Beside honey, honeybees (Apis mellifera L.) are able to produce many byproducts,
including bee pollen, propolis, bee bread, royal jelly, and beeswax. Even if the medicinal …

This study critically investigates the aluminium chloride–based colorimetric determination of
the total flavonoid content (TFC) of honey. Following a comprehensive review of the recent …

The aim of the present work was to evaluate the in vitro effect of Manuka honey and its
combination with 5-Fu, the most common drug used in the treatment of colon cancer, on the …

The aim of this study was to evaluate for the first time the anti-inflammatory effects of
chestnut (Castanea sativa) and Eucalyptus (Eucalyptus occidentalis) honeys collected in …

The jujube honey from the Moroccan Middle Atlas area is thoroughly described in this study,
which takes into account melissopalynological, physicochemical, antioxidant, mineral, and …

Pistacia lentiscus L. belongs to the family Anacardiaceae. Its fruits are a source of vegetable
oils traditionally consumed in Algerian and Tunisian diets. In this study, the physicochemical …

Bacillus species isolated from Polish bee pollen (BP) and bee bread (BB) were
characterized for in silico probiotic and safety attributes. A probiogenomics approach was …

Honey is a sweet and flavorful animal product that comes from nectar and/or honeydew. It is
used in different nutritional and therapeutic fields. This study aimed at the determination of …

This study focused on the use of lentisk oil and honey as natural sources to formulate
margarine with ameliorated quality and oxidative stability. For this, five margarines were …

BACKGROUND: Honey, a product of the beehive with high nutritional and taste value, is a
food much appreciated by consumers for its nutritional value and therapeutic properties …