Bee bread, a fermented hive product rich in bioactive compounds, has gained increasing recognition for its diverse health benefits and medicinal applications. This chapter provides a review of the therapeutic properties of bee bread, highlighting its antioxidant, antimicrobial, antitumor, hepatoprotective, antidiabetic, immunomodulatory, and anti-allergic effects. The antioxidant capacity of bee bread, primarily attributed to its high content of phenolic compounds, flavonoids, and vitamins, plays a crucial role in mitigating oxidative stress and reducing inflammation, key factors in chronic disease prevention. Its potent antimicrobial activity against Gram-positive and Gram-negative bacteria underscores its potential as a natural antimicrobial agent, particularly in the context of rising antibiotic resistance. Emerging research suggests that bee bread exhibits selective cytotoxicity against cancer cells, modulating key cellular pathways involved in tumor progression. Additionally, its hepatoprotective and antidiabetic properties, linked to its ability to regulate metabolic pathways and modulate oxidative stress, highlight its potential in managing metabolic disorders. Furthermore, its immunomodulatory effects and ability to reduce allergic responses position bee bread as a promising functional food with therapeutic applications. This chapter compiles current scientific knowledge on bee bread, emphasizing its health benefits and its potential for therapeutic use in various medical and nutritional contexts.