Pollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are also common in pollen, creating contamination from generated mycotoxins. With adequate monitoring, sampling, processing and storage of pollen the development of mycotoxins can be significantly prevented. Since pollen grain has strong membranes which can limit the bioavailability of some nutrients and phytochemicals, novel methods and pretreatments are required with special emphasis on microbiological pretreatment methodologies.
Pollen Chemistry & Biotechnology summarizes current knowledge of the chemical composition of pollen, its importance as a functional food ingredient and its health promoting properties. As Introduction part a short elaborate about botanical characteristics and data, including morphology and anatomy of pollen and bee preferences, is given. Important factors such as the botanical and geographical origin, best practices for preservation of nutritional composition, bioactivity and safety of pollen are covered in full. The nutritional profile of pollen based on data for minerals, lipids and nutrients is presented. A detailed phytochemical profile of pollen based on data for phenolics, flavonoids, carotenoids, vitamins, bioactive compounds is also covered. Areas for the improvement of the bioavailability of different nutrients and bioactive compounds of pollen via applied pretreatments are presented, as are best practices for adequate pollen collection, procession and storage in order to obtain safe products. At the end, an overview about pollen bioactivity as reason to use it as source of pharmaceuticals is made.
Pollen morphology and anatomy with botanical preferences made by bees:
an introduction data.- Amino acids, peptides, and proteins of pollen.- Bee
pollen carbohydrates composition and functionality.- Lipids in
pollen.- Macro-, micro-, trace, and toxic elements of pollen.- Phenolic acids
in pollen.- Flavonoids in Pollen.- Carotenoids and vitamins of
pollen.- Important contaminants (mycotoxins, pesticide residues, pirolizidine
alkaloids) in pollen.- Other bioactive constituents of pollen.- Microbiology
of pollen.- Physical and bioprocessing techniques for improving nutritional,
microbiological, and functional quality of bee pollen.- Good practice of
pollen collection-what pollen traps are better choice.- Techno-functional
properties of pollen.- Bee Pollen as a Source of Pharmaceuticals: Where Are
We Now?
Nesrin Ecem Bayram is an Associate Professor at Bayburt University, Aydntepe Vocational College, Department of Food Processing in Bayburt, Turkey, ecem.nesrin@gmail.com; nesrinbayram@bayburt.ed.tr
Aleksandar . Kosti is an Assistant Professor at the University of Belgrade, Faculty of Agriculture, Chair of Chemistry and Biochemistry in Belgrade, Serbia, , akostic@agrif.bg.ac.rs
Yusuf Can Gercek is an Assistant Professor at Istanbul University in the Faculty of Science, Department of Biology in Istanbul, Turkey, yusuf.gercek@istanbul.edu.tr
