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<p class="MsoNormal" style="background: white;"><span style="font-size: 11.5pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-fareast-language: EN-US;">This fully updated and extended second edition provides a comprehensive overview of the most important products by <em>Apis mellifera</em> bees. The book provides an easy-to-read introduction to honey classification, sensory and pollen analysis, and a complete compendium of the chemical composition of the main bee products honey, propolis, royal jelly, pollen and bee venom. In addition, this new edition includes two brand new sections on bee bread and wax. The beneficial medicinal and nutritional aspects of these products in aging and age-related diseases, cancer, neurodegenerative diseases and infections are discussed in detail and the methods used to analyse and characterise the individual bioactive compounds are reviewed.&#xa0;&#xa0;</span></p><p class="MsoNormal" style="background: white;"><span style="font-size: 11.5pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-fareast-language: EN-US;">The book is a must for researchers in the field of biochemistry of natural products, students and professional beekeepers interested in the chemical diversity of compounds derived from bee products.</span></p>

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Bee Products – Chemical and Biological Properties

  • 书籍

  • 发表日期：

    2025年

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摘要

This fully updated and extended second edition provides a comprehensive overview of the most important products by Apis mellifera bees. The book provides an easy-to-read introduction to honey classification, sensory and pollen analysis, and a complete compendium of the chemical composition of the main bee products honey, propolis, royal jelly, pollen and bee venom. In addition, this new edition includes two brand new sections on bee bread and wax. The beneficial medicinal and nutritional aspects of these products in aging and age-related diseases, cancer, neurodegenerative diseases and infections are discussed in detail and the methods used to analyse and characterise the individual bioactive compounds are reviewed.  

The book is a must for researchers in the field of biochemistry of natural products, students and professional beekeepers interested in the chemical diversity of compounds derived from bee products.