Revisão integrativa sobre as propriedades do pólen apícola e o seu potencial na alimentação humana

Abstract

Beekeeping is a sustainable agricultural activity and Brazil has high potential for bee production, due to the diversity of its native flora and favorable climatic conditions (tropical climate), giving rise to quality products of great nutritional value. The objective of this study was to demonstrate through a literature review and research data, the benefits and properties of bee pollen and its nutritional and functional potential for human food. Bee pollen is a food with high nutritional content, being composed of vitamins, minerals, lipids, carbohydrates, proteins, essential amino acids and phenolic compounds, whose characteristics will vary according to botanical origin, climatic and geographical conditions. The production and processing of bee pollen must meet all hygienic-sanitary requirements and physicochemical parameters established by Brazilian legislation to ensure satisfactory nutritional and microbiological quality to the product and enable its commercialization. Its functional and bioactive properties (antioxidant, antimicrobial and anti-inflammatory), can be attributed to phenolic compounds and flavonoids, and can act as an agent to combat free radicals, which cause degenerative diseases (Alzheimer's and Parkinson's) and cancer, has also action, as an inhibitor of the growth of microorganisms (bacteria, fungi and yeasts) undesirable and blocker of the action of inflammatory enzymes in the body. In feeding, it was verified in studies that bee pollen can be used in the food supplementation of humans and animals and that it can also add nutritional value to the products, which is of interest to the food area. The properties of bee pollen verified to carry out this work prove that it is a natural food, with high nutritional and bioactive indices and that its use in human food, is important for obtaining beneficial functionalities to the body.