Nutritional and Therapeutic potential of Propolis: A Review

Many components may be added to food to make them "functional" some among them are œ-3 fatty acids, vitamins, probiotics, prebiotics, symbiotics, fibre, phytochemicals, bioactive peptides, and so on.4,5 Among foods that possess the characteristic of functionality, we may include all those originating in the bee hive: honey, propolis, and royal jelly. [...]there is a great variety of minor components, including phenolic acids, flavonoids, the enzymes glucose oxidase, catalase, ascorbic acid, carotenoids, organic acids, amino acids, proteins, and a-tocopherol. Because varieties of beneficial effects of honey, propolis and royal jelly are reported these products could be considered as potential ingredients for different foods. The preventive and curative effects of Indian propolis (propolis samples from Mudivaithanendal, Tamil Nadu) for ulcers were evaluated using models of acute gastric lesions induced by ethanol and indomethacin in rats. [...]the effects of ethanolic extract of propolis on gastric content volume, total acidity and pH, using the pylorus ligated model were also evaluated.