/10.
    1016/j.
    foodchem.
    2022.
    134800
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